Real Weddings
Karen & Matt — Old Kent Barn, August 2025
An 80-guest wedding at Old Kent Barn, and a rescue job. Karen came to us having been badly let down by her original cake maker. She knew her colours and her flowers but wanted to start again with something more elegant.
We worked in olive green, white and gold across four tiers. The lace from Karen's dress was picked out on the middle tier in gold stencil, with edible gold leaf detail on the bottom tier and a gold monogram. The sugar roses, leaves and filler flowers were all made by hand, and placed centrally rather than as a swag, which gave the finished cake a calmer, more formal line.
Flavours: Velvet Vanilla, Caramel Choo Choo and Luscious Lemon.
Every cake we make is designed from scratch for one couple, one venue and one day. Here are a few recent commissions, and the thinking behind them.
Charlotte & Bertie — Marquee wedding at home, July 2024
A 120-guest marquee wedding at the couple's own home, with the cake serving double duty as dessert — portions were served with fruit and cream.
Charlie knew exactly what she wanted from the cake itself but wasn't sure about the flowers. Her bouquet was a waterfall design, so we mirrored that in the placement, cascading down four tiers finished in a rustic ribbed buttercream. Fresh flowers throughout: pink Avalanche roses, David Austin roses, ruscus and filler flowers.
Flavours: Velvet Vanilla, Caramel Choo Choo, Luscious Lemon and Summer Berry.
Alex & Luke — Port Lympne, September 2025
A wedding at Port Lympne, where we were given free rein on the final design — with one brief: African and savannah florals, as a nod to the venue.
We added alstroemeria to the arrangement and worked around a pair of gold giraffes the couple supplied themselves. Four tiers, finished on a bespoke cake stand made for the day and kept afterwards as a keepsake.
Flavours: Summer Berry, Ultimate Chocolate, Velvet Vanilla and Autumn Spice.
