Thyme & Caramel

Thyme & Caramel is a fine-art cake studio run by Arielle Chenarra, who started baking under the name as a teenager and has worked on it full time since 2016. Her wedding cakes begin with a mood rather than a catalogue: a colour palette, a season or a memory the couple shares. Floral work is the studio's speciality, from Korean-style buttercream flowers piped by hand to arrangements of fresh and seasonal edible blooms set against fine textures and sculpted shapes.

Wedding orders start with an online enquiry covering the date, preferred size, one flavour per tier and reference images, and the design is then agreed in a written contract. Two-tier cakes can be fully edible, while three tiers and above use display tiers, with matching 20-centimetre kitchen cakes to cover the guest count. A 50 per cent deposit secures the date, the balance is due a month ahead, and design changes close 30 days before the wedding.

The studio also makes celebration cakes, cupcakes and tiramisu jars, with gluten-free and vegan options for smaller occasions. Delivery is charged by distance, and couples should arrange a cake knife, a stand and someone at the venue to receive the cake, as the studio does not supply these or send staff. For a bespoke design, allow at least three weeks; popular wedding dates fill earlier, so it is worth enquiring as soon as the venue is confirmed.