FINDING your wedding cake can be a stressful and arduous task when you want to create your dream wedding.

For wedding cake maker, Tib Grieve, her aim is to understand your dream cake and turn it into reality.

At Little Buttercup Cakery, Tib encourages clients to meet face to face for multiple consultations if possible.

The meeting gives Tib the inspiration and ideas for the design by listening to what the couple want. The design will then be sketched and finalised by a mood board presentation to highlight the key elements of the masterpiece.

Working alone, Tib does have a lot of work to do and she noted that it is important to book at least six months in advance. However, a lot of decorations can be prepared in advance.

Tib said: “It is labour intensive. People often underestimate the time spent creating each cake. The process can take up to three days to complete.

“My style is romantic and whimsical. I love baking, gardening, and flowers, so I take my passion and put it into the cakes.”

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After becoming a head chef and catering manager, Tib decided to enrol in City and Guild, receiving a distinction in her Level 1 Sugarcraft Course and felt eager to continue her cake decorating passion.

Two years ago, she entered Cake International NEC and won both Gold and Silver Awards on Cupcake Tasted and Not Tasted classes.

Spurred on by her success, Tib continues learning and improving her skills by attending classes from the expert wedding cake creators such as Poppy Pickering and The Frostery.

Tib said: “I learnt the techniques, but I developed and create my own style.”

As a trained chef, Tib cares about the importance of the flavours and ingredients, just as much as the beauty of the cake.

She explained: “The cake should look good and taste really good as well. I am really fussy with ingredients that go into my cakes.

“I bake with top quality ingredients and use local producers when possible.”

Tib gets her preserves from Francine at Bumblees, as she is keen to support independent local businesses. These preserves are made by hand with so much love and passion.

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Tib added:“I use premium quality chocolate, at least 70% and most importantly, I will only use at least 80% butter and never margarine.

“I love the combination of favours.”

Her flavours include white chocolate and raspberry prosecco, orange blossom with white chocolate buttercream, chocolate mud with oreo cookies and more, so you can be assured that the cake will most definitely go down a treat at your wedding.

Apart from wedding cakes and favours, birthday cakes, anniversary cakes, bespoke cupcakes, cookies and cake smash are among the range of hand crafted deliciousness that Tib creates.

She said: “I especially love working with buttercream.”

It is most commonly used on her cake smash range where she decorates the cake solely with buttercream to ensure that the cake is not a choking hazard.

The cake doesn’t include sprinkles and chunky sweets, so the child can enjoy their cake without any risks.

There is also a demand for buttercream wedding cakes. Tib is often asked to decorate the cakes with piped buttercream flowers, which she specialises in.

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It is a great alternative for people who dislike the fondant taste as the buttercream can be made to complement the cake flavours.

Tib explains: “I was very clear from the start of my cake business that I would deliver luxury and exceptional quality cakes and today, this is exactly what I do.”

If you would like to find out more call 07751 969492 or visit