What you need to know about the pricing of wedding cakes?

When searching for someone to create your dream cake, the process can be daunting. Prices vary from each cake designer, and this can be so confusing. Here is a list of what it is that you are truly getting when you book with me, and this is reflected in the pricing.

The use of high quality ingredients, you will find no stork spread here, I use English butter in all my cakes to achieve creamy and buttery sponges that will make your heart sing. All eggs used are free-range, it keeps a clear conscience, and a happy hen makes for a happy cake. 

Premium quality cocoa is used in our chocolate ganaches, and all buttercreams and ganaches are made from scratch along with our cakes. 

I only take on a maximum of 2 - 3 wedding cakes a week. That means that your wedding cake will have my full attention. 

Sponges are baked up to 3.5" to 4" high, which is not always typical of most bakers. Therefore you get a good amount of sponge to filling ratio in every slice. Yum!

I am fully insured and happy to announce that my kitchen has a 5* hygiene rating. 

Prices are valued by the number of tiers you are choosing, flavour choice, and level of design work. For a basic level guide of wedding cake starting prices see the 'Prices & Delivery' Tab.

Portion sizes, how it works.

You may have heard of the expression 'Coffee sized' portion and 'Dessert sized' portion.

Here is what that means;

A Coffee sized portion is 1" x 1" x 3.5" in size, it is a cube like slice of cake, that would be served to your guest if you were already having a dessert served at your wedding. Typically, you can break the rules here, its your day!

A Dessert sized portion is 1" x 2" x 3.5" in size, which is almost the length of a finger sized slice ( depending on how long your fingers are!) here you are offering your guest a bigger slice of cake. Your wedding cake being served as your main dessert. 

How many tiers do I need?