A cake
worth the
occasion.
Every bespoke cake is designed and baked by hand around your story. Tell us what you're celebrating and we'll take it from there.
Tell us the occasion
Date, vibe, number of guests. The more you share, the better we design.
We design & quote
Flavours, fillings, finish. We send a proposal and a clear quote.
We bake it happen
Hand-baked, finished fresh, and delivered or collected ready to cut.
How big should your cake be?
Tell us your guest count and portion style — we'll estimate the tier sizes you need. Tall 3-layer artisan cakes yield more than traditional wedges, so this is a guide, not a rule.
Good to know: 6″ tiers have 3 thick layers; 8″ and 10″ tiers have 4 thick layers. Portion counts follow UK cake-cutting standards for round cakes, but actual yield depends on how the cake is cut — the board/grid method can yield up to double the dessert count. Use this as a guide only; we'll confirm final sizing in your quote.
Total servings
42
Headroom
+2extra
- 6″ tier (3 layers) — approx 14 dessert portions
- 8″ tier (4 layers) — approx 28 dessert portions
Want extra headroom? A 8″ + 10″ combo serves 74.
Popular flavour families
Every tier can be a different flavour. Mix and match — these are our most-requested.
Chocolate Decadence
Belgian choc sponge, ganache, Nutella or Kinder fillings.
Vanilla & Berry
Madagascar vanilla sponge, fresh berry compote & buttercream.
Red Velvet
Cocoa-tinged velvet sponge with cream cheese frosting.
Lotus Biscoff
Speculoos sponge layered with cookie butter buttercream.
Lemon & Elderflower
Zesty sponge with elderflower cream — a wedding favourite.
100% Vegan
Plant-based sponge & dairy-free buttercream, no compromise.
Get the most out of every slice
Because our cakes are tall, multi-layer artisanal bakes, traditional wedge slicing won't give you neat portions. Use our simple cutting-board technique to get neat, elegant servings for every guest.
Support with a board
Place a clean chopping board or a flat plate firmly against the side of your cake as support.
Slice all the way to the bottom
Use a long, sharp knife to slice straight through the cake from top to bottom against your support board.
Lay slice flat on board
Gently lay the cut slice of cake flat down on your chopping board or plate.
Cut into tall individual portions
Cut the long slice into individual finger portions. If you want tall slices, you can serve these directly.
Halve horizontally for more servings
For larger parties or children's portions, cut each individual slice in half horizontally to double your servings!
Marina's Pro Cake Cutting Tips
Dip your sharp chef's knife into a jug of hot water and wipe clean with a towel before each slice. The warm blade cuts cleanly through chilled buttercream.
Cakes cut cleanest when the buttercream is firm from the fridge. Take it out 20–30 minutes before serving so the sponge comes to room temperature.
Gently remove acrylic toppers, flowers, macarons, or ribbon bows before taking your first slice to ensure smooth, clean cuts.
Start your bespoke order
Fill in the form below and we'll be in touch within two working days.
Prefer something ready-made? Browse the shop — our postal brownies, blondies and cake jars ship nationwide.
@fofoliciouscakes
We post every Friday with Saturday's live Cake Shed menu, sell-out warnings, and behind-the-scenes baking videos. Follow along for fresh stock updates!