PRICES AND PORTIONS
Every cake I make is completely bespoke to you. Prices vary depending on the number of portions, the design of the cake, plus delivery and set up costs.
I do however have a starting price list. a minimum spend which differs throughout the year and is outlined here. If you would like a quote, please get in touch via the enquiry form.
Traditionally the cake is cut and served in the evening but it is your day and you can decide on when this happens to best suit you both. If you don't wish to cater for all your guests then a good rule of thumb is to go for 75% of your total guest numbers.
If you fancy having a big showstopper cake but don't want all those extra portions, then a cake spacer is a great way to achieve this look. I have a range of different ones available and i am forever adding to the stash so just ask when you get in touch.
FLOWERS
One of my favourite parts about making a wedding cake is dressing it with fresh, dried or silk flowers. Although I don’t have any professional training in the field of floristry, I am fascinated by flowers and all the beautiful shapes, colours and arrangements that can come from them.
I will work hand in hand with your florist to make sure your flowers tie in perfectly with your bouquet and floral arrangements, as well as checking that they are safe to be placed on the cake.
I pride myself on ensuring that all flowers are prepared correctly and safely meaning there is no compromise to the taste.
STYLING AND SET UP
The styling and set up of your cake is just as important as the cake itself. Not only should it be presented somewhere for all to see (nobody puts cake in the corner!), but it should also be presented in a way that ties in perfectly with the rest of your décor and show cases it for the piece of art that it is. And it doesn't have to be complicated or costly, a stylish table along with a cake stand and a couple of finishing touches such as candles can really set your cake apart from the rest.
FAQS
Q: How many people should my wedding cake serve?
A: Lot's of people assume that the cake never gets eaten at a wedding, but often that simply comes down to how you organise the distribution of it. I have had lots of couples come to me saying there wasn't a single scrap of cake left and they wish they'd opted for a bigger size! So personally, I think it's always best to cater for the total number of guests you have attending, or if you have other sweet treats on offer then 75-80% of your total number will be perfect.
Remember, it doesn't have to be centred around the serving size - if a three tier cake was part of your vision but you only have 50 guests, don't scale down out of fear of left over cake - save that top tier to freeze and enjoy later, or ask me about other ways to have the cake serve less without compromising on size.
Q: How many should I budget for my wedding cake?
For a beautiful, handmade cake that showcases our award winning designs and attention to detail I suggest budgeting between £400 - £700 for a custom wedding cake. Our cakes are designed to be memorable and delicious - for a more precise quote based on your design and number of servings, please fill out the enquiry form on our contact page.
Q: What are your cakes finished in?
A: I specialise in working with buttercream and ganache which (in this instance) is made up of white chocolate and cream. It is a versatile yet delicious frosting that is extremely stable and perfect for wedding cakes that are often sat on display for lengthy periods of time. So there's no more worrying about cakes melting in warm temperatures - which is why I love it so much.
All cakes are filled with American buttercream so you can still get your fix of that traditional sponge/buttercream combo.