Afternoon tea

Cake has been very busy working on a new venture, in addition to creating party cakes, I have joined forces with Vintage Allsorts (suppliers of vintage chinaware, glass and cutlery) and we have created Vintage Allsorts & cake.  We will be supplying afternoon tea, both traditional and themed party, for all events.  Here are a couple of photos of what we can do.  The first is a traditional afternoon tea set up, the second is a more contemporary afternoon tea party.  A facebook page is being set up and I will post when done if you want to take a look.  Roll on summer.!! xImage


Ruffle cake for Mothers Day

This week I’m working on a number of Mothers Day cakes for an event that I’m doing soon.  This is a ruffle cake topped with a dusky pink rose.  It’s the first ruffle cake I’ve made, but I love the romantic look.  It’s a rich chocolate sponge with light vanilla buttercream ruffles and smells lovely too.



Healthy cake!

Healthy cake!

I know I’m not alone when I say after the lovely rich food eaten over Christmas, the New Year brings a fresh start and time to resist cakes, sweets and biscuits (for a little while anyway!), so I thought I would share this with you.  A friend of mine, who is a nutritionist, made this deliciously healthy carrot and apple cake.  I have adapted it slightly so that it contains even more goodness.  It contains no butter or refined sugar and is packed with nuts and seeds too.  In place of sugar I’ve used agave syrup (nectar) which has as many calories as refined sugar (60 cal per tbs) but is sweeter, so you need less. You really can eat this and not feel too guilty! This is the recipe.


1/4 pt olive oil (I use the Light and Mild flavour)

95 g wheat flour

95 g plain flour

6 tbsp organic agave syrup (can be found in the supermarkets) or plain honey

50 g sultanas

1 orange zest

2 apples (grated)

2 large carrots (grated)

3 eggs (beaten)

85 g walnuts (chopped)

2 tsp sunflower seeds

To decorate:

various dried fruit and nuts with melted apricot jam brushed over the top


Simply mix all the ingredients together and pour into a greased and lined 8″ round tin. Cook at 180 C/350 F or Gas 4 for 40 minutes or until a skewer inserted in the middle comes out clean.

Here are some photos of one that I made.  This quantity also makes a 6″ round tin and 6 cupcakes as demonstrated in the photos.  The cupcakes are decorated with sliced dried apricots and sprinkled with poppy seeds, sitting on a rolled icing disc (I know, rolled icing, but it can easily be removed if you are strong enough!).