For me a great wedding cake begins with what’s inside. Every curd, jam, praline and ganache that fill the cake with flavour is handmade in small batches:

Strawberry and elderflower

Elderflower genoise sponge filled with strawberry jam and fresh strawberry swiss meringue buttercream

Raspberry and white chocolate

Vanilla genoise sponge filled with raspberry jam and white chocolate swiss meringue buttercream

Chocolate and hazelnut praline

Chocolate genoise sponge with chocolate ganache, roasted hazlenuts and hazelnutpraline buttercream

Apple and sea salt caramel

Spiced apple sponge with sea salt caramel buttercream

Lemon and blueberry

Lemon genoise sponge with lemon curd, blueberry compote & zesty buttercream

Blackberry, honey and almond

Almond sponge infused with honey, filled with blackberry jam & vanilla buttercream

Cavendish banana and brown sugar

Banana sponge filled with brown sugar swiss meringue butercream & a kick of English spiced rum

Roasted stone fruit and vanilla

Vanilla sponge filled with seasonal roasted stone fruit jam (plums, apricots or peaches) and creamy vanilla buttercream