Here are the questions I receive most frequently. If you have a question that isn’t addressed here, feel free to reach out, and I'll be more than happy to assist you.
All of my cakes are categorised as luxury bespoke creations. I frequently receive enquiries about whether I can make simpler cakes at a lower price. Unfortunately, I am unable to accommodate these requests, as my schedule is consistently filled with clients seeking high-end luxury celebration cakes. Given the extensive effort that goes into crafting each cake, I cannot offer them below the prices listed on my website.
I regret to inform you that I cannot provide cakes that are free from allergens or intolerances, such as egg, dairy, and gluten.
People often get confused with this one. A tier is a single cake divided into 3 layers, so one layer of sponge on the bottom, followed by a layer of buttercream, followed by another layer of sponge, followed by a layer of buttercream, followed by a layer of sponge. That’s a ‘tier’. Wedding cakes for instance can be 1 tier, 2 tiers, 3 tiers or more, normally 3 tiers (for larger weddings).
Yes, I use as standard a cake ‘drum’ which is roughly ½” / 13mm thick. Depending on the design of the cake I will either cover this drum in white or coloured sugar paste or leave it as it is, a silver coloured foil effect covering.
If I am making a single ‘tier,’ I can only offer one flavour. However, if I create multiple ‘tiers,’ each one can feature a different flavour. I cannot make three different flavours for a single tier (which includes three layers of sponge and two layers of buttercream).
A cake features three layers of sponge, two layers of buttercream, and is covered in your choice of premium white or milk chocolate ganache (think of it as supportive yet elegant undergarments), followed by a layer of high-quality sugar paste (fondant).
For a buttercream-covered cake, it will be generously coated in buttercream and then beautifully decorated.
Never. Only butter. I use what I would like to eat myself.
I take great pride in crafting the sponge, buttercream, and edible decorations myself. This includes making macarons (as I find store-bought ones quite unpalatable), meringue kisses, flowers, all figure work, and ‘props’—anything that adorns the cake or the board. The only decorative items I occasionally use are silk or fresh flowers, depending on the time of year. During the high summer season, I prefer silk or handmade flowers, as fresh flowers don't last long without water. However, I remain open to using fresh flowers, as it ultimately depends on the customer's preference. It's worth noting that handmade flowers can wilt in high humidity, particularly during the spring and autumn months when outdoor humidity is elevated.
I require a 50% booking fee upfront, with the remaining balance due 5 calendar days before delivery or collection. Consider it similar to a food delivery or takeaway, where payment is made prior to receiving the service.
Please note that I cannot hold any dates without the 50% booking fee secured. Therefore, if you've made an inquiry, please do not assume that the date will be reserved for you until you formally place your order. There is a strong possibility that I may receive another enquiry for the same date, which I will accept as those customers will have opted to pay immediately following their enquiry.
Of course, please specify your preferences on the Order Form, including the desired candle style (as there are several options available) and your preferred colour. I will do my best to accommodate your requests and will inform you of the cost.
Still have a question not covered in my FAQs above, then send me a message using the form below with your question.