Your cake is a focal point of the wedding reception, and must be perfect!
 
I will tailor your cake design and flavours to meet your needs.
 
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.

 

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  • 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

 

  • Luscious Lemon Cake.  A firm but soft and

        moist cake, with fresh lemon zest and  and juice, 

         plus a lemon syrup drizzle.

 

 

 

 

  •  Light fruit cake, with cherries, pineapple, sultanas, apricots and almonds.

 

  • Red Velvet        

        This cake is made with buttermilk, which gives it the   smooth,

         velvety texture. It can be filled with cream cheese frosting or a vanilla

         meringue buttercream.

 

         

 

  • Cherry and Almond.

 

 

 

  • Lime and Coconut - tangy!

 

  • 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!