| Congratulations! |
| Choosing your cake should be fun. We can help you to
create your own unique design, or you could take ideas from the cakes
on the website. Add your favourite flavours and decide on the size
you need, or want! |
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Flavour
- Our home-made cakes are special, because we love
cake. Each is made individually to order from the best quality
fresh ingredients and free-range eggs, for excellent flavour
and texture.
The most popular flavours are Chocolate cake, vanilla cake,
(with or without a hint of lemon), lemon drizzle cake, coffee
cake, coconut cake, light ginger cake, carrot cake, light
or rich fruit cake with brandy. Fillings include chocolate
butter-cream, vanilla butter-cream, lemon zest butter-cream,
coffee butter-cream, cream cheese frosting, raspberry jam,
lemon curd, chocolate fudge, white or dark chocolate ganache.
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Covering - Covering a
cake preserves its freshness. Most cakes are covered in soft fondant
icing – available in a variety of colours. This is very versatile,
and compliments all flavours of cakes. Because your cake is made to
order you can choose the every detail. If the cake has more than one
tier, or two numbers you could have different flavours of cake for
each one.
Chocolate fudge and ganache are popular and pretty coverings, as are
chocolate sheets, cigarillos and curls. These taste lovely with vanilla,
chocolate, or coffee cake. White chocolate coverings are lovely with
ginger cake too.
If you don’t like icing consider going natural – have
a look at Amy’s cake – it takes a lot of care and attention
to make and present a cake that bares all. |
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| Size - You may want to choose
the cake to be the right size for your number of guests, or
you may have a good idea of what size you would like regardless
of the number of guests. There is no right or wrong, it’s
your cake, so have what you want. You can go bigger than you
‘need’ and have more generous portions, or go smaller
and order a matching cutting cake. Give some consideration to
when you will serve the cake, just after dinner, or in the evening?
How hungry your guests are likely to be will help you choose
the right size. |
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| Planning a wedding? |
| Designing a wedding cake can be a relaxed affair, starting
with a consultation that takes about an hour. Try some cakes
over a cup of tea and talk though your ideas. Choosing just
one flavour can be a challenge, so it is quite usual to have
different flavours for each tier. Some couples know what they
want while others are not at all sure. Bring any samples of
coloured ribbon or anything you plan to include in your design.
We will work together to make all the necessary decisions and
design your cake from the inside out.
There is a guide to the prices on the website or email a
picture and your ideas if you would like an estimate before
you make your appointment. A 50% deposit will secure your
order and the balance is payable up to 3 weeks before the
big day. |
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Portion Guide – Approximate |
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| Size |
Fruit Cake |
Sponge Cake |
| 5" |
15 |
8 |
| 6" |
25 |
12 |
| 7" |
35 |
20 |
| 8" |
50 |
25 |
| 10" |
80 |
40 |
| 11" |
95 |
45 |
| 12" |
120 |
60 |
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| Looking after your cake |
| Cakes are carefully packed into transport boxes for collection.
Wedding cakes are usually delivered and set up. All cakes should
be stored in a cool dark place on a flat sturdy surface. Never
put cakes in the fridge other than fresh dairy cream cakes.
Sponge, Chocolate and Carrot cake will keep for one week after
delivery. Fruit cake wrapped in foil lasts perfectly well for
months, not years. |
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What’s in them – can I adjust
it? |
| All cakes are individually hand-made, so it is fine to ask
for any adjustments like thickness of marzipan, number of cherries
in fruit cake or dairy free. All of our cakes contain dairy
products and vegetable oils, flour (gluten), free range eggs.
We do have dairy free recipes for all cakes if you are dairy
intolerant. We make an excellent dairy and gluten free fruit
cake. We do not cater for allergies at the present time. |
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| For further questions about my cakes
and ordering email or call me. |
