Your cake is a focal point of the wedding reception, and must be perfect! I aim to deliver an individual and personal service to clients, and work to the highest standards. All cake ingredients are top quality. I use free range eggs, butter, French brandy and Italian liqueurs.
- The traditional rich fruit cake, containing cherries, apricots, crystallised ginger, dates, sultanas and raisins, soaked in brandy and fresh orange and lemon juice can be accompanied by tiers of
- Sponge cake in lemon, orange or vanilla flavour, with fresh lemon or orange rind, Madagascan Vanilla, kept moist by the addition of a sugar syrup containing Limoncello or Grand Marnier liqueur, and filled with lemon or orange buttercream, raspberry conserve and buttercream
- Chocolate Fudge cake, very popular, with a filling of Belgian chocolate buttercream
- White Chocolate Mud Cake, with lots of Belgian couverture chocolate,
- Light fruit cake, with cherries, pineapple, sultanas, apricots and almonds.
- Coffee and walnut,
- Carrot cake, a rich recipe, with sultanas soaked in rum, walnuts and coconut
- If you have a favourite cake not mentioned above, please ask for it!

Cupcakes are given a coating of boiled apricot jam to prevent the icing absorbing moisture. The icing may be a poured fondant, which has a smooth glossy finish and does not harden, or a disc of sugarpaste, or a swirl of light cupcake buttercream.
The design of your cake will be tailored to meet your needs. Flowers and models can be beautifully hand-crafted in sugar.