If you only make one cake a year, it has to be a Christmas Cake. It is the perfect activity to do with the family and a homemade Christmas Cake can’t be beaten. Don’t be put off thinking they are complicated, it’s true there are a lot of steps but follow them one at a time and it’s actually a very simple cake to make. This particular recipe is good as you don’t need to mature it for weeks or months, made 2-3 weeks before will still be perfect, this is due to the dried fruit being pre-soaked in the alcohol before baking. Ingredients: 400g Currants 200g Sultanas 200g Raisins 50g Glace Cherries ..read more

I often get asked what is my favourite type of cake to create and for me it is Semi-Naked Wedding cakes. I love the natural feel to them and coupled with stunning fresh blooms you’d be hard to beat it. It is such a versatile design which fits practically every venue from a rustic barn to a castle wedding. Although it can look simple in design there really is nowhere to hide, it needs to be perfectly presented and 100% level, if not you’d spot it in a minute. My favourite way to decorate a semi naked cake is with fresh flowers, using matching flowers to the venue and bouquets helps tie in the w ..read more

2018 has certainly been the year to step away from tradition and stamp your own personality and loves into your wedding. I absolutely loved creating this dessert table paying homage to one of my all time childhood favourites the humble ‘Fondant Fancie’. The centre piece was a huge Fondant Fancie made up of a square cake and smaller dome shaped cake with melt in the mouth flavours. The dessert table had matching cupcakes topped with fondant fancies mixed in with the real thing. I choose to display the little cakes on vintage cake stands as it matched the retro feel for the dessert table. The ca ..read more

I’ve been putting off doing a meet the maker post for a while as being in front the camera is not my happy place, I am much more comfortable behind the lens taking pics of the beautiful cakes I create. So here it goes, firstly a big hello to all the new visitors and clients visiting my site, it literally makes me so happy to see you here. As well as seeing all the cakes I create, do take a look at the blog where you will find lots of baking hints, tips and recipes as well as top tips for planning your wedding and so much more. Anyway a bit about me, the name behind the business. I am a passio ..read more

It’s a question I get asked a lot, do good quality ingredients make a difference? the simple answer is yes, but saying that if its homemade regardless of the ingredients you use, it will always be far better than shop bought and mass produced. Firstly, you will know what is in your homemade cakes, they won’t contain lots of chemicals, E numbers and preservatives, I know that means they won’t last as long but lets be honest when does homemade cake last long in your house anyway, it certainly doesn’t last long with my gang. There are always 2 good reasons for using good quality ingredients, the ..read more

One of the most frequently asked questions I receive is how long does a cake take me to make, and why are wedding cakes so expensive. So I thought i’d give you an insight into what is involved, as the baking is actually only a small part of it. So here is my week in the life of a cake maker. So it all starts with an initial enquiry from a couple and that can be an email, through my website, at a wedding fair or a phonecall. Firstly, and most importantly I’ll check to see I am available to create a wedding cake for their special day, then I will get a feel from the couple of what sort or cake ..read more

This week’s bake in our ‘baking with kids’ series is All Butter Shortbread. It is a firm favourite with our family and also makes a great gift. All Butter Shortbread uses just 3 ingredients so it’s perfect when baking supplies are hard to get at the moment. This recipe is for a plain all butter shortbread but you can add chocolate chips, raisins or anything you fancy. A question I get asked a lot is can I use margarine to make biscuits? does it make a difference? and its a big NO, the general rule is butter is for biscuits and margarine for cakes. If you were to use margarine your biscuit wou ..read more

This week i’m entering summer with the flavour and leaving behind the chocolate, so for those of you who love a citrus and fresh taste, then this lemon drizzle cake is the cake for you. It is the simplest of recipes using the all in one method or as I like to describe it as “chuck it all bowl and hope for the best” recipe. I use a loaf tin to bake it in, but you can use a round cake tin or even use cupcake cases to make mini versions. I’m a huge fan of using whatever you have at home to adapt a recipe. I often double the ingredients to make two lemon drizzle cakes, one to eat now and one to f ..read more

The next recipe in my Baking with Kids series is ultimate chocolate brownies which are perfect for the week after Easter. If your house is like mine, it’s full of Easter eggs and chocolate, so in this recipe you can use some of the eggs crushed or add things like mini eggs. Brownies are quite a feared recipe but in fact they are very simple, the one rule to remember is don’t over bake them or they become more of a chocolate cake rather than a gooey brownie. It never feels right but this is the one bake you remove from the oven whilst it appears uncooked in the middle, but don’t worry it’s tha ..read more

Creating a Navy wedding cake with textured icing was way out of my comfort zone. You’ll see from my photos I create a lot of semi naked wedding cakes using fresh flowers or smooth iced pale coloured wedding cakes. I’ve seen dark and navy wedding cakes flying around the internet for a while and am increasingly being asked to create them, so I took the bull by the horns and started sketching some ideas. I knew I wanted to include ruffles and have gold feature very heavily in the design. The first challenge was to source Navy icing, I generally find buying dark colours as appose to mixing your o ..read more