cake baker in Ashbourne

Calling all brides...

Wedding season is well under way with plenty of local Open Days and Wedding Fairs to visit. These are an ideal way to view venues, meet suppliers and start to firm up your ideas and plans for your special day. I have been lucky enough to be invited to two stunning locations this spring. Last weekend I was exhibiting wedding cakes at the magnificent Tissington Hall. The 17th century mansion is in the heart of the Peak District and boasts a brand new wedding pavilion in the beautiful gardens. My cakes and I were situated in the library, surrounded by old books, casement windows and a crackling fire. I could quite happily have spent the night there curled up on the sofa reading a book and

Spring has sprung

I have left the kitchen today in preference for the garden. The sun is shining and those air temperatures are rising so I've decided it's time to get planting. I love to use fresh flowers on cakes as they look oh-so-pretty and provide a real freshness and vibrancy. But not all flowers are suitable to go on cakes so make sure you do your research if you plan to add florals to your bakes! Some flowers are entirely edible (like violas and honeysuckle) while with others (like lavender, roses and chrysanthemums), only the petals should be eaten. Happily, plenty of edible flowers can be grown in our British climate - and the bees love them! Violas, pansies, primroses and dianthus are all edible

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