My background is varied, I have worked as a school teacher, in the tourism industry, as a cook, in the yachting industry, as an administrator and as a dog groomer. From each profession I have learnt skills that I have brought into cake making: patience, attention to detail, thinking outside of the square, overcoming challenges, never giving up and striving for excellency. Your cake is sure to get my undivided attention from beginning to end.
Background in food preparation: Level 2 Award in Food Safety in Catering; Technical school for food processing (tinned foods, sausages, preserves, jams, pickles); Diploma of cookery at The Gables Cookery School (wide range of cookery from basic dishes to the more elaborate, national and international cuisines); Grand Diploma of Professional Cake Design & Sugar Craft at the Prestigious Peggy Porschen Academy in London (baking, layering, icing, sugar flowers, decorating techniques, tiered wedding cakes); Chocolate work patisserie courses at Squires Kitchen with Crème de la Crème winner Mark Tilling; PME certificate in cake decorating with Leigh Muschette.
My City and Guilds Certificate in Floristry comes in handy when designing a cake to be decorated with fresh flowers.
I create bespoke cakes for every occasion: birthdays, special celebrations, weddings, parties, corporate events; each cake is designed with my client in mind and with my client’s input. We look together at different choices and ideas, we discuss the colour palette, the size, the shape, the flavours, the decorations, etc.
I also bake and decorate cupcakes, fondant fancies, and iced cookies. They can all be personalized for any occasion.