Your quote will reflect the size of the cake and the complexity of the design. Sugar flowers and other decorative elements are custom-made. Standard tiers are 4 sponge layers deep, filled with your choice of delicious buttercreams and preserves, coated in chocolate ganache and finished in sugarpaste. Minimum £360 order applies.
£360 – £600
£510 – £900
£650 – £1,000
£795 – £1,300
Wedding consultations are pre-booked appointments and can be done in person or virtually. This is your opportunity to taste some of my most popular flavours and for us to design your beautiful wedding cake together. For virtual consultations, samples can be posted to you via Royal Mail Tracked, or collected from my home studio in Hartley.
£25 consultation fee applies, which is then deducted from the price of your wedding cake.
Once a design and quote are finalised, a 50% deposit is required to secure your booking. Full terms and Conditions of Sale are available here.
All sponge cake tiers are comprised of 4 layers of sponge cake, drizzled in syrups to add flavour, then filled with 3 layers of dreamy buttercreams and preserves. Each tier is enrobed in luxurious white chocolate ganache under a thin layer of sugarpaste icing, to achieve a flawless finish.
Always a crowd-pleaser! Vanilla sponge layered with vanilla buttercream and seedless raspberry jam.
DECADENT RICH CHOCOLATE
Rich chocolate sponge layered with chocolate buttercream.
Lemon sponge, drizzled with lemon syrup, layered with lemon buttercream and zesty lemon curd.
Caramel sponge layered with salted caramel buttercream and salted caramel sauce.
Almond sponge layered with vanilla buttercream and seedless raspberry jam.
Chocolate sponge, drizzled with orange syrup, layered with chocolate buttercream and orange curd.
MANGO AND PASSIONFRUIT
Vanilla sponge layered with mango and passionfuit buttercream and curd.
Chocolate sponge layered with vanilla buttercream and black cherry conserve.
LUXURY RICH FRUIT CAKE
The traditional option. A luxurious cake, packed with dried fruits and “fed” with brandy. Covered in a generous layer of marzipan beneath sugarpaste icing.