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.