Wedding Cakes

All about Cake

Your Wedding Cake is more than just a nibble for your guests, it has developed over time into one of the focal points of your wedding - so what is it all about... 

So many types of cake to choose from!

Feel free to build your wedding cake up from different types of cake to suit the tastes of the different ages of your guests and provide a slice of variety. 

Madeira- A more sophisticated alternative to sponge which is subtly layered with buttercream.

Rich Dark Fruit- Totally indulgent and utterly delicious.Choice currants, plump Turkish sultanas, cherries, orange and lemon in a dark cake enhanced with rum.

Chocolate- the real thing! A Rich (and very chocolatey!) Chocolate Cake with chocolate buttercream filling.

Sultana- Juicy sultanas in a smooth madiera cake. This cake is a lighter option than the traditional rich dark fruit cake.

Toffee Cake- A delicious open textured sponge full of toffee flavour and sandwiched with a layer of flavoured buttercream.

Carrot Cake- a deliciously moist carrot cake, with buttercream filling.

Lemon Cake- Layers of deliciously zingy lemon cake, sandwiched with buttercream.

How Much Cake Will I Need?

As a general rule, a base tier of Rich dark Fruit Cake or Sultana Cake will serve approximately 120 people, a middle tier, 60, and a top tier, 30. All other cake types will not provide as many servings, as guests tend to eat larger portions of softer eating cake such as chocolate or madeira cake. In this case, base, middle and top tiers will provide 70, 35 and 20 portions respectively. If you feel that you need more cake than the style and size of cake you have chosen, we can also provide you with additional cuts of cake to suit your requirements.

Royal Icing

Royal icing is the traditional covering for Wedding Cakes. Skilfully built up in several layers to a smooth finish to coat the cake, it is then used to add decoration by being piped in layers to produce a beautifully ornate finish. A Royal Icing cake finish is not suitable for softer cake such as madeira or chocolate, but complements fruit cake well.

Sugar Paste Icing

This icing provides the smooth flowing finish seen on more contemporary designs It is pinned out and draped over the shaped cake. Sugarpaste can also be used in place of marzipan for modelling decorations and is suitable for all types of cake.

Cutting My Cake

To ensure a clean and presentable cut for your guests, it is important to note that cake should be carefully cut using the following technique. We will send information to your venue in advance to make sure that they are aware of the correct cutting procedures. Ideally a long, sharp knife with a fluted edge should be used to cut the cake into pieces. Before cutting, any excess decoration should be removed. Place the cake onto a suitable level cutting surface. Between each cut, dip the blade of the knife in hot water and shake or wipe off excess water so the knife is a little moist when the cake is cut. Use the blade in a sawing motion rather than merely applying pressure. This will keep the face of the cake cut bright and clean, and avoid crumbling.

Storing My Cake

All cakes should be eaten within five days of the wedding except Sultana Cake which should be eaten within 10 days and Rich Dark Fruit Cake which, if stored correctly, can last for several years after the wedding (or even many years- we recently redecorated one of our cake that was almost 40 years old!) While it is possible to retain a whole tier of a Wedding Cake for future use, in the current living environment (dry, centrally heated houses), we don't really recommend long term storage and unfortunately cannot guarantee the condition of Rich dark Fruit Cake beyond 5 weeks after purchase, and even then, only as long as it has been stored carefully in the meantime. Should you wish to store a tier of your Wedding Cake however, our advice would be that it should be uncut and left on the cake board, then wrapped in greaseproof paper (parchment), and placed in a clean cardboard box or tupperware, before being stored in a cool, airy, ambient temperature, well away from any heat source. It is also possible to store a cake in a deep freeze by removing the cake board, and placing the cake in a plastic bag with a freezer seal. Bring the cake back to us before use and we will examine it for you prior to re-icing and decorating to check for any deterioration! We offer specially discounted rates on re-decorating any wedding cakes purchased from us.