All of our cakes are filled with delicious Swiss meringue buttercream, Belgian chocolate ganache or luxurious jams/curds. Wedding cakes are then coated in luxurious Belgian chocolate ganache before they are iced with sugar paste in order for us to achieve a crisp and flawless finish.
Wedding cake tiers all stand at at least 4” tall with 4 layers of sponge cake and 3 layers of filling.
Listed below are a variety of delicious tried and tested cake flavours you have to choose from.
A moist vanilla sponge, filled with a silky smooth vanilla buttercream and your choice of raspberry or strawberry jam.
A rich chocolate mud cake, layered with luxurious dark chocolate ganache buttercream.
Variants: Chocolate Orange, Bounty (chocolate coconut sponge filled with coconut cream icing), Salted Caramel or Cookies & cream
White Chocolate & Strawberry
A rich white chocolate mud cake, layered with luxurious white chocolate buttercream and strawberry jam.
A zesty lemon sponge made with fresh lemons, drizzled with lemon syrup and filled with a smooth lemon curd buttercream.
Lemon and Blueberry
A moist lemon & blueberry cake layered with a lemon buttercream, lemon curd and blueberry jam.
Carrot Cake (only suitable for top tier)
A deliciously moist carrot and cinnamon sponge filled with orange buttercream.
Lime and Coconut
A zesty lime and coconut sponge drizzled with lime syrup and filled with a coconut cream buttercream.
This vibrant cake has a light taste of chocolate and can be paired with your choice of vanilla buttercream or white chocolate buttercream.
A delicious coffee sponge cake with a light and fluffy vanilla coffee buttercream.
Sticky Toffee & Salted Caramel
A moist and rich sticky toffee sponge made with dates and mixed spice, filled with salted caramel buttercream.
Indulgent salted caramel sponge filled with salted caramel buttercream.
Our delicious caramel sponge filled with Biscoff buttercream.
Traditional Fruit (not suitable for naked/semi-naked cakes)
A beautifully rich traditional fruitcake soaked in brandy covered in marzipan. I offer a nut free fruitcake recipe, which is covered with two layers of sugarpaste rather than marzipan.