Achieving a richly flavoured sponge with a tender crumb requires the very best ingredients and so I never compromise on the quality of what goes into my cakes. I source fresh, free range dairy produce from local farmers in Kent and Sussex, I buy organic ingredients wherever possible and I make my own curds.
Like many cake makers, I use either Italian meringue or Swiss meringue buttercream for sandwiching the individual layers of sponge. Both these have a creamy smooth texture and are less cloyingly sweet than American style buttercream, which uses powdered sugar. The result makes for a luxurious taste that allows the fullness of the flavours in the sponge to shine through. Once sandwiched together with buttercream, cakes that are going to be covered with fondant (I use “Massa Ticino” sugar paste) are firstly iced with white or milk chocolate ganache. I like to finish semi naked cakes with a fine application of ganache as this is more stable than buttercream for displaying my flowers.
I have provided a list of my most frequently requested cakes. If you have a particular flavour in mind please do not hesitate to ask.
Old school, Victoria sponge with raspberry or strawberry conserve and vanilla bean buttercream
Classic lemon with rich lemon curd and lemon buttercream
Biscoff with butterscotch sauce and buttercream
Pistachio with ruby chocolate buttercream
Belgian chocolate with milk chocolate ganache and chocolate buttercream
Milky coffee with coffee syrup and buttercream
Hazelnut with milk chocolate ganache and praline buttercream
Stem ginger with honey buttercream
Coconut with raspberry conserve and vanilla bean buttercream
Allergen Information
The Food standards Agency (FSA) has identified 14 allergens that food businesses must declare by law if any are included in their list of ingredients.
Unfortunately, I do not work in a gluten, milk, egg or nut and sesame free environment. All the cake options contain gluten (in the flour) butter and eggs. Some also incorporate buttermilk. The swiss and Italian meringue buttercreams are made with pasteurised egg white and there is a possibility that the fondant icing, sugar paste and chocolate I use contain traces of nuts and soya. I will provide you with a written statement of your cake ingredients and allergens once a booking is made. On the day of the wedding the venue will be given a cake flavour menu that notes the allergens. A copy of this information will be left by the cake, for people to read. Please ask concerned guests to check with a member of staff for advice about the list of ingredients.
I am able to supply cakes made with gluten-free flour (in certain flavours) and will take every precaution to avoid cross contamination in both the baking process and assembly of the cake. However, due to the possibility that traces of the allergen may still be present, I cannot guarantee the cakes are suitable for people with an allergy to gluten, or even those who have an intolerance to the allergen. Please contact me to discuss any specific dietary requirements that need to be considered.
Safety Notice
My flower decorations are safely (and hygienically) attached to the cakes using small, plastic posy picks (flower holders) that are inserted a little way into the sponge. They are easy to identify and remove but care must be taken to ensure this is done before the cake is served, as they represent a choking hazard if left embedded in the sponge. Wedding venues and their catering staff are well-practised at handling cakes, but I always provide written instructions on how the flowers and the wooden dowelling rods that are used to support the tiers, will need to be removed.
Whilst the sugar is edible, the flowers are intended to be kept as a memento of the occasion and are constructed with wires to make it easier for them to be displayed. I do not recommend they be eaten. Large blooms, such as peonies, are built around polystyrene balls to prevent them from being too heavy. Under no circumstances should these types of flowers be eaten.
Sugar flowers need to be placed on a firm and stable icing. Cakes covered in fondant or left semi naked with a thin application of ganache are ideal. I would advise against a thick coating of buttercream if you would like your cake to be heavily adorned with flowers, due to the softness if its texture.
After the wedding, the flowers must be kept in a humid free environment (away from direct sunlight if possible) to avoid the sugar absorbing any moisture from the atmosphere, as this will soften the petals and distort their shape. Flowers sculpted in sugar have a wonderful, porcelain like quality that makes them look exceptionally lovely when displayed in a posy and kept under a glass cloche. In my opinion, this is also the best way of preserving them.
My flowers can be purchased separately for those who wish to decorate their own cake. There is a minimum charge of £150.00 for this service. If your wedding reception (or the address where you intend to decorate the cake) is within a twenty mile radius of Tunbridge Wells I will deliver the flowers free of charge. Although I take great care packaging flowers for those who wish to collect them in person, I cannot be held responsible for any damage and breakages that might happen once they have left my premises. Similarly, I cannot be held responsible for any flowers that are broken during the decoration of the cake. They are very fragile and must be handled with care.
Cake Dimensions
At the moment, I cater for small to medium sized weddings. I accept commissions for cakes that consist of up to three circular tiers with the largest one available measuring 10” in diameter. A single tier stands at 6” in height and is constructed with four layers of sponge sandwiched together. As a guide, a cake with three tiers measuring 10”, 8” and 6” in diameter will provide 74 (1”x2”x6”) dessert portions.
1”x2”x6”
12 portions
16 “
24 “
32 “
38 “
Cake size
6”
7”
8”
9”
10”