YOUR CAKE JOURNEY
By getting to know you and discussing your wedding plans, I will work with you to design your cake or dessert table to complement you and your special day perfectly.
Send me an enquiry with your date, venue, rough guest numbers and any style ideas you may have.
Don’t worry if you haven’t a clue where to start with the design. That's what I'm here for.
Confirming that I am available, I will email you my brochure containing useful information on how I work, my pricing and process.
At this time, we will book a time for a phone call or video chat to discuss your wedding plans and cake ideas.
Currently, consultations are done via video chat.
They are a relaxed chat about your wedding plans and cake ideas. I will ask you to bring along anything that we can use for inspiration, e.g. invitations, Pinterest boards, photos of the venue, bridal party outfits, fabric swatches. There are no silly ideas.
You can read all the feedback there is, but at the end of the day, the best way to decide if you like my cakes is to try some. The best way to sample my cake is to either come and see me at a wedding fair or order a sample box to be posted to you.
The price of the sample box will be deducted from your cake price when you confirm your booking with me.
I bake cake samples on a regular basis and I will let you know when the next batch is due
QUOTE & BOOK
Once we have finalised the design, I will email you a final quotation, including delivery and set up at your venue.
I will prepare a booking form detailing the final design and all other relevant details of your booking.
A 25% deposit is due, to confirm the booking.
I will be in touch a month or so before your wedding to confirm your cake details. The final balance will be due at this time.
If you would rather pay in instalments, that is OK too. Just ask.
Relax, your cake is in good hands.
“Totally trusted Cathlene and she really delivered! The cake looked stunning, it was exactly what we asked for and it tasted great!”
Kate and Mark
Each tier of my wedding cakes is made up of four layers of moist sponge cake filled with Swiss meringue buttercream and any other relevant fillings such as fruit conserves, curds or home-made caramel.
Fondant iced cakes are covered in white or plain chocolate ganache and finished with fondant icing.
Buttercream cakes are generously covered with Swiss meringue buttercream.
Semi-naked cakes are thinly covered with Swiss meringue buttercream so you can still see the cake layers.
Below are some popular flavours. If you cannot see your favourite flavour combination, just ask and I will do my best to provide it for you.
Classic Vanilla - Vanilla sponge layered with vanilla buttercream
Victoria Sponge - Vanilla sponge layered with vanilla buttercream and seedless raspberry conserve
Luscious Lemon - Fragrant lemon sponge layered with lemon curd buttercream.
Chocolate - A deliciously light chocolate sponge layered with velvety chocolate buttercream.
Rich, boozy fruit cake - Packed with fruit, my fruit cakes are matured for 3 months and regularly infused with brandy or sherry. Can be non-alcoholic if preferred. Usually covered with marzipan and then fondant, however if you require nut-free, that can be managed.
LIGHT & FRUITY
Lemon & raspberry - Fragrant lemon sponge layered with raspberry buttercream.
Orange & white chocolate - Orange sponge layered with white chocolate buttercream.
Coconut & lime – Coconut sponge layered with lime curd buttercream.
NUTTY ABOUT CAKE
Coffee, walnut & caramel - Coffee & walnut sponge layered with caramel or salted caramel buttercream.
Carrot, pecan & lime - Delicately spiced carrot cake, with pecans for crunch, layered with lime curd buttercream.
Cherry Bakewell - Almond sponge layered with cherry conserve and vanilla buttercream
Sticky Toffee - Decadent sticky toffee sponge layered with salted caramel buttercream.
Chocolate and peanut butter - A deliciously light chocolate sponge layered with peanut butter buttercream.
Cherry chocolate - A deliciously light chocolate sponge layered with cherry conserve and vanilla buttercream.
Red Velvet - Light chocolate and vanilla sponge coloured a rich red, layered with vanilla buttercream.
Cappuccino - Coffee sponge layered with vanilla buttercream and chocolate sauce
Caramelatté - Coffee sponge layered with caramel buttercream
I bake exclusively gluten-free, which simply means I use a special flour blend. There are no strange additional ingredients and the cakes taste just like ‘normal’ cake so everyone will enjoy them.
Take a look at the feedback from previous happy customers and you will see that many people don't even realise the cake is gluten-free.
If you're still unsure, come and see me at a wedding fair and try a cake sample, or order a taster box. Just get in touch.
Depending on the cake flavour required, many cakes can be prepared dairy free, egg free or vegan.
Most of my cakes don't contain nuts, however my kitchen is not certified nut-free.
What is a cake portion anyway, and why is it important?
The general rule of thumb is a finger portion is 1" x 1" x the height of the cake and a dessert portion is 1" x 2" x the height of the cake.
If you're serving your cake with tea & coffee at the end of your wedding breakfast, or only at the evening reception, you'll most likely want finger portions.
If you're having your cake as the dessert for your wedding breakfast, you'll probably want dessert portions.
You'll get about half as many dessert portions than finger portions from the same size of cake. For example, a popular 3 tier cake will give approximately 100 finger portions, and about 50 dessert portions. So, you would need a larger cake for dessert portions.
Ultimately though it will depend on who cuts the cake, and I find the actual portion size is somewhere between these two sizes.
This is why I give you a portion number range, and as long as your guest numbers are somewhere in that range, you should be fine. Not everyone eats the cake anyway (strange people).
As your cake will be designed to your individual requirements, the total price will depend on the size of your cake and the level of decoration. I can provide you with a detailed quote once we have discussed your requirements for your special cake.
I have listed below the starting price for a number of popular size options as both fondant finished or buttercream.
Starting prices & approximate portions for some popular cake sizes:
2 tiers (35 – 70 portions):
£275 for fondant finish
£235 for buttercream or semi-naked
3 tiers (60 – 120 portions):
£330 for fondant finish
£305 for buttercream or semi-naked
4 tiers (105 – 210 portions):
£465 for fondant finish
£405 for buttercream or semi-naked
PLEASE NOTE: The prices listed above are subject to change and are adjusted as required with increases in supply costs etc. If your wedding or celebration is next year, or the year after, the price may be adjusted for estimated cost increases.
PUTTING ON A SPREAD
A fantastic alternative to a traditional wedding cake, there are many dessert options for you to choose from.
Some options include brownies, blondies, cakesicles, cake pops, macarons, meringues, iced cookies, mini cakes, cupcakes, mini cheesecakes and different flavoured cookies.
Get in touch to discuss your dessert table ideas.
“Cathlene went out of her way to meet up with us, trying out new flavours and new techniques that fitted in amazingly with our cake table design ideas. Drawing out her plans for us and sending us sample cakes made us feel incredibly confident that what we wanted would be delivered on the day."
Chantelle & Andrew
A LITTLE THANK YOU GIFT
If you decide to provide a little gift for your wedding guests, edible favours are a great option.
I offer personalised cookies, macarons and meringues.
Prices start at:
£1.50 per cookie
£2.50 per 2 macarons
£2.50 per packet of meringue kisses