The table shows serving numbers for our standard portion size which is approximately 1”x 2”x 4”. Take a look at our slicing guides, to see the easiest way to cut your cake to get these portion numbers.

​

​Slicing diagrams and portion table are approximate and should be used as a guide only.

​

View round slicing diagram

​View square slicing diagram

* Please note that some flavours may need to be adjusted or may not be suitable for tall, 3D or gravity defying designs

We bake and create beautiful cakes that taste heavenly, look awesome, and most importantly, make people happy. Every cake we make is totally unique, personalised and detailed.

INGREDIENTS: We pride ourselves on choosing and using high quality, indulgent ingredients; and we think it's only good manners to be transparent about these choices with our customers. So here's a quick run down...

​

Chocolate: We use Belcolade or Callebaut Belgian chocolate for our fillings and frostings as these are fabulous quality and make ganache that is out of this world. 

​

Sugar Paste: We have found many of the cheaper brands to be overly sweet and have an unpleasant after taste... not good  :( So we only use higher-end brands of sugar paste, such as Massa Ticino, to cover our cakes.

​

Jams, Preserves and Curds: We use quality brands like Wilkins, Thursday Cottage (naturally, being in Tiptree) and Bonne Maman. We find these the most delicious and a very popular choice with our customers.

​

Dairy: We only use free-range eggs and real butter in all our cakes and cupcakes. We are strictly a marg-free zone.

​

Caramel & Salted Caramel: We make our own... it's so good. If you would like a jar, let us know. Great for splodging on pretty much anything... or just grab a spoon and eat it from the jar.

​GET THE BALL ROLLING: If you would like to order a custom cake from us, please use the form on our contact page in the first instance.

Please ensure that you include your requested collection date and as much detail as you can. This allows us to check timings and availability for you straightaway.

We do get booked up quite far in advance and we limit the number of commissions we accept, as each of our cakes takes time to design, perfect and create. So please understand that late bookings are not usually possible, especially at weekends.

​

For sugar paste covered cakes, we will use a coating of chocolate ganache, as this provides a strong, smooth base for the sugar paste. Choose from white, milk or dark. These can be flavoured too!

​

Please contact us if there is anything else you would like to know, we're always happy to answer any questions you may have.

​

​Email: or use the form on our contact page.

All starting prices listed are for a plain sugar paste covered cake, with covered presentation board and ribbon trim. Models, keepsake toppers, sugar flowers & other decor are at an additional charge.

The final cost of your cake will depend on design, size, flavour, complexity, material cost and the number of hours required for decoration.

Starting prices below are for round cakes. Add £15 per tier for square cakes.

Minimum charge of £95 applies to all orders

​Other sizes and shapes are available. Please contact us if you have any questions.​