Cake Flavours and Portion Guide

Approximate number of servings

My tiered wedding cakes are available in rich fruit cake matured with brandy baked to a recipe I have been using for over 20 years, chocolate torte, luscious lemon cake, moist carrot cake, coffee and walnut cake, Madagascan Vanilla with raspberry jam and various flavours of butter cream or a combination of the above. (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 and not a poured fondant. This provides a smooth decoration surface without the need for a thick unpalatable layer of fondant icing.

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"	10	12	5	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.