Photography Credit: Anthony Crothers Photography
vanilla sponge with strawberry or raspberry conserve and vanilla buttercream
chocolate sponge with vanilla buttercream
chocolate sponge with raspberry conserve and vanilla or raspberry buttercream
chocolate and orange sponge with orange buttercream
coffee sponge with walnuts pieces and coffee buttercream
lemon drizzle sponge layered with lemon curd and vanilla buttercream
almond flavour sponge with cherry conserve and vanilla buttercream
coconut sponge with a lime syrup drizzle with zingy lime buttercream
vanilla sponge and vanilla buttercream, both with pieces of Oreo cookies
caramel sponge with salted caramel buttercream and salted caramel sauce
a really rich chocolate fudge cake (almost chocolate brownie-like) with vanilla buttercream
(Bailey’s liqueur drizzle optional)
slightly fudgey chocolate cake with a tang of Guinness to offset the sweetness, with vanilla buttercream
white chocolate sponge with raspberry pieces, vanilla and white chocolate buttercream and raspberry conserve
chocolate and orange fudge cake with orange buttercream
(Cointreau liqueur drizzle optional)
orange sponge with orange syrup drizzle layered with orange curd and vanilla buttercream
the ultimate traditional celebration cake packed with fruit and laced with brandy. Allow 3 months notice to allow the cake to be fed and mature
My iced cakes are covered in luxurious chocolate ganache (or marzipan for the rich fruit cake) and premium vanilla-flavoured sugarpaste.
Buttercream-coated cakes can be iced in a buttercream flavour of your choice.
These are my tried and tested wedding cake flavours. I make each cake freshly to order using great quality ingredients and are baked without artificial preservatives.
I am trained in dealing with food intolerances and allergens, it is very important that you let me know if you have any dietary requirements when enquiring about cakes.
I am vegetarian and I have coeliac disease so I really do understand the importance of what goes into your cake and I have procedures in place to avoid cross-contamination with allergen-containing ingredients. This is made easier to manage as I only like to make one wedding cake per week.
I do use all 14 allergens named by the Food Standards Agency in my kitchen however so please note that I cannot give any absolute allergen-free guarantees where very severe allergies and intolerances are concerned. I am very happy to discuss your specific requirements.