So Sweet Pastry by Inna Didenko, home
Two-tier white wedding cake with a cascade of pale blue sugar blossoms, on a cream cake stand against a dark green wall.

Wedding cake studio in Málaga

A wedding cake made by hand, for one day only.

Sculpted buttercream, sugar flowers and flavours people remember. Delivered and set up at venues across the Costa del Sol.

Plan your cakeSee the cakes

Now booking 2027 weddings

Two-tier white wedding cake with a cascade of pale blue sugar blossoms, on an oak table against a dark green wall.
Blue blossom cascade
Two-tier cake covered entirely in large ruffled white buttercream roses.
Ruffled roses
Three square white tiers wrapped in a sculpted sugar drape, with a gold Mr and Mrs topper.
Mr and Mrs

Selected cakes

A few of the cakes from last season, each designed for one venue and one couple.

View the wedding portfolio

Flavours

House flavours, and seasonal ones when the fruit is right. Gluten-free and nut-free versions of most of them; vegan cakes on request.

All flavours

  • Vanilla-strawberry

    Vanilla bean sponge, strawberry compote, vanilla buttercream.

  • Pistachio-raspberry

    Pistachio sponge, raspberry curd, mascarpone cream.

  • Blueberry-forest berries

    Vanilla sponge baked with blueberries, berry confit, berry cream.

  • Chocolate-cherry

    Chocolate sponge · Belgian chocolate cream · sour cherry compote

  • Orange-chocolate

    Orange sponge, orange curd, milk chocolate cream.

  • Mango

    Vanilla sponge, mango confit with pieces of fruit, whipped cream.

  • Snickers

    Chocolate sponge · peanut nougat · salted caramel

  • Red velvet

    Red velvet sponge, berry confit, cream cheese frosting.

  • Honey cake

    Thin honey layers with sour cream, the layered medovik of Ukrainian kitchens.

Every cake starts with a conversation.

Inna Didenko designs and bakes each cake herself in a small studio in Málaga. There is no catalogue to choose from and no two cakes alike: we begin with your venue, your flowers and the flavours you love, and build the cake from there.

The work is mostly textured buttercream and hand-made sugar flowers, made to hold their shape in the Andalusian heat and to cut cleanly at the table.

A cake should taste as good as it looks.

How we work with couples
Close-up of a piped buttercream border with halved strawberries beneath it.
Wired white sugar flowers on fine stems against a textured buttercream tier.

How it works

Most couples book three to six months ahead. Ask anyway if your date is closer.

  1. Tell us about the day

    Date, venue, guest count and the look you love. The form below or a WhatsApp message is enough to start.

  2. Taste and decide

    A tasting box or a visit to the studio to choose flavours. You receive a design sketch and a written quote.

  3. We bake and build

    Sugar flowers are made weeks ahead; the cake itself is baked and finished in the days before the wedding.

  4. Delivered and set up

    We bring the cake to the venue, assemble the tiers on site and hand over to your planner or caterer.

Beyond weddings

The same hands and the same buttercream, for the other days worth marking.

Tell us about your wedding.

Plan your cakeMessage on WhatsApp