Below are examples of finishes that i specialise in

Buttercream Finished cakes.

All of my buttercream cakes have a layer of white chocolate ganache under the buttercream to ensure that the cake is stable and strong.

Ganached Finished cakes

This ganached cake is dressed with an abundance of handmade sugar flowers.

Your choice of sponge cakes are covered in a layer of white chocolate for strength and stability. Once the ganache has set I then cover each tier with a layer of Massa Ticino/Couture sugar paste.

My standard depth for each tier is 5’, this ensures that your cake looks elegant & modern.

The design and details of the cake will be completely individual to you and the cost of the cake will be confirmed in a obligation free quote.

This wedding cake example shows a fondant covered cake with bas relief detailing and handmade sugar flowers.

Wafer paper flowers have an etherial, whimsical feel to them, they can grace either fondant covered or ganached cakes 

This example shows a ganached finished cake with painted effect.

Paper and Painted cakes usually have a fondant finish that is adorned with edible wafer paper,  edible bas relief detailing and possibly edible watercolour paint effect

Each cake is bespoke and the design will be individual.

The sponge cake is covered in a layer of white chocolate for strength and stability, once the ganache has set I then cover it with a layer of Massa Ticino/Couture sugar paste.

Your choice of sponge cakes are covered in a layer of white chocolate for strength and stability. Once the ganache has set I then cover it with a layer of Massa Ticino/Couture sugar paste.

Then, using moulds and cutters I handcraft the detailing on your cake.

My standard depth for each tier is 5’, this ensures that your cake is elegant & modern.

The design and details of the cake will be completely individual to you and the cost of the cake will be confirmed in a obligation free quote.

This style of cake can be made in colours match your theme.

Your cake will be covered in a layer of the finest Belgian white chocolate ganache and then handworked ganache flowers are sculpted onto the cake using a  pallet knife.

The affect is three dimensional and striking.

Two tier versions of this style of cake serve 70/80 portions