What is your most memorable wedding?
My first one back in 2014! A terrifying experience but I felt so proud seeing the finished cake all set up.
Describe your style in 5 adjectives.
Elegant, contemporary, romantic, bespoke, timeless
What about your business are you most proud of?
Knowing that a couple are over the moon with their wedding cake is one of the best feelings in the world.
What is your No. 1 wedding planning tip for couples?
What is your favourite personal touch you have seen at a wedding?
Individual lego place settings relevant to each guest - so adorable and lovely keepsakes for guests.
Describe your typical process with a couple.
We'll set up a consultation, where you can come and taste some of our signature cake flavours and discuss design ideas. If you have any ideas beforehand, send these over so that we can collect together some ideas to discuss together. Sharing Pinterest boards are also a great way to show what kind of cake you're looking for, and if you have any dress swatches, photos or invitations you can share, these are also a great source of design inspiration.
After the consultation, I'll draw up some designs and send them over to you. We can go back and forth until you are completely happy with the design. At this point, I'll ask for a deposit to secure the booking.
In the run up to your wedding, I'm happy to liaise with your venue, catering company or florist to ensure everything runs like clockwork on the day. And of course I'll be working tirelessly to make sure you have the most beautiful cake for your special day.
What is your signature cake?
I have so many favourite flavours, but my Red Velvet is the absolute best-seller. My Spiced Apple & Chai is also a favourite with autumn weddings.
What is the most original creation you have baked for a wedding?
A 7 tier showstopper featuring the couple's travels all over the world - each tier was a different country.
Describe how you got into making wedding cakes.
It all started with a love of home baking, and quickly escalated after completing the Foundation Sugarcraft Skills course at Squires Kitchen in Farnham. From there, I started making all sorts of cakes and wedding cakes for friends and family, and more and more people were asking me to make cakes, so I started charging for my services. Finally in 2015 I quit my job in media to train at Le Cordon Bleu in London. I graduated in early 2016 as a fully qualified pastry chef, and opened Caked.