Chocolate Mud Cake layered with Nutella and Hazelnut White Chocolate Ganache wrapped with a deckled edge rolled fondant and dressed with beautiful pressed edible flowers.

Chocolate Mud Cake layered with Chocolate Ganache and Lemon Mud Cake brushed with Limoncello Syrup and layered with White Chocolate Ganache, panelled with rolled fondant and dressed with an edible print. Finished with handmade sugarpaste lemons, foliage and flowers.

A combination of marbled fondant and edible prints with a tuxedo top tier that was on a motorised rotating turntable for a little bit of extra theatre.

~ Chocolate Mud Cake layered with Dulce de Leche Caramel and Biscoff Cookie Butter

~ Lemon Mud Cake layered with Wild Blueberry Preserve and White Chocolate Ganache

~ Caramel Mud Cake layered with Banana White Chocolate Ganache

Raspberry Ripple Mud Cake layered and sealed with White Chocolate Ganache then covered with rolled fondant in a soft dusty blue. Dressed with fondant flowers in a bas relief style and sugar paste butterflies. The floral butterfly ballerina was hand cut from sugar paste and detailed with edible dust.

The acrylic stand was wrapped with micro fairy lights and the heart on the top was on a battery operated rotating base so it gently turned around to add an extra dimension to the cake.

A cuddle in a cake and a hug in a mug! This cake was covered with a textured fondant to create a cuddly cosy feel and an illuminated heart cut out in the centre to add a warm gentle glow.

Chocolate Mud Cake layered with Nutella and Strawberry Preserve covered with rolled fondant. Dressed with fondant blossoms studded with diamantés and finished with an illuminated diamanté letter P. Set on a lilac crystal custom made stand.

White Coconut Mud Cake layered with Raspeberry Preserve and Passionfruit White Chocolate Ganache covered with embossed fondant. Dressed with an edible print and a floral flamingo handcrafted from sugar paste.

White Vanilla Mud Cake layered with Dulce de Leche Caramel, toasted Hazelnuts and Hazelnut White Chocolate Ganache. Covered with rolled fondant and dressed with an edible print to reflect a love of subtle Hawaiian shirts.

Chocolate Mud Cake layered with White Chocolate Ganache paneled with rolled fondant; stripes on the top tier and painted with edible gold lustre on the bottom tier. Silhouettes hand cut from sugar paste for the topper and to dress the sides to acknowledge a passion for polo.

Designed for a luxury diamond jewellery house but could be adapted as a celebration cake for a diamond lover.
White Vanilla Mud Cake layered with Blueberry Preserve and Vanilla Custard Ganache, panelled with rolled fondant and dressed with an edible print featuring the logo. The two cakes were separated by crystal diamond and presented on a gold board.