I understand that your wedding cake is likely to be the biggest, most complex and most
expensive dessert-based purchase you have ever made. It’s exciting, but it can be nerve-wracking, too. Here are answers to some of the questions you might have. If you’ve got a
query that isn’t covered here, please don’t hesitate to get in touch.
The earlier the better. I am often booked up to twelve months in advance, and I really hate having to turn lovely couples away. So, once you’ve set your date and have started
to think about the style of your wedding, get in touch and let’s book you in for a
consultation to discuss ideas.
Each cake I make is unique, designed based on your requirements, your style and your
ideas. As such, it’s impossible to have a set price list – there are just too many delicious
variables involved. In putting together your design, I will of course be mindful of your
budget, and we can discuss this at your consultation. Please note that my minimum fee for wedding cakes is £450 and for macarons it’s £300.
My studio is in Shedfield – a gorgeous village in the Hampshire countryside, but I work
with couples throughout Hampshire, Wiltshire, Berkshire and Surrey and am happy to
travel further afield. Travel costs will be calculated based on your distance from
Shedfield, and will be included in your quote.
Yes. I offer a ‘cake taxi service’ to make sure your wedding cake arrives at your venue
safe, sound and stunning! I’ll set up and style it on site with some final flourishes and
finishing touches, so you can enjoy the wow-factor of seeing it complete for the first time. Delivery and set up is charged at £50 for venues within a 25-mile radius of my
Shedfield kitchen. For anywhere further afield, an extra mileage charge of £1 per mile
will be applied. All fees will be included in your initial quote. Alternatively, you are
welcome to collect your cake in person from my kitchen for your caterers to set up and style at your venue. We can discuss these options at your consultation and work out
what’s best for you.
Don’t worry! If you’re looking for height and impact but don’t want hundreds upon
hundreds of portions, I can include what are called ‘dummy tiers’. These are made of
polystyrene, but iced and decorated so they’re completely indistinguishable from the real
cake. However, my sponge recipes make my cakes excellent for freezing at home, so you
may decide to go for more than you need on the day, and to keep it for a treat in the
weeks after your honeymoon. It’s a delicious way to relive your wedding-day memories.
I always recommend my couples choose at least two flavours for their cake. The
combination of flavours is partly where the magic happens, and can make it a much
more exciting eating experience for you and your guests. You’re welcome to choose a
different flavour for each tier of your cake, and I’ll help you to select combinations that
will best complement each other.