Frequently asked questions

How much notice is needed?

This is the question I'm most often asked. It simply depends what is already booked in the diary. As a very general rule, a fortnight is usually enough and a week is usually not, but some weeks book up quite far in advance. It's never too early to pencil in a date! All you need to do is drop me a message or give me a call and we can start putting together the cake that's right for you. All the different ways to contact me are shown here - use whichever you are most comfortable with.


What flavours do you do?

My most popular flavours, guaranteed to please a crowd, are

Vanilla sponge with seedless raspberry jam and vanilla buttercream

Dark chocolate sponge with dark chocolate buttercream

Lemon sponge with lemon curd and lemon buttercream


Alternatively, try mixing and matching the sponges and fillings below to create your perfect combination.


For the sponge:



Milk chocolate 

Dark chocolate



Lemon drizzle (like lemon but with added lemon syrup drizzle)



For the filling (with or without buttercream):

Seedless raspberry jam

Strawberry jam

Lemon curd

Caramel sauce

Salted caramel sauce

Buttercream (any flavour from the list below)


For buttercream cake covering:


Milk chocolate

Dark chocolate

Chocolate orange







Cookies & cream

Lotus Biscoff

*NEW* White chocolate ganache as an alternative to buttercream


For fondant cakes:

Cakes with a fondant covering are first sealed with white chocolate ganache to create a smooth finish and keep the cake lovely and fresh (it also tastes amazing!). The choice of fillings is as above.


How is my cake made?

I bake regularly - this means that your cake will be fresh for a good few days after you collect it. I always use free range eggs in my cakes and real butter in my buttercream! I have a 5* food hygiene rating from Rushcliffe Council.

Occasionally, I may source a sponge from a local bakery to allow me to focus on the design and finish of an order. This may be because of an unusually hectic week or if large dimensions are required which can't be reliably baked in a home oven. The bakery supplies cake decorators nationwide and their bakes are exceptional. If you have strong feelings either way, just let me know! My objective is always to achieve the best end result possible.


How do I store my cake?

Keep it in its box at room temperature, away from sunny windows or radiators. It's happy in a cool garage but not in the fridge.


What about allergies?

Lots of designs can be made to suit particular dietary requirements. I am unable to cater for severe allergies because a home kitchen cannot provide a sterile environment, but I am happy to work to 'free from' recipes separately to other orders. This must be mentioned at the first opportunity as it will affect the quote and availability. A full list of ingredients is available on request.


How do I pay?

Once we have settled on a design and you are happy to confirm your order, I will ask for a deposit. This can be paid either by bank transfer or cash. The balance is payable prior to collection and I will of course always send you a picture of your finished cake first! 


The deposit is non-refundable in most circumstances, because I will be purchasing materials specific to your order and turning down others if the diary is full. However, I understand that plans can change, and I will always try to accommodate a change of date or change of cake style if time allows. Please get in touch as soon as possible if you think there might be a problem. 


When do I collect?

We will arrange a suitable time for you to collect your cake from my house in Gamston (NG2). I don't offer a delivery service as such, but I can sometimes help if you're stuck! Just ask.



Call, text or WhatsApp:



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