Articles

They are to be eaten. The ones on cakes that is.

The range of decorations and effects that can be created on cakes now is staggering and these scrummy little sugar diamonds are yet another product that can help achieve a visual (and edible) feast. … continue reading ‘Diamonds Are Not Forever!’

The British Sugarcraft Guild was founded in 1981 by a group of people with a love of sugarcraft.

Since then it has grown enormously and has branches throughout the United Kingdom with over 5,000 members.

The Guild is made up of regions spread across England, Ireland and Scotland. Within these regions are branches where the members usually meet once a month. … continue reading ‘All Things Sugary’

Butter cream is a great cake filling and can be flavoured with pretty much anything.

Because of the butter content the colour is an off white/yellow.

This is not a problem for cake filling but is a draw back when you want a white butter cream covering.

I am currently making a wedding cake for a couple who do not like marzipan and want to avoid the traditional cake covering of marzipan and fondant icing. … continue reading ‘White Butter Cream Recipe’

I knew that one day my work would be published and I am very happy to say that the day has arrived!

I submitted pictures of some of my cakes to ‘Wedding Cakes - a Design Source’ magazine for inclusion in one of the issues.

The publishing team chose my Venetian Birthday Cake. You can read about this cake on my blog … continue reading ‘Venus Cakes in Print’

The tradition of wedding cakes dates back to Roman times.

A cake of wheat and barley was broken over the brides head to ensure fertility. Wedding guests would then dive in to get a crumb of the cake. The tradition of sharing the wedding cake with guests stems from here.

In Medieval times a mound of buns was presented as a wedding cake which is not so different from the trend of cupcakes we see now as an alternative wedding cake. … continue reading ‘History of Wedding Cakes’