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Luxury wedding cakes

My cakes are lovingly baked from scratch using the finest ingredients or locally sourced where possible. Always using butter, free range eggs, homemade jams, curds and couture sugar paste.

Each tier of every cake has four layers of sponge, sandwiched between three helpings of delicious fillings. Then encased in a layer of chocolate ganache before icing, which creates a flawless foundation for your cake and achieve those crisp sharp edges.

I’m happy to experiment with any flavour combinations you like; we can discuss this further in your free consultation. 

vanilla and strawberry

Sponge with vanilla bean buttercream and strawberry jam

lemon and passionfruit

Sponge with passionfruit curd and lemon buttercream

Cherry Bakewell

An almond sponge drizzled with Ameretto, vanilla buttercream and morello cherry jam

Banoffee Cake

Banana Sponge with Vanilla bean buttercream and Dulce de leche

Peach, prosecco and elderflower

Prosecco sponge drizzled with an elderflower syrup layered with fresh peach jam and Buttercream

Chocolate salted caramel

Mud cake with salted caramel and milk chocolate buttercream

White Chocolate mud cake

With raspberry jam and roasted white chocolate ganache buttercream

Red Velvet cake

Layered with a vanilla bean cream cheese buttercream

Hazelnut Marble cake

Vanilla and chocolate marble sponge drizzled with a hazelnut syrup layered with a creamy chocolate hazelnut buttercream

Carrot Cake

Lightly spiced with toasted coconut and sultanas sandwiched with coconut buttercream

Mocha Crunch

Light chocolate sponge soaked in espresso syrup paired with silky espresso buttercream and a speculoos crunch.

Allergy info

Bake my Cake is not an allergy free studio. Gluten, dairy, eggs and nuts are present in the kitchen. Gluten free, dairy free and nut free options are offered for intolerances only.

Portion and Price guide

The below tiered wedding cake guide shows how many servings they provide and starting price to a sugar paste finished cake with some design work detail.

3 Tier
70 Portions
£380

3 Tier
90 Portions
£450

4 Tier
130 Portions
£550

4 Tier
170 Portions
£650

3 Tier
70 Portions
£380

3 Tier
90 Portions
£450

4 Tier
130 Portions
£550

4 Tier
170 Portions
£650

The classic finger portion size being 1x1x5 and dessert size 1x2x5.

Cake dummies are a great way to create a larger cake without having excess cake left overs, to that of the number of guests you are having. Although you need to know that the work and attention to detail that still goes into the faux tier, needs to be charged accordingly.     

Semi Naked Cakes

3 tiers (feeds 90) £300
4 tier (feeds 120) £400

Naked Cakes

3 tiers (feeds 90) £280
4 tier (feeds 120) £360

Flowers are to be supplied from your florist and I will liaise with them on timings for the day. It can take a long time making fresh flowers food safe whilst at the venue so my setting up fee reflects this. I wire and tape all flowers heads, so that they look fresh until the time the cake is cut.

I can supply berries and freshly cut rosemary if you are after a fruity look or want them combined with flowers too.

Why not drop me an email to get in touch.

Dessert Tables

I can provide you with an array of sweet treats for your guests including mini cupcakes, Meringue kisses, chocolates, macaron towers and chocolate crunch lollipops. Prices will be quoted after a consultation as all is so bespoke.