I first became interested in sugarcraft when making cakes for my young children on their birthdays. This developed into a passion and I went on to study and formally qualify in Sugarcraft and Design. 

I have been awarded medals for various styles of sugarcraft at many prestigious events and competitions. I am a member of The British Sugarcraft Guild and still enter annual competitions. My cakes have featured in numerous magazines including Cosmo bride.

I work from home, all consultations are on an appointment only basis.

My  relaxed, friendly outlook and professionalism will guide you through the cake designing process with ease.

For a no obligation appointment please call or email.

All of my cakes are baked at home, as I believe in “good, old fashioned home baking”, individually designed, not mass produced.

All ingredients are of the highest quality, with no preservatives and locally sourced where possible. Sponge varieties include, vanilla, chocolate, lemon, orange, coffee, carrot, and passion.

Butter rich fruit cakes can include flaked and ground almonds or not, and are steeped in Napoleon Brandy for up to 12 weeks before the wedding to allow for maturing. 

Cakes can be covered in marzipan, sugarpaste, royal icing, meringue, chocolate ganache, butter cream or pure chocolate.

Tiers can be a mixture of any of the above, depending on design. Cake can be served in slices (1” squares ) or as dessert. Fairy cakes are available in any of the above flavours.

To find out more please come to the Wedding Warehouse or visit our website.