With there being so many variables when creating custom cakes, it is really hard to put a set price to a size.

 

The below outlines a basic starting from price for a cake consisting of three layers, sandwiched and covered with my signature vanilla swiss meringue buttercream, with basic decoration.

In some circumstances the cake will be less than the price below and in others more than, so please just use it as a guide only.

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Things such as additional fillings, gold or silver leaf, speciality sprinkles, textures and piping, florals, edible images, candies & chocolates, macarons, complexity of design, icing type, custom toppers and so forth will all increase the price.

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Cake portion sizes generally go by "coffee/finger serve" and "dessert serve".

A finger serve is 1x1" and dessert serve is 1x2", hence the variable in serving quantities. 

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But hey, you don't need to worry about the maths behind the serves, that's what I am here for!

I'll ask you plenty of questions to determine what serving size and cake size is going to be most appropriate for your event.

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The sizes listed below are for round cakes, they are just our most popular and serve as a starting point. 

 

Tiered cakes listed below are all tiers of standard height cake finished in my swiss meringue buttercream. Sometimes ganache is also required to be used in tiered cakes in particular wedding cakes during the peak of summer to provide an additional element of stability, this will increase the price a little. Final designs will be configured to best suit the number of serves in the desired design aesthetic, so please only use these as a guide.

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Elaborate design and haute couture cakes please see the guide at the bottom of the page.

 

Yes, us caker's still use inches (1" = 2.5cm), I don't know why, it just seems easier!