Hand-delivered across London & Surrey
Grandeur often comes at the expense of taste, but not here. This is a wedding cake for couples who are bored of fruitcake, unconvinced by style-over-substance vanilla, and who want their guests to finish the slice.
While it has the height and structure required for a centrepiece, the engineering never gets in the way of the eating. This is a cake built on the philosophy that a wedding cake should be, first and foremost, delicious: a sophisticated balance of roasted nuts, sweet vanilla, and proper, salty butter.
Serves: Approx. 43 guests (based on proper sized slices)
Best For: Couples who care more about flavour than tradition.
The Sponge
This isn't just a vanilla sponge with a handful of nuts thrown in. These are three impressive tiers of tender, damp sponge, heavy with crushed pistachios. We use a buttermilk base to ensure a soft crumb that holds the savoury, roasted edge of the nuts without drying out.
The Frosting
The tiers are coated in pastel green Swiss meringue buttercream. Unlike the sugary grit of standard icing, this is smooth and temperate. It relies on the quality of the butter to provide a creamy, rich counterpoint to the texture of the nut-studded sponge.
The Decoration
A dramatic cascade of hand-piped pink buttercream swirls tumbles down the tiers, finished with a selection of macarons and a confetti of crushed pistachios. It is abundant and generous—a design that promises flavour rather than just hiding it.
It's no secret I am obsessed with pistachios. I grew up on desserts where they were the main event, not just a garnish, and I wanted to bring that authentic, uncompromising flavour to a tiered cake.
It is a little bit glamorous, certainly, but at its heart, it is honest baking. The pink-and-green colour palette is classic, and the macarons add a lovely chewiness, but the real star is the sponge. It’s for the couple who wants to offer their guests something memorable, rather than just something that matches the tablecloth.
Lead Time: Please allow a minimum of 2 weeks' notice.
Every Cake is baked to order in our London kitchen and hand-delivered by our own team — never third-party couriers.
Coverage: Complimentary delivery included across all London & Surrey postcodes.
Schedule: Deliveries run 8am–5pm on Tuesday, Thursday, Friday, and Saturday.
Tracking: On the morning of delivery, you’ll receive a precise time window with live driver tracking.
Peace of Mind: Temperature-controlled vans and careful handling from bakery to doorstep.
Need it sooner? Message us on WhatsApp for next-day or last-minute availability.
Every Cake is baked to order in our London kitchen and hand-delivered by our own team — never third-party couriers.
Coverage: Complimentary delivery included across all London & Surrey postcodes.
Schedule: Deliveries run 8am–5pm on Tuesday, Thursday, Friday, and Saturday.
Tracking: On the morning of delivery, you’ll receive a precise time window with live driver tracking.
Peace of Mind: Temperature-controlled vans and careful handling from bakery to doorstep.
Need it sooner? Message us on WhatsApp for next-day or last-minute availability.
Shelf Life: Your cake is baked fresh for your chosen date and keeps beautifully for up to five days from delivery.
Storage: Keep the cake in its box in a cool room, or refrigerate if not serving the same day. For detailed guidance, see our cake storage and shelf life guide.
Serving: Bring the cake to room temperature before serving. Allow around three hours out of the fridge so the sponge softens and the buttercream becomes silky and aromatic.
Shelf Life: Your cake is baked fresh for your chosen date and keeps beautifully for up to five days from delivery.
Storage: Keep the cake in its box in a cool room, or refrigerate if not serving the same day. For detailed guidance, see our cake storage and shelf life guide.
Serving: Bring the cake to room temperature before serving. Allow around three hours out of the fridge so the sponge softens and the buttercream becomes silky and aromatic.
Grandeur often comes at the expense of taste, but not here. This is a wedding cake for couples who are bored of fruitcake, unconvinced by style-over-substance vanilla, and who want their guests to finish the slice.
While it has the height and structure required for a centrepiece, the engineering never gets in the way of the eating. This is a cake built on the philosophy that a wedding cake should be, first and foremost, delicious: a sophisticated balance of roasted nuts, sweet vanilla, and proper, salty butter.
Serves: Approx. 43 guests (based on proper sized slices)
Best For: Couples who care more about flavour than tradition.
The Sponge
This isn't just a vanilla sponge with a handful of nuts thrown in. These are three impressive tiers of tender, damp sponge, heavy with crushed pistachios. We use a buttermilk base to ensure a soft crumb that holds the savoury, roasted edge of the nuts without drying out.
The Frosting
The tiers are coated in pastel green Swiss meringue buttercream. Unlike the sugary grit of standard icing, this is smooth and temperate. It relies on the quality of the butter to provide a creamy, rich counterpoint to the texture of the nut-studded sponge.
The Decoration
A dramatic cascade of hand-piped pink buttercream swirls tumbles down the tiers, finished with a selection of macarons and a confetti of crushed pistachios. It is abundant and generous—a design that promises flavour rather than just hiding it.
It's no secret I am obsessed with pistachios. I grew up on desserts where they were the main event, not just a garnish, and I wanted to bring that authentic, uncompromising flavour to a tiered cake.
It is a little bit glamorous, certainly, but at its heart, it is honest baking. The pink-and-green colour palette is classic, and the macarons add a lovely chewiness, but the real star is the sponge. It’s for the couple who wants to offer their guests something memorable, rather than just something that matches the tablecloth.
Lead Time: Please allow a minimum of 2 weeks' notice.
