Flavours

 I believe that the best cakes start with the finest ingredients. That's why I use only the highest quality ingredients to ensure that your wedding cake not only looks amazing but tastes incredible too. From moist and flavourful cake layers to delectable fillings and frostings, the quality is evident in every bite. I make my own vanilla extract in my studio with no less than six months development time before using it in cakes and fillings. 

Each tier is made from four layers of sponge and three layers of fillings. Every cake will be covered in white chocolate ganache before a thin layer of fondant.

Please note I do bake gluten free cakes but I do not offer eggless, dairy or vegan cakes.

Madagascan vanilla is used in this classic sponge, twinned with raspberry conserve and vanilla buttercream

A delicious mud sponge with chocolate buttercream

Lemon sponge with a lemon syrup and zesty lemon buttercream. Poppyseeds or lemon curd can be added.

 An indulgent sponge of white chocolate and raspberries filled with layers of white chocolate ganache

Almond flavoured sponge with icing, cherry conserve and chopped almonds filling

 Deep red sponge with a cream cheese filling

Rich carrot and cinnamon sponge with cream cheese filling

Delicious coffee sponge and coffee buttercream, walnuts can be added

Chia latte sponge with spiced chai caramel and whipped cappuccino ganache

 Traditional brandy soaked fruit, mixed spices and covered in almond marzipan