Wedding Cakes

Marriage is the Frosting On The Cake

Wedding Cakes

My wedding cakes are made using the best ingredients; time-tested recipes and loads of love and passion to ensure that they taste as good as they look.
I personally design and make every wedding cake to suit my clients’ needs. I am passionate about baking and all my recipes have been tested and tweaked over many years to make sure that they are the best quality possible. I have drawn on all my experience both in the hotel industry and after having made hundreds of weddings cakes over a span of 13 years, to ensure that all cakes not only look and taste great, but travel and last through the day extremely well.

Your Wedding cake is personally designed to suit you and your beautiful day.
All Wedding cake prices vary according to the style, size, and number of tiers chosenso we will need to discuss options before quoting a price.
I have found that it is best to book your wedding cake at least 3-6 months in advance, and as I only take a limited number of booking,once I’m fully booked for a date, I will close bookings.



How do I order a wedding cake?

– Please e-mail me or fill in the inquiry form on the contact page.
It is helpful if you can give me as much detail as possible: Date; Venue; No of guests; Colour scheme; Any ideas or pics that you may have…
– I will then reply to you with an estimated price.
– If the pricing suits you, we can then arrange a personal consultation in order to discuss all your details.
– Wedding consultations are done by appointment only and I do provide 4 std tasting samples at the consultation. There is no charge for the consultation. However, should you wish to request specific flavours, there will be a R150 surcharge to be paid via EFT beforehand.
– I will then send you a formal quote, whereupon a 20% non-refundable deposit will confirm your booking.

Consultations are held on Wednesdays ; Thursdays and Saturday mornings, at my home in Blouberg . Consultations are approximately 30 minutes each.

Do you deliver?

You can opt to have your wedding cake personally delivered and set-up at your venue on the day of your wedding. Delivery charges range according to the location of the venue and are quoted on distance, but you are also most welcome to collect your cake. 

What Flavours do you make?

A wedding cake should taste as good as it looks, and it has the added factor of needing to travel well and stand at the venue for long periods of time before serving. So I take pride in making my decadent wedding cakes using not only the finest ingredients but true tried and tested recipes. I use fresh fruits, free-range eggs; stone-ground flour; natural flavours, liqueurs, butter and Belgian chocolate in my cakes. Please see below for the types of cakes I make, with finishes that range from the traditional fondant-iced cakes to the contemporary chocolate styled cakes.

Standard Flavours:

Chocolate Ganache Cake
Dark, moist devil’s food chocolate cake layers, soaked with liqueur syrup and filled with Belgian chocolate ganache.
Vanilla Buttercream Cake
Classic and buttery vanilla victoria sponge layers, brushed with jam glaze and vanilla syrup and filled with flavoured buttercream.
Carrot cake
Moist and dense carrot cake layers filled with tangy cream-cheese frosting; seeds, pecans & cinnamon
Ginger Treacle Cake ( I’m Gluten Free! )
Gingery; spicy and moist sponge layers filled with tangy cream cheese frosting

Luxury Flavours

Chocolate Truffle Cake
Dark, moist chocolate cake, soaked with chocolate liqueur syrup and filled with chocolate ganache.
Opera gateau:
Layers of vanilla sponge; coffee liqueur syrup; coffee buttercream and ganache.
Lemon meringue:
Layers of vanilla sponge; tangy lemon syrup; lemon curd and Swiss meringue buttercream
Fraisier:
Vanilla sponge layered with home-made strawberry compote; strawbery creme mousseline and almond praline.
Snickers Bar:
Layers of moist chocolate cake; salted caramel; dark ganache, Swiss meringue buttercream and salted peanut brittle.
Club Tropikana:
Coconut cake layered with passionfuit buttercream and pineapple gel.
Jaffa cake:
Vanilla sponge layered with orange marmalade; dark chocolate ganache and orange liqueur syrup. Racy Red Velvet:
Layers of velvety red sponge; berry coulis and whipped white chocolate ganache.

How is the cake finished and decorated?

Once you’ve decided on the cake flavour of your choice, we will discuss which finish to add to your wedding cake in a way that best suits your special day. Decoration is then added to fit in with the wedding feel and style and can range from fresh or sugar flowers; truffles; sprinkles; chocolate or sugar work; ribbons; laser-cut monograms; piping, brush work etc. These ideas are best discussed at the consultation. Please see below for the various options on finishes:

Fondant
For a classic, elegant or traditional finish, this smooth hard-set icing is ideal
Chocolate Styled
White or dark, simple or intricate, this finish creates a contemporary feel, whilst remaining a favourite for its’ delicious, decadent flavour
Buttercream frosting or Meringue Frosting:
Delightful in its’ simplicity, this finish is ideal for a stylish and modern wedding; using either Swiss meringue buttercream; Swiss meringue; white chocolate buttercream or our dark chocolate buttercream

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