Whether you’re planning an elegant, intimate wedding celebrating with your nearest and dearest amid the glow of candlelight or an epic party to end all parties, you’ll have lots of choices to make, plates to spin and elements to arrange. I promise each of my couples an imaginative, friendly and fuss-free experience, making ‘find the perfect wedding cake’ one of the easiest things to tick off your list.
Discover how our journey begins right
through to the big day →
Recent flavours that have been whipped up in the kitchen →
prices & portions
Discover the perfect portion
size for your big day →
Designing Your Dream Wedding Cake
Our journey together starts with a consultation, which can take place in person at my Evesham studio, or on Skype or FaceTime if it’s too far to travel. We’ll sit down together to talk about all things cake. I’ll find out your favourite colours and flavours, but we’ll also go deeper so I can get a real sense of your style as a couple, and the atmosphere you want your wedding day to have.
You can browse through my gallery of past cakes and creations to get a feel for what is possible and, if your consultation is in person, you can sample some of my most popular flavours to discover your favourite (a small surcharge applies for cake and fizz – deductible on booking). But remember, no one has had a cake quite like yours before, so use this as a springboard for your imagination.
Secure your wedding date in my calendar by paying an initial deposit, and then it’s time for me to get designing. You’ll receive a welcome pack that will guide you through the design process and allow us to elaborate on our ideas together. I’ll draw out your initial design by hand, allowing you to see my proposed flavour combinations, and the shapes colours and adornments I envisage for your piece of edible art. I’ll also send you a delicious sample box with a range of flavours for you to taste.
The refinement stage. We have time before your big day arrives to hone and perfect the design of your cake. Be as honest and detailed as you can with your feedback until we reach a design that makes your heart sing. You’ll have your own private Pinterest moodboard to add to with images and inspirations that you’ve come across and that you love. Feel free to stray away from the world of wedding cakes when searching for your inspiration (in fact, I encourage it!). I’ll be pinning examples of fabrics, textures, architectural angles and a host of other elements from the world of travel, interiors, fashion, design and more, and I urge you to do the same. Ideas are everywhere.
Your design will be finalised four months prior to your event.
The balance of your order is payable six weeks before your wedding, and then it’s time for me to source your ingredients (from local suppliers wherever possible) and get baking.
Your big day is here! I’ll deliver and install your cake at your venue, ready for you and your guests to marvel at, then happily reduce to crumbs. Bon appetit!
It doesn’t matter how stunningly artistic and decadent your cake looks, it’s not doing its job unless it is intensely flavoured, beautifully light and walking just the right line between sweetness and richness.
I use the highest quality fresh ingredients for every cake I create, and everything is made from scratch and by hand. Here are some of the recent flavours that have been whipped up in the Christina May kitchen. Which is your favourite?
A gorgeously warming flavour of spiced carrot sponge with walnuts and zingy lemon buttercream.
Forget the dense, claggy fruit cake of Christmases and wedding parties past, this luxuriously boozy but light fruit sponge is soaked in brandy and left to mature for eight weeks prior to your event.
A tasty pick me up with a sophisticated and punchy coffee flavour. My rich coffee and walnut sponge is infused with espresso coffee and latte buttercream.
Rich but not too rich, this darkly delicious chocolate sponge is layered with a light mousse-like buttercream and chocolate ganache.
An absolute classic, with good reason! Light Madagascan vanilla sponge, layered with a vanilla buttercream and a choice of seedless raspberry or strawberry conserve.
These bright and zesty flavours make for a seriously moreish mouthful! Moist lemon sponge is infused with lemon zest and layered with lemon buttercream and lemon curd.
Prosecco & Raspberry
A touch of fizz brings a luxurious twist on the traditional. Try my light Madagascan vanilla sponge, layered with a Prosecco vanilla buttercream and a seedless raspberry conserve.
White Chocolate & raspberry
A pink and white delight, this cake is perfect for a summery celebration. Sweet white chocolate sponge is cut through with a fresh and tangy raspberry chocolate ganache.
Gingerbread & Whisky Caramel
If your favourite time of year is the moment when the shops are filled with pumpkin spiced everything; this is the cake for you! Moist layers of gingerbread are sandwiched between a whisky and caramel sauce, perfect for autumnal and winter weddings.
Chocolate Orange & cardamon
This is a gorgeous trio of flavours. Chocolate and cardamom sponge is layered with light, tangy orange buttercream. It’s rich, intense, sweet and fragrant all at once.
Ready for a hit of pure indulgence? This luxurious cake is delectably sweet without being sickly. With just the right bite from the salt, it’s ooey-gooey and totally moreish.
Blueberry & cinnamon
The combination of flavours here is the cake equivalent of a really good hug. Warmly spiced and tartly fruity, this cake is autumnal and proud of it.
Coconut & Lime
Giving a nod to the tropics, this zesty little number packs a real punch when it comes to flavour. Light, fluffy coconut sponge is layered with the bright tang of lime curd. Exotic and comforting in equal measure, this cake is a real crowd pleaser.
This picture will serve as a rough guide as to how many decent sized portions can be cut from each tier size. We want to make sure that everyone is well fed, so no sparrow-sized slivers here! The guide below shows approximate servings for our most popular wedding cake sizes and is based on round tiers.
Finger portions are classes as 1″ x 1″ x 4″ and dessert portions are 1″ x 2″ x 4″
6″, 8″, 10″ – Approx. 76
7″, 9″, 11″ – Approx. 98
6″, 8″, 10″,12″ – Approx. 130
5″, 7″, 9″, 11″ – Approx. 106
4″, 6″, 8″, 10″, 12″ – Approx. 135
5″, 7″, 9″, 11″, 13″ – Approx. 160
6″, 8″, 10″ – Approx. 140
7″, 9″, 11″ – Approx. 198
6″, 8″, 10″,12″ – Approx. 245
5″, 7″, 9″, 11″ – Approx. 224
4″, 6″, 8″, 10″, 12″ – Aprrox. 250
5″, 7″, 9″, 11″, 13″ – Approx. 326
Find about more about cake artist Susan Angell-Salter, and how her cakes were once inspired by carpentry…
I love nothing more than to design without limitations, the gallery is a sample of our past designs to inspire and use as a springboard for your imagination.
get in touch
Ready to start designing your own piece of edible art?
Get in touch and let’s talk.