All cakes are made from the finest fresh ingredients and are made completely from scratch using all butter, freshly squeezed fruit juice and free range eggs. Chocolate cakes are made with real chocolate. Cake mixes are never used.
I offer five delicious types of cake which can be chosen in any combination for your wedding cake. It is very popular to serve fruit cake on the bottom tier (as this is the heaviest) and one other type of cake for the remaining tiers, although cakes can be made entirely from one flavour or a combination of two or more if desired, it is your choice!
For Spring and Summer weddings, a moist lemon cake or Victoria sponge is a lovely light choice of cake and for the Winter months, a dense chocolate or Rich Fruit cake is fitting. If your cake will be served as dessert, fruit coulis and fresh cream make a delicious and simple accompaniment.
Cake flavours are
Traditional Rich Fruit Cake with brandy (my fruit cake does not include peel or cherries but can be added if required)
Rich Belgian Chocolate Cake
Moist Lemon Cake
Filling choices are
Vanilla buttercream and raspberry jam
Zesty lemon buttercream
Tangy Orange buttercream
Belgian chocolate buttercream
Belgian chocolate ganache
All of my wedding cakes are covered with a layer of marzipan and finished with a smooth layer of sugarpaste (fondant icing). In the case of a nut allergy or just preference, the marzipan layer can be replaced with sugarpaste and the cake will have a double layer of icing.
Special dietary requirements can be discussed and where possible alternatives used. E.g Gluten-free sponge, nut-free recipe.
Please note that although I can offer a nut-free cake, I do use nuts in my kitchen so there could still be traces.