Weddings can be booked roughly 12-18 months in advance. As I only create a few cakes per week I typically recommend booking in 9-12 months in advance of your wedding date. Popular dates throughout the wedding season can book up quite quickly so please get in touch early to ensure I have your date available.

Don’t worry if you don’t know all of the details. We’ll work through your aesthetic and design together. It’s a great idea to come to the consultation with some imagery and examples of styles and themes that you’re drawn to. Pinterest and Instagram are great places to gather these ideas. Colour swatches are also helpful to make sure I can match your colour scheme perfectly.

A non-refundable deposit of £150 secures your wedding date in my diary. 50% of the remaining total is due 60 days before your wedding date and the final 50% is due one month prior to your wedding.

The deposit made to secure your date with us is non-refundable. If your order is cancelled between one month and 60 days prior to the wedding the 50% payment made is non-refundable. If the order is cancelled within 30 days prior to the wedding the full payment is non-refundable.

I understand that life is unpredictable and will always try to work with you in the case of extenuating circumstances.

My delivery radius is typically 70 miles from the Edinburgh City Centre, though I do make exceptions on occasion. As I personally deliver all of my wedding cakes, I can only accommodate a certain number of cakes within a certain distance of each other. I recommend getting in touch as early as possible to ensure I can accommodate your delivery.

For more information on our delivery process have a peek at my blog post Wedding Cake Deliveries Demystified

Yes, I definitely do! It’s important to me that your cake is delivered and set-up exactly as we discussed in your consultation. I will liaise with your venue and any other suppliers necessary to set up a mutually beneficial time to delivery and set up the cake.

For more information on the set up process, have a peek at my blog post Wedding Cake Deliveries Demystified

Yes, I do! I will liaise with your venue, wedding planner or florist and work out all of the details for delivery, set-up and anything else related to your event. There is nothing you need to worry about on the day, I will make sure everything looks perfect before you arrive. I want your wedding to be as stress-free as possible!

While I prefer to handle the delivery and set-up all of my wedding cakes there are circumstances in which you may be able to pick up your own wedding cake. Depending on the location, the size of the cake and the complexity of the design a pick up can be arranged. While I will take every precaution to be sure the cake leaves the studio prepared for travel, I am not responsible for anything that may happen while in transit to your destination.

This depends if the cake is being served as the dessert or as an accompaniment to an evening buffet. If you’re serving the cake as dessert, you’ll need a slice for each guest. If the cake is being served in the evening, I recommend having enough portions for around 60-70% of your guests.

For a more in-depth look at wedding portions check out my blog post  Wedding Cakes – How many portions do you need?

I only use Swiss meringue buttercream in my cakes as it truly is the most lovely and delicious buttercream. Unlike American style buttercream which is made by mixing icing sugar mixed with butter (or sometimes margarine *yuck*) and yields an overly sweet, not super stable end product. Swiss meringue buttercream is made using egg whites and caster sugar whipped into a lovely Swiss meringue and then deflated with butter to yield a silky smooth, delicious buttercream. Swiss meringue buttercream isn’t overly sweet either so it really lets the flavours of the cake or any flavours added to the buttercream to shine through.

While I do take every precaution to remove any allergens specified in your consultation I do have allergens in my kitchen and studio. Please let me know if you have any allergies or sensitivities that I need to be aware of.

Yes, I do! Any of the cakes can be created with non-gluten containing ingredients, but I do still have gluten in my kitchen and studio. I do take every precaution when catering for allergies but I do not produce my cakes in a completely gluten-free environment.

Of course! Flavour and quality is everything! I make all of my cakes, compotes, curds, ganaches and buttercreams in small batches in my studio kitchen. Freshness means flavour so I don’t use any pre-made fillings or cake mixes in my baking. Baking is my passion and I truly enjoy making each and every cake from scratch for each and every couple!

Faux tiers can be used to add height to a cake where portions are not needed. If you’d like to have a tall, multi-tier cake but don’t want excess cake left over a faux polystyrene tier can be added into the design. Depending on where you’re displaying your cake — outside in the elements or in a remote place where a real cake couldn’t be safely transported — I can create a fully faux cake and supply cutting cakes for portions. Fully faux cakes are light and easily transported, plus they’re a wonderful keepsake!

My portfolio of sugar flowers and foliage is vast and I love adding to it! Roses, peonies, lavender, anemones, orchids, ranunculus, poppies, eucalyptus, berries, fruits, hydrangeas — to only name a few. If you have a specific flower in mind please get in touch and let me know. I love to experiment and create new flowers!

Check out The Sugar Garden to learn more about our sugar flowers. 

Sugar flowers are not only beautiful but make a great keepsake too! As long as the flowers are kept free from humidity and harsh light they’ll last for years and years.