Delicious Wedding Cake Flavours

I am very passionate about using the finest ingredients as I think its pointless having a beautiful wedding cake which tastes disappointing!


In my opinion the key to a good delicious cake is always using high quality ingredients along with care and love. I only use large organic free range eggs, English butter, real vanilla pod seeds, fair trade dark chocolate and organic cocoa in chocolate cake batters, high fruit percentage conserves and iced in high end sugar paste. 


I seal all my wedding cakes in chocolate ganache before being iced which is a luxury mix of melted chocolate and double cream which helps achieves the sharp edge flawless finish I aim for.

I have perfected some wonderful vegan wedding cake flavours and my dairy free ganache is made from vegan chocolate and coconut or oat cream which is equally as luxurious. I am really passionate about vegan baking and built a wonderful reputation now for delicious vegan, egg free and dairy free wedding cakes so do check out my vegan menu


All my wedding cakes are naturally all suitable for vegetarians (e.g. contain no gelatine in sugar paste or animal deprived colourings in decorations) and can be made vegan, egg free or dairy free.

Vanilla Victoria

Traditional vanilla bean sponge layered with a high fruit percentage strawberry or raspberry conserve and Madagascar vanilla pod buttercream.

Salted Caramel

Brown sugar caramel sponge with added fudge chips, filled with homemade luxurious salted caramel sauce, chopped fudge and caramel buttercream.

Luscious Lemon

Perfect for spring or summer weddings, my zesty lemon sponge is beautifully light and with bursts of lemon curd rippled in the sponge. Delicious filled with lemon curd and zesty lemon buttercream. Optional poppy seeds can be added to the sponge too.

Cherry Bakewell

Almond sponge with swirls of Morello cherry conserve and filled with a cherry bakewell buttercream and Morello cherry conserve. 


Moist toffee sponge filled with homemade caramel sauce, fudge chips and banana buttercream made with organic natural freeze dried banana (I refuse to use artificial flavourings, this is divine!)

Lemon & Elderflower

It was fit for the Royal wedding and a absolutely beautiful combination!

My zesty lemon sponge rippled with lemon curd infused with a elderflower syrup, elderflower buttercream and lemon curd.

Zesty Lime & Coconut

A zesty lime and coconut sponge made with coconut cream and desiccated coconut filled with coconut buttercream and lime curd.

Carrot & Orange

Scrumptious carrot cake caked with mixed spices, orange zest and optional raisins. Filled with cinnamon spiced orange butter cream.

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Pina Colada

Coconut sponge made with coconut cream and desiccated coconut filled with a pineapple, coconut and white rum conserve and a pina colada inspired or coconut frosting.

Rich Chocolate Fudge

Described like a brownie and my most popular flavour, this rich chocolate fudge cake is baked with lots of melted dark chocolate and cream which makes it so moist. Delicious filled with milk chocolate buttercream or salted caramel sauce and caramel buttercream.

Cookies & Cream

Vanilla bean sponge with crushed Oreo biscuits filled with a chunky Oreo vanilla buttercream 

Terrys Chocolate Orange

Chocolate orange adapted version of the popular rich chocolate fudge cake baked with melted orange chocolate. Filled with a dreamy Terry's Chocolate Orange whipped ganache.

Nutella Forerro Rocher

Luxurious rich chocolate fudge cake filled with layers of yummy Nutella buttercream and crushed Ferrero Rochers.

Chocolate Bounty

Rich chocolate fudge cake filled with coconut buttercream and crushed chips of the bounty chocolate bar

Mint Chocolate Chip

Rich chocolate fudge cake filled with peppermint fluffy buttercream made from high quality peppermint oil, lots of dark chocolate chips and crushed After Eight chocolates. 

Red Velvet & White Chocolate

Red velvet is a moist mild cocoa and vanilla sponge, perfect for people who do not like a rich cake. Most popular for valentines or winter wedding due to is deep red colouring and delicious with whipped white chocolate ganache filling.

Traditional Rich Fruit Cake

If you are feeling traditional then my rich fruit cake is baked with a range of amaretto soaked currants, raisins, sultanas, cherries, orange zest, cut peel and a mix of spices. Once baked the fruit cake is regularly alcohol fed so recommended to be ordered a minimum of 3 months before so it matures to perfection and sealed in marzipan.

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