Indulgent wedding cake flavours that will leave you coming back for more
My wedding cake flavours have been carefully developed for couples who want a distinctive-tasting wedding cake. This menu reflects the fusion of Caribbean cuisine I grew up with, including Asian, 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.
TRINIDAD BLACK CAKE
A decadent showstopper, packed with rich flavours of black label Trinidadian Rum-soaked fruits, warm spices, and a dense yet velvety smooth texture.
RED VELVET CAKE
Dive into the seductive world of red velvet cake, where decadent cocoa meets a delicate tang of buttermilk, all topped off with a luscious whipped white chocolate ganache filling
(NEW) PISTACHIO ROSE CAKE
A visually striking blend of pistachio cardamom sponge and rose water buttercream, a signature of Anesha’s Art of Cakes with its unique, aromatic taste.
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
English toffee cake, layered with expresso buttercream and rich banana curd. It’s a strong family favourite
A decadently moist chocolate fudge cake made with dark chocolate and layered with a velvety expresso buttercream
GINGER AND RHUBARB CAKE
An aromatic Ginger sponge cake layered with tart Rhubarb curd and Rhubarb 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
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