FAQ's

The main cake flavours we offer are chocolate mud cake, chocolate sponge, vanilla sponge and coconut sponge.

However if you have a particular flavour in mind I can certainly make that for you.

My cakes are 3 layers deep and lightly brushed with flavoured syrup once baked, to ensure a moist texture.

They are then filled with either buttercream, Swiss meringue buttercream, jam, curd or ganache.

I often use two filings that compliment each other such as, a cherry jam with chocolate buttercream.

Your cakes can be married up with such a vast variety of fillings to suit your taste, and wow your guests, making your cake more personal, and I am happy to guide you through the choices.

If you order a tiered cake, each tier can be made in a different flavour if you wish, or simply a different filling for each tier.

Before the final layer of fondant is added to the cake, I either crumb coat the cake with buttercream, or add a layer of chocolate ganache.

If you are looking for a cake with sharp edges, a dark chocolate ganache will need to be added, milk chocolate and white chocolate can also give a good finish, but not quite as sharp.

Coloured Layer Cakes are also available to either give a rainbow layer effect or an ombre layer effect when cut.

These are usually made up of 4 - 6 layers.

My cakes are usually 3 layers deep and approximately 4 - 5 inches high.

Extra tall cakes which are known as double barrel cakes, are simply two cakes of the same size stacked and iced as one cake.

A good example of this can be seen in the wedding cake section, namely the white three tiered daisy embellished cake.

Dowels are used to support the top cake which means the cakes can be easily separated and served as two cakes in the normal way.

Shallow cakes help to add interest to tiered cakes, and can be made using a single 2 inch layer cover in buttercream or ganache.

However if you are really looking for something different to wow your guests, these can be made using a single layer of sponge, with a layer of brownie underneath and then covered in ganache.

An example is the gold wedding cake covered with sequins is a great example of these type of cake, as seen in my wedding cake section.

I will happily work with your guide lines to produce allergy free cakes, gluten free, egg free or alcohol free.

However please be aware for those suffering with life threatening allergies such as a nut allergy my kitchen is not completely free of these ingredients so I can not guarantee my cakes are completely free of allergen traces.

The portion sizes in the table are suitable for catering portions which are either 1x1 inch or 1x2 inch, a generous family size portion will produce less, so this is purely a guide.

To get the best results when cutting your cake use a very sharp knife, wipe clean in-between cuts and try to serve one piece at a time, rather than cut all at once, this reduces crumbling on a lovely fresh cake.

Your caterers should be experienced in cutting cake, but we have provided a cutting guide to help you get the most from your cake if you are serving it yourself.

If you would like fresh flowers on your cake you will need to make all the necessary arrangements and pay your florist directly, however I will of course happy to work with your chosen florist.

To ensure the flowers and cake look their very best the cake will need to be set-up as late as feasibly possible and cut relatively early in the proceedings so it is best to arrange delivery and set up with us. The flowers will need to be prepared by us before placing on the cake to ensure the stems do not touch the cake without a food safe barrier.

Some flowers (e.g. Ivy) are poisonous and not suitable for use on food products, please be sure to advise your florist that you wish to use the flowers on a cake to ensure that they can advise you accordingly.

Some cakes and toppers contain inedible items which for support and decoration e.g. Support dowels, ribbon, flowers wires, figure supports, flower picks etc.

Whilst I will advise you when this is the case, it is the client’s responsibility to ensure these are removed before consumption.

Cakes are priced on an individual basis, depending on size, complexity of the design and ingredients.

However as a guide a 6inch Celebration cake with a basic design including name age, ribbon and box prices would start at £55

Try to order your cake as far in advance as possible I would recommend 2-3 months if possible, thats not to say on occasions we may be able to fit a last minute cake in so its always worth contacting us.

It is advisable when ordering a wedding cake to place your order appropriately 12 months in advance to avoid disappointment, a 50% non refundable deposit will be required to hold your booking. Please see the terms and conditions (link) for further information

We do prefer that cakes are collected from Juliettes Cakes, however we can arrange delivery and set up of your cake at your venue for an additional charge this would be calculated on a mileage and time basis.

If you choose delivery, we will endeavour to deliver the cake in perfect condition prior to the start of your event.

Once delivered and set up we will ask that the cake is signed for by either yourself or an advocate to confirm it has been received in good condition, any damage caused after this time will be your responsibility.

It is wise to arrange delivery with us at the time of booking to ensure we are available, please also be aware that traffic and other delays beyond our control make it sensible not to arrange delivery to near the start of your event.

Once the cake has been collected from our premises it is your responsibility.

It is the clients responsibility to ensure arrangements are made for the cake table, linen, cake stand & knife, which should all be set- up prior to our arrival.

Take away cake boxes can be requested at the point of order. Alternatively please arrange for the cake to be left with the an event manager to assemble when required.

Your cake is baked to ensure it is fresh for the date of your event, we cannot guarantee its quality if it’s consumed more than 48 hours after the event.

Our cakes are made entirely of natural ingredients, so we’d like to remind you that because of this they will not have the extended shelf life of most supermarket cakes, which contain additives and preservatives to ensure their prolonged life.

Freezing the cake however, preserves the taste of the sponge and icing as much as feasibly possible, but please bear in mind that it will affect the visual appearance of the icing, as condensation will form upon defrosting.

Food hygiene recommendations state that food should only be frozen for a maximum of 3 months.

If you plan to keep any of the cake tiers, please advise us what cake boxes you would like to be left on site (so that you can safely transport them the following day). Otherwise we shall remove all cake boxes from the venue to ensure we leave it as tidy as possible.

Sugar paste cakes should not be refrigerated, as it will cause condensation to form on the surface of the icing. Refrigeration also accelerates the staling of the flour in the cake.