I am a true Artisan cake maker and sugar florist. I make everything from scratch including all my Conserves, Curds and fillings. I make and use only an Italian meringue buttercream which is like a fine, smooth mousse and is not as sweet and grainy as a normal buttercream. Everything I use is from natural ingredients, there are no little bottles of flavourings.
Each single tier of my cakes will be a minimum of 5” (120mm) in height, unless other wise requested, made with 4 layers of sponge and 3 of filling all enrobed in a layer of Belgium chocolate ganache and a fine layer of top quality Swiss sugar paste, this combination will create a perfect smooth finish with sharp edges.
I am a perfectionist, they have to be perfect. I spend a lot of time on every stage of my cakes so they are perfect for you’re your very special day.
All the sugar flowers you see on my cakes are all made by myself I adore making them and love it when people see them and they have no idea they are made from sugar.
To ensure my standards are not compromised I only take on limited commissions each week.