Hello, my name is Joan. I have made cakes for as long as I can remember, but have now developed my skills further, including building on a passion for sugar floristry. This subject was also one of the three PME modules I recently undertook at Slattery’s School of Excellence in Whitefield, leading to being awarded a Masters Certificate on completion.
I currently work full time from home, using the facilities of my own specially constructed ‘stand-alone’ kitchen. This ensures there is no risk of cross-contamination, and you are not likely to receive a cake that tastes of whatever I have been cooking in the oven previously! The ingredients I use are always fresh and are largely free range or organic, to ensure the best possible taste experience.
All my cakes are freshly baked to order, with the exception of rich fruit cakes. These require approximately 3 months of careful storage in order for the 'crumb' to mature to give a clean cutting texture, and for the rich flavour to develop. It is also customary during this period to 'feed' rich fruit cakes with more of the alcohol used during the baking process - normally brandy or rum.
If ordering a floral cake, please remember to allow extra time for making the flowers and foliage. They can take anywhere from 2 days to 4 weeks to make, dependent on the chosen design!
My prices are competitive, and I welcome all enquiries – no matter how big or small your order!