As a professionally trained chef, I returned from Texas to my home town of Bristol to do my brother’s wedding. Quite simply, I fell in love with doing his wedding cake. A month later, June 1985, I started Top Hat Cakes. From the start, I’ve always put the best into my cakes, while boasting there is no design I cannot do, resulting in an extensive portfolio and reputation.

In 1995, I perfected my own chocolate cake recipe, and in 2003 I have finally joined the Soil Association, as our premises use nothing but organic ingredients. Due to demand we now only produce organic chocolate cakes, however off site we can cater for other orders.

The secret of our cake is that it goes into the oven hot, ensuring that it is properly cooked in the centre, while staying beautifully moist right to the edge. Plus we use 100% pure chocolate and the world’s best sugar (Rapadura sugar from Brazil) to name but two ingredients.

Once baked, our cakes are soaked overnight in vintage port. The next day, each cake is layered with our own buttercream and plum jam. Then the first coating of organic chocolate (melted with a touch of butter so it cuts beautifully) is applied. Several coats later, we are ready to start decorating.

I hope you enjoy our website, and you feel as excited by our cakes as we are!

Yours,



Dominic Vyvyan-Jones