Sunday, 16 November 2014
Here's a pretty "Frozen" cake delivered today in Kensington, London for little Elsa who turned 6. Olaf looks great on a cake; he;s a character with so much personality. Here he is hand-modelled in sugar and I was pleased with the likeness, even if his 4 hair strands and his carrot nose (also sugar, not carrot) took me well over an hour to refine!
Frozen cake with Elsa and Olaf
Elsa and Olaf
|Olaf made of sugar, will not melt in Summer|
Monday, 29 September 2014
Sunday, 13 July 2014
Here is a repaired dog figurine from a cake I made last year for a mom's birthday. It had been damaged when the cake was served and as the customer wanted to save it, as a courtesy service, I took it back and fixed its broken legs, ears and tongue, then placed it on a display board with new balloons and a miniature cake reproducing the original so that she could give this to her mom as a keepsake.
Thursday, 26 June 2014
This life size beautiful cat cake was made as a surprise for a 40th birthday party at the Merchant's Tavern in Shoreditch this week. No parking, so I dropped it off and run and didn't see anyone but heard later that the reaction from everyone at the dinner was fantastic. I loved how the cat's face turned out full of personality and it's so far one of my favourite designs.
Edited 1 July: I have just received this lovely comment by email:
"I was presented with Anne's cake by my girlfriend at my 40th birthday dinner at the Merchant’s Tavern. It was a sculpture of my cat Myshkin, which had been made to reference by photos my girlfriend provided. I was astounded - the likeness was incredible, and everything was edible, down to the extravagant ribbon round his neck, and the detailed birthday message around the circular base of the cake. All my guests broke into applause and cheers, and one friend leapt across the table to point out the 'split ear', an injury from a fight that has become Myshkin's trademark. His pose was perfect, the way he positions his paws and tail, also his cheeky face and name tag. The cake tasted even better than it looked - it got devoured - and was the perfect finale to a fantastic evening. Anne is a very talented cake maker! Max
|And second, you got a lot of animal magnetism|
Beautiful Cat cake
|I don't like you|
Saturday, 31 May 2014
Saturday, 5 April 2014
This beautiful wedding cake, "Powder Pink" is a modern Japanese inspired design from my signature collection and was selected by a lovely bride and groom to serve at their wedding dinner at Thackeray's restaurant in Tunbridge Wells. In the background and on the tables, are some of the beautiful Ikebana style flower arrangements by my favourite florist.
|'Powder Pink'. Selected by the bride from signature collection|
|A Michelin starred wedding dinner is hard to follow but I tried to do so with a Fraisier style base tier, Sacher torte inspired middle tier and Rose petal jam top tier|
|The elegant bride and groom|
|Friendly and attentive staff at Thackeray's were a pleasure to work with|
|Outstanding flowers and attention to detail|
Friday, 28 March 2014
Introducing "Trianon" to our original signature design collection, a fresh and modern birdcage design in soft pastel powder colours. Accented with delicately piped swags, beads and graduated pearls, it it has a very adaptable vintage feel that is great for modern weddings and baby showers. Trianon can be made in any arrangement of pastel colours and can be perfectly assorted to macaron wedding favours and towers. Seen in its original 3 tier design below, it will serve up to 70 guests, and for larger weddings, either cutting cakes can be supplied separately, or for a grander display piece, it can be made in a 4 or 5 tier version.
|Themed as the cutest baby shower cake|
|Given a chic Art Deco wedding feel with black and white Anemones|
|A beautiful large English rose handmade in sugar gives Trianon a romantic and elegant vintage wedding style |
This will look wonderful surrounded lush bloom arrangements in a beautiful country venue or garden setting.
Friday, 21 February 2014
Pretty wedding cupcakes based on a course design and below, a lovely comment received thereafter:
"I'm not sure they award Michelin Stars for cakes but if they did, probably you would be way above the highest rating. Very nice texture on the cupcakes, soft, not greasy and the cream had a velvet feel to it. I'm not French but the word I would use is "Magnifique"!! Thank you."
December baking Lemon tart, Japanese sponge bûche, Swiss apple tart, and a first and rushed attempt at a Diorama gingerbread theatre, to ...