Cordon Bleu trained pastry chef, sugar artist extraordinaire and owner of Deluce Cakes, Laura’s passion for creating edible art began early on in her life.

     “When I was young, I loved Roald Dahl’s books. I was in my grandparents’ kitchen with a copy of his ‘Revolting Recipes’. We made frogs out of puff pastry, and green custard for the pond. I was fascinated by the idea that custard could be green and that you could eat it, and I recall being extremely particular about the shape of the frogs…. they just had to be realistic!”

Although there is now no green custard in sight, that same passion for combining delicious food with innovative flair and a search for perfection is at the heart and soul of the business.

Drawing on her creativity and culinary background, Laura founded Deluce Cakes in 2015. The key purpose and guiding principle being that a wedding cake should play a meaningful role at a wedding; there to be admired and inspire conversation long before being ceremonially cut and eaten.

Now a well-respected and sought-after name in the luxury wedding industry, our cakes are renowned for their fabulously elegant designs, spectacular life-like sugar flower arrangements that never fail to impress, and mouth-wateringly delicious artisan flavours.

Working with couples who expect the very best and value perfection down to the smallest detail, our designs have taken centre stage at high profile weddings and we regularly deliver cakes to the most exclusive venues in London, Surrey, Hampshire and beyond, including Claridge’s, The Savoy, Beaverbrook, The Connaught, Cliveden House, The Gherkin, The Corinthia, and many more.

meet laura



owner of Deluce cakes