© 2018 by Laura Nyiri. Proudly created with Wix.com

All of my cakes are freshly baked to order and hand-made.

As general guidance, cupcakes should be eaten as soon as you can, preferably within 2 days. They should be eaten at room temperature and should be left in the box provided to you by me.

Sponge cakes decorated in fondant icing should be eaten within 5 days. Cakes should be kept in the box provided when uncut, and should be wrapped in clingfilm and placed back into said box once cut.

 

Orders and Payment:

 

To confirm an order, a non-refundable/non transferable 50% deposit is required upon booking. This will secure your requested date and cake order.

The outstanding balance is due no later than on collection/delivery (wedding cakes have different terms please ask for more details)

If you wish to have alterations that affect the cost, after the deposit has been paid, the balance will be adjusted accordingly.

Payments can be made by Cash or Bank Transfer .

Delivery/Collection:

I do not charge a flat fee for delivery and assembly. All delivery charges are calculated on a distance and time basis and are quoted in the order confirmation. My delivery charges include delivery to the agreed location for the specified time (as per the order confirmation) and assembly of the cake.

Delivery charges are calculated as starting from Norton. The route taken is at my discretion.

Collection of you cake is preferable and free of charge (not all cakes are suitable for collection so please ask for more detailed information), however, please note - If the cake is collected , the full responsibility for the safety of the cake is with the client and I will not be responsible for any damage to the cake after its been collected.

If cakes have been collected they should be transported on a flat surface (preferably in an empty boot or passenger footwell. It is not recommended that cakes are put on a seat or a passenger knee as the angle can cause damage to cake.

Cake collections should be arranged at least 2 days prior to order date, if no time has been arranged I cannot be held accountable if a delivery time is not suitable.

If you do not show up within 30 minutes of delivery time I may not be in to hand your cake over and a new collection time will have to be arranged.

The same applies for cakes that are delivered- once I leave, I can not take any responsibility for the cake. I accept no liability for self-assembly cakes that are not assembled properly or are damaged during assembly or transportation.

Damages:

I accept no liability for cakes that are damaged after they have been delivered to the agreed location.

For cakes delivered to wedding venues, I will provide a photograph as proof to show that the cake has arrived and that it arrived in perfect condition.

Cakes picked up from me are checked by myself and checked by the customer on collection. The customer consents that it has been collected in perfect condition by accepting the cake and taking it away. Damages after this point are not my responsibility.

I create bespoke cakes for any occasions, cupcakes and favour biscuits. All of my cakes baked using the freshest ingredients available. I pride myself that my cakes not just look great but also tastes delicious. These prices just for guidance, the exact price will be given after we discussed all the details…

For a round cake, covered with fondant icing, with a message and basic decoration, on a board and boxed;

Prices start from:

Sponge Celebration Cakes:

  • Size

  • 6”

  • 8”

  • 10”

Servings (1”*2”)

12

28

38

Price from

£40

£50

£60

  • Guide price for extra decoration:

  • Ruffle (8” cake); £30

  • Small figure; £5

  • Big figure; £10

  • Roses; £3-5

  • Fresh cream cakes: £ 40 (£2.50/slice if you cut just 16 slices)

  • 3D Carved cakes -as they require a lot of time and special skills- price start from £80

  • Cupcakes from £1.75 each

  • Biscuits: They come in a clear bag package, finished with a ribbon. From £1.50 each

 

Wedding Cakes

  • These prices for round sponge cakes, covered with fondant icing, ribbon on each tier, with basic sugar work.

  •  Size

  • 2 tier (10” and 6”) 

  • 3 tier( 10”, 8” and 6”)

  • 4 tier (10”,8” 6” and 4”)

  • 4 tier (12”,10”, 8” and 6”)

Servings (1”*2”)

50

80

90

135

Price from

£200

£300

£350

£400