Tiered cake or traditional centrepiece
The traditional centrepiece handles heat better and is shared quickly — which matters when two hundred people are waiting. A tiered cake photographs better but needs a temperate room and an organised cut.
Above one hundred and fifty guests we recommend both: a tiered cake for the cut and the photo, and a buffet for the actual service.
Coordinating with the venue
The most overlooked point is logistics: who receives the cake, at what time, and which room it waits in.
Give us the venue manager’s contact and we will agree the delivery time and storage spot directly with them.
Frequently asked questions
When should I book?
Three to four weeks is enough out of season. For a July or August wedding, book as soon as your venue date is fixed.
Is the tasting free?
Tastings are by appointment. Contact us for current terms and to arrange a slot.