Ékai Noir Cakes & Co.

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Ékai Noir Cakes & Co. Ékai Noir | Cake Artistry
Signature cakes | West London
Let’s create something unforgettable
Orders

Twenty-one, designed in monochrome.Deep matte black with subtle stencilled texture across the surface — finished with mi...
30/05/2026

Twenty-one, designed in monochrome.

Deep matte black with subtle stencilled texture across the surface — finished with mirror-polished silver script lettering, cascading pearl detailing and chrome geometric fragments that trace the silhouette from base to top.

Structured. Considered. Built around a name.

This is what a milestone looks like at Ékai Noir.

#2

Frozen-inspired, reimagined through a design-led lens.Ice blue buttercream, sculptural snowflake detailing in layered sc...
29/05/2026

Frozen-inspired, reimagined through a design-led lens.

Ice blue buttercream, sculptural snowflake detailing in layered scale, pearl and silver sphere clustering at the base — each element considered as part of a wider composition. The castle silhouette crowns it with a sense of occasion without overwhelming the structure beneath.

Playful in spirit. Refined in finish.

Ékai Noir Cakes

Same hero. Entirely different world.Last year, Sonic arrived in bold blue. This year, we reimagined him through a darker...
28/05/2026

Same hero. Entirely different world.

Last year, Sonic arrived in bold blue. This year, we reimagined him through a darker, more considered lens — deep charcoal texture, hand-applied gold leaf detailing and a bespoke city skyline wrapping the base. The silhouette stencilled by hand. The finish, entirely Ékai.

A tall cylindrical structure with a deliberately raw, torn crown edge — sculptural, intentional and anything but ordinary. Familiar enough for a six-year-old to recognise immediately. Refined enough to feel like a piece.

Year two. The brief was to go darker. We went editorial.

Midnight blue and silver — a milestone deserves something worth remembering.Deep navy brushwork swept across ivory butte...
27/05/2026

Midnight blue and silver — a milestone deserves something worth remembering.

Deep navy brushwork swept across ivory buttercream, scattered silver leaf and sculptural sphere clusters rising at the base and crown. Every element considered. Every finish deliberate.

This is what a 30th looks like through the Ékai Noir lens — structured, intentional and quietly commanding.

Limited availability June & July bookings

Two milestones. One design built to honour both.This two-tier piece was created to mark a Baptism and First Holy Communi...
26/05/2026

Two milestones. One design built to honour both.

This two-tier piece was created to mark a Baptism and First Holy Communion — occasions that ask for something considered, not decorative. The lower tier is dressed in raised botanical relief work, delicate cross motifs and scattered gold leaf, all finished in soft ivory buttercream. The upper tier carries a torn-edge panel and a personalised brass name topper — adding structure and quiet drama without overpowering the composition.

Refined, layered and made entirely by hand. A design with meaning behind every detail.

Ékai Noir Cakes.

Limited availability for June & July.

Some milestones deserve more than a celebration — they deserve a statement.Three tiers of matte black, rising tall above...
25/05/2026

Some milestones deserve more than a celebration — they deserve a statement.

Three tiers of matte black, rising tall above a brass column structure — each layer considered, each detail placed with intention. A gold heraldic crest bearing his initials and the year. Gold leaf scatter across a dark ground, catching light like scattered memory.

This wasn't built to sit quietly in a corner. It was built to hold space — the way a milestone should.

Ékai Noir. Bespoke celebration design, created for moments that deserve permanence.

This is Ékai Noir.Where cake becomes structure.Where design becomes the statement.Not just made —designed.Stand .options...
24/04/2026

This is Ékai Noir.

Where cake becomes structure.

Where design becomes the statement.

Not just made —designed.

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23/04/2026

Gold leaf doesn't shout.

Neither does this.

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Stencil

So I started anyway.Imperfect branding. Not enough photos. A pricing structure I wasn't fully confident in yet.I started...
23/04/2026

So I started anyway.

Imperfect branding. Not enough photos. A pricing structure I wasn't fully confident in yet.

I started.

And then I hit the next problem.

My brain does not do well with things scattered across different places. When my orders are in one app, my costs are in a spreadsheet, my recipes are in my notes, and my schedule is in a calendar — I don't just find it inconvenient.

I freeze.

The mental load of holding it all together, switching between tools, trying to remember where I put what — it shuts me down. And then nothing gets done. Not because I don't want to. Because my brain simply cannot find the thread to pull.

I thought getting past the fear of starting was the hard part.

Turns out it was only the first part.
More on what came next.

Hi guysI nearly did not launch.Not because I was not ready to bake. I have always been ready to bake.But because I convi...
23/04/2026

Hi guys

I nearly did not launch.

Not because I was not ready to bake. I have always been ready to bake.

But because I convinced myself I needed everything else to be perfect first.

The right pricing structure. The right photos. The right branding. The right course to learn from. The right aesthetic. The right tools. I spent so much time building spreadsheets and systems to get organised - and then used those very things as reasons to keep refining instead of just starting.

I watched other bakers take orders with iPhone photos (Personally, I'm team Andriod but you catch my drift) and handwritten price lists while I was still adjusting my approach.

I cannot tell you how many potential orders I missed while I was getting ready to be ready.

I am still not perfect. The brand is still evolving.

But I am here. I am taking orders. And that matters more than perfect ever could.

We got our 5-star food hygiene rating.And I am not going to pretend it was easy.Getting here meant registering with the ...
23/04/2026

We got our 5-star food hygiene rating.

And I am not going to pretend it was easy.

Getting here meant registering with the council. Building proper allergen records. Setting up a cleaning schedule I actually follow. Logging fridge temperatures. Understanding allergens. Getting the right insurance in place.

It meant treating what I do at home with the same seriousness as any professional kitchen.

Because when someone orders a cake for their wedding, their child's birthday, a moment that matters - they deserve exactly that.

The standard is not going anywhere.

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