DIY Wedding Cake
Choose your size, flavour and collection date… It’s that simple.
Scroll down for more information.
Choose your size, flavour and collection date… It’s that simple.
Scroll down for more information.
Choose your size, flavour and collection date… It’s that simple.
Scroll down for more information.
This option is perfect for those who would like to decorate their own Wedding/Birthday/Occasion cake.
Go wild and experiment with Piping, Florals, drips, chocolate work and so much more.
If you’d prefer to keep it simple, choose from a selection of our options and that’s it. All done and no mess.
The cake will be covered with vanilla Swiss meringue buttercream in a semi naked finish and rough edge.
Please see availability dates before placing your order.
CAKE SIZING
(Every cake tier come with 4 layers of sponge. When cut into 1” x 1” cubed “fingers”, here’s what you get in terms of portions. ***Please note that all portions are approximate.)
One tier :
8” Serving 32 portions. From £105.
Two tier :
5” and 8” serving 44 portions. From £160.
Three tier:
4”, 6” and 8” serving 60 portions. From £250.
Flavours
Fluffy vanilla sponge with raspberry sponge. A perfect crowd pleaser.
Chocolate mud cake packed full of 70% chocolate. A chocoholic’s dream.
Berry - Fluffy vanilla sponge with fresh berries baked throughout.
Lemon sponge with tangy lemon curd.
CAKE CARE
Transport
Pick up cake from the bottom and not the sides to prevent from damaging the cake. Transport your cake on a flat surface - the boot of the car is best (avoid car seats and laps) In a cool/air-conditioned vehicle. Drive carefully.
Storage and Serving
We recommend collecting your cake within 48 hours of celebration date. Cakes are best kept in the fridge as this will ensure your cake is more stable if you need to transport again. For optimum taste, serve your cake at room temperature. 1-2 hours out of the fridge/cool place is best before serving. No direct sunlight. Cakes can be kept up to 5 days in the fridge and 3 months in the freezer. Know one wants to waste cake!
Cutting your cake
Remove any sticks/dowels that may be used to support your cake. Remove top tiers first. All tiers are on individual boards for ease of removing and cutting. Cakes are best cut with a hot, dry, sharp knife. Cut cake into “fingers” instead of “triangles” to get maximum number of portions.