One of the most iconic parts of a Wedding Breakfast is of course the cake. But all the heavy fondant icing and thick layer of marzipan feels a little bit dated, not to mention the traditional fruit cake tier on top feels very Christmassy. Considering the classic “Wedding season” is between June – August (with quite a few weddings taking place in May & September either side too!), this big bulky cake doesn’t seem to match the freshness and lightness of the wedding months. What about something a little bit different?
For over 10 years, Kate has been blending Italian tastes and traditions into the most delicious bakes as Dolce Lusso. Whilst Kate can make sponges and tiers, she also offers something a little bit more special for couples looking to capture a real taste of Italy…
Kate is in fact a specialist in crafting authentic Millefoglie wedding cakes right here in Oxfordshire. Millefoglie — meaning “a thousand layers” in Italian — is a stunning, elegant alternative to a traditional tiered wedding cake, offering a light, flaky pastry filled with luscious creams and delicate flavours that perfectly embody the spirit of Italy.
But why listen to us try to explain, when we’ve talked to Kate herself? Recently, we hosted a live demonstration of a Millefoglie being crafted by Kate as it would at a wedding, and asked Kate all about Millefoglie, including the flavours she can offer, as well as some tips for couples looking to visit for their honeymoon.
So please do find a comfy spot to relax, kick back and live La Dolce Vita with Dolce Lusso!
When googling “Millefoglie”, dozens of results for the French Mille-feuille appear instead. Can you please tell us why and how the Millefoglie is different?
It’s an easy mix-up – after all, Mille-feuille and Millefoglie both mean “a thousand leaves,” a poetic nod to the delicate, flaky layers of puff pastry they share. But while they may look like cousins, in my opinion, they each have a distinct personality.
The French Mille-feuille is typically a patisserie-style dessert – neatly layered with set crème pâtissière, often finished with glossy fondant or a feathered glaze. It’s precise, elegant and very much designed for the display case.
The Italian Millefoglie is more relaxed and expressive. It’s often filled with a lighter, velvety version of crema pasticcera making the filling cloud-like and more delicate on the palate. Millefoglie is usually assembled fresh, often just before serving, and can be layered with fresh berries, a splash of liqueur, or simply finished with a dusting of icing sugar.
So while both desserts celebrate the beauty of layered pastry, Millefoglie has a more spontaneous charm – a little less polished, but full of heart and Italian joy.
Your passion for Millefoglie means you are willing to travel up and down the UK to create this fantastic dessert – where is the furthest you’ve travelled for a couple so far?
I’ve been lucky enough to take Millefoglie on quite the adventure – from a castle just outside Edinburgh, to a flower-filled marquee in the Kent countryside and a historic manor tucked away in the Welsh hills. One of the most memorable featured delicate layers of crisp pastry, softly whipped crema, slices of juicy peaches and fresh raspberries, finished with a scattering of chopped pistachios for a little extra texture and crunch. A dessert as sun-drenched and joyful as an Italian summer.
For couples wanting a taste of Italy in the UK, you can provide a whole host of Italian-themed flavours for Millefoglie – what is the most bespoke Millefoglie you have created so far?
One of the joys of Millefoglie is how beautifully it adapts to the seasons. In summer, I often use English strawberries at their sweetest, paired with raspberries, blueberries and softly whipped crema – light, bright and bursting with freshness. In winter, it might be honey-drizzled figs with blackberries and a hint of thyme – deeper, more fragrant and wonderfully cosy.
Other bespoke flavour combinations have included Limoncello cream layered with Sicilian lemon curd, a chocolate and hazelnut version inspired by Gianduja or a Tiramisù twist with espresso-infused cream and chocolate flakes.
Each one is finished just before serving – perhaps with fresh berries, a dusting of icing sugar or a delicate scattering of chopped pistachios or edible flowers. Always made to feel effortlessly elegant… but never ordinary.
What is the largest Millefoglie you’ve ever made? This can be either width or height!
The largest Millefoglie I’ve created to date was an incredible 3 feet in diameter – a single-tiered showstopper designed to serve 200 guests. It was a true centrepiece, layered with care and built on site just before service to keep every bite crisp and fresh. Millefoglie isn’t about towering tiers – it’s all about generous sharing, beautiful textures and that moment when guests gather around in anticipation.
If you’ve been booked to prepare a Millefoglie for a wedding, please do give us a little breakdown of what your day looks like – just how much time and effort goes into preparing the fantastic Millefoglie!
Everything begins well before the wedding day itself – the pastry is baked and the creams prepared in the days prior, ready to be transported separately to ensure absolute freshness. On the day, I arrive with everything carefully deconstructed: golden sheets of pastry, chilled fillings, garnishes and decorative elements – all ready to be assembled on site.
If it’s a live Millefoglie creation, I’ll usually arrive early to set up and prepare my station – always tucked neatly out of sight, so everything is calm and ready before your guests enter the room or marquee. Then, at our agreed time, I return to begin the assembly while guests are still dining. It becomes a gentle performance – quietly captivating, allowing guests to see the dessert coming to life layer by layer.
If anyone is curious and wants to ask questions, I’m always happy to chat about what I’m doing. And when the final touches are ready, I love inviting the couple up – if they’d like to – to help with a scattering of berries, a flourish of icing sugar, or even a little piping if they’re feeling brave. It’s a lovely, light-hearted moment that adds just a little more magic to an already unforgettable dessert.
What was the first wedding or event you made your live Millefoglie for, and is there any tips or advice you could give yourself back then?
The first was a romantic Italian-British fusion wedding in the Cotswolds – I remember being both nervous and exhilarated. Looking back, I’d tell myself to breathe, trust the process, and always pack more cream than you think you’ll need! Each event teaches me something new – no two Millefoglie are ever quite the same.
Finally, where is your favourite place in Italy? Any inspiration for couples thinking about their honeymoon?
That’s such a difficult question – but if I had to choose, it would be Lake Como. There’s a quiet elegance to it… the food, the colours, the gentle rhythm of life. For honeymooners, it’s effortlessly romantic. Picture lazy lunches by the lake, morning espressos in the piazza, boat trips at golden hour, and aperitivo with views that seem to stretch forever. It’s inspiration not just for cakes – but for love stories, too.
For couples who are true foodies, and want to discover a hidden gem, I always recommend Lucca. It’s a walled city in Tuscany, charming and unhurried, and just an hour’s drive from both the beach and the mountains. You can cycle around its Renaissance walls, explore cobbled streets filled with local delicacies and feast on fresh pasta, pecorino and olive oil from nearby hillsides. It’s beautifully placed for day trips, but honestly – once you arrive, you might not want to leave.
We would like to give a big thank you to Kate from Dolce Lusso for a fantastic Millefoglie live demonstration (the whole team across the Bodleian enjoyed such a decedent treat!), as well as; V & H Photography for taking all of the fantastic photos you see above; Fabulous Flowers for providing the incredible flowers; The Luxe Collection for providing the linens, strawberry napkins, plates and cutlery.
Whilst the Bodleian is not located in Italy (sadly!), one fun fact is that Thomas Bodley (who founded the Library) travelled extensively and was incredibly inspired by the beautiful Renaissance architecture he saw in Italy. This greatly influenced how the Old Bodleian looks, with its stunning golden stone and columns you see on the Tower in the Old Schools Quadrangle.
If we’re the perfect venue for you, please do get in touch with the team at weddings@bodleian.ox.ac.uk, we always love to hear couples fabulous ideas for their big day!
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