©2019 by Oona's Cakes


Each cake is made from 4 components: sponge, filling (fresh fruit, jam, or curd), flavoured buttercream between the layers and as a base coat & vanilla swiss meringue buttercream on top.

Here are some of my favourite combinations for a starting point. Let me know if you fancy something different.

  • Elderflower & lemon sponge, raspberry buttercream, lemon curd

  • Lemon sponge, lemon curd, lemon buttercream

  • Prosecco & vanilla sponge, strawberry jam, fresh strawberries, prosecco buttercream

  • Classic Victoria sponge, fresh vanilla buttercream, raspberry jam

  • Chocolate Guinness cake, sea salt caramel, cream cheese buttercream

  • Rhubarb & custard sponge, rhubarb jam, vanilla buttercream

  • Rosewater & lemon sponge, lemon curd, pistachio & rosewater buttercream

  • Orange & Earl Grey sponge, apricot jam, orange buttercream

  • Coconut & lime sponge, passion fruit curd, coconut buttercream

  • Summer carrot cake with coconut and cardamom, apricot jam & cream cheese buttercream

  • Sticky banana, sea salt caramel, cream cheese buttercream


If you are in Cornwall planing your wedding we can sit down and design your cake over a coffee in the Newlyn Art Gallery Cafe. Sometimes it's easier to do it in person with a pen and paper and a few drawings. Let me know which flavours of cake you would like to try and I will make them up for you.


Knowing what sort of decoration you want can be hard and describing it is another thing all together! I have given some styles names so that we are all on the same page.

Covered in fresh or dried edible petals to complement your colour scheme.


Flowers arranged in rings around the base of each tier and in a halo around the top tier.


Flowers arranged in a Moon shaped crescent on top of the cake.


Dried pressed flowers arranged with greenery as if they were still growing.


Flowers arranged in groups around each tier. Great with large statement dahlias.


An overflowing swirl of flowers cascading down and around the side of your cake.