Welcome to Part Two of our interviews with our spectacular cake bakers! If you missed Part One, do have a read before continuing below! This time our recommended bakers are discussing the step-by-step process for clients, the most elaborate cakes they have baked, and their favourite sponge, icing and flavour combinations.
Can you describe the step-by-step process for a client?
Cakes by Anusha: When the client contacts me I check my availability, and gather all the information, including the ideas that the clients may have for the wedding cake, the number of guests, style and theme.
I accommodate food allergen and intolerance. Also for Vegan , Gluten free , Dairy free and Egg free. This allows me to approximately quote for the client. Soon after I arrange a consultation, which includes sampling of the wedding cake(s) with the clients.
Based on this, once the clients are happy to proceed, the client can secure the date with a deposit. Soon after I provide two sample designs for the clients. Once the design is agreed (together with the flavours etc on each tier) I send out a final quote together with a contract. Final payment is requested one month prior to the Wedding Day including the signed contract. One week prior to the wedding I contact the venue and catering services regarding allergy information, delivery and setup times.
If the design requires fresh flowers I also contact the wedding florist to arrange or order suitable flowers, which can be used on the cake (non-poisonous, non-toxic etc). This is done so that the flowers I use are safe to use on the Wedding Cake. On the day, I deliver and decorate the Wedding Cake, as per design, following food safety guidance. As a rule I do not allow anyone else to decorate my cakes, in order to provide the best standards ( food safety etc). The venue, and the catering service is also provided a printed copy of the flavours (each tier) and allergen information.
ChellsBells Cakes: A wedding cake makes a statement about you. Your cake will bring all the visual elements of your big day together as a focal point. So I tried it make the enquiry process as seamless as possible. I have a Wedding section on the website with all the information any couple may need to know about how to enquire & order. To make it easy for couples to be, I have a enquiry form to gather as much information as possible. This is where I’ll ask for a mood board for their wedding, & inspirational images.
Once all the information I need is gathered, we than talk cake designs and cake flavours. I’ll send over sketches to the couple until we both finalise on the design. Once we have this sorted, I will send over the quote for the booking. After everything is booked, I will keep in touch with the couple. I offer taster boxes 4 times in the year for all couple to purchase if they would like to taste all flavours.
Dolce Lusso: Absolutely! Our journey begins with a complimentary discovery call—a 10-minute Zoom session where we get acquainted, I answer initial questions, and outline the process. Couples can then order a taster box, featuring samples of up to six different flavours from my menù degustazione, delivered to their home for a delightful tasting experience. In-person tastings are also available upon request.
During the design consultation, we delve deeper into their vision, discussing size, finish, style, and decorative elements. I then provide a detailed summary with recommendations and quotes for review. A second design appointment follows, where we fine-tune and finalise details. Mood boards and sketches are presented to ensure every detail is perfect.
As the wedding date approaches, I coordinate with other wedding suppliers—planners, venues, florists, stationers, and dress designers—to ensure the cake seamlessly fits the theme and logistics. Finally, the creation process begins. I meticulously craft sugar flowers well in advance and bake the cake during the week of the wedding to ensure ultimate freshness and a touch of my sanity.
Flour and Fold: I recommend contacting your cake designer at least 12 months in advance. This gives us enough time to fit in a consultation, develop various designs through sketches and everyone’s favourite part, the tasting! I take a £100 deposit, and then then we sort details a few months before. On the day of your wedding, your cake will be carefully set up by me, ensuring every detail is perfect for when you arrive at your reception.
Hall of Cakes: The process or ordering has changed a lot since Covid. We do have a lovely studio where you can come and sample our cakes and we can sit and design your cake together. Most of this is now done over email, over the phone or by Zoom call. We are very flexible and we don’t really have a set process. It’s your wedding so we will be lead by you.
We usually ask, as a starting point, that you send us 6 images of cakes you love. Even if they are quite different, this gives us such a good insight into you and what you are looking for. From there, we chat, we sketch and we finally agree on YOUR wedding cake. We know when we’ve get it right. With so many years of experience, that squeal of delight over the phone or the facial expression tells us all we need to know.
Pretty Cake Company: Clients tend to book me up to 2 years in advance and at this stage I will give advice based on guest number, preferred style and budget. Once all questions have been answered and the couple feel like they would like to secure their date with me, then they would pay a deposit. In the winter months prior to their wedding, the couple will be invited to attend a consultation with me in my studio, During our meeting, we’ll discuss your ideas and explore various design options to create your exquisite bespoke wedding cake. Additionally, you’ll have the opportunity to taste five delicious cake flavours from my menu.
Following the consultation, I will provide the couple with a digital sketch of the cake we’ve designed based on their requests. In the run up to the wedding I may make sugar flowers months in advance, but typically the bulk of the work takes place the week of the wedding. Once the day arrives, I personally deliver and set up the wedding cake at the venue. So from the very moment of first contact, until the final flower is placed on the cake, the couple can be confident that they are dealing with only me.
Terre et Lune: Sure! After initial enquiry to check my availability, the next step is to order a taster box (four flavours of the couple’s choice) from my website, which is conveniently delivered by post so that the couple can enjoy some cake at their own leisure. We then schedule a Zoom consultation, during which we discuss the couple’s wedding plans and cake design; it’s also a great time for me to give practical advice and offer design inspiration. I then sketch up a proposed design, which can be amended until the couple is completely happy, along with a quotation and if the couple wish to proceed, a deposit will secure their date. I try my best to make it an enjoyable and stress-free part of the wedding planning process!
If you have a couple who are unsure of what they want, whether that’s the icing or the actual cake itself – how do you help them?
Cakes by Anusha: During the consultation stage I advise and help them with the pros and cons of the suitability of icing (for example butter cream covered wedding cake during hot summer season), and the best flavours which may go together for their wedding.
ChellsBells Cakes: I’ve been a cake maker for the past 5 years and an experienced cake teacher for the past 2 years so this is something I can offer… my expertise. I can suggest alternatives that would be best suited for them and what they need. Sometimes cake designs may need to change due to the venue or weather, that’s why I allow any design changes to happen 3 weeks prior to their wedding day.
Dolce Lusso: Guiding couples to their dream wedding cake is a significant part of my role. While some couples come with a clear vision, most prefer to explore options together. I collaborate closely with them, drawing inspiration from their personal stories and preferences. Through this collaborative process, we explore various designs, flavours, and decorative elements, ensuring that the final creation perfectly reflects their special day. Ultimately, my goal is to create a cake that not only looks stunning and tastes divine but also tells their unique story and creates lasting memories for years to come.
Flour and Fold: My advice would be to find a cake designer that aligns with your vision and ideal spend, then let them get creative in designing. You’ll be able to get a feel for the sort of thing you like whilst browsing Pinterest, wedding blogs etc and we can take it from there.
Hall of Cakes: As regards flavours, we stick to what we know from years of experience and we do it well. Very well. We can send out samples or, you can come to us to sample in the studio.
Pretty Cake Company: Guest number primarily plays a part in how big the cake needs to be, so once that is established, we can at least start with how many tiers the couple require. Then I’ll ask the about what is their preferred icing choice, is it fondant, buttercream or a semi naked finish? Buttercream and semi baked cakes almost always are decorated with fresh flowers, whilst fondant cakes have a bigger decorative scope such as the use of stencils, drapes, lace detailing, sparkle and sugar flowers. I also ask the couple to look at Pinterest and save any cakes that they vaguely like as often their preferred style comes out in the images that they save.
Terre et Lune: I absolutely do not expect a couple to know about the technicalities of wedding cake design and creation, so it’s my job to guide them through that, but knowing your style, likes and dislikes is important. My advice is to do some research together. It doesn’t have to be arduous, just get browsing on Pinterest, delve into Instagram and seek inspiration everywhere. It doesn’t necessarily have to be other cakes either; perhaps you’re inspired by a piece of art or maybe you have a favourite interior designer that ignites your creativity. It can be anything and I can help tease out those ideas.
What has been the most elaborate cake you have baked for a wedding?
Cakes by Anusha: The best elaborate design, which had natural wedding flowers replicated using sugar craft flowers. The flowers were the same as the venue decorations, which everyone (including the wedding couple and the florist) were impressed.
ChellsBells Cakes: I had a couple who wanted their cake to be main stage. This was the largest order for a wedding I had done. They wanted a 4 tier ruffle style cake with 4 large side cakes to be placed around this 4 tier tall cake. The whole set up looked incredible. Also, another elaborate cake which always stands out is when I created 15 bold and bright vintage mini cakes with crushed meringue and mini disco balls. I had never seen this done before and the set up definitely stood out!
Dolce Lusso: For me, elaborate is about the detailed craftsmanship rather than size. One memorable creation was for Rebecca and George, who married at the Bodleian and held their reception at the Oxford Botanical Gardens in September 2022. Their design featured the intricate pattern from her dress cascading across all four tiers, topped with sugar replicas of her hairpiece and floral arrangements. The meticulous attention to detail and the replication of personal elements made the final result truly stunning, a perfect reflection of their special day.
Flour and Fold: I created a 5-tier ruffle & flower cake in September which was no mean feat! It also included a personalised monogram which was echoed throughout the wedding. You can view it on my Instagram!
Hall of Cakes: In 2022 we we privileged to work on the most incredible wedding in Scotland. Two cakes.. One for the pre wedding party (6 tiers, no less) and 10 tiers for the main event. At least 500 sugar flowers, plus leaves and petals all made by hand. It was a huge job but one we are very proud of. We have since worked on numerous high end weddings and the cakes have got bigger and bigger!
Pretty Cake Company: My most elaborate cake was one that was based on the wedding cake of the Prince and Princess of Wales. It was 8 tiers tall, took 4 months to make and had over 1500 individual flowers. It was the grandest cake of my career (so far!)
Terre et Lune: It was actually a very simple design for a 5-tier cake with handmade roses positioned around the base of each tier, increasing in size as the tiers became larger. Planning the number of flowers and sizes to make was actually quite technical and very time-consuming. The final result was very elegant and befitting of its stately home venue, so totally worth it!
Finally, what do you think is the best sponge/filling/icing option for a wedding cake (if you can pick!)
Cakes by Anusha: It is difficult to choose, as I like all of them, however, the best choice is white chocolate mud cake, filled with white chocolate & raspberry filling.
ChellsBells Cakes: Ooo now this is hard as I love so many flavours, but personally I would say our White Chocolate and Raspberry sponge cake, layered with Raspberry Jam, vanilla buttercream and covered in ganache. This flavour is fresh, moist and just utterly divine! Definitely a firm favourite of mine!
Dolce Lusso: Choosing the perfect combination of sponge, filling, and icing is a delightful challenge, as it truly depends on the couple’s preferences and the theme of their wedding. However, one of my personal favourites is a light and airy lemon sponge paired with a luscious Sicilian lemon curd and a hint of Limoncello, finished with a silky smooth Italian meringue buttercream. This combination offers a refreshing yet indulgent flavour profile that delights the palate.
Sugarpaste (fondant) is an excellent choice for a flawless canvas, allowing for incredibly detailed decorations. It has a delightful marshmallow-like taste that surprises many. Ultimately, the best option is one that resonates with the couple’s taste and tells their unique story, ensuring their wedding cake is as memorable as their special day.
Flour and Fold: My pick would be Raspberry & Rosewater. It’s a gorgeous take on a classic Victoria sponge – and my couples tell me it tastes like a ‘wedding in a cake’
Hall of Cakes: Lemon is always a hit! But, we always say that only you know your friends and family and will know what they like best. Having worked with some top chefs in the UK over the years one thing we would say is ‘keep it Simple’ . Beautiful sponges and delicious buttercream and winning combinations…
Pretty Cake Company: My personal favourite cake is my carrot cake, it’s so delicious and a modern alternative to traditional fruit cake. Lemon cake is always popular a can be quite palate cleansing and refreshing. I do offer a couple of quirky flavours such as rhubarb and custard and sticky toffee and these always get great feedback.
Terre et Lune: When it comes to icing, I am team Fondant all the way! It often gets discounted solely on the basis of taste and memories of sickly supermarket birthday cakes but cake decorating and the availability of quality cake products have very much moved on. I used to dislike it myself but high-quality fondant can be rolled very thinly and tastes more like marshmallow than full-on sugar. In fact, I’ve written a whole blog about the virtues of fondant! As for flavours, I have many favourites but Pistachio and Rose, Peach, Honey and Vanilla, and Chocolate Noisette top my list! White Chocolate and Raspberry and Lemon and Blueberry are also firm favourites among couples and are chosen time and time again. Hopefully, my range of flavours will have something to suit every taste.
Thank you all so much for your fantastic answers – and we hope that any couples reading this will also find it helpful when deciding the kind of cake (or the person to bake it!) for their big day!
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