My tiered wedding cakes are available in rich fruit cake matured with brandy baked to a recipe I have been using for 25 years, dark chocolate cake with chocolate ganache butter cream, luscious lemon cake with lemon curd butter cream, moist carrot cake, coffee and walnut cake with espresso butter cream, Madagascan Vanilla with raspberry jam and Madagascan vanilla butter cream and a new flavour to my range Orange Madeira with Grand Marnier® stock syrup and orange curd buttercream. (Two choices is normally sufficient.) All are covered in marzipan before icing to ensure a pristine finish to your cake.
Cup cakes are available in lemon with limoncello syrup, orange with Grand Marnier® syrup, Vanilla with a Madagascan Vanilla syrup and chocolate. Cakes are covered with rolled sugarpaste to finish.
Please note, I do not provide “egg-free” or cakes for special dietary requirements.
Not all cake designs are suitable to be worked on a sponge type base. Please contact for advice.
Plain undecorated cutting cakes are available to provide additional portions if required.
|
Size
|
Fruit
|
Fruit
|
Sponge
|
Sponge
|
|
1″ Sq Portions
|
1″ Sq Portions
|
1″ by 2″ Portions
|
1″ by 2″ Portions
|
|
|
Round
|
Square
|
Round
|
Square
|
|
|
4″
|
8
|
12
|
4
|
8
|
|
6″
|
24
|
34
|
12
|
17
|
|
8″
|
46
|
60
|
23
|
30
|
|
10″
|
70
|
96
|
35
|
48
|
|
12″
|
115
|
140
|
56
|
70
|
|
6″ 8″ 10″
|
140
|
190
|
70
|
95
|
Number of portions is approximate and intended as a guide only. Final portions will be dependant on the dexterity of the person cutting the cake and the ability for the cake to cut cleanly.
