Wedding cakes in Bangalore

Your Wedding Is the Most Important Celebration

We intend to make things that help you remember it better.

We specialise in personalising weddings for incredible couples. Our team will help you create the parts of the day your guests gather around and remember: the cake, the table around it, and the small things they take home.

Together

How We Work With You

We would rather do this with you than for you. Here is an outline of how that goes. We are flexible, and we work with you to get your day done well.

1.Let us know your vision
Your date, your venue, how many people. What the two of you actually like to eat, rather than what a catalogue says a wedding cake should be. Family expectations included, because there are always some.
2.Ideation
You bring the mood board, the decor palette, the picture you saved a year ago. We come back with ideas that suit the room and the day: tiers or one long table cake, buttercream or fondant, fresh florals or piped.
3.Tasting
A tasting box comes to you, six flavours side by side, so the choice is made on taste rather than on a description. Want something that isn't on the list? We'll bake that instead.
4.Details
Size, servings, flavours per tier, colours against your florals, what it stands on. Nothing gets made until all of it suits you.
5.Coordination
Your planner, the banquet team, the florist. You shouldn't be relaying messages in your wedding week.
6.The Wedding Day!
We will be with you at your venue to make sure every last piece looks exactly how it should. We would rather build it in the room than trust a finished cake to a car.
7.And the small things that make your day
Cookie towers, dessert tables, favour and snack boxes for your guests, toppers, boards and stands. The cake is usually the centrepiece and rarely the whole of it.

Before anything is baked

A Lot of Thought Goes In

Illustrations rather than our sketchbook, but the point holds. A cake that suits your day takes more working out than picking one off a page, and that is the part we would rather spend on you.

1.Lots of ideasTall, squat, square, one long sheet, tiered. Most get ruled out early, and knowing what you don't want turns out to be half of it.
2.Narrowing downTwo or three that survive, set beside each other. Usually where a couple finds out they disagree, which is far better discovered now than later.
3.Getting it rightProportions against the table, height against the room, and the same edge detail considered a few different ways until one of them is obviously it.
4.The practical bitServings, board size, and whether it clears the venue's door. Unromantic, and the part that decides whether the day goes smoothly.
5.The one you're happy withAfter that it is baking. Nothing on the day should be the first time you're seeing your own cake.

Pencil illustration of an open tasting box holding slices of layer cake, each showing its sponge and filling

Before you decide

The Tasting Box

Our curated wedding cake tasting box, which contains all of our recommended flavour profiles. Pick one for the whole cake, or a different one per tier. If what you want isn't here, we'll bake a new one on request.

Lemon BlueberryLemon sponge, blueberry, cream cheese
Raspberry & White ChocolateVanilla sponge, raspberry, white chocolate
Red Velvet Cream CheeseRed velvet sponge, classic cream cheese
TiramisuCoffee-soaked sponge, mascarpone cream
Piña ColadaCoconut sponge, pineapple, coconut cream
Hazelnut ChocolateHazelnut praline, chocolate

Book a tasting →

One we made

A Sheet Cake, Two Flavours

Lemon blueberry, and raspberry with white chocolate. One long cake, wafer paper down the sides, dried florals along the top. Put together at the venue, and filmed at the reception before a single guest walked in.

Up close

Elements We Look At, Based on Your Theme

These came off the cake above. On yours the same questions come up and get different answers.

The pleatWafer paper, pinched at the base and left to flare open, set shoulder to shoulder the whole way round. Thin enough that the light comes through.

The borderA rope of piped buttercream along both top edges, in a gold a shade warmer than the cake.

The finishRidged rather than flat, so the top catches the light along every line.

The floralsDried gypsophila in deep red, blush and white, dried rather than fresh so they hold their colour through a long day under lights. Queen Anne's lace and elderflower give the same airy look with a different shape. Whichever we use, each stem is wrapped and seated in its own holder, so the flowers sit above the cake and never touch it.

The stemsFine gilded wire between the clusters, for height without a second tier.

The wholeOne long sheet rather than tiers. It dresses a long table and cuts quickly for a big guest list.

The Rest of the Table

Most weddings we do are the cake and two or three of these.

Cookie towerWrapped, stacked and dressed with baby's breath. Doubles as a favour, since guests take one on the way out.

Edible bouquetCupcakes and piped roses gathered like a florist's hand-tie. A gift for the families, or a second cutting moment.

CupcakesFor a long guest list, or beside a smaller cutting cake. Same flavours as the tasting box.

Design Directions

These are ideas, drawn. None of them is a cake we have already made. Point at one, mix two, or bring us something else entirely.

Sculpted bowsSugar worked until it reads as stiff silk, with tails long enough to fall past a tier. Quiet from a distance, unmistakable up close.

Vertical pleatingClose-set knife pleats running the full height. The same wafer technique as the sheet cake, turned on its end.

Fondant draperyOne sheet gathered at the crown and left to fall in soft folds. A cake dressed rather than iced.

Petal shardsA burst of separate wafer petals off one side, each catching light differently. Dramatic in photographs, weightless in person.

Lambeth pipingThe Victorian style: layer piped over layer, string-work swags, small piped clusters. Slow to make and unmistakably hand-done.

Appliqué scalesFlat sugar shapes overlapped like roof tiles, all one colour, so the pattern reads as texture rather than decoration.

Floral cascadeBlooms running diagonally from the top tier to the board, the rest left smooth. The classic, and it earns its place.

Semi-nakedButtercream scraped back so the sponge shows at the edges, banded with fruit and foliage. Warmer and less formal than a smooth finish.

Berry crownFruit heaped over the whole top rather than scattered, with a ring of piped meringue around the foot. Generous, and it photographs red against white.

Fluted with rosesFine vertical fluting up the sides, with the flowers gathered low at the base instead of climbing the cake. Quieter than a cascade.

Foliage at the footA plain column rising out of a burst of leaves and petals at the base. All the drama at the bottom, all the calm above it.

Ruffled tiersTorn, ruffled buttercream worked around broad shallow tiers, with roses set into the folds. Soft-edged rather than sharp.

A pair of swansThe oldest wedding-cake motif there is, and it still works: two sugar swans meeting at the neck, with a blossom garland where the tiers join.

Crowned with fruitThe whole top heaped with figs, grapes, cherries and berries, spilling over the edge, and the sides left completely plain. Works as well on a long sheet as on tiers.

Blossoms on wireSugar flowers lifted well clear of the cake on fine wires of different heights, so they float above a plain pleated base rather than sitting on it.

Rising leavesSlim offset tiers appearing to grow out of a sweep of individual sugar leaves. Sculptural without being heavy.

Heart towerMany small tiers narrowing steadily to the top, the whole surface covered in raised hearts. Unsubtle on purpose.

A pattern per tierEvery tier finished differently: a lattice, a band of piping, a plain sweep. The cake reads as four ideas stacked rather than one repeated.

Heart, berriedA heart-shaped cake heaped with blackberries and blueberries, bordered top and bottom with piped shells. Small, and it cuts for a short guest list.

Pearl swagsStrands of sugar pearls looped around a plain column, like a necklace over a bare shoulder.

Lifted on a gold frameThe whole cake raised clear of the table on an open cage of fine gold rods. Adds height without adding a tier, and the light comes through underneath.

Colour, not whiteDeep ink blue against wine red, a torn band of gold where they meet, orchids arching off one side. A wedding cake does not have to be pale.

Painted in buttercreamBroad strokes worked wet into wet up the side of a plain tier, fading out before the top edge. Fast to do, impossible to repeat exactly, which is the appeal.

A tower of bowsA single tall cone rather than a stack, ridged like gathered fabric, with stiff sugar bows fixed up the spiral. Reads as a gown from across a room.

Branches and blossomIcing folded like raw silk, with bare twigs spiralling up and small blossoms opening along them. Sparse on purpose.

A cake without a middleLow, wide and open at the centre, pleated all round. Cuts into far more portions than it looks, and it suits a long table better than a tall cake does.

Wafer fringeHundreds of fine strands standing just clear of the cake, so the whole side reads as soft and feathered rather than smooth. Looks different from every angle in the room.

Torn wafer rufflesSmall crumpled sheets with ragged edges, layered until the tier disappears underneath them. Translucent, so it stays light instead of heavy.

Wafer sailsThree or four enormous smooth sheets sweeping up around the tiers, each one a single unbroken wave, with sugar pearls where they meet the cake.

A bloom at the crownOne large flower built from pointed wafer petals, set high on a cake left plain everywhere else so it has nothing to compete with.

Pleated wafer draperyRibbons of finely pleated wafer paper folded back on themselves and standing clear of the cake in deep waves. Slow to make, and it shows.

CameosRaised sugar medallions set into the side of one low cake, with roses gathered over the top edge. Victorian, and it suits a short guest list.

Gold laceMoulded lace banded in ivory and gold, borders of sugar pearls, and a pierced gold cylinder holding two tiers apart. Formal, and it carries a big room.

Pressed flowersDried daisies and everlastings lying flat against a plain pastel cake, like flowers pressed in a book. Quiet, and it suits a garden.

Wrapped on the diagonalSmooth bands wound round the cake from base to crown like a sash. Plain otherwise, so the wrap does all of the work.

A crown of strawberriesWhole berries stood upright and packed tight in rings across the top, sides left bare. Nothing to it, and it still stops people.

Beyond the Cake

Most of a reception is eaten standing up. A grazing table is one long spread of bite-sized food that guests help themselves to all evening. Because it is laid out as a tablescape, it doubles as the décor. Or a box each, handed out at the door. For this wedding it was both: three cookie towers, and a snack box per guest with a pesto sandwich, a tart and a cookie inside.

CanapésCroquettes, paneer tikka squares, herb kebab crostini. One bite each, made for a room full of people standing up.

TartletsBeetroot and feta, guacamole, whatever suits the season. They stack well on tiered boards, which is half the reason they earn their place.

Cheese and cruditésBrie and cheddar, olives, roasted nuts, crackers and dips, with raw vegetables cut for dipping. The anchor of any grazing table.

FruitDragon fruit, figs, grapes and whatever is in season, cut for colour as much as for eating.

Dessert cupsTiramisu cups and brownies from the bakery, in glasses small enough to hold in one hand.

Snack boxesA box per guest, wrapped and stickered by hand. At this one it was a pesto sandwich, a tart and a cookie.

See how a grazing table comes together →

Questions Couples Ask

How far in advance should we book our wedding cake?

Six to eight weeks is comfortable, and leaves room for a tasting and a proper conversation about the design. Peak season and December dates go earlier, so if you have a date, talk to us even if nothing else is decided yet.

Do you do a tasting?

Yes. A wedding cake tasting box comes to you anywhere in Bangalore, with six flavours to try side by side. If you want something that isn't on the list, tell us and we'll bake that instead.

Can you deliver and set up at our venue?

Yes, and for anything tiered or delicate we prefer to. We assemble on site at the venue rather than trusting a finished cake to a car, and we coordinate the delivery window and table position with your planner and the banquet team beforehand.

Do you make eggless wedding cakes?

Eggless and vegan variants are available for most of our flavours. Tell us what you need and we'll build the tasting box around it.

Do you do more than the cake?

Often. Cookie towers, dessert tables, favour boxes and snack boxes for guests, plus custom toppers, boards and stands. Most weddings we do are a cake plus two or three of those.

Tell Us About Your Day

Send us your date and venue and we'll take it from there, even if nothing else is decided yet.

Start on WhatsApp Browse cake designs

You will be talking to Shona. Or email us at team@lovemadeedible.in

Your Wedding Is the Most Important Celebration

How We Work With You

1.Let us know your vision

2.Ideation

3.Tasting

4.Details

5.Coordination

6.The Wedding Day!

7.And the small things that make your day