EST. 2008
Flavours
Not only do the wedding cakes look impressive, but they taste delicious too!
Each cake is baked fresh to order, using carefully selected and finest quality ingredients, such as unsalted butter, locally sourced free-range eggs, premium preserves from Tiptree and Bonne Maman, fruit curds from Bay Tree, Madagascan vanilla bean extract, organic cocoa powder, and the finest Belgian chocolate for my chocolate cake and ganache.
The wedding cakes consist of four layers of sponge and three layers of filling, such as buttercream, preserves, and curds. Before icing, all fondant iced cakes are encased in a layer of white chocolate ganache to ensure flawless foundations and crisp sharp edges.
All of the cakes are prepared in an environment where nuts, gluten, eggs, and dairy are present, and therefore I prioritise awareness of allergies and intolerances. Whilst there is no guarantee that cakes will be free from traces of these allergens, I can take extra precautions to minimize the risk of cross-contamination for low-risk allergies and intolerances. I can offer gluten free varieties of some of the flavours; however, I do not offer vegan or dairy free cakes as part of a main wedding cake but can provide a separate alternative.
With a wide variety of cake flavours and fillings available, I aim to cater for every taste. However, if you have a specific flavour, or combination of flavours in mind, which isn't listed, then I’m more than happy to try and create it for you!
Traditional and an overall crowd pleaser, the vanilla cake is a light sponge made with finest Madagascan vanilla bean extract. Popular fillings for this cake are a creamy vanilla bean buttercream with or without seedless raspberry jam.
Zesty and palette cleansing and particularly refreshing on a hot summer day, my lemon sponge is drizzled with a tangy lemon syrup for extra lemony-ness! Complimentary fillings for this cake are lemon curd buttercream, passion fruit curd buttercream or elderflower buttercream.
A dense, rich and delicious chocolate cake, made with the finest Belgian dark chocolate and organic cocoa powder. Chocolate has an affinity with so many other fillings so you can take your pick for wonderful flavour combinations. Choose from chocolate, chocolate orange, salted caramel, peppermint, white chocolate or Black Forest.
A delicious, flavour packed moist cake, with a huge array of ingredients. Often seen as a modern alternative to traditional fruit cake, it incorporates all the elements of fruit cake but with a much lighter modern twist. Combining sultanas, coconut, orange, cinnamon, nutmeg, ginger and cloves, in a delicious light sponge then filled with a zesty orange buttercream.
A deliciously dense and moist white sponge cake made with creamy white Belgian chocolate that resembles a blondie in places. This cake is filled with a white chocolate buttercream and goes particularly well with either seedless raspberry jam or passion fruit curd.
Reminiscent of your sweet shop favourite, the pale pink rhubarb flavoured sponge is drizzled with rhubarb syrup and then filled with a creamy vanilla custard buttercream and homemade Yorkshire rhubarb compote.
This cake is a take on the pudding favourite and is made with dark muscovado sugar and dates. Filled with a salted caramel buttercream, this cake is exceptionally popular in autumn and winter months.
A teatime favourite of a light coffee sponge with chopped walnuts and filled with an espresso buttercream.
A moist almond sponge with chopped cherries, filled with almond buttercream and seedless raspberry jam.
Traditional brandy-soaked dried fruits, cherries, mixed peel and nuts baked 2-3 months in advance so to allow flavours to mature. Covered with delicious white marzipan and fondant.
Would not have chosen anyone else
“Samantha makes the most stunning cakes that also taste delicious. Her designs are outstanding and she really does put so much into making them. Our wedding cake was perfect and we had so many compliments on it for its looks and taste. Lovely lady and would not have chosen anyone else."