Ordering

About the process.

Initial quote.

To maintain high standards, Ben takes a maximum of 2 orders per week. We suggest that you contact us as early as possible with the proposed date, and as much information about your requirements including an indication of design, possible flavours, and number of portions. From this information, Ben will be able to give you a guide price. If you are happy with this guide price, then…..

Book the date.

To book your date Ben asks for a £150 booking fee. Please note that this booking fee is non-refundable and non-transferrable as, once paid, Ben will be turning down additional enquiries for your date, then …..

The Consultation.

(Recommended 4-6 months before the wedding)

Consultations take place on Monday or Tuesday evenings. All consultations are held virtually as we and our clients have found this allows more flexibility with regards to timings and negates the need for clients to travel to Ben’s studio. During this time, Ben will discuss your ideas and requirements before sketching out the finished cake to send to you. 

Cake Tastings

Beautiful boxes of cake, comprising of 2 samples of 4 flavours, are sent by next-day delivery, once per month. Indulge yourself in;

Rich Belgian chocolate truffle layer cake

Zesty lemon cake with lemon curd and buttercream

Madagascan vanilla bean and strawberry sponge

Marbled vanilla sponge with a raspberry ripple buttercream 

There is a £45 cost for this service.

These flavours have been chosen as we believe they give a thorough idea of the quality.

All samples are vegetarian, alcohol and nut free although they are produced on premises where nuts are present and may contain traces.

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 £30: further deliveries are calculated from Ben’s studio in Birmingham.
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 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. Cakes not paid for 14 days before the wedding may result in the contract being terminated and the loss of your booking fee. All payments 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 working 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 Vanilla sponge

A light vanilla sponge layered with strawberry conserve and butter cream.

Lemon

Zesty lemon sponge layered with lemon butter cream and lemon curd.

Dark Chocolate Truffle

A decadent rich moist cake layered with a whipped Belgian chocolate ganache.

Chocolate & Praline

A decadent moist cake layered between hazelnut praline and Belgian chocolate ganache.

Chocolate Orange

A rich zesty chocolate cake layered with a light  Belgian ganache.

Strawberry & Champagne

Light vanilla sponge layered with  Champagne butter cream and strawberry conserve.

Raspberry Ripple

A quirky marbled sponge filled with a raspberry ripple buttercream.

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 vanilla buttercream.

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 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 2021

This year Ben will be closed from Friday 17th December until Monday 10th January 2022 and will not be decorating any cakes during this time, he apologises for any inconvenience.