Indulgent flavours that will leave you coming back for more
Here is the wedding cake flavour menu I carefully developed for couples who want a distinctive-tasting wedding cake. This menu reflects the fusion of the Caribbean cuisine I grew up with: Indian, West African, European, Middle Eastern, and Latin American.
I bake from scratch using authentic, fresh, responsibly sourced ingredients because I want every spoonful to be delicious, moist, and comforting, just like the cakes my mum made for me.
What are you waiting for? Hit the button below and indulge yourself with a sample box of cakes that you will remember long after the last bite.
(NEW)
GIN AND ROSE LEMONADE CAKE
A Gin infused sponge cake layered with our delicate yet distinctive rose lemonade buttercream
This flavour just oozes English summer vibes, doesn’t it?
(NEW)
CHOCOLATE TONKA BEAN CAKE
Dark chocolate sponge cake layered with tonka bean buttercream.
I remember the sweet fragrance of tonka bean fruit when it was in season. It can be described as complex mix of vanilla, almond, clove, cinnamon, and amaretto.
(NEW)
PROSECCO AND RASPBERRY CAKE
A Prosecco infused sponge cake layered with raspberry conserve and lashings of raspberry and Prosecco buttercream
SICILIAN LEMON CAKE
A moist lemon sponge layered with a zesty lemon curd and a Sicilian lemon buttercream
HUMMINGBIRD CAKE
This cake pays homage to my homeland Trinidad. It is a light vanilla génoise sponge layered with mango and passion fruit curd, and luscious coconut butter cream
SIGNATURE VICTORIA SPONGE
A light vanilla génoise sponge layered with Madagascar bourbon vanilla buttercream and homemade raspberry conserve
(NEW)
BANOFFEE CAKE
English toffee cake, layered with expresso buttercream and rich banana curd. It’s a strong family favourite
MAHOGANY CAKE
A decadently moist chocolate fudge cake made with dark chocolate and layered with a velvety expresso buttercream
(NEW)
LIME, COCONUT AND CARDAMOM CAKE
This is a refreshing lime infused sponge cake, paired perfectly with our rich, creamy coconut and cardamom buttercream
KILLING ME TOFFEE
A decadent toffee sponge layered with old English toffee buttercream
GINGER AND RHUBARB CAKE
An aromatic Ginger sponge cake layered with tart Rhubarb curd and Rhubarb buttercream.
GIANDUIA CAKE
A delicate chocolate génoise sponge layered with an Italian gianduia buttercream
Anesha’s Art of Cakes is fully registered and insured with the British Sugarcraft Guild and proudly maintains a 5-star food hygiene rating.
My home-based kitchen regularly uses and stores real butter, free-range eggs and wheat flour so please let me know if you or your guests have any food allergies beforehand.
All my cakes are made of even layers of sponge and stand approximately 5 to 6 inches high. They are filled with buttercream, locally sourced curds and conserves.
I specialise in sugar-paste-finished cakes and handcrafted flowers. Buttercream cakes are only offered in December, January and February.
Please read my Google reviews to hear what my past couple have to say about the taste of their wedding cake
Client Review
So pleased that Anesha was able to make our wedding cake. She was helpful and supportive from the moment we first messaged her. She really understood our vision and created the most gorgeous cake ever! It was delicious and all our guests commented on the wonderful design and the taste. Would highly recommend! Thank you so much Anesha!
Clumber Park Hotel Worksop, Nottinghamshire