Ordering

Firstly, an Initial Quote, for which Ben recommends you email him with as much information as possible about your requests, he will then be able to give you a guide price, he has also priced the cakes in his gallery to help you. If you are happy with the approximate costing, it is important that you reserve the date we ask for a £100 non-returnable deposit to do this (which is deducted from the final cake price), as Ben works on a first-come- first-served basis.

Approximately six months before the wedding, you need to contact Ben to arrange a suitable date for a Consultation which is held at his home where you will be able to talk through your initial ideas, see examples of Ben’s work and browse his portfolios. At this stage, it is recommended that you bring anything that may inspire your cake design; such as colour samples, fabric swatches or stationary. Alternatively, if you have spoken to Ben at a wedding fayre, you may wish to place a deposit on the day to secure your chosen date.

Cake Tastings

The simplest way to try Ben’s cake and get all of your questions answered is to visit him at one of the many Wedding Fayers he attends where there is always lots of cake to try!
See events page, or follow him on Facebook or Instagram for details.

For private tastings before a deposit is paid there is a small pre-paid fee of £20; this is deducted from your final cake price should you place an order with Ben.
Private tastings are not available during peak wedding season, (May-September)

Delivery and collection

A delivery and set up service is available for a small fee: locally up to 15 miles there is a charge of £25: further deliveries are calculated from Ben’s studio in Erdington. To receive a quote please send him an email with the address and post code of your venue.
Alternatively you are more than welcome to collect your cake at a mutually convenient time. All cakes are hygienically packed with care for transportation.

Ben can provide assembly and storage instructions for any cake collected. Please note that once collected, full responsibility for the cake lies with the client and Ben the Cake Man does not accept liability for any damages thereafter.

Payment

Full payment is due one calendar month before the wedding date. Payments can be via cheque, made payable to Ben Fullard; cash; or bank transfer. If paying by bank transfer please contact Ben for his account details. It should be noted that cakes are not started until full payment has been received or cheques cleared. Cakes not paid for 14 days before the wedding may result in the contract being terminated and the loss of your deposit. All deposits are non refundable.

Stand Hire

Ceramic, glass and silver cake stands are available to hire at £10 per stand, plus a security deposit which will be refunded once the stand is returned undamaged within 3 days after the wedding. Security deposits will reflect the value of the stand hired.

Cake Menu

Ben is very passionate about baking and believes, that not only should your cake look amazing but it hast to taste amazing too. Ben’s exceptional high standards ensure only the finest ingredients are used, all cakes are freshly baked to order by Ben himself.

Recommended Cake flavours:

Classic Victoria sponge

Moist vanilla sponge layered with raspberry jam and vanilla butter cream.

Lemon

Moist and zesty lemon sponge layered with lemon butter cream and lemon curd.

Dark Chocolate Truffle

A decadent rich moist cake layered with a belgian chocolate ganache.

Strawberry & Champagne

Vanilla sponge soaked in Champagne syrup, strawberry jam and a Champagne buttercream.

Raspberry Ripple

A light marbled sponge filled with a raspberry ripple buttercream.

Traditional Fruit Cake

Made to a very rich and moist recipe with a high proportion of fruit.

Flavours available by request, A small supplement applies to any pricing shown on this site.

Chocolate Orange

A rich zesty cake layered with a light orange belgian ganache.

Coffee & Pecan

A luxury coffee cake layered with a generous shot of espresso buttercream

Carrot & Walnut

A sticky moist cake of carrots, sultanas and walnuts layered with a cream cheese buttercream.

Orange & Cardamom

One of Ben’s own, a very delicate recipe inspired whilst traveling in Marrakech.

Chocolate & Praline

A decadent moist cake layered with a nut praline and Belgian chocolate ganache.

Portion Guide

Please see below a portion guide based on Ben’s most frequently required cake sizes. Ben’s cake tiers are ordinarily 4″ deep and his servings are based on a 1″×1″ portion. Portions given are maximum and, for dessert portions, I recommend you halve the portions again.

Size Round Square
4″ 7″ 10″ 90 110
5″ 7″ 9″ 85 105
6″ 8″ 10″ 120 140
6″ 9″ 12″ 160 250
4″ 6″ 8″ 10″ 130 150
5″ 7″ 9″ 11″ 155 265
4″ 7″ 10″ 13″ 210 245
4″ 6″ 8″ 10″ 12″ 220 270

Cakes for dessert

A chocolate wedding cake or Croquembouche is perfect if you are having your cake as dessert. Serve with fruit coulis, cream or a chocolate sauce for the true chocoholics.

Allergy and Special Dietary Requirements.

Ben does not make eggless, sugar free cakes or gluten free cakes.

It must be noted that Ben does work with nut products in his kitchens, and items may contain traces of nuts or nut products or other allergens.

Damages

Ben accepts no liability for cakes that have been damaged once they have been delivered to the agreed location. All of Ben’s cakes are fragile and require care and attention when handling. Please take care when displaying your wedding cake, avoid direct sunlight, spotlights and candles. Hand painted and chocolate cakes are especially vulnerable to light and heat damage. In the extremely unlikely event of any complaint Ben will only be liable to the maximum of a full refund of the order.

Holidays and Christmas closing 2017

This year Ben will be closed from Friday 15th December until Monday 8th January 2018 and will not be decorating any cakes during this time, he apologies for any inconvenience.