The earlier, the better! My diary is open up to a year in advance and tends to fill up quickly. It’s always worth checking if your preferred date is available, but to avoid disappointment, I’d recommend getting booked in as soon as possible.

All of our cakes are baked fresh during the week of your order to ensure they taste their absolute best. As long as they’re kept cool and covered, they’ll stay fresh for up to 10 days. Just a little tip — fondant cakes don’t like the fridge! The moisture can make the icing turn sticky, so it’s best to store them somewhere cool and dry instead.

I’ll always do my very best to make sure your cake is well-supported and ready for the journey ahead! That said, remember — it’s cake, not indestructible — so a little extra care goes a long way.

For the smoothest ride, place your cake on a flat surface in the boot or footwell of your car (never on a seat, as the angle can cause it to lean). Keep the air conditioning on to stay cool, drive carefully, and try to avoid any sharp turns or sudden braking.

When carrying your cake, always lift the box from underneath to keep it level and supported.

To secure your spot in my diary, a £60 deposit is required for celebration cakes and £100 for wedding cakes. This ensures your date is safely booked and your design can start coming to life!

For celebration cakes, the remaining balance is due 2 hours before collection (or can be paid in cash on collection), or 4 hours before delivery if I’m bringing it to you.

Wedding cake balances are due 2 weeks before your big day — this helps keep everything stress-free so you can focus on the fun parts of wedding prep!

When making a bank transfer, please use your cake date as the reference so I can easily match your payment to your order.

Please note: without a deposit, your cake isn’t confirmed in the diary and the date may be released.

Payments can be made by choosing a deposit type on the payment page

The flavour possibilities are almost endless — if you can dream it, I can probably bake it (within reason, of course!). Some of the most popular choices are classic vanilla, rich chocolate, zesty lemon, and indulgent salted caramel.

Unless we’ve discussed otherwise, all quotes are based on a vanilla sponge filled with Marcuis vanilla buttercream and strawberry jam — a timeless favourite!
If you’d like a different flavour, that’s no problem at all — just keep in mind that some options may have a small additional cost depending on the ingredients needed.

As all of my cakes are lovingly baked in a home kitchen, every care is taken to keep things clean and avoid cross-contamination. However, please note that traces of nuts and other allergens may still be present.

Because of this, I wouldn’t recommend ordering a cake for anyone with a severe allergy — your safety is always the top priority.

I can happily make dairy-free and gluten-free cakes on request. Please note that these do cost slightly more due to the specialist ingredients required.

Gluten-free and egg-free cakes can sometimes bake a little differently — they don’t tend to rise quite as much as a standard sponge, so please keep this in mind when ordering a tiered design. They can also dry out a little quicker, even though I do everything I can to keep them beautifully moist. If you have any leftovers, I’d recommend freezing a few slices to enjoy another day!

As all my cakes are baked in a home kitchen, I take every possible care to avoid cross-contamination. However, I can’t guarantee that traces of allergens won’t be present.

Your safety and peace of mind are always my top priority