Thomson's Cakery

Thomsons made their first wedding cake in 1956 and until the 1960's all wedding cakes were finished in royal icing and on occasion they are still asked to demonstrate that skill. They can make cakes from any base, vanilla, chocolate, caramel, raspberry, orange and lemon drizzle, blueberry, carrot, and of course our very own rich wedding fruit cake base.

The cakes can be finished in Belgian chocolate covertures ranging from bitter dark to white. As well as the more usual finishes of fondant, sugarpaste and buttercreams, they can also use marshmallow and non dairy creams.

How they work

Each cake is unique and should reflect the personality of the bride and the theme of the wedding, disney characters, tartan coverings or just sheer opulence and beauty. They will recommend the size of cake considering the portions needed and can adise on gift wrapping and packaging if required.

As all good cake companies they make a large range of cup cakes and decorated finishes, but unlike others who simply flavour the cake with purees and flavours, they believe the cake textures should also compliment the wide variety of tastes.