Cake For Breakfast SW20

25/07/2026

The dream team at it again for this fairytale castle cake. The theme was Knights and Princesses, but for the cake it needed to be heavily focused on the knights vibe! This kind of cake is exactly my niche for children: maximum impact and magic, but by using card toppers we can keep the budget reasonable.

Toppers Polka Dot Cupcake
Cake Sophie Jacobi
Door and window mould
Frill cutter FMM
Sugarpaste Couture Sugarpaste
Colours Colour Mill 🎂

15/07/2026

For every sprinkle on this cake, there were three on my floor 🫠 Worth it though: isn’t she stunning? 🥹

Beautiful flowers as always despite the heat, flooding and supply chain issues from Petal Philosophy London
Edible pearls Twist Ingredients
Acrylic initial charm Polka Dot Cupcake
Stand Prop Options

I really loved making this three-tier, all-white wedding cake: it just looked so timelessly elegant. The wedding venue was Morden Hall Country House - just an absolute hidden gem and they had the most BLISSFUL air conditioned marquee…

13/07/2026

I have too many cakes to post and now I am in my head about which one to share first so I’ve gone for the most recent as a total cop-out 🤦‍♀️ I do love this design though: it’s called Cake Overload and I can do it in any colour theme 😊 The cake donuts are one of my favourite things to eat so I always make three extra just for my 4pm munchies 😋 They keep really well in an airtight container, although the cones really are best eaten on the day as they go soggy quickly when in contact with ganache / buttercream.

Super moist chocolate cake with vanilla buttercream, white chocolate ganache drip, chocolate cake donuts and mini cupcakes and mini cones filled with white chocolate ganache and topped with buttercream. All decorated with Super Streusel sprinkles 👌🏻 Colours - including for that gorgeous drip - are blends of Colour Mill 🎂 royal and midnight.

mancakes

02/07/2026

Ok, I’m going to say it: AI did a fantastic job in this one. I had a concept and the client loved it, but it just didn’t feel right. I wasn’t excited to make it. I put off sending the invoice for two weeks because I just knew I wasn’t going to be proud of it. So then it came to the week of the party. The heat wave hit. The party was in Richmond park and we (the baker community) were all doing a slightly squinty-eyed hysterical laugh about the insanity of working with a medium that melts at 29 degrees (with no direct sunlight) in 36 degree kitchens. And so in the afternoons when my kitchen was unworkable I started to work on this edible mask. Luckily (?) I have a husband who has bored me senseless about how to write proper Chat GPT prompts and so I uploaded a load of reference prints, a link to the Mangotree Kids website and some expertly written instructions and it generated the image I could use for this mask. Then I knew I had to rethink the design because this mask was going to be epic. So I contacted my client, suggested a new design, got Chat GPT to make the lettering and 🤩 All I then had to do was break into my daughter’s craft cupboard, steal her last mask to use as a mould (don’t tell her 🤫) and use my EPS • Edible Printers, Papers & Ink printer to print it all. I backed it onto Couture Sugarpaste with a little CMC for structure and left it to set. And despite the temperatures and a cancelled courier booking (!!!) it arrived intact and everybody loved it 🥰 But most importantly (for me, anyway,) I loved it. Because I want every cake I send out to be one that I am proud of 🫶

If you’re curious, go check out Mangotree Kids website: it looks like fabulous fun!

Many thanks to Isabella Foulger for her trust in me as always and for the photo of Freddie proudly clutching his special mask!

01/07/2026

My name is Sophie and am a macaron addict 🙋‍♀️ I made these batches on the same day, in the same ovens, with the same batch of almonds but one I used fresh, but aged (2 days uncovered in the fridge) egg whites and rested the shells before going in the oven, and the other batch I used organic, boxed egg whites and my new, no-rest method. Can you guess which is which?

29/06/2026

It was a joy and privilege to be asked to bake for Dunottar School for their centenary celebration two weekends ago. The weather made it quite the challenge. Soaring temperatures meant that buttercream was going from fridge temp (rock hard) to unusably soft within 1h in my kitchen, and one of my cold storage units which could have held for 12 boxes of cupcakes gave up in protest two days before the event, so everything had to be done in the early-morning hours on the day and then surrounded in ice blocks until delivery. I wouldn’t recommend it for the faint of heart but this is why I plan everything so meticulously, including “Plan Bs” for when things go wrong.

I delivered this huge “100” cake to serve 100 in my super-moist chocolate sponge with salted caramel buttercream, plus 168 minis and 72 full size cupcakes including options for Coeliacs and those on an eggless, dairy-free or vegan diet, and am reliably told that all still looked - and tasted - great by the time they were devoured. 😅 (I’m not sure how great I looked… 🫠)

I just ordered another freezer AND another fridge with ST-T climate class rating (operating up to 43 degrees): I’m not having that stress again! Plus I MAY be getting air con for the kitchen… 👀

It’s hard to get a sense of scale for this cake, but each number is on a 12x16” board: the same board I usually use for my double digit number cakes.

Hand-made Callebaut Chocolate white chocolate details, Super Streusel sprinkles and piping in the centenary colours finished off this showstopper.

If you or your company have a special celebration coming up and need to make an edible statement, I would love to hear from you 🥰

17/06/2026

24/05/2026

Drooling over this 12” double chocolate cake for a 18th birthday last night. Grandma’s chocolate sponge, filled and covered with rich chocolate buttercream, covered with a liberal serving of delicious fresh fruit and touches of 24 carat edible gold leaf for some extra luxury.

13/05/2026

Pastel butterflies make the cutest theme 🦋 🌈 🫶 There is something about these secondary colour rainbows that reminds me of my childhood… and a good dose of edible glitter makes everything that little bit more magical ✨

06/05/2026

Cake but make it Met Gala 💅 for Honor’s 21st birthday. The random note edible print image took impossibly long to design from individually clipped images when I made it in 2025 for a party catered by . It’s quite depressing to think how easily it could be done using AI now 😔 Anyway, some of you will hate this I’m sure and some will love it: just the way a good catwalk outfit should be 😉 Let me know if you’d be brave enough to wear this one?

03/05/2026

Posting this on the day that the last blossoms are falling off my own little apple tree… I love the back of this cake just as much as the front. Here is your reminder that cakes for men can be beautiful, too 🩵 🌸