FLAVOUR MENU
Flavours to excite and tempt. Your wedding cake should taste exquisite, and be an experience your guests will remember
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The recipes have been refined by experience into signature bakes with thoughtful flavour combinations
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Local ingredients are used wherever possible, always with free range eggs, luxurious Belgium chocolate, homemade curds, preserves and thick sauces
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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
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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
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NUTS: The kitchen and equipment regularly handles nuts, therefore traces may be present in ingredients
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GLUTEN: Most recipes can be made low gluten, however gluten is used daily in the kitchen and equipment, therefore traces may be present