I have always had a passion for baking as a youngster I loved making Birthday cakes for my family and having two girls I would challenge myself each year to do something different. I think Rapunzel and her tower has to be my favourite!! All of my skills are self-taught.
My business has gone from strength to strength and this year I have been asked to work with a beautiful client to supply the show stopper for their big day!! My cakes are elegant and sophisticated using ribbon and hand made sugar paste roses to enhance the cake. I can also work with fresh flowers as this looks stunning.
At McLaren’s Kitchen, I believe in only using the very best ingredients in all of my hand-baked, delicious cakes. I pride myself on creating scrumptious and indulgent cakes that really taste as good as they look. I use creamy real butter, local free-range eggs, Belgian chocolates, Madagascan vanilla bean pastes, fresh fruit and berries, homemade syrups and curds to name but a few of the delicious things that get packed into the cakes. All of my sugar paste wedding cakes are first covered in a thin layer of Belgian white chocolate ganache which enables me to create such a sharp, smooth finish.
My Signature Flavours
(the ones you’ll taste in your sample box)
The Classic! Soft and light Madagascan vanilla bean cake filled with layers of raspberry conserve and vanilla pod buttercream
VANILLA AND CHAMPAGNE
Soft and light Madagascan vanilla bean cake filled vanilla bean cake infused with champagne syrup, layered with strawberry conserve and vanilla pod buttercream
CHOCOLATE WITH SALTED CARAMEL
Moist, rich, chocolate cake filled with layers of salted caramel and vanilla pod buttercream with dark Belgian chocolate ganache
Delicate sponge with zesty lemon loveliness, with a lemon drizzle syrup, layered with a zesty lemon curd and lemon buttercream
Every wedding cake that I design is priced individually according to the amount of work and hours involved in the design, please contact me for a more detailed quote.
The following pricing guide is the starting price for a wedding cake, all detailing elements are priced up and added to this base cost. Things like sugar flowers and intricate piping detailing do cost a lot more as they take a lot more time.
All cakes contain eggs, dairy, gluten and wheat. All cakes may contain nuts and soya.
Please consume your sample cake box within 48 hours of receiving it.
ELEGANT WEDDING CAKES
- 3 tiers to serve 75 from £285
- 3 tiers to serve 120 from £310
As standard, you will cut your wedding cake after your evening guests arrive – just before your first dance, so you need to count them into your calculations too!
Your cake will usually be cut into 1″ x 1″ x depth of cake portions. My guides do allow for some cutting errors by your venue.
The most popular sized cake is a 3 tier to serve 120 guests, but I also do 3 tiers to serve 75 or 100. 2 tier wedding cakes serve around 65 guests.
Delivery and Set Up
I deliver and set up all of my wedding cakes personally to ensure that your wedding cake is everything you have ever dreamed of and that all finishing touches are in place including wrapping and positioning any fresh flowers, affixing your cake topper etc. Due to the fresh and delicate nature of my wedding cakes, I do not offer a collection service on any cake. Delivery is from £35 for iced wedding cakes, get in touch for an accurate quote to your venue.
Frequently Asked Questions
WHY SHOULD I CHOOSE McLaren’s Kitchen AND HOW MUCH NOTICE DO YOU NEED?
My cakes are never rushed and I always strive for perfection, with a professional, smooth, high-quality finish; hand-making all sugar decorations to your specification and with meticulous attention to detail. Because of this, I focus more on quality rather than quantity and only take a certain amount of orders each week. I recommend at least 6 months notice for wedding cakes, although many couples will book up to 18 months in advance.
WHAT ARE YOUR PRICES?
A rough guide for my cakes is provided in the price guide for a more detailed quote you can email me with a basic idea of the design and I’ll provide you with a more accurate, no-obligation quote.
WHAT’S THE NEXT STEP TO ORDER ONE OF YOUR CAKES?
Either fill out the contact form or give me a call and we’ll get the ball rolling with some design ideas and arrange an appointment for you and your partner to come in and talk cake!
ARE THE TASTE AND DESIGN CONSULTATIONS FREE?
I charge a £20 booking fee for appointments in person or over zoom – this comes off your final cake invoice in full but just covers some of my initial time spent with you, designing your dream wedding cake and the making of all your sample cakes But I must reiterate, it goes entirely towards your save the date deposit of £100 to secure your wedding date. (The deposit is non-refundable should you cancel your appointment with less than 48 hours notice)
DO YOU NEED A DEPOSIT?
A £100 deposit is required to secure your date (so £80 after your initial £20 appointment deposit, although a lot of couples choose to save the date in full before coming to taste and design cakes)
The deposit amount is taken off your final bill but it is a non-refundable, non-transferable deposit. I accept cash and bank transfer as payment of deposits.
Please note, you have 14 days from the payment request date/invoice date to pay your deposit until I reopen the date up for orders.
DO ALL OF THE TIERS HAVE TO BE THE SAME FLAVOUR?
Nope, not at all, in fact, I’ve never made a cake that was all just one flavour! Every tier can be a different flavour which I definitely encourage you to do. Most couples will choose their favourite flavour as the bottom tier and work their way up.
DO I NEED TO CHOOSE A DESIGN FROM YOUR PORTFOLIO?
Absolutely not! I am fully experienced in designing gorgeous bespoke cakes, I’ve never made exactly the same cake twice! Any cake from my portfolio or from other ideas you have in mind can be used as inspiration and customised to suit your style and taste. You can email me with a few ideas or bring inspiration to your wedding consultation such as bridal swatches, invites and floral samples; for us to incorporate into your design.
DO YOU HAVE ANY MORE PICTURES OF CAKES YOU’VE MADE?
Yes! take a look at my Facebook or Instagram page pop over and have a look.
DO YOU DELIVER?
I deliver and set up all wedding cakes for a fixed price for up to 10 miles, and at 90p per mile further than this. Please note if you decide to collect your wedding cake (1 or 2 tiered cakes only) I cannot be held responsible for any breakages that you may incur and I strongly advise against transporting your own cake.
HOW LONG WILL MY CAKE LAST FOR AFTER THE DAY?
The cakes are covered in white chocolate ganache and sugar paste icing should keep for around 8 days after being cut. All cakes should be kept at cool room temperature prior to cutting (not in a fridge!) and once cut keep in an airtight container.
Since all of my cakes are baked fresh to order and never pre-frozen, you will be able to freeze any leftovers for 4-6 months. The best way to do this is to portion the cake up and wrap each piece in cling film.
HOW SHOULD I STORE MY KEEP SAKE DECORATIONS FROM MY CAKE?
As all of my decorations are hand made from sugar they will, in theory, last forever if kept away from moisture, sunlight and heat. You should keep them in a cool dry place. Never keep them in the fridge or freezer as it is full of moisture – the colours will run and the decorations will sweat and go sticky.
WILL YOU DECORATE A CAKE THAT I/MY MUM/MY NAN/UNCLE BOB HAS BAKED?
No. It is against food hygiene and safety regulations for me to decorate someone else’s cake as I cannot guarantee what is inside the cake I would not be insured if anything was to go wrong.
CAN I BUY SUGAR FLOWERS FROM YOU TO DECORATE MY OWN CAKE?
My sugar flowers are designed and created exclusively for my own cakes and are not sold separately.
CAN WE USE FRESH FLOWERS IN THE CAKE DESIGN?
Yes, we can, and they always look absolutely stunning. You will order this directly with your florist so that they match all of your wedding flowers. I will write in your cake information/invoice how many stems I would suggest that you ask your florist for and I am also happy to liaise with your florist to make sure we are on the same page and that they know what to bring. My preferred way to work with the flowers on the day is just simply all in a bucket, I will cut the stems to size, wrap them in florist tape and insert them into the cake on plastic posy picks – stems should never be inserted directly into the cake and for this reason, I strongly prefer to arrange all fresh flowers on your cake on the day myself.
Certain flowers are toxic and may contain pesticides that are not recommended for cakes. We definitely can’t use delphiniums, some lilies, or ivy on your cake and there are also others that should not be in direct food contact, your florist should be able to advise you further.
DO YOU MAKE CAKES FOR SPECIAL DIETS?
I can cater to gluten intolerance with my gluten avoided cakes – in which I use gluten-free self-raising flour and gluten-free baking powder.
Although I am very conscious about cross-contamination and allergy awareness and I will always bake special diet cakes at the start of my baking day, my kitchen is not a certified allergy-free kitchen so I cannot definitely guarantee that there will be no dairy, eggs or flour in the cakes as my kitchen handles these products on a daily basis. If you are very highly allergic to any of the above items I suggest that you don’t order from me.
I do not offer nut-free cakes as my kitchen handles nuts on a regular basis.
I HAVE A QUESTION THAT WASN’T ANSWERED HERE
No worries, just send me a message and I’d be happy to help.
Please get in touch to see what we can do for you.