** Vanilla sponge with raspberry conserve and vanilla buttercream. This cake (along with my lemon sponge) are my favourite and recommended cake flavours for semi-naked cakes. They hold a lovely firm shape and are light in colour. ** Lemon sponge with lemon syrup and lemon buttercream. Also perfect for semi-naked cakes. ** Carrot cake, with vanilla buttercream. One of your five a day (maybe!) packed with carrot and walnuts, with cinnamon and ginger. ** Chocolate cake with chocolate buttercream. Moist and delicious, chocolate cake is an all time classic. However, I’m unable to use this for semi-naked cakes, Sorry! (Absolutely fine for fully naked and buttercream finished cakes though) ** Salted caramel cake with salted caramel sauce and buttercream. If you’ve got a sweet tooth you’ll love this one! ** Red velvet cake with vanilla buttercream. A glorified chocolate cake..and bright red! Delicious, but I must warn you that this cake is made red with LOTS of red food colouring. It is on my menu as it is asked for frequently, but to be honest I do not feed it to my own children! (Also not available for semi-naked cakes) Here at Sweet Charlotte Cakes I offer three types of wedding cakes, Naked Semi-naked & Buttercream ** Naked cakes: These sponge cakes have four layers of cake per tier. Many bakers will make 3 layers per tier but I LOVE the tall cake look! (And you get more cake, winner!) Each layer is brought together with buttercream and conserve (depending on flavour). The outside of the cake is left completely naked, so that you can see all of the glorious sponge. Beautiful decorated with fresh fruit, fresh flowers, or both. ** Semi-Naked Cakes: As above, but the outside of the cake is covered with a layer of buttercream. Giving a lovely smooth crisp white finish. This process takes longer than completely naked cakes and is my most popular cake style. Always stunning with fresh flowers to match the bridal blooms. ** Buttercream cakes: My favourite cakes to make! Again, always four layers per tier, giving that gorgeous tall look. Each tier is first covered in a layer of rich Belgian chocolate ganache which seals in moisture and gives a perfect stable foundation for the buttercream. The ganache also completely covers the sponge and so any cake flavour can be used for these beauties. Crisp white buttercream is then layered on top of the ganache. Different techniques can be used to give various affects. Once more, the use of fresh flowers always gives a beautiful and classic finish.