Hi, my name is Lisa and I am the owner/founder of Ponty Carlo cakes in Pontypridd in South Wales. I am the very proud mother of 3 wonderful children. Even though I have always loved cooking and baking, this journey all started when my daughter was coming up to 18, that I decided that I wanted to make her a birthday cake. It wasn’t as easy as I thought it was going to be, so I ended up just making cupcakes which I decorated with some flowers that I made from fondant. They went down so well, that I was asked on that day to make cupcakes for a friends daughter’s wedding. I said yes and between that time and the wedding, the thought occurred to me that maybe I should get some lessons. The rest is history.
I very quickly became totally obsessed with cake decorating, and the orders came flooding in. I have always been artistic and creative, and have always been able to draw and paint, but it quickly became very clear that this craft was encompassing my love for colour, art, baking, making something quickly that you could also eat, and of course my love of cake. I only use the best ingredients available, and that I believe is the secret of making a cake that not only looks good but tastes wonderful too. I am always on the lookout for new recipes and I’m always willing to try something new. My heart and soul goes into every creation, and I absolutely love what I do. I hope that you enjoy perusing my cake creations.
I have listed our most popular flavours below, but I am open to any suggestions that you may have. All my cakes are made from the finest fresh ingredients.
Vanilla-A lovely moist vanilla sponge layered with Madagascar vanilla buttercream and raspberry conserve.
Coconut carrot cake – an absolute kiss on the tongue. Made from all the finest fresh ingredients including juicy sultanas, coconut and a splash of rum, layered with Sicilian lemon flavoured buttercream.
Sticky toffee cake-A lovely moist sponge layered with salted caramel sauce and salted caramel buttercream.
Chocolate cake.- a fabulous moist cake layered with chocolate buttercream. This can also be made as a ‘mars bar’ type cake where it is layered with salted caramel sauce, chocolate ganache and chocolate buttercream.
Coconut cake- One of my absolute favourites which can be layered with coconut buttercream and raspberry conserve or coconut buttercream and lime flavoured curd.
All of the above cakes can be coated with milk or white chocolate ganache as an alternative to buttercream.
The number of servings obtained from a wedding/occasion cake depends on the size of serving you are looking to serve. The servings guide below is based on cakes slices that measure approx 1×1 inch in size.
Below is the approximate portion guide. (Please inquire for pricing and portion guide when a larger size cake is desired).