How To Book Your Wedding
Step One
In order to provide you with a quote, please complete the online form in the link below:
https://form.jotform.com/212484257668062
Step Two
A quote will be raised and e-mailed to you together with a copy of my full Terms and Conditions
Step Three
If you are happy with your quote and you want to secure your date, a £100.00 non refundable booking fee is required. No dates are reserved without this payment being made. The number of bookings taken per week are limited and dates are allocated on a strictly first come, first serve basis
Upon receipt of the booking fee, your date will be confirmed in the diary
10 Weeks And Counting!
Step One
8-10 weeks prior to your weding, a video consultation will be arranged to discuss your final design, cake flavours etc. Following the consultation, your balance invoice will be raised and will be costed at material and ingredient prices at that time. Your balance invoice is due for payment in full no later than 6 weeks prior to your wedding date
Step Two
During the 6 weeks leading up to your wedding, I will make contact with any wedding professionals who I will be working with, eg your venue to confirm set up times, your florist to regarding the flowers/foliage being used. Materials will be ordered and preparation work will begin
Step Three
On your wedding day, I will deliver and set up the cake in situ wherever possible. A full ingredient list will be supplied and left at the venue
How Much Cake Do We Need?
The amount of cake required will depend upon the number of guests you have, how the cakes themselves are cut and whether or not you want to have some cake left over to enjoy at a later date. As a general rule, most wedding cakes tend to be cut into finger sized portions (ie 1” x 1”) but if you are uncertain, I would suggest asking your wedding venue or caterer how the cake will be cut.
The below guide should give you a rough estimate of what your cake will provide based on finger portion sizes:
45 guests- 7”/5” cake
70 guests – 8”/6”/4” cake
95 guests – 9”/7”/5” cake
120 guests – 10”/8”/6” cake
You will also need to take into consideration any guests who have food allergies, such as nut, gluten or dairy. You need to be extremely careful with a tiered cake as if any part of one tier comes into contact with another, there is a risk of cross contamination. I would, therefore, recommend that if you only have a small number of guests with a food allergy, boxed cupcakes or even a cupcake bouquet can be made so that your guests don’t feel left out.
Prices
As all my cakes are bespoke, prices will vary. Cost will very much depend the upon the size of cake required, the cake flavours or filling, whether any food allergies need to be taken into account and the level and style of decoration required.
As an indication a:
3 tiered semi naked cake (9″/7″/5″) starts from £415
3 tiered full buttercream cake (9″/7″/5″) starts from £430
3 tiered fondant cake (9″/7″/5) starts from £495
Single tiered cutting cake (7″) starts from £140
Single cupcake starts from £3.75
Cupcake bouquet starts from £65 (12 cakes)
Set up is included in the price but delivery is calculated by mileage for the return trip to KCC HQ