Welcome to Karen's Cakes website.
PLEASE NOTE - We currently closed for our annual summer break for 2 weeks and will be back Tuesday 19th July. The 1st order collection date available is Friday 21st July.
Welcome to Karen's Cakes website.
Melt in the mouth fluffy fresh buttercream is used to coat this cake.
Large sugar flower posies on each tier of this wedding cake make it a stunning centre piece. If you require a different colour for the flowers to fit in with your wedding colour theme please contact us to discuss.
Use the drop down boxes in the ‘Order Your Cake’ section to make your flavour/s, colour of flowers, board colour as well as a delivery option.
Flavour – For this cake you can choose to have your cake all in one flavour or two different flavours. The bottom tier will be your first choice and the top two tiers will be your second choice.
Delivery or collection
Please note deliveries are made by Karen and there is an additional charge for this service. We did not want to hide the cost for this within the price of your cake preferring to give you the option to add it as an additional service should you wish to. Many of our couples are happy to collect and this can be done up to 2 days before the day of the wedding. All of our cakes are boxed securely ready for transportation. For more details see our FAQ page or contact us to discuss in more detail.
Size and portions guide
One size only – 13cm, 20cm and 27cm (5”, 8”, 11”) as a guide 70 to 80 for dessert serving (max 165 for smaller taster portions)
Required Lead time
15 working days (subject to availability)
All our iced cakes are coated with a thin layer of almond paste which creates a perfect base and makes sure it is structurally sound for stacking and coating with icing whilst adding a subtle hit of almonds to the flavour profile of the cake
Semi Naked designs have a thin skim coat of buttercream to seal the crumb and keep the cake moist. Buttercream designs have a generous coating giving a more luxurious taste and look.
A light, soft textured vanilla Genoese cake, layered with fresh vanilla butter cream which is then covered with a thin layer of white almond paste and soft iced or royal iced.
As the vanilla cake but with a zesty lemon flavoured cake and a shot of Limoncello in the buttercream.
As the vanilla cake but with a citrus orange cake together with a hit of Grand Marnier in the buttercream.
A modern classic - soft red velvet cake with a hint of chocolate and then layers with white Belgian chocolate buttercream.
As the Vanilla cake with finely chopped walnuts in the cake and fresh buttercream flavoured with espresso coffee
Melt in the mouth rich Belgian chocolate cake, layered with our signature fresh Belgian chocolate buttercream.
As above but free from Gluten or Wheat. We have strict procedures to make every effort that there are no traces of gluten or wheat in the fully decorated cake. However, we do obviously have products that contain gluten and wheat on the premises, so if you have a severe allergic reaction to minute traces of these products we are unable to guarantee they are completely free from them. See FAQ for more information
A very moreish and moist cake layered with fresh vanilla buttercream. We have strict procedures to make every effort that there are no traces of gluten or wheat in the fully decorated cake. However, we do obviously have products that contain gluten and wheat on the premises, so if you have a severe allergic reaction to minute traces of these products we are unable to guarantee they are completely free from them. See FAQ for more information. This recipe is not suitable for iced cakes. See FAQ for more information about allergies
Made to a secret family recipe using careful selected quality ingredients, slowly baked resulting in a finished cake that is golden and moist, it is then left to mature before being covered with almond paste and covered with soft or royal icing. Not suitable for semi naked or buttercream cakes
This is a time honoured secret family recipe which is packed with dried fruit, dark molasses sugar and chopped cherries and almonds, its baked long and slow resulting in a dark, sumptuous fruity cake. It is then 4x fed with brandy over 28 days and left to mature for minimum of a further 2 months before bring covered with white almond paste and soft or royal icing ready for your special day. Not suitable for semi naked or buttercream cakes