Wedding Cakes from Claires Sweet Temptations



Bude – Clovelly – Marylebone

Luxury wedding cakes Cornwall, Devon and South West for discerning clients. Custom design and personal service to take the stress out of your wedding cake.

Every cake is bespoke.

I will design your cake with you, from scratch, based on the details you give me. Although I can, of course, recreate previous designs of mine if you see something that you fall in love with.

All my designs can be customised to work with your colour schemes. And sugar flowers can match your chosen wedding flowers.

I take into account everything before I give you a quote. So when enquiring please tell me the number of guests it’s for (roughly) and the location for delivery. The quote will be all-inclusive, there will be no hidden, extra costs later on unless what you want changes. Even if you book with me now for a wedding in 2 or 3 years time, the price I have quoted you won’t change, unless what you require changes.

Once you decide to book with me, a 25% deposit will secure your date. You don’t have to have made final design decisions in order to book 🙂 Once your date is secured then we can start the fun part of designing your dream wedding cake!

I offer face to face consultations at my studio in Clovelly (or by special arrangement at The Wedding Gallery in London) with tasting samples of three flavours of your choice, these are £50 BBX. Or a postal box of the tasters if you would prefer. I charge £30 BBX for this. The tasting boxes will contain three cake flavours and three fillings of your choice. This allows you to mix and match flavour combinations to decide which you like best.


Get You FREE Guide to Choosing Your Wedding Cake



Here is some advice on choosing your luxury wedding cake in Cornwall, Devon and beyond.

Firstly don’t leave booking the cake too long.

I know there’s a lot of advice out there in wedding mag/blog land that says a lead time of 4 months for the cake. But don’t listen! This isn’t long enough. A good cake maker gets booked up just as far ahead as a good venue/florist/dress designer/DJ. I regularly get bookings up to two years ahead. So start looking at a cake supplier when you’re looking for all your other suppliers. And when you find one, get the deposit paid. Most cake makers need a deposit to secure your date. Even if you’ve not decided on size or design, get your date secured.

Once you’ve drawn up a guest list, then it’s time to work out how big you need the cake to be. I have a helpful chart to help you do that.


Want a big cake but aren’t having a big wedding?

Then consider a couple of dummy tiers.

Need to feed a lot but don’t want a huge cake?

Then how about some sheet cakes of the same flavours for the kitchen to cut up and serve.

Can you have a mix of flavours?

Yes. You can have each tier a different flavour. And you can mix sponge cake and fruit cake. However as fruit cake is much heavier than sponge, it’s best to have the fruit cake as the bottom tier.

Icing options

There are basically three main options for the outer coating of your cake. Fondant/sugar paste, buttercream and royal icing.

There are pros and cons to each.

  • Fondant: Sometimes called sugar paste. This is the most popular covering for wedding and celebration cakes. It’s very versatile, can be tinted any colour and is easy to manipulate. The disadvantage is that it can make a large cake very heavy.
  • Buttercream: The most popular cake filling, but it can also be used as the covering. It can be tinted most colours and it’s possible to get lots of textured effects with it. The disadvantage is that it’s less stable than fondant, and in very hot conditions will melt. It also has a much shorter shelf life than fondant.
  • Royal: Probably the least commonly used these days. It sets rock hard and so can be hard to cut through. It’s also very time consuming to use which will bump up the cost a fair bit. However, it’s great for piping fine detailed decoration.

Positioning your cake

When you’re deciding on where the cake will go, there are a few things to consider. Often cake tables are in windows. This isn’t actually a good idea, especially on hot and sunny days. Cakes are made of sugar, and the big enemy of sugar is heat and moisture. With this in mind, marquess is the enemy of cakes too. If you must have the cake in a marquee in summer, please think about having a fan trained on it, or you might have a sticky puddle! I’ve had a cake literally melt in a marquee.

Fresh flowers

Fresh flowers are very popular as decoration on cakes. However, there is a lot to consider when using them.

There are many flowers and plants that are regularly used in floristry that are poisonous. So it’s vital you check with your florist that any flowers ordered for the cake are non-toxic. You must tell your florist they are to go on a cake. The best option is to source the cake flowers from an organic grower, as many commercially produced flowers are sprayed with all kinds of things. It’s not allowed in this country to inset stems directly into the cake, cake picks are used (amongst other things). This prevents sap from getting into the cake, but won’t stop petals and calyx touching the surface. I would advise using edible flower varieties if at all possible.

Naked cakes

I cover these in my Ts&Cs because there are certain issues with a naked cake you need to be aware of.

They are adorable, there’s no doubt. In general, they are cheaper too, and this makes them an attractive option. However, they don’t last long. It’s basically like being naked and made to stand outside all day. No protection means the cake is open to the elements. To heat, humidity, dust, bugs, being breathed on. The main issue is that a naked cake will dry out really quickly. Think about when you cut a slice of cake, the exposed cake starts to dry. A naked cake is like that all over. So if you know you will need your cake to sit on display for hours, a naked cake might not be the best option. Unless you’re only using it for photos. I don’t do fully naked cakes, but I can put you in touch with cake makers who do.

Cutting the cake

There are many ways to cut a cake, but in the industry, we tend to use the cube method. This will give you more servings per cake. There are lots of cutting guides on the web, and I can print one-off for you. Please note that stacked cakes have dowels. These support the weight of the upper tiers and must be removed before serving.


You may have ordered a larger cake than you need in order to have some left that guests can take away. If you think there is a chance you’ll have cake left then you’ll need some cake boxes. I don’t provide these unless specifically asked. I have my boxes for transporting cakes, but these will not be left at the venue unless you have asked me to. The best way to deal with leftover cake is to wrap in cling film and then tin foil. This will stop the air getting to the cut surface and drying the cake out. Cardboard absorbs moisture, and so even if you have boxes, it’s still best to wrap it first.



Claire Potts




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