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.

CAKE SIZING
(Every cake tier comes 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.

Full ingredients list:

Swiss meringue buttercream (ALL CAKES) -  Icing Sugar, Egg whites, Butter(dairy), Vanilla, salt.

Vanilla - Eggs, Flour(gluten), Baking Butter*, Sugar, baking powder, Vanilla extract, Raspberry jam (Raspberries, sugar, lemon juice, Gelling agent (Halal and vegan friendly) Fruit pectin.)

Lemon - Eggs, Flour(gluten), Baking butter*, Sugar, Salt, Baking powder, Lemon zest.  Lemon curd - Butter(dairy) , sugar, eggs, lemon juice & Zest.

Chocolate mud - Eggs, Flour(gluten), Baking butter*, Sugar, Salt, Vanilla, 70% Dark chocolate(Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Lecithins (soya); Vanilla Extract.), Coffee.

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.