MEET THE BAKER
Now a Stellenbosch local, originally from the lovely ‘windy’ city of Port Elizabeth, I share my home with my amazing husband (The Cake and Confection Tester) and our two nutty and adorable little Boston Terriers.
I have always loved baking, my Grandmother gave me my first cook book when I was four years old – we spent many afternoons baking together and my passion for baking continued through high school and university.
I completed The Silwood Kitchen’s Patisserie Diploma in 2014 to further develop my skills and to offer my clients the best product possible - it was truly one of the best learning years and definitely one the best of my adult years.
I believe every Wedding should be celebrated with a beautiful cake and shared with your loved ones, the family and friends whom you surround yourself with on your Wedding Day.
As Julia Childs said, a party without a cake is just a meeting.
Our standard cake flavours are:
The standard cake fillings we use are:
Vanilla Swiss Meringue Buttercream
Chocolate Swiss Meringue Buttercream
Cream Cheese Swiss Meringue Buttercream
Salted Caramel with Macadamias
We also offer fresh fruit puree fillings such as:
Our covered cakes are always covered in either White Chocolate, Plain Chocolate or Dark Chocolate Ganache before being covered in fondant. The plain or natural cakes can also be covered in a Ganache of your choice.
Each Wedding Cake includes delivery and setup to ensure the structural integrity thereof.
In addition to Wedding and Occasional Cakes, I also offer a selection of hand made confections for Dessert Tables.
I also offer Method Cap Classique or Dessert Wine pairings. If you are serving a zesty citrus Methode Cap Classique with your cake, I would recommend we pair it with a Vanilla Chiffon Cake, covered with Vanilla Swiss Meringue Buttercream, filled with Lemon Curd and covered in a White Chocolate Mousse Ganache to enhance and compliment the flavours.