Iced Gem Cakes

About me

I became interested in cakes from an early age watching my gran make birthday cakes for all the family. Blue icing for the boys and pink icing for the girls.

I trained and worked as a chef for 12 years. Starting a commis chef in a private hospital, I went on work as head cook in a home for children and young adults with severe learning difficulties.

Finding my main culinary interest in Pastry and all things sweet, I went to work as a confectioner in a bakery in Cornwall where I discovered Saffron Buns! Missing home I moved back to Brighton to work as Head Pastry Chef at the University of Sussex.

I made many celebration cakes at work and enjoyed it so much I enrolled evening classes and completed a City and Guilds in Sugarcraft. In 2006 I started my own business making celebration cakes and supplying local cafes with special diet cakes.

All of my cakes are homemade using high quality ingredients. I buy eggs, fruit and vegetables from my local Farm Shop. I use real jam and honey from Paynes Bee Farm in Hassocks. Most of my other ingredients come from Infinity Foods.

My background in catering for people with special dietary needs ensures that any dietary requirement is not a problem. See my Special Diets page.

In 2004 I had the privilege of making Lord Richard Attenborough's 80th birthday cake. I made a model of the West Pier in Brighton completely from icing (see gallery).