Tiered Cakes for Weddings and Big Occasions

A tiered cake is structural work as much as baking. Each tier is baked separately, levelled, filled and chilled, then stacked on internal supports so the weight of the upper tiers does not compress the lower ones. That is what keeps a cake standing through a long reception rather than slumping an hour in.

Tell us the guest count and we will tell you the tier count honestly — a cake that looks impressive but does not feed the room is a bad trade, and so is one you pay for and cannot finish. Two tiers suit most engagements and anniversaries; three or more make sense for a wedding reception.

These need the most notice of anything we bake: at least a day for two tiers, and more for anything sculpted or with sugar flowers. Send us a reference picture along with your date and venue, and we will tell you what is achievable at what weight before you commit.