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, glace pineapple, glace ginger, dates, sultanas and raisins, is popular, and can be accompanied by tiers of sponge cake in lemon, orange or vanilla flavour, chocolate cake, a light fruit cake, coffee and walnut, or carrot cake, for instance. Sponges are made moist and delicious by the addition of a vanilla, Limoncello or Grand Marnier liqueur-flavoured sugar syrup, and freshly-grated orange or lemon rind. Chocolate cakes and fillings contain generous amounts of Belgian couverture chocolate.

Cupcakes receive the same treatment, and are given a coating of boiled apricot jam to prevent the icing absorbing moisture.  The icing is a poured fondant, which has a smooth glossy finish and does not harden.

The design of your cake will be tailored to meet your needs. Flowers and models can be beautifully hand-crafted in sugar.