A wedding cake has to travel, stand in a warm room for six hours and still look right when it is cut. We choose bakers who understand that, and we plan the design around the conditions of your venue rather than around a photograph.

We arrange tastings with two or three bakers so you can compare, and we are honest about which flavours hold up and which ones collapse. Buttercream in August is a different decision to ganache in February.

Delivery, setup, the table, the knife, the cutting moment in the timeline and what happens to the leftovers — all of it is arranged before the day and confirmed the week of.