Couture Cakes

Couture Cakes creates each wedding cake as a single commission, borrowing the idea of haute couture, where a design is made for one private client. Katie Watts leads the work and follows each cake from first sketch to finished piece, so that it reflects the couple's personality and the theme of the event.

Cakes are finished in sugar fondant for a classic, elegant look, or in chocolate for a modern, sculpted one. Designs can respond to a rural country setting or a city reception, and the studio describes cakes ranging from the unexpected, such as a treasure box, to the traditional.

The studio sits on a farm that has received a conservation award, and many ingredients come from the land itself. Eggs are free range, the flour is stone ground from organic wheat grown on the farm, and the raspberry jam layered between the vanilla sponges is homemade.

Each cake is baked in the farmhouse Aga, which gives a moist texture. The cake range was developed for couples looking for an alternative to traditional fruit cake, with flavours including chocolate truffle, vanilla genoise, carrot, cappuccino, sticky banoffee, and rich fruit and nut cakes.

Couples are invited to a design studio consultation, where flavours can be tasted and ideas developed for the cake.