Each flavour is inspired by Somerset’s orchards, hedgerows, and kitchen gardens, celebrating the seasons at their very best. Early summer berries, autumn-spiced fruits, and orchard harvests shape a menu that is rooted in locality and elevated through refined patisserie. Every cake is designed to capture the essence of the season, ensuring flavour is as memorable as the design itself.
Serving Options
Every wedding is unique, and the way cake is served can be tailored to suit the style of your celebration.
Traditional Tiered Cakes
The classic choice for weddings, fully edible tiered cakes are designed to be cut and served on the day. They provide a timeless centrepiece and are ideal for couples who want the tradition of a cake-cutting moment, followed by generous slices shared with guests.
Gâteaux with Show Cake
For more delicate patisserie-style flavours, pre-sliced gâteaux can be presented alongside a decorated show cake. The show cake includes a real section for the ceremonial cutting, while the gâteaux are plated discreetly behind the scenes for ease of service. This option is particularly suited to marquee or summer weddings, where warm weather and outdoor settings may not be ideal for traditional tiered cakes.
Signature Flavours
We have a range of signature flavours that are available in our custom made cakes and gateaux slices.Cake: Lemon sponge, tart lemon marmalade and lemon Swiss meringue buttercream Gateaux Slice (pictured): Layers of lemon sponge, tart lemon marmalade and lemon cream cheese mousse
Cake: Chocolate fudge cake, milk chocolate ganache and dark chocolate Swiss meringue buttercream. Gateaux Slice (pictured): Layers of chocolate fudge cake, milk chocolate ganache and dark chocolate pot de creme.
Cake: Carrot, orchard apple and Hazelnut cake with vanilla bean caramel and cream cheese icing. Gateaux: Carrot, apple and Hazelnut cake with vanilla bean caramel and cream cheese white chocolate mousse.
Cake: Roasted vanilla bean sponge, pear compote and caramel buttercream. Gateaux Slice (pictured): Roasted vanilla bean sponge, pear compote and caramel panna cotta.
Cake: Chocolate fudge cake soaked in hedgerow liquor, wild berry compote, hazelnut crunch and dark chocolate buttercream. Gateaux Slice (pictured): Chocolate fudge cake soaked in hedgerow liquor, wild berry compote, hazelnut crunch and dark chocolate pot de creme.
Vanilla bean sponge with strawberry compote, white chocolate buttercream and white chocolate ganache.
Cake: Almond sponge, home-grown rhubarb compote, rhubarb crunch and white chocolate buttercream. Gateaux Slice (pictured): Almond sponge, rhubarb compote, almond crunch and white chocolate mousse.
Cake: Earl Grey sponge, blueberry compote and lavender-infused buttercream. Gateaux Slice (pictured): Almond sponge, blueberry compote and lavender panacotta.
Cake: Apple liquor soaked pound cake, apple compote and hedgerow foraged blackberry buttercream. Gateaux Slice (pictured): Apple liquor soaked pound cake, apple compote and blackberry mousse.
Cake: Roasted vanilla bean sponge soaked in ginger syrup, red plum compote and ginger buttercream. Gateaux Slice (pictured): Roasted vanilla bean sponge soaked in ginger syrup, red plum compote and ginger cheesecake.
Cake: Chocolate fudge cake soaked in raspberry syrup, raspberry compote, almond crunch and dark chocolate buttercream. Gateaux Slice (pictured): Chocolate fudge cake soaked in raspberry syrup, raspberry compote, almond crunch and dark chocolate pot de creme.
Cake: Layers of Blackbee Orchard Honey sponge and vanilla buttercream. Gateaux Slice (pictured): Layers of Blackbee Orchard Honey sponge and mascarpone cream.
Cake: Layers of Blackbee Orchard Honey sponge, strawberry confit and rose buttercream. Gateaux Slice (pictured): Layers of Blackbee Orchard Honey sponge, strawberry confit and rose cream.
Cake: Layers of blackbee orchard honey sponge, lemon confit and elderflower buttercream. Gateaux Slice (pictured): Layers of blackbee orchard honey sponge, lemon confit and elderflower cream.
