The new trend for 2010, traditional Amish "Whoopie Pies" from America are perfect for anyone looking for something really unusual for 2010, and the use of a layer of icing inside the cakes makes them a tastier alternative to cupcakes.

Ideal for 10" and 7" tiers, or for 11" and 8" tiers. If the metal support is turned to the back of the cake table the tiers appear to float above each other. Alternatively the support can be intertwined with flowers and ribbons. Also a fantastic way to display a single tier cake, with your bouquet or a floral display either above or below it.

White Chocolate curls surround this exquisite cake and is finished with soft ivory roses & foliage

The infamous Swan Cake, as seen at many wedding fairs during Spring 2010. Three oval tiers of cake are covered in a pure white fondant icing, and then draped with stunning white feathers from VV Rouleaux's amazing ribbon emporium in Sloane Square, London. While we are not suggesting that feathers would be to most people's taste, this design demonstrates that anything is possible.

A croquembouche or "pi?ce mont?e" is a traditional French wedding cake, made from filled choux buns held together with caramel in an impressive pyramid. A very popular choice if there is a French connection within your bridal party and equally popular with the many other couples looking for an unusual, elegant and more interesting option to a traditional British wedding cake. This simple design with spun sugar, holly and berries was perfect for a December wedding at Blenheim Palace.

This design is tipped to be huge for 2010. Fun cupcakes, available in a multitude of flavours, finished with an american style frosting which can be flavoured and coloured to suit your theme. These ones have a sugar rose and some silver sparkle on each, and the design is repeated on the giant top tier cupcake. Design as shown ?225.

We think this cake will be a great hit! A heart shaped traditional fruit cake is set on a sloping sugar heart above a 9" round Madeira sponge. 12 individual rich chocolate cakes nestle underneath, each perfectly iced with white fondant and decorated with tiny sugar hearts.

All of our croquembouche are built freehand, and have profiteroles throughout - they don't have a hollow cone inside (unless you specify that you would like a hollow one for "show" and the additional pieces for your caterers to serve). The more profiteroles inside the cake, the taller and more impressive it will be, and we will make it as tall as possible while ensuring that there is no risk at all of it collapsing. This croquembouche contains around 300 pieces and was drizzled with chocolate sauce immediately before serving.

An unusual and striking design in black and white, this cake with delicate handmade sugar butterflies can be made in any colour combination and gives a completely different effect in paler colours. Fresh flowers can be added, or simply scatter the cake table with rose petals.

Sky blue butterflies with gold bodies, on a soft white fondant covered lemon sponge, to be displayed on our unique 9 tier glass stand.

Pale pink sugar roses and a delicate buterfly on ivory icing make this a perfect design for a summer wedding. This design is also stunning with white roses on white fondant icing.

Rich Chocolate Cake covered in Belgian chocolate and chocolate curls. This cake stand gives the illusion of the cake floating on trailing ivy, it looks beautiful with tiny fairy lights threaded through the stand & ivy

A flexible and popular stand. The stainless steel posts can be removed to change this to display 2, 3 or 4 tiers, the 4th (lowest) tier being displayed an inch above the table. This stand is particularly effective with flowers appearing to cascade down from one tier to the next. The posts can be entwined with flowers, ivy or ribbons. Displaying your cake in the evening too? Serve the bottom tier during the afternoon reception, place your bouqueton the space left on the stand and leave a 2 or 3 tier cake to re-cut during the evening reception.

A very popular design, particularly for summer weddings. Layers of rich chocolate cake covered with a Belgian chocolate glaze and lots of cascading strawberries. Serve with jugs of cream and bowls of strawberries for a wonderful summer wedding dessert.

Can't decide between a croquembocuhe and a cake? This couple chose a 12" rich chocolate cake decorated with white Belgian chocolate curls, and we topped it with a thick band of fresh ivory roses and a 150 piece croquembouche. A rather untraditional chocolate penguin "bride and groom" topped it off.

The traditional and most popular filling is creme patissiere - a light vanilla pastry cream. The flavour works well on its own, beautifully complimenting the delicate taste of the choux pastry and the distinctive flavour of the caramel, and can be further complimented by serving the croquembouche with a chocolate sauce or a fruit coulis. If you prefer, the creme patissiere can be flavoured with your favourite liqueur, or replaced with a chocolate or coffee mousse, however we have found that most guests really enjoy the pure vanilla flavours of the creme patissiere. Fresh cream is not suitable for use in a croquembouche; it becomes too warm with the caramel, and the entire structure will become unstable.

Shown here next to a 4 tier (12" 10" 8" 6") stacked wedding cake this 400 piece croquembouche demonstrates the impact of your centrepiece. If you are serving it as wedding cake, allow 1 piece per person plus an extra 20% or so, and for dessert allow 3 pieces per person. If people are serving themselves (a popular option for an evening reception) they will generally take a couple of pieces initially, but may keep coming back for more! Many couples choose the size to match the impact they would like to achieve - spare pieces can be supplied in boxes. The impact of the smallest size is similar to a traditional two tier cake. More than 700 pieces becomes very difficult to handle, and simply looks too big when you stand next to it. Individual croquembouches can be supplied so that you have a small one on each table, enabling guests to serve themselves.

Our standard cheese cake; Leicester, Double Gloucester and Wensleydale with cranberries or apricots, cascading with grapes, vine tomatoes, crisp apples, fresh figs - and any other seasonal fruits or vegetables we can think of! Substitute any of the tiers with your favourite cheese and add a brie, goats cheese or other soft cheese. This three tier chesses cake serve 150 guests and is a wonderful evening buffet option.

Your cheese cake can become the evening buffet by adding some rustic loaves and crackers. Guests who have enjoyed a four course wedding breakfast may prefer to pick at the fruits and vegetables, while those with a hearty appetite can make a full ploughmans supper from the selection. If you had a particular preference of cheese, please let us know and we'll do our best to source it for you.

This cheese cake incorporates local organic cheeses with organic fruit and vegetables. The couple were particularly keen to include a large semi-soft cheese which was set forward from the rest of the stack, to encourage guests to help themselves.

A rich glossy chocolate glaze gives a bold look to these cup cakes, and fresh flowers add symmetry and simple sophistication. Although any fresh or sugar flowers can be used, the mini chrysanthemums shown here are an edible and economical option and are available in a huge range of colours including white and cream.

Full size chocolate fountain with dark, milk or white chocolate - or even pastel coloured chocolate to match your colour scheme. We only use the best quality Belgian chocolate and fresh ingredients for our dips. Trained and skilled staff for your total peace of mind.

The economical options for couples looking for high quality equipment and chocolate, at a lower price. We are one of the only companies who allow you to hire a fountain for the weekend, to use as and when you wish.

This cake makes a real statement on our "Cascade" stand. The cake can be in any of the styles, chocolate curls, the ganache as shown, or fondant, and is simply decorated with white Lilies and Ivy.

Beautifully understated, with smooth milk chocolate fondant and shocking pink satin ribbon. This design works well in any strong colour scheme, and also as chocolate with cream or ivory. Pictured with sugar cala lilies. Price based on 4 tiers (to serve 200+) including sugar flowers.

Four sumptious tiers of rich chocolate cake covered in a smooth mild dark chocolate glaze and decorated with Belgian chocolate roses. Utterly edible!

This dramatic looking cake has Ruffles of milk Belgian chocolate encasing the soft sponge cake, or a rich moist chocolate cake.

Rich dark chocolate cups filled with either a cappachino mouse and decorated with chocolate covered coffee beans, or a creme patissiere with seasonal fruits which make a lovely addition to a traditional cake, or your 'sweet' taste with a cheese cake!

The most popular decoration is spun sugar - a delicate cobweb of caramel wrapped around the outside of the pyramid. As caramel is Hygroscopic, and absorbs water from the surrounding air, the effect of the spun sugar will be different on each croquembouche, but be assured that the spun sugar does not form part of the structure or stability of the croquembouche! Fresh flowers look great around the base of the croquembouche - either just a few to compliment your colour scheme, or a thick band of flowers and greenery all around the base. Chocolate or sugar roses can be used within the croquembouche for a great effect, replacing some of the choux balls. Sugared almonds give a pretty effect, either scattered amounsst the choux pieces or as more formal flower shapes, and these are the most traditional, although perhaps the least popular, option.

Although the top of a croquembouche usually comes to a peak, we can add fun sugar figures, fresh flowers or even bride and grrom figurines to the top if you prefer.

Chocolate works very well with croquembouche, and we can supply chocolate sauce to be drizzled over the top of the croquembouche immediately before it is cut, or as part of the cake cutting ceremony. The chocolate also helps to soften the caramel, making serving even easier. The sauce is made from dark Belgian chocolate with fresh cream - with nothing else added. For the ultimate indulgence we can supply a chocolate fountain for your guests to dip their pieces of choux in to.

These pretty handmade flowers allow you to compliment your wedding day colour sheme they are set on a rich white soft fondant and moist Vanilla sponge.

A very pretty cake for spring or summer weddings. Layers of fondant iced cake decorated with sugar daisies.

If you don't want pillars but want a tall, impactive design, then this is the cake for you. The cake has been designed to appear to be floating on a base of roses, with an additional display on top. It can also be made using either white or milk Belgian chocolate curls.

We hand build each croquembouche from the bottom up, rather than forming it in a mould or around a cone. This ensures much greater stability, as we can accurately judge how much caramel each piece of choux will need to hold it firmly in place as the croquembouche grows. It also enables us to build the croquembouche to any height and shape. Each choux ball is fitted snugly to the next, and secured in place with caramel. It is almost impossible for a professionally made croquembouche to collapse or fall over - indeed it is far more stable than a traditional cake. It must, however, be correctly handled, and this includes displaying it on an level table, and keeping it dry. It should not be refridgerated (it will attract condensation as it comes out of the fridge), and special care must be taken for marquee weddings, as marquees can be very humid. I would usually advise having the cake cutting ceremony as soon as you come into the marquee or reception room, so that the photos show it looking at its very best. This also gives the caterers plenty of time to break it up before serving, and means that your guests are not eating their savoury courses while sitting next to a sweet smelling croquembouche.

Traditionally, the top of the croquembouche would be hit with a sword, silver mallet or even a champagne bottle, cracking the top off while the bridesmaids hold up the corners of the table cloth to catch the pieces. If you are planning to do this we can supply the croquembouche with empty pieces of choux at the top, and with extra caramel for a more satisfying "crack". We have a range of different swords available to hire. However, most couples simply push a knife or sword into the side of the croquembouche, much as you would with a traditional cake. The croquembouche is then taken away to be broken up, or left for guests to help themselves - we have found that silver salad tongs are an effective serving tool, but for less formal weddings you will find that your guests are happy just to get stuck in with their fingers!

The croquembouche is made fresh on the day of the wedding and delivered to your venue. Delivery is an important factor when deciding on your budget - your croquembouche needs to be delivered as soon as it is ready, straight to your venue - the equivalent of a taxi service for cakes. Price is based on ?1 per mile round trip (a little more for local or city centre deliveries) so may account for up to half the price of the croquembouche, depending on distance. We deliver throughout London, Essex, Kent, Herts, Beds, Bucks, Oxon, Northants, Warwickshire, Worcs, Glos, Wilts, SE Wales, Somerset, Dorset and Hants. You are very welcome to arrange for someone to collect your croquembouche from our kitchens if you prefer.

A simple and elegant design; layers of rich, moist chocolate cake alternate with light zesty lemon cake. The tiers are decorated with soft chocolate fondant icing flavoured with milk and white chocolate for contrasting effects. Each tier is finished with a choclate brown velvet ribbon and a diamante heart.

Tiers of rich dark chocolate cake covered in a smooth chocolate fondant, and a contrasting light and zesty lemon cake covered in white chocolate fondant. The tiers are finished with matching ribbons and some fun figurines on top. The figurines can ofcourse be replaced with various other characters, or flowers.

This design offers you a great twist on a very classical looking cake as it is decorated with white Belgian chocolate curls. The cake is equally impactive, if less traditional, with milk or dark chocolate curls.

Your imagination is the only limit! Using sugar paste, marzipan and a range of artist's materials we can create almost anything for you. Every cake is hand made to order and we are always very happy to be able to use our artistic skills to create something really different.

White or Ivory fondant offers a great canvas for you to personalise your cake with either flowers or more ellaborate decorations!

Each cake is made to order, we can adapt any design to suit your colour scheme or wedding stationery. This is a fun cake decorated with Dolly mixtures. with thin stipes piped on the sides of each tier.

A simple and elegant design, sure to be popular in 2007. Classic smooth white icing with stunning arrangements of edible white sugar cala lilies. This design can be adapted with burgundy or fuscia pink cala lilies and a thin band of ribbon. The sugar flowers can be kept forever.

A simple and elegant design; pure white fondant, with bands of ribbon to blend in or to contrast, and fresh soft pink roses. The bride and groom figures can be added as a fun option.

Curls of milk chocolate surround a rich chocolate cake. The tiers are separated by displays of fresh, soft pink roses and greenery.

It is important that your croquembouche tastes as good as it looks. You are very welcome to come for a tasting on any day that we are making a croquembouche - simply call for upcoming dates. As it needs to be made fresh on the day we are unable to post samples. Alternatively we would be delighted to put you in touch with other satisfied customers, or you may wish to read the customer review section.

The larger the croquembouche, the lower the price per person; as an example a 500 piece croquembouche works out at around ?3 per guest for dessert sized portions. Served as dessert, a croquembouche is often less expensive than using a dessert supplied by your venue or caterers, but remember to factor in delivery charges, which form a large part of the cost of having a croquembouche, and plating charges (charged by your venue or caterers to cover the costs of the cutlery, crockery and staff to serve the croquembouche).

A fun and funky design incorporating dazzling fresh gerberas tumbling down a smooth, glossy chocolate covered cake. A more subtle effect is achieved by using gerberas in just one colour, to match or contrast with the colour scheme for the wedding. This design is sufficiently eye-catching to make a real centre-piece of even a one or two-tiered cake.

14" gold coloured stand suitable for 2, 3 or 4 tier cakes. Lightweight. Particularly suitable for heavily decorated croquembouche, to highlight the golden colour of the choux balls. This stand is ?20 to hire. And it is also available to buy please call for more details - or you can send us an email.

14" gold coloured stand suitable for 2, 3 or 4 tier cakes. Lightweight. Particularly suitable for croquembouche, to highlight the golden colour of the choux balls. This stand is ?20.00 to hire. And it is also available to buy please call for more details - or you can send us an email.

Antique cream rolled fondant, delicate piping, sugar hearts and flowers and monogrammed initials decorate this unique cake. Available as 2, 3, 4 or 5 tiers it looks very traditional from a distance, with the craftsmanship and delicate designs becoming clearer as you approach the cake. Price shown is based on 4 tiers.

Tiers of rich moist traditional fruit cake are stacked above carefully dowelled sponge cakes. Each tier is individually decorated and inspired by other aspects of your wedding - hearts, flowers,crystals, initials - making it totally unique to you, and an eye-catching centrepiece for your guests. This cake was finished with fabric flowers to match the wedding dress.

Sometimes the most simple decorations can look the most stunning. This sponge cake was covered in a soft ivory rolled fondant icing, and decorated with sparkling diamante and pearled butterflies.

The various designs shown on this stand give an indication of the hudresds of designs on offer. Whether you would like your names or initials, sugar flowers, love heart sweets or little quotes, the only limit is your imagination! Mix and Match or have all the cupcakes the same - the choice is yours. These cupcakes are in paper cases to tempt your guests with the creamy-coloured sponge inside. A white poured fondant gives a sophisticated look.

An eyecatching design, matching many of this season's bridesmaid's dresses, this cake can be made in either milk, dark or white Belgian chocolate curls - or all three together - complementing your choice of flowers.

This dramatic looking cake has Ruffles of Belgian chocolate encasing the soft sponge cake. These ruffles are a mixture of milk, dark & white chocolate.

A simple design in vibrant colours. Tiers of sponge or fruit cake are covered in a perfectly smooth layer of white fondant and displayed on our Swan Stand. The tiers are decorated very simply with fresh vibrant orchids and either matching or contrasting ribbon. This is a great design for any one looking for a simple yet stunning design, and can be adapted for almost every colour scheme.

Two large tiers of moist chocolate cake to serve during the reception appear to be float above individual fruit cakes, each large enough to serve 6-8 guests. We have used iced boards and pillars to create this effect. If not eaten, the individual cakes can be given as gifts! This design also showcases sugarcraft flowers and a fun spot design.

Individual sponge or fruit cakes, covered with fondant icing and decorated with a little organza bow. For serving large numbers the tiers can be supported by a large bottom tier, decorated to match, and a top tier to keep.

A vibrant design with bright fresh gerberas set onto smooth white fondant icing. There is the flxibility to have any flavour or type of cake, or a mixture of more than one flavour.

You can choose to have either chocolate, vanilla or lemon sponge as these cakes are in pretty silver cases. Decorated with a simple lilac heart design on the tops of the cakes complimenting the wedding colour scheme.

A simple Summer design on a classic Raspberrys & Cream theme. It would also work well by using a different single berry.... strawberries, blackberries, or blueberries all work well. There is a ?30 price reduction for using mixed fruit.

A breath-taking stunner, based on a traditional design, with crisp curls of white chocolate. The tiers appear to be floating on red roses and green orchids. The flowers can of course be substituted for another type or colour.

Sponge, lemon cake, chocolate cake or fruit cake completely encased in fondant icing. Each parcel is tied with ribbon and is very easy to handle, serve and even take home in a handbag! The example shown is suitable for around 50 guests (however please note that the price shown is for 80 guests) and has been finished with ivory icing.

Seasonal Berries makes a great choice as a dessert served with additional fruit or a fruit coulis, with a curl of chocolate served with each slice. Rich dark chocolate cake, or a light and zesty lemon cake with curls of belgian chocolate and fresh seasonal berries.

Simple 14" silver coloured cake stand. Suitable for 2, 3 or 4 tier cakes. Lightweight. This stand is ?20 to hire. And it is also available to buy please call for more details - or send us an email.

Delicate handmade flowers allow you to compliment your wedding day colour sheme they are set on a rich white soft fondant and moist Vanilla sponge

Ornate silver coloured stand suitable for 2, 3 or 4 tier cakes. Lightweight. The stand is ?20 to hire And it is also available to buy please call for more details - or you can send us an email.

Silver plated round 16" cake stand.

Ornate 14" square silver coloured stand suitable for 2, 3 or 4 tier cakes. Lightweight. This traditionally shaped stand can be used for square or round cakes. This stand is ?20 to hire. And it is also available to buy please call for details - or send us an email.

3 tiers are displayed one above the other, with plenty of space between each tier for a flower display or figurines. Unlike the one displayed here, our stand has round plates for added stability. Suitable for tier sizes 11", 9" and 7" only. This stand is ?20 to hire.

Why not go for a square White Fondant Iced Cake simply decorated with flowers to complement the bridal bouquet, the simple flowers make a big impact.

Simple chocolate cupcakes with a smooth dark chocolate ganache and a single dusted sugar rose on each one. The top tier was decorated to match. For this simple design the mirror effect from the silver cases and the mirrored base was an important aspect, so a single row of cakes were placed on each glass tier, with the remainder being placed around the stand on the cake table.

A very versatile and effective stand for two or three tiers. Flowers can cascade between the tiers, or each tier be decorated to stand alone. For displaying a two tier cake, or for displaying the remaining tiers after serving the bottom tier, arrange flowers over the base section of the stand. This stand is ?20 to hire.

The sword of choice among border horsemen, this romantic sword has a decorative basket around the handle. This 3 ft long double edged steel blade, sharp enough to cut any wedding cake or croquembouche this beautiful sword is the choice for couples wanted to cut their cake or croquembouche with a true flourish!

This weighty Celtic Sword, with its wide, 2 ft long leaf-shaped blade makes for a very impressive cake cutting sword, and is a favourite for couples wanting to use a sword to knock the top off their croquembouche as part of their cake cutting ceremony.

The history of this slender and elegant reproduction sword dates from the Middle Ages, when the Templars fought in the crusades in the Holy Lands. The Knight become mythologized as guardians of spiritual secrets and are associated with the Ark of the Covenant, the Holy Grail and, of course, the Da Vinci Code. With a 2 ft blade this can be used as a unusual cake cutting knife, or a less flamboyant choice of swords for cutting croquembouche.

As featured on GMTV, contrasting cerise pink and lime green cupcakes with bright fresh flowers, displayed on our fabric covered board.

Many couples prefer a traditional fruit, sponge or chocolate top tier above their cup cakes - and this is a particularly nice idea if you are thinking of keeping a tier for your anniversary or a christening. This tier has sugar figures made to be caricutures of the bride, groom and their pets.

Rich chocolate cake with milk chocolate curls and a deep layer of light flakes of milk chocolate on top. Each tier is supported on pillars and sprays of fresh orchids trail between the tiers.

A rich dark chocolate glaze provides a glossy backdrop for a cascade of truffles rolling down the side of your cake; the ultimate chocoholic's dream! Although originally designed for weddings, the one and two tier versions have proved very popular for birthdays and anniversaries.

Rich chocolate cake with light buttercream, covered in a smooth chocolate glaze. The cake is decorated with a selection of truffles and shards of broken chocolate and displayed on a fabric covered stand.

Our popular Truffles cake, but in delicious white Belgian chocolate.

A sophisticated cake for an elegant venue or rambling and natural for a country wedding. Delicate curls of white Belgian chocolate surround a rich moist chocolate cake, layered with a fresh milk chocolate buttercream and decorated with a simple display of ivory roses and ivy.

The ultimate! Almost 80 roses nestling between tiers of rich chocolate cake, covered in white chocolate curls.

This cake was made using our soft vanilla madiera sponge with buttercream and rapsberry jam encased in white chocolate curls, but it could be made with lemon cake, chocolate cake, carrot cake or any combination. A square cake offers a different perspective but keeping with a classical theme, and serves around 25% more guests than a round one of the same size.

Such a stunning contrast between the vibrant pink roses which complemented the bridesmaids and the white chocolate stacked cake.

This options shows you the difference fresh flowers will make to your own cake. Take a look at the White Chocolate with Cream Roses cake! A square cake offers a different perspective but keeping with a classical theme and serves 25% more guests than a round cake of the same size.

Layers of tangy lemon cake or rich chocolate cake covered with a thick layer of white belgian chocolate. Edible white and milk chocolate roses complete the effect.

A summer delight, Strawberries & Cream! This rich chocolate cake has been covered in white chocolate and decorated with fresh strawberries tumbling down the side.

An elegant cake decorated with white Belgian chocolate curls and 'floating' on pretty pink roses and contrasting gerberas. Out of shot there is a matching large round posy of roses and gerberas on the top of the cake.

White Fondant Iced Cake simply decorated with flowers to complement the bridal bouquet, the simple flowers make a big impact.

A delicate and unusual design that works particularly well with pastel colour schemes. The sides of a fondant iced cake can be decorated with any design in piped royal icing, perhaps to complement the bridal gown. All of our cakes can be made in any colour - we simply dye the icing to match the colour you suggest.

This rich velvet chocolate cake has been encased with white Belgian chocolate ruffles and dusted with cocoa. With its 5 tiers it will serve well over 200 guests! It can be made with any type of cake inside.

A stunning cake for all seasons. Lemon sponge, chocolate cake or a light madeira cake with crisp squares of white Belgian chocolate and tiny curls of chocolate on top. Shown here decorated with wild pink roses. Also available in milk or dark chocolate, and with round tiers rather than square.

This cake can be made with either white, dark or milk Belgian chocolate curls and makes the ideal desert course.

With such a prevalence of nut allergies we don't ever handle peanuts in our kitchens, and to keep you and your guests extra safe, we hand chop the almonds we use in our fruit cakes ourselves so that there is no risk of contamination from other nut sources.

There is only one way to get rich, moist and easy to slice fruit cakes that all your guests will love. Fresh, high quality ingredients, plenty of booze, slowly and carefully baked in a special oven and matured for several months. Perfect!