I love baking anything from a simple currant bun to a beautifully decorated wedding cake with handmade sugar flowers. The cakes are made from my own recipes and made with the finest ingredients, so your finished cake will taste as good as it looks. There are many flavours of cake available, ranging from classic vanilla, chocolate, lemon, strawberry to coconut and lime, strawberry and champagne or even Black Forest.
And of course the traditional moist fruit cake which is fed with French Brandy and covered in white marzipan. There is a full list available here. I am a fully qualified chef having done all my training at Great Yarmouth College of Further Education. I have been decorating cakes as a business for 5 years but as a hobby for my friends and family for over 30 years.
I hold a Food Hygiene Certificate, I am registered with the local Environmental Health Officer, I am insured and my business registered with HMRC. I am also a member of the British Sugarcraft Guild (BSG).
And of course the traditional moist fruit cake which is fed with French Brandy and covered in white marzipan. There is a full list available here. I am a fully qualified chef having done all my training at Great Yarmouth College of Further Education. I have been decorating cakes as a business for 5 years but as a hobby for my friends and family for over 30 years.
I hold a Food Hygiene Certificate, I am registered with the local Environmental Health Officer, I am insured and my business registered with HMRC. I am also a member of the British Sugarcraft Guild (BSG).
Services
Please try to order your cake as soon as possible.
Cakes should be booked up to 3 months in advance with Wedding Cakes 6 months in advance or longer if a fruit cake is required to allow for it to mature.
The number of people a cake will feed will vary dependant upon how the cake is cut.
I have a cake portion guide on my web page which will give you an approximation of how big a cake you will need for your event.
A deposit of 50% of the value of the order for Celebration cakes and 100 for a Wedding Cake is required.
Cakes should be booked up to 3 months in advance with Wedding Cakes 6 months in advance or longer if a fruit cake is required to allow for it to mature.
The number of people a cake will feed will vary dependant upon how the cake is cut.
I have a cake portion guide on my web page which will give you an approximation of how big a cake you will need for your event.
A deposit of 50% of the value of the order for Celebration cakes and 100 for a Wedding Cake is required.
The table below gives a rough guide to the number of portions you can cut from square or round cakes of various sizes.
Rich fruit cakes are traditionally cut into pieces measuring 1 inch x 1 inch, whilst sponge cake portions are usually larger, about 2 inch x 1 inch.
This means a sponge cake cuts into fewer portions than a similar sized fruit cake ~ the first two columns in the table below show number of portions for a fruit cake, and the last two are for sponge cakes.
Shapes such as ovals, hearts and hexagons will give roughly the same number of portions as a round cake of the same size.
Rich fruit cakes are traditionally cut into pieces measuring 1 inch x 1 inch, whilst sponge cake portions are usually larger, about 2 inch x 1 inch.
This means a sponge cake cuts into fewer portions than a similar sized fruit cake ~ the first two columns in the table below show number of portions for a fruit cake, and the last two are for sponge cakes.
Shapes such as ovals, hearts and hexagons will give roughly the same number of portions as a round cake of the same size.
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