The Oxford Cake Co. is dedicated to offering a friendly, bespoke service. The ingredients used are of the highest quality and each design is home baked, handmade for each and every event. We implement our collective experience of over 30 years to give you unique and delicious cakes that will always make an impression. www.theoxfordcakecompany.co.uk info@theoxfordcakecompany.co.uk 07773710364

We got so many compliments and people confessed to having two slices! Jennie & Tobias 2018 Flavours Vanilla Sponge with Buttercream and Jam It will probably always be the most popular cake and ours is full flavoured, using good quality free range eggs. You can choose whatever jam you like or leave it out altogether. Chocolate with Chocolate Buttercream This has to be a very close second to vanilla, chocolate makes us feel good and that s science! We use cocoa as well as good quality chocolate. Pistachio We were asked to source this recipe for a wedding client and we loved it so much we wanted to make it one of our standard flavours. It has a subtle green colour and knock out nutty flavour, the texture is firm and moist. You can team it with mascarpone filling. Lemon with Lemon Curd Buttercream Citrus flavours are lovely, especially for a summer wedding. With its light colour and fresh zingy flavour it s a win win. Carrot Cake with Mascarpone Buttercream We were very particular about sourcing our recipe and the one we use is a true winner. It is the lightest sponge and has the best flavour and colour. Red Velvet Cake with Cream Cheese Buttercream A true red velvet should be a mild vanilla chocolate cake with a silky red sponge. You can choose to go as red as you dare or opt for a deeper tone. Rich Fruit Cake In times past this had always been the staple of special occasion cakes. Sadly it has lost favour over the years but we still love it! Made from Granny Pips recipe, it s a boozy affair, has tons of fruit, dark sugar and cherries. We cover it in natural marzipan ready for icing. Wedding Consultations are offered at your home where we can discuss everything with you You can really opt for whatever flavour you choose; we will always source a recipe and make your favourite where possible. Here are some other flavour ideas; Orange Marble Cakes (choice of two flavours) Champagne Sponge with Strawberry Butter cream Rose Sponge with Lavender Buttercream We can arrange up to three samples after the deposit is secured and your date saved. You are welcome to collect the cakes from our base in Oxfordshire or we can make a local delivery. Postal service is available subject to cake fillings and finish.

Base Icing This will really determine the overall look of your cake. Is your theme contemporary, clean lines with minimal elegance or do you want a more homemade feel, perhaps country rustic is more your thing? Fondant We purchase this already prepared. This will give you a smooth finish with your choice of bevelled or sharp edge corners. It will dry off but always maintain some softness. Buttercream Butter, icing sugar and vanilla extract; we can present this in a smooth or rough finish and it will remain soft. (Not recommended in warm marquees over long periods). Royal Icing Egg whites, lemon juice, icing sugar and vanilla extract; just like buttercream it can be smooth or rough and it will dry firm. Where environments might be warm for a wedding cake (a marquee for example) we can make this look like buttercream. We add different ingredients to allow if to become like chewy meringue that won t dry hard. Chocolate Ganache Couverture chocolate and cream; this will maintain the shape you form it but it will be soft to bite into. Semi-Naked This partial finished is achieved with buttercream, but Royal Icing options are available again if you re getting married in a marquee venue. Naked As the name suggests these have no covering at all and we brush ours with a light syrup to slow down dryness. We recommend these cakes are set up as late as possible to maintain their freshness.

Cost How long is a piece of string? It s rather like trying to put a fixed cost on a tailor made suit. Every cake is priced individually and according to the design. It makes sense that the more elaborate the idea the more it will cost. The average cost of a wedding cake these days is around 300, which would be for a very simple, single flavoured option. Our wedding cakes start at 250 mark and our celebration cakes at 60. The following is a guide to how the wedding and large commission process works; First point of contact; where we discuss ideas and flavours. This can take some back and forth. Once we finalise the design we arrange a sketch and quotation. After you have agreed with the terms you pay a non-refundable deposit of 25% of the overall cake cost. Samples can be arranged on request. Balance to be paid 14 days prior to the event day. Celebration cakes work in a similar way only we will accept your balance payment 1 day prior to your event and do not offer sample cakes. Delivery and set up are inclusive and free local delivery is offered to all our celebration clients. If you take advantage of our wedding consultation we can quite often finalise the design there and then leaving us with sending a sketch and quotation. Once the deposit has been secured we can still tweak the design add and take away initial ideas in order to improve them subject to the time left available prior to the event date. Making cakes is a pretty creative thing to do so we will always guide you and make suggestions that will help you get the best possible result.

Items for hire... We can offer you various stands and base stands to show off your cake. We usually incur a nominal hire fee for this and ask you to pop the item back to us at your soonest convenience. Some cakes require specific hidden structures and supports (chandelier cakes for example) and we can source those too. Alternatively you can purchase toppers/stands as you wish. Portion guide... This is another really important aspect to consider. A 3 tiered round cake (6 /9 /12 ) will yield approximately 100 finger slices. Unless you re serving your cake as dessert there really is no need to have larger portions. If you want more cake then you can of course opt to have an extra tier or a separate cutting cake. Cake slices will also depend on how you cut the cake, the following will give the optimum yield;