A wedding cake is the highest-stakes baking we do. The cake is on camera, it cannot be redone if something goes wrong, and the guest list often spans multiple dietary preferences.
Week 6 — initial brief on WhatsApp. We share two or three direction sketches. Week 4 — first tasting at the kitchen. You pick the sponge and finish style. Week 3 — design lock. 50% deposit. We start sourcing any specialty ingredients (specific vanilla beans, edible gold leaf, fresh florals). Week 2 — second tasting if you want it. Otherwise we proceed. Week 1 — final headcount confirmation, balance payment, baking schedule confirmed. Day before — we bake. Tiers chill overnight under refrigeration. Day of — delivery and on-site assembly. A senior baker drives to the venue.
Less than three weeks, we will tell you which design ideas are off the table (intricate sugar flowers, complex fondant work, specialty imported ingredients) and which still work (clean buttercream tiers, simple piping, fresh-flower toppers).
Festival weekends and December-January wedding season book out 3 months ahead. If your date is in those windows, hold the slot with a small deposit early.