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.

The ultimate! Almost 80 roses nestling between tiers of rich chocolate cake, covered in white chocolate curls. Several hundred Smarties were hidden under the roses, designed to pour out onto the tray as the cake was cut.

China figurines of your choice on 4 tiers of intricately designed fondant iced tiers. The design can incorporate whatever you choose; hearts, flowers, your initials or perhaps even icing paw prints from your dog or cat. Each tier can have a different cake flavour, and can each be decorated with a different theme.

Even better in real life, where the crystals and sparkles come to life! Two tiers in contrasting flavours with contrasting icing, a pink organza ribbon around each tier, a large diamanté brooch on the front and a spray of crystals and beads coming from the top.

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.

A croquembouche or "piece montee" is a 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.

A stunning cake. 3 extra deep tiers with a deep layer of sugar roses between each tier. Each tier has a band of lace around. A figurine can be added to the top, but the flowers between the tiers combined with the lace on the sides give a real focus without the need for any additional decoration.

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.

The ultimate tower of individual cakes. Towering several feet high over 8 tiers, 100 individual chocolate and lemon sponges, each with a layer of buttercream, iced in a delicate shade of soft pink and decorated with matching hand made sugar flowers. 6" top tier to match. Our thanks to Neale James www.nealejames.co.uk for this photograph.

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.

A beautiful design for a more unusual colour scheme. Tiers are covered with gently contrasting shades of fondant icing and coloured sugar roses cascade down the side.

The most popular decoration is spun sugar - a delicate cobweb of caramel wrapped around the outside of the pyramid. As caramel absorbs water from the surrounding air the effect of the spun sugar will be different on each 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 option.

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 the fresh flavour of Limoncello. Fresh cream is not suitable for use in a croquembouche; it becomes too warm with the caramel, and the entire structure will become unstable.

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.

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.

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

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.

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.

This 400 piece croquembouche is shown next to a 4 tier (12" 10" 8" 6") stacked wedding cake to demonstrate the impact of your centrepiece. The impact of the smallest size (120 pieces) is similar to a traditional two tier cake. 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.

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

It is almost impossible for a professionally made croquembouche to collapse - indeed they can be 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, 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.

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.

A chocolate and orange cake with a tangy chocolate orange buttercream and cheerful orange gerberas. Other colours and flavours are available in either bright or muted tones.

Fresh star-gazer lilies and ivy cascade down the tiers of this sumptuous rich chocolate cake with curls and flakes of white Belgian chocolate. The cake is displayed on our unique cascade stand which displays each tier independently, allowing you to remove and serve just one tier at a time and leave the rest on display.

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.

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 breathtaking cake, shown here ready for delivery and assembly on site. The pink and white top tier, shown at the front, sits above alternating layers of green cupcakes with pink stars and orange cupcakes with pink hearts. The cupcakes are displayed on glass disks so that the full effect can be admired from every angle.

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.

Can't decide between a croquembocuhe and a cake? This couple chose a 12" rich chocolate cake to serve 75+ guests, decorated with white Belgian chocolate curls, and we topped it with a thick band of fresh ivory roses and a 200 piece croquembouche. A rather untraditional chocolate penguin "bride and groom" topped it off.

The best of both worlds for a French Bride and an English Groom. A small (120 piece) croquembouche sitting on top of a rich moist fruit cake covered in traditional white fondant icing and simply decorated with lilac sugar butterflies. The lilac theme is continued onto the croquembouche with tiny sprigs of fragrant fresh lavender and a sugar butterfly at the very top.

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. For the ultimate indulgence we can supply a chocolate fountain for your guests to dip their pieces of choux in to.

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. 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.

Our popular Elegant White cake, shown here with four tiers and with silk flowers replacing the fresh roses. The silk flowers are ideal if you are wanting the cake to be delivered the day before the wedding, or to keep after the wedding.

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!

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. We regret that 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 our customer review section.

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.

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.

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.

Delicate sprays of sugar flowers and pieces of diamanté adorn this very traditional wedding cake. This design works very well with simple white ribbons and white sugar flowers.

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 simple white fondant iced cakes with a single band of ribbon. This design is the ultimate in understated, with nothing more than discrete piped dots over the cake to add detail. Replace the band of ribbon with a thicker swathe of fabric or an organza ribbon with a diamante brooch to add glamour.

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 silver coloured sugar 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.

Very hard to show in a photograph ... this cake will add a real sparkle to your reception. Two cake tiers in toning or contrasting colours with a band of ribbon around, held in place with a diamante brooch. A fountain of glass effect hearts and crystals come from the top, with a shower of sparkles on the surface of the top tier.

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.

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.

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.

For the most up to date customer reviews and testimonials please. http://www.guidesforbrides.co.uk/cakes-and-fountains/oxfordshire/fancy-that/index-_64.html

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.

The two tier version of our popular Truffles cake. Rich chocolate cake with a chocolate glaze and a cascade of Belgian truffles.

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.

Fancy That! is proud to have supplied croquembouche to couples all over the south of England including to weddings at The Inner Temple, The Saville Club, Blenheim Palace, Highclere Castle, Heythrop Park, Weston Manor and Eynsham Hall. We hope that you will choose us to make your croquembouche for your wedding day and look forward to hearing from you.

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.

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.