What is your culinary background?
I have been a home baker all my life. I have attended 3 professional training courses on contemporary wedding cakes in the fabulous Fair Cake Studio in London. I have previously owned a boutique hotel, wedding venue and fine dining restaurant and worked as a key member of the kitchen brigade as a pastry chef.
Where do you bake your cakes?
I have had a beautiful purpose-built bakery built, just for baking at my home in the heart of the Brecon Beacons there are some images in the Gallery.
Are you licensed, insured, hygiene rated?
Yes ,I am registered with Powys County Council, I am insured with NFU, I hold a 5-star hygiene rating and a level 3 Food Hygiene Certificate for Managers of Food Businesses - inspection pending.
How many cakes do you deliver in a day?
Usually only 1 but never more than 2, depending on logistics.
Can we suggest flavours?
I have an extensive cake menu but I’m always happy to be guided by your tastes and preferences.
What kind of ingredients do you use?
I use the best quality flour from the amazing flour mill in Talgarth. I was trained to use quality French butter with the highest fat content for best results but have managed to source excellent dairy produce including quality milk and cream and free range eggs from the fabulous Brecon Milk. I source British sugar from the excellent AB Sugar company, all confectionary is sourced through the award winning Cake Decorating Company, and I use the best Belgian chocolate Callebaut.
Can you work with our florist?
I am always happy to collaborate, with florists, caterers, and wedding planners.
What size cake do I need to cater for my guest?
Please see my pricing guide which has approximate serving guides.
How do we cut the cake?
I will provide your caterer with a guide
How do you price your cake?
I operate a transparent base line price for my wedding and celebration cakes, bearing in mind the ingredients, time involved, complexity, and additional ‘decorations’. I do not inflate my wedding cake prices simply because it is for a wedding. Please see my pricing guide here on the web site.
How far in advance do I need to book, how much is the deposit, and when is it paid?
Please see my “Cake Journey” guide here on the web site.
What is your refund policy?
If you have to cancel and do so 3 months prior to the date of the anticipated event the deposit will be refunded, otherwise you will lose the deposit.
When should we expect to receive a contract?
Once we have discussed and agreed the design, you’ve received your quote, saved the date and paid a deposit I will issue your ‘cake contract’.
Can we freeze the top Tier? Will you provide a box so we can save it?
I don’t recommend freezing an iced and cream filled or ganache cake for an extended period of time, the thawing process will affect the quality and look. If you want to save a top tier consider having a fruit cake which is laced with alcohol….these keep well in an airtight container and freeze well. If freezing, wrap in several layers of cling wrap and defrost in the fridge…but don’t remove the cling as it prevents condensation forming on the cake.
I can provide a box…. It will be clearly marked….”PLEASE DO NOT CUT” for your caterer.
If we are renting items how and when should they be returned?
A deposit is required, and rented items you or guest/family member need to return items to the bakery within 48 hours of the cake delivery date, or the deposit will be forfeited.
How is the cake delivered?
I always deliver and set up wedding cakes and detailed celebration cakes. I will need you to ensure that the cake table is ready on the day, and that it is not in direct light, near a heating source or in a draft. Someone will need to sign off that the cake has been delivered intact and set up prior to my leaving.
When should we cut the cake?
It is best to ‘symbolically’ cut the cake prior to the wedding breakfast as this gives your photographer the best opportunity for capturing good images and the caterer time to begin portioning up.
Cutting of the cake symbolises the first joint act you as a couple do together.
Do ‘dummy’ layers save money?
No as most costs are in the design and decoration.
Do we need insurance for the cake in our wedding insurance package?
Having hosted many weddings I would always recommend an insurance package and you can list your cake within that coverage.