Frequently asked questions

Every wedding cake is bespoke, so the price depends on the hours needed to create the design, the flavours you choose and the number of slices you need. That’s why “how much for this cake, same size?” is so hard to answer from a photo.

Sizes vary between cake makers too. My tiers are 6″ tall, served in 1″ × 1″ × 6″ slices, where many others use 4″ or 5″ tiers.

I have a pricing guide with starting prices for lightly decorated cakes. To get a quote, send me your wedding date, an estimate of guest numbers, any styles you like (or don’t) and the name of your venue.

I usually recommend ordering 12 to 18 months before your wedding day. I can only accept a limited number of orders each week.

Not usually. Most wedding cakes are served with the evening buffet, and catering for around 70% of your guests is enough. If you’re serving the cake as dessert, then yes, we’ll cater for everyone.

Yes. Consultations are by phone or Zoom, and tasting boxes with all eight flavours are posted to you. Most couples choose a different flavour for each tier to give their guests a choice.

Yes. Dummy tiers are a great way to have a taller cake on display than you need to serve. They’re iced and decorated to the same detail as real tiers, which takes the same time, so they reduce the price a little rather than a lot.

Yes. I liaise with your venue in the days before your wedding about the cake, any dietary or storage needs, and my arrival time. I deliver to wedding venues across London, Kent, Surrey and Essex.

If you have decorations for the cake table, leave them with your venue and I’ll make sure the display is complete before I leave.

For wedding cakes up to £300, a £100 deposit secures your booking. Up to £500, the deposit is £150, and over £500 it is £200.

Booking deposits are non-refundable, and your date isn’t reserved until I receive one. Your balance and final order details are due 21 days before your wedding. If anything changes after you’ve booked, just let me know and I’ll do all I can to accommodate it.

At least 10 working days for any cake, but I can be booked up weeks ahead, so order early to avoid disappointment.

If you know your date but haven’t decided on the cake yet, you can save the date with a £30 non-refundable deposit.

A deposit is payable when you book to secure your order; if it isn’t received within 7 days the booking is cancelled. On cakes up to £200, the deposit is 40%. The balance is due when you collect.

Cash or bank transfer (BACS). Cakes can only be released once they’re paid in full.

For bespoke cakes, I create the finished cake from what I interpret from your order, so please check it carefully before paying. Modelling in sugar gives a representation of a design rather than an exact replica.

If a choice such as an inscription colour is left unselected, I’ll use my discretion.

Vanilla

Velvety vanilla sponge with vanilla buttercream, with or without strawberry preserve.

Lemon

Lemon sponge filled with lemon buttercream and lemon curd.

Chocolate

Rich, moist chocolate sponge with vanilla, chocolate or salted caramel buttercream.

Cookies & cream

Vanilla sponge baked with crushed Oreos, filled with Oreo vanilla buttercream.

Red velvet

Deep, rich red velvet sponge with vanilla buttercream.

Biscoff

Lotus Biscoff sponge with crushed biscuit and Biscoff buttercream.

Salted caramel

Salted caramel sponge with salted caramel buttercream.

Marble

Vanilla and chocolate sponge swirled together, with vanilla buttercream.

Please tell me about any allergies, intolerances or dietary requirements before booking, and I’ll do everything I can to accommodate them. My kitchen uses wheat, gluten, alcohol and eggs, and there may be traces of nuts.

Yes, edible images can go on almost any cake or cupcake. Printing onto edible paper softens the detail, so send the best-quality digital picture you have, as a JPG by email.

Keep it in the box supplied, in a cool, dark place on a flat, sturdy surface. Never put it in the fridge: the icing sweats and colours run when it comes back to room temperature.

Not quite. Boards are ribbon-edged and tiered cakes contain plastic dowels for support; please remove ribbons and dowels before serving. Sugar models and heavy decorations are often held in place with dry spaghetti, which is edible, if a little crunchy.

I deliver and set up wedding cakes and celebration cakes of four tiers and above. Please give the venue’s full address and postcode, plus a contact name and number there.

Other cakes are collected from Bromley. I don’t use couriers, but you’re welcome to arrange your own courier or taxi; once a cake is handed over, I can’t be responsible for any damage.

The deposit is non-refundable if you cancel within 7 days of when the order is due.

I reserve the right to cancel an order if I’m prevented from producing the cake to the best of my abilities. Aggressive, abusive or threatening behaviour will result in immediate cancellation.