Advice

When should I choose my cake?

It is sensible to book as early as possible, especially if you are considering an unusual design or croquembouche. The final design can then be chosen at your leisure once your flowers have been finalised, as they often have a bearing on the cake design. I charge a £50 deposit which secures both the date and the price, so my availability is guaranteed and any increases in price won’t affect you.

How do I choose which style?

First consider the look you want to achieve, whether traditional, quirky, elegant or a show-stopping centrepiece. Looking through the photos on this site should inspire you. Once you have chosen how it should look, consider what flavour cake you would like inside. We can discuss any practicalities that may affect your choice, and ways to overcome them, for example if it needs to withstand children running into the cake table, or if any of your key guests have food allergies.

Will my chocolate cake melt?

Chocolate doesn’t melt until it reaches 37°C, so chocolate covered cakes are unlikely to melt unless the room in which it is displayed is exceptionally hot, such as a marquee without air conditioning on a very hot afternoon. In this situation we advise storing the cake in a refrigerated van until it is required, or if we are delivering it, we can time our delivery to the right minute for optimum freshness.

Can I have different flavours inside each tier?

Absolutely, as the icing or chocolate covering hides what is inside, so the tiers will still look the same. You may find that a number of guests will want to try each of the flavours, so I would advise against more than two options. Each tier is supported on dowels, so there is no risk of a heavy fruit top tier sinking into your light sponge bottom tier.

What size cake will I need?

A three tier round cake will serve 100 – 150 portions depending on the size of the slice. Fruit cakes serve a few more, a light sponge serves a few less. Additional square cutting tiers can be supplied to match the cake, or adding an extra tier is £75 for most designs. A square cake feeds around 25% more than a round cake.

Can I have fresh cream or fruit in the cake?

Most wedding cakes are on display for several hours in a warm room and this is not a safe environment for cream. By all means serve cream with the cake; chocolate cake served with bowls of ripe strawberries and jugs of fresh cream make a wonderful dessert. Fruit can be used in the cake, usually in the filling layers, and can be used to decorate the cake.

Can guests with food allergies be catered for?

Cakes can be made for most food allergies but there is always a compromise on quality, so it is unusual to supply gluten, egg, dairy or sugar free cakes unless it is the bride or groom or a very close member of the family with the food intolerance. It is, however, becoming more common for couples to request “ethical” wedding cakes, where the ingredients are vegetarian, organic or Fair Trade and I am happy to source suitable ingredients for you.

Croquembouche contain gluten and dairy as essential ingredients, however I can make a meringue crown to go on top to cater for anyone with wheat or dairy intolerances.

Does a specialist need to set up my cake?

Stacked cakes or croquembouche can simply be lifted from the box and placed on the cake stand. If you are collecting your cake and taking it to the venue they will usually be very happy to do this for you. Cakes with pillars are supplied with all of the dowels, pillars and flowers already in place, so that the tiers simply need to be taken from their boxes and placed on the tier below. Individual or miniature cakes need a small degree of artistic skill to arrange the cakes onto the stands.