




Each tier of our wedding cakes comprise of four layers of sponge and three layers of butter cream/conserve. The flavours below are my most requested. If there is a flavour you would like that's not listed please do not hesitate to ask.
Traditional Vanilla Sponge - vanilla sponge layered with seedless raspberry jam and vanilla bean butter cream
Fruity Raspberry Ripple - vanilla sponge layered with seedless raspberry jam and raspberry ripple butter cream
Luscious Lemon - lemon sponge with fresh lemon zest infused with lemon oil, layered with lemon curd and lemon butter cream
Mango and Passion Fruit - vanilla sponge layered with mango and passion fruit coulis and mango and passion fruit butter cream
Cherry Bakewell - almond sponge layered with seedless raspberry jam and cherry bakewell butter cream
Rich Chocolate - chocolate sponge layered with chocolate butter cream
Salted Caramel - chocolate sponge layered with salted caramel and salted caramel butter cream
Black Cherry - chocolate sponge layered with black cherry conserve and black cherry butter cream
Chocolate Orange - chocolate sponge with fresh orange zest, layered with chocolate orange butter cream
Coffee and Walnut - espresso infused sponge with chopped walnuts, layered with espresso butter cream
Spiced Carrot Cake - moist carrot cake baked with fresh carrot,orange and lemon zest, sultanas, desicated coconut, cinnamon and nutmeg, layered with orange buttercream
Traditional Rich Fruit, laced with brandy to enrich the flavour. Coated in marzipan and decorated in fondant icing. (3 months notice is recommended)
Allergies and Special Dietary Needs
Your cake will contain GLUTEN (WHEAT), EGG and MILK.
I do not make traditional cakes in a vegan/egg free option. Cupcakes are available gluten, dairy and egg free.
Your cake will be prepared in a kitchen that handles NUT products, I cannot guarantee that the cakes will not have traces of NUTS.