It is sensible to book the services of your chosen supplier as early as possible, especially if you are considering an unusual design or croquembouche. The final design can then be chosen at your leisure once your flowers have been finalised, as they often have a bearing on the cake design.

First consider the look you want to achieve, whether traditional, quirky, elegant or a show-stopping centrepiece. Once you have chosen how it should look, consider what flavour cake you would like inside. Discuss  any practicalities that may affect your choice, and ways to overcome them.

Chocolate doesn’t melt until it reaches 37°C, so chocolate covered cakes are unlikely to melt unless the room in which it is displayed is exceptionally hot, such as a marquee without airconditioning on a very hot afternoon. In this situation we advise storing the cake in a refrigerated van until it is required.

Absolutely, as the icing hides what is inside, so the tiers will still look the same. You may find that a number of guests will want to try each of the flavours, so we would advise against more than two options. Each tier is supported on dowels, so there is no risk of a heavy fruit top tier sinking into your light sponge bottom tier.

Our advice is to choose the number of tiers that will look good and fit within your budget. Please use the chart below for generous portions of sponge cake, remembering it is usual to cut slightly larger slices for desert portions

Most wedding cakes are on display for several hours in a warm room and this is not a safe environment for cream. By all means serve cream with the cake; chocolate cake served with bowls of ripe strawberries and jugs of fresh cream make a wonderful dessert.

Generally cakes are supplied with all of the dowels, pillars and flowers already in place, so that the tiers simply need to be taken from their boxes and placed on the tier below. Individual or miniature cakes need a small degree of artistic skill to arrange the cakes onto the glass stands.

As every cake is unique, you will be quoted an exact price after discussing your requirements. The prices given below, therefore, are only a guide. Prices per individually Plain round Vamilla genoise cake, include white icing, marzipan, butter cream, Jam  and cake board (i.e a single tier) start from: