FAQs -Bespoke Wedding Cakes Hertfordshire to London.

If you have any other dietary questions, do get in touch and I'll always be honest about what I can and can't do. Begin your enquiry →

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As soon as you can. I take a maximum of ten to twelve commissions per year, and popular dates, particularly spring and summer Saturdays, fill quickly. Twelve to eighteen months ahead of your wedding is ideal, though it's always worth enquiring even if your date is sooner.
My cakes start from £1,100. Every commission is priced individually based on the number of tiers, the complexity of the florals, and your chosen flavours. I'll always give you a clear, itemised quote before you commit to anything.
Yes. I take wedding cake delivery very seriously. I'm based in Hertfordshire and deliver across the UK, including London, Cambridgeshire, Suffolk, the Cotswolds, and beyond. I personally deliver and set up every hand-sculpted wedding cake using an industry-leading Cake Safe system, which holds the cake in a secure temperature-controlled environment from my studio to your venue. No one knows how to handle a Wild Autumn cake like I do, and I wouldn't trust anyone else with something this important on your wedding day. Delivery is quoted individually based on distance and venue access.
Yes, and a wedding cake tasting one of my favourite parts of the process. You choose six flavours from my signature menu, and I'll post a bespoke tasting box straight to your door. Taste them in your own time with family, with friends, or just the two of you with a glass of something good. No rushing, no pressure, no decisions on the spot.
This depends on how you plan to serve it. Evening portions are smaller (1" x 1") than dessert portions (1" x 2"), so the same cake goes further if served later in the evening. As a general guide, allow for around 75-80% of your guest numbers if serving in the evening, as not everyone will take a slice.
If you need to cater for larger numbers without increasing the size of your display cake, a cutting cake served from the kitchen is a simple solution. Equally, if you love the look of a larger cake but don't need the portions, a faux tier can be incorporated, though it's worth knowing that the majority of the cost reflects the artistry rather than the cake itself.
We'll work through all of this together at consultation.

The Details

Absolutely. A separate cutting cake alongside your display cake is a popular option, especially for larger guest numbers. I'll build it into your quote so everything works together seamlessly.
Great idea! Display tiers look identical to the edible tiers — same finish, same florals, same time and care. They're not a shortcut on the decorating, but they are a smart way to get the design you want while keeping the edible portions where they matter most. Many couples have an undecorated cutting cake behind the scenes to make sure everyone gets a slice.
I'm a preferred supplier at South Farm and The Old Hall Ely, and I regularly deliver sculptural wedding cakes to some of the most prestigious venues in the country. Every venue has its own requirements with regard to access, timing and setup, and I have experience working with wedding planners and catering teams.

Dietary

My bespoke wedding cakes can absolutely be made nut-free — just let me know when you get in touch and I'll make sure your flavour choices work around this.
I'm not currently able to offer gluten-free wedding cakes. Without gluten, cakes become more crumbly and less structurally stable — which risks your beautiful Wild Autumn wedding cake collapsing.
I also don't currently offer vegan cakes. French butter is at the heart of everything I make — from the sponge to the Italian meringue buttercream to the white chocolate florals themselves — and I haven't found a vegan alternative that matches the taste and quality I'd be happy putting my name to. Every Wild Autumn wedding cake is fondant-free and palm oil-free, but butter and eggs are non-negotiable.