All of our wedding cakes are baked freshly to order using the finest ingredients to produce our carefully tested mouthwatering combinations. We advise picking at least two flavours in tiered cakes to give your guests a choice.
Light madagascan vanilla sponge filled with a vanilla buttercream & a choice of raspberry or strawberry conserve.
Strawberry and champagne cake which is a light vanilla sponge laced with a champagne liqueur and filled with Marc de Champagne buttercream and a strawberry and champagne conserve.
Lemon sponge spiked with lemon syrup filled with lemon buttercream & lemon curd.
Carrot cake, delicately spiced and studded with pecan nuts then filled with zesty orange flavoured buttercream.
Rich chocolate mud cake filled with a choice of Belgian chocolate ganaches or a light, mousse-like chocolate buttercream.
Chocolate mud cake with a salted caramel and chocolate buttercream filling.
Cookies and cream which is alternating layers of chocolate mud cake and vanilla sponge filled with cookie crumble and vanilla buttercream.
Red velvet cake with vanilla bean buttercream.
Cherry and almond cake, reminiscent of a cherry bakewell tart. Almond sponge filled with almond buttercream and a cherry curd.
White chocolate mud cake with a passion fruit or raspberry filling and white chocolate buttercream.
Our iced cakes are coated in a layer of co-ordinating ganache prior to icing with a very thin layer of Swiss patisserie style fondant.
The above is a list of my most popular flavours requested for weddings but I am also willing to try new recipes and fulfil special requests. Some of the more unusual flavours I have developed recipes for are apple crumble cake, lime and coconut sponge, tiramisu cake and a peanut butter cake.
Nuts and alcohol can be omitted from recipes so please state any dietary requirements at the time of ordering. A list of allergens for each individual flavour will be given to the venue on delivery and can be given on request at any time.
Gluten and dairy free options are available on enquiry.