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Plain sponge cake
The cake is made from a Genoese sponge recipe which gives a light and moist eating texture. Each cake contains three layers of sponge, the first layer is sandwiched with a butter cream filling and the second layer is spread with a coating of strawberry jam. The cake is then covered with soft sugar icing. |
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Chocolate sponge cake
The cake is made from a chocolate Genoese sponge recipe which gives a light and moist eating texture. Each cake contains three layers of chocolate sponge, with two layers of chocolate butter cream filling sandwiched between. The cake is then covered with soft sugar icing. |
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Rich fruit cake
Our fruit cake is made to an original 1926 recipe developed by Albert Waterfield snr, the founder of the business, and perfected over three generations. Our fruit cake is still made the traditional way by making a sugar batter, folding in dry ingredients and finally adding whole glace cherries, candied orange & lemon peel, ground almonds and vine fruits that have been soaked in rum overnight. The only deviation from the original recipe is that we no longer add "blackjack", a burnt sugar caramel, so our cake is not as dark as some wedding cakes. The baked cake is wrapped in polythene and left to mature in a cool, dark room before being brushed with rum and coated with marzipan and soft sugar icing. |
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Stand Hire
The hire of special wedding cake stands is optional. Gold or silver base stands (round or square) are available to hire for £20 and are suitable for all wedding cakes in our range. All we ask is that you return the stand to the shop after use.
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Step Stand
The three tier Silver Step Stand is only suitable for the Simplicity Wedding Cake design. One tier is placed on each of the steps. We requre a deposit of £50 payable when the cake is ordered and the deposit is then refunded, as cash, when the stand is returned undamaged to our shop within five days after the wedding. The step stand is decorated to match the ribbon colour on the cake. |
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