A wedding cake is not a catalogue product but a made-to-measure piece. That is why the price is not set per unit, but by the set of decisions we make together. These are the factors that weigh most.
1. The number of guests (servings)
This is the starting point. A cake for 40 guests is not the same as a piece —or a combination of cake and dessert table— for 200. More servings means more product, more hours and often more tiers or supporting pieces.
2. The design and its complexity
A semi-naked, natural finish requires different work than a flawless smooth fondant or a sculptural piece with volumes, textures or gold leaf. Fresh flowers, hand-modelled sugar flowers and painted details all add studio hours.
3. The ingredients
We work with real produce: butter, almond, honey from La Alpujarra, citrus from Valle de Lecrín, single-origin chocolate. The quality of the raw materials shows in the flavour and also in the budget.
4. Delivery and set-up
Delivering and setting up a multi-tier cake in a cortijo among olive groves or a venue overlooking the Alhambra has its logistics. The distance to the venue and the set-up conditions —heat, outdoors, timing— are part of the service.
5. The season and the date
Peak-season weekends are in high demand and production is limited. Booking early not only secures your date: it also gives room to design calmly.
So, how do I get a quote?
The best way to know what your cake will cost is to tell us: date, place, number of guests and your inspiration. With that we prepare a design proposal and a clear quote, with no obligation, within 48 hours. And before you decide, we invite you to a tasting in Granada, because a wedding cake has to taste as good as it looks.