Sizes and Portion Numbers

The size for the cake is usually determined based on the number of portions that are required.  The table below gives an indication of how many portions each size and shape of cake will yield assuming that the cake will be cut into finger slices of 1” x 1” for rich fruit cake and 2” x 1” for all other flavours.  Depending on the design, extra impact may be achieved by adding dummy tiers to the cake and additional portions can be obtained with a separate cutting cake that is iced but not decorated.  This is particularly useful for multi-tiered cakes with different flavoured tiers.  Carving cakes into non-standard or novelty shapes may significantly reduce the number of portions that can be obtained and further advice will be given prior to ordering.

Flavours

Wedding and celebration cakes are available in the following flavours:

1. •    Vanilla sponge with vanilla buttercream filling and sugarpaste coating (strawberry jam may be also be added)
   

2. •    Chocolate cake with chocolate ganache buttercream filling and sugarpaste or chocolate paste coating
   

3. •    Carrot cake with orange buttercream filling and sugarpaste coating
   

4. •    Lemon cake with lemon buttercream filling and sugarpaste coating (lemon curd may also be added)      
   

5. •    Rich fruit cake soaked with brandy with white marzipan and sugarpaste or royal icing coating
   

NB A layer of white marzipan will be included underneath the top coating of all tiered cakes. 

Marzipan may also  be included underneath any of the top coatings of standard shaped, single tier cakes and is particularly advised to enhance the appearance of cakes with minimal decoration.

Depending on the design of the cake, time of year, location of the event or length of time that the cakes will be out on display some cake flavours may not be suitable.  Advice will be given prior to order confirmation.

Multi-tiered cakes can be constructed from a variety of cake flavours although heavier cake bases - especially rich  fruit cakes - must always be used for the larger, lower tiers unless the cake has been designed for display on metal ‘S’ or ‘E’ shaped stands. 

Cupcakes are available in the following flavours:

1. •    Vanilla
   

2. •    Chocolate
   

3. •    White Chocolate
   

4. •    Raspberry
   

5. •    Lemon
   

6. •    Coffee
   

7. •    Champagne   
   

Cupcakes may either be coated with sugarpaste or a swirl of frosting in a complementary flavour.

Ingredients

All cakes are totally hand made using only high quality ingredients and free range eggs for an authentic home baked flavour.  Natural variation in colour and design are therefore expected but all of the cakes will be made to the standard shown in the photographs.

Allergies and Special Diets

Many of the recipes do not contain any nuts but all of the cakes are prepared in an environment where nuts - notably almonds - are used and stored.  The cakes are therefore not recommended for anyone suffering from a nut allergy.

Gluten and dairy free options may be available on request but will be restricted to the smallest tiers on multi-tiered cakes.

Storage and Shelflife

Unless alternative advice is given on collection/delivery, all cakes should be stored within the cardboard boxes supplied in a cool room away from direct sunlight.  Cakes must never be stored in the fridge or plastic storage boxes.

Rich fruit cakes will store well prior to cutting for up to 6 months from delivery. 

Other celebration cakes will retain freshness prior to cutting for up to 5 days from delivery.

Cupcakes should be eaten within 2 days of delivery.

Fresh Flowers

Fresh flowers undoubtably look beautiful on certain cake designs although great caution must be exercised in their use.  Some flowers - including ivy - are poisonous and must not even be considered and great care must also be taken when arranging the flowers to avoid moisture dropping onto the cake which will dissolve the sugar and spoil the appearance of the cake.  It is essential to seek the advice of a florist and to ensure that the flowers have NOT been sprayed with any pesticides or other chemicals.  Any cakes produced using fresh flowers will be protected with clear acetate film that is not visible but prevents the flowers coming into direct contact with the cake.  However, the safest and most hygienic option is to decorate the cake with handmade sugar flowers that are very realistic and can also be kept as a special memento.

Inedible Decorations

Cake designs may include inedible decorations such as wired sugar flowers, wired and beaded cake jewellery and plastic items to support tiers or secure decorations.  All inedible decorations will be applied in a food safe manner and written instructions will be provided on collection or given to the staff at the venue to ensure that anything not edible is readily identified and safely removed and stored prior to consumption of the cake.

Stand Hire

Depending on the design, separators and cake stands are available for hire and this will be included within the price of the cake.  A separate cheque for £75 will be required as a deposit that will only be cashed in the event of damage to the stand or it is not returned within the agreed timescale.

Cake stands and equipment are not available for hire unless a cake is also purchased.