FLAVOUR MENU
Flavours to excite and tempt. Your wedding cake should taste exquisite, and be an experience your guests will remember
The recipes have been refined by experience into signature bakes with thoughtful flavour combinations
Local ingredients are used wherever possible, always with free range eggs, luxurious Belgium chocolate, homemade curds, preserves and thick sauces
Each tiered cake is 6.5" tall, consisting of 4 layers of sponge, filled with 3 layers of buttercream and complimenting conserve. Fondant cakes and then encased in white chocolate ganache and luxury fondant for a smooth finish. Fruit cakes are covered with marzipan and then fondant
Rosalind's kitchen is registered with Swindon Council, and has been awarded a 5* Food Hygiene Rating
ALLERGENS: Please disclose allergies and dietary requirements upon enquiry so Rosalind can advise whether the order is possible
NUTS: The kitchen and equipment regularly handles nuts, therefore traces may be present in ingredients
GLUTEN: Most recipes can be made low gluten, however gluten is used daily in the kitchen and equipment, therefore traces may be present