...and that starts with the best ingredients. I only use real butter, organic Dove's Farm flour and free range eggs. I love to use locally made products like the fabulous Chocolate Porter from Greenwich Meantime Brewery that goes into one of my chocolate flavours.
I use Swiss meringue buttercream inside my cakes as it is beautifully light and not too sweet. I also drizzle each layer of cake with a hand made syrup infused with complimentary flavours, such as Little Pod Madagascan vanilla extract (the Rolls Royce of vanilla in my opinion) and real lemon juice, to keep my sponges moist whilst being decorated.
My favourite feedback is that guests talk about the flavour of the cake long after the wedding is over.