Indicative Portion and Prices Guide for Fully Decorated Cakes
| Tiers | Sizes | Coffee Size Pieces | Indicative Prices* ** |
|---|---|---|---|
| 2 | 6″, 8″ | 45 | £180 – £280 |
| 3 | 4″, 6″, 8″ | 55 | £250 – £380 |
| 3 | 6″, 8″, 10″ | 90 | £400 – £520 |
| 4 | 4″, 6″, 8″, 10″ | 100 | £430 – £550 |
| 4 / 5 | (4″), 6″, 8″, 10″, 12″ | 150-160 | £500 – £650 |
*Please note, I have to charge a little extra for delivery, it usually is around 60p/mile for the return journey with a minimum of £20. For example delivery to Burgess Hill and Haywards Heath is £20, to Brighton it is £25, to East Grinsted and Gatwick area it is £35. All monies are paid to my driver, I do not charge extra for setting up the cake. Please get in touch and I will make a delivery quote for you.
**Get in touch and I will be able to provide a quote based on your design ideas. If you are going for a naked, semi-naked or a simply ganache-covered cake using fresh flowers, then the lower price will apply. If you are going for a more elaborate design, then the cake may be priced higher, however, still within the above price range.
Sometimes it might be suitable for “fake” polystyrene tiers to be used. In this case the price of the cake would be lower. Also, especially for large weddings, it might be best to have some simply covered cutting cake on the side. This would also make the price per portion lower. Please get in touch if you have any questions or would like a quote. Other sizes, shapes, size combinations, numbers of layers or tiers are also available. The portion guide is for round sponge cakes. Please see the Portion guide list for more information on individual sizing.
More about my cakes
My wedding cake design expertise is based on 12 years of experience and passion for this art and I continue to learn – from stylish and modern clean lines to elaborate piping, sugar flowers and texture. Get in touch and we can collaborate and come up with a design that fits with your theme and best represents you as a couple.
I am very passionate about baking, all of my cakes are baked from scratch – sponges, preserves, compotes, caramels, pralines, ganache, etc. I try to source the best possible ingredients and believe that high quality butter, Belgian chocolate, free-range eggs or organic flour, make a big difference to taste. I get very excited when organic Italian lemons come in season!
You can have many flavour combinations – from classical vanilla and raspberry, to chocolate and cherry, pecan and maple or mint chocolate chip and many more – get in touch and I will give you some suggestions based on your taste preferences.
Indicative Cake Portion Guide
| Cake Size | Round Coffee Size | Round Dessert Size | Square Coffee Size | Square Dessert Size |
|---|---|---|---|---|
| 4″ | 8 | 5 | 9 | 6 |
| 6″ | 15 | 10 | 20 | 15 |
| 8″ | 30 | 20 | 40 | 25 |
| 10″ | 50 | 30 | 60 | 40 |
| 12″ | 70 | 45 | 100 | 60 |
| Please note: All portion numbers are indicative. Actual numbers depend on the person cutting the cake. Coffee Size portion: 1.2 inch x 1.2 inch Dessert Size portion: 1 inch x 2 inches The above numbers are for sponge cake, fruit cake would give you roughly ¼ more portions. |
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