ivory cake with white orchids and monogram with gold lining

Why Sugared Saffron?

Our passion lies in translating our clients tastes into an edible work of art, and so our wedding cakes are bespoke as standard. With an emphasis on sugar flowers, edible embellishments and harmonious colours, we create incredible centrepieces.

dahlia in sugar on a gold leaved cake with green leaves

We’re Special

And we know it. It’s quality, and that’s simply down to the passion and devotion we have for our creations and our clients. We work full from our own commercial studio with our own small team meaning we bake, make and finish independently.

Pink lustre wedding cake with gold sequins and monogram


With years of experience, hundreds of wedding cakes made and our reputation for impeccable service, we’re the recommend supplier to a number of venues and private members clubs in London and the Home Counties without kick-backs, package deals or a penny spent on advertising.

Pricing guide

All of our cakes are bespoke and made to order to your individual requirements, and as such, we don’t have a generic one-size-fits-all price list.

We do have a helpful chart that gives you the average price of one of our cakes which should help you as a guide when figuring out all the important budgeting bits.

Cake Size


Two tier to serve 60
Three tier to serve 90
Three tier to serve 120
Four tier to serve 200
Five tier to serve 320
Birds eye view of white wedding cake with blue sugar hydrangeas

Configuring your tiers

The number of tiers your wedding cake will be is really determined by the number of guests you need to serve. The more guests you have, the larger your cake will need to be in order to feed everyone.

We can also provide you with the option of adding faux tiers, indistinguishable from the real thing, to add some extra height if you really want to make an impact with your cake.

Asma understood exactly what I wanted, was wonderful to deal with and delivered exactly
what I wanted. The cake looked and tasted beautiful.

Lauren BodenMarch '16