About Me

​

I’ve spent many years working in admin, finance and HR but have always loved baking and cake decorating as a hobby.

I began learning the art of sugar flowers back in 2012 so have spent 10 years

improving my skills. During the Covid-19 pandemic, I began to think about a career making cakes.

I have done many online and in person tutorials to ensure a good finish on all my cakes.

I particularly love making cakes with sugar flowers, sugar ruffles, textured stone effect and cake lace but have many other skills and techniques.

​

I have completed the Food Safety UK Level 2 Food Hygiene in Catering course as well as The Food Standards Agency Food Allergy & Intolerance Training.

​

My kitchen has been inspected by Eden District Council and achieved the highest food standards rating of 5 stars.

​

I am also a member of the British Sugarcraft Guild who also provide me with insurance for Product and Public Liability.

​

Allergens

Please note that all my cakes are made in a home kitchen that uses Celery, Cereals containing gluten - including Wheat, Rye, Barley and Oats, Crustaceans - including Prawns, Crab and Lobster, Eggs, Fish, Lupin, Milk, Molluscs - including Squid, Mussels, Cockles, Whelks and Snails, Mustard, Nuts, Peanuts, Sesame Seeds, Soya Beans, Sulphur Dioxide or Sulphites