If you follow us on social media you will notice that we recently made edible sequins. They had a great response so here is how to make them.

You will need...

6 sheets of leaf gelatin

Gold or silver lustre dust  

Accetate (or plastic wallets work just fine too) 


The ingredients  

The ingredients  

Measure 3tbsp of cold water in a heatproof bowl (small but make sure it's big enough to be balanced on top of a small saucepan). Stir in 2tsp of the lustre dust. Next cut the gelatine into strips, add to the bowl and leave to soak for 10 minutes. 



Balance the bowl on top of a saucepan (which needs to have some water in it!), turn the heat on and gently melt the mixture. You'll know when it's ready because it will be smooth. 

Now you need to work quickly! Put the Accetate on a flat baking tray and pour some of the mixture onto it. Spread it around with a palate knife until it creates a nice smooth layer. I reccomend using 2 or 3 sheets of Accetate rather than having a very thick layer on one.   



Leave overnight to dry. This is important - I tried removing it too soon and it was just a layer of jelly. It needs to be really dry, crisp and already peeling off the paper. 



Now the fun part! Remove the sheet of Accetate away from your sheet of gold and with your hole punch, just start to punch out holes. It's that simple! To apply onto cakes, use a small bit of edible glue and a lot of patience. We'd love to see your photos if you try this.



Those two little words...Gluten Free

Gluten Free. A request that has become more normal, and almost expected, in the last few years. What even is gluten? According to my trusty friend Google, it is 'a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.'

Well. I don't really know what that means, nor do I understand the science behind it. But what I do know is that ingested into the wrong gut, it can have miserable repercussions. It's bad enough having to check every label for that dreaded mixture of proteins, but why should people that are intolerant to gluten have to suffer? And by suffer I mean not eat good cake.

With one of my favourite people being a coeliac, I have spent some time working on gluten free cake recipes and I've come to this a rule, follow a normal recipe but substitute the flour for the exact amount of gluten free flour. I really like the range by Dove's Barn.

Here is a recipe for some gluten free cake bars I made last week. It makes 12 cupcakes:

110g soft butter (I use salted)
110g caster sugar
50g ground almonds
1tbps vanilla bean paste
2 eggs
75g self raising flour (gluten free or not, it doesn't matter)

Beat the butter and sugar until creamy. Mix in the almonds and vanilla. Beat in the eggs one at a time and fold in the flour. Pour into cupcake cases, or a tin of your choice (this will make a small 6'' round cake) and bake at 180 degrees centigrade for 12-15 minutes. (if making a 6'' cake, bake at 150 degrees for about 90 minutes but check after one hour).


gluten free lemon drizzle

Have your Cake and Eat It

Often I have discussions with brides who feel they need to have a cake for the sake of tradition but are concerned that it won't all be eaten due to the vast amount of food consumed earlier in the day. The solution - combine the cake and dessert. 

The Brownie Tower as shown below (photo taken by the amazing Seth Baines) is a popular option because the couple can still experience the ceremony of cutting it, safe in the knowledge that it will all be eaten. Prices start from just £200.

#Deliberate Daily Blessings

Recently I have been incredibly inspired, and humbled, by a jewellery designer (and very good friend) who daily goes out of her way to bless people and has started a movement called Deliberate Daily Blessings.

To date, Hannah Shucksmith of Babu Bedwell has done nearly 200 #deliberatedailyblessings for friends and total strangers and is showing no signs of slowing down.

These incredibly thoughtful acts of kindness can really make a difference to people’s days and she believes that if we’re blessed, we can then be a blessing to others.

Follow @deliberatedailyblessings on Instagram and Twitter and search #DeliberateDailyBlessings to see the whole diary. You can also like her on Facebook and see more of her beautiful jewellery at

If this inspires you to try your own Deliberate Daily Blessings, why not encourage Hannah by letting her know.


Wellington Barn

Two weeks ago I was fortunate enough to be invited to Wellington Barn for a tasting session. It was a beautiful sunny day and, judging by the location, I knew I was in for a visual treat. Set in the open countryside of Calne in Wiltshire, the views are breathtaking. I was sold. And that was before I’d even seen inside the barn!

I was met by the lovely Harriet who gave me a thorough tour. I was so impressed with the attention to detail and extra touches that had been thought about. For example, miniature storm lanterns on the patio and various decorations in the ceremony room that are left as they are for weddings instead of being hidden extras.

With the capacity of 100 for the ceremony and up to 280 for a sit down meal, the barn is very spacious without being so big as to feel impersonal. The choice of menus are mouth watering with a variety of different packages to accommodate every budget.

I am delighted to be a supplier for such a prestigious venue as the barn and I cannot recommend it highly enough.

The link below will take you to Wellington Barn's website which gives full details of their wedding and corporate event packages.

Why Cakes?

‘Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories.’
Buddy Valastro

People often ask me what my biggest motivator is as far as my work is concerned. Buddy Valastro (@CakeBossBuddy) has summed it up perfectly – it’s about creating something special for someone. Something special that they will always remember, designed and made personally for them. 

Both of my brothers have had birthdays recently and it gave me so much pleasure to make them each a cake inspired by something they love. It’s the way that I express to them that I know and love them.

Cakes are special, but not as special as the people for whom they are made.



This week we have had so much fun creating a cake in the style of a tub of ice cream. The model we used was Jude's ( The ulterior motive of this choice was that we had an excuse to eat (or in this case devour!) a pot of their gorgeous Salted Caramel as ‘extra research’! We highly recommend it.

To create the shape, we made four 6’’ round sponges and stacked them on top of each other, layering them with raspberry jam and salted caramel flavoured buttercream.

The Jude’s signature tubs are stripey so we cut out strips of white and caramel coloured fondant icing and applied it round the cake.

We peeled the label off the side of the (sadly now empty) ice cream pot and scanned each image into the computer. We then edited and printed the labels using my new Cannon MG5350 printer complete with edible ink cartridges and sugar paper and stuck them on accordingly using edible glue.

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