Victoria Sponge

A classic Fraisier can be made from Puratos ingredients.

My own caterpillar cake. I call him Percy from Puratos! 🤣🤣🤣
Made with Puratos Tegral Sponge.

Horchata is a popular rice milk drink from Spain and Latin America, flavoured with cinnamon and vanilla.

I made these tarts based on the drink, using baby rice to keep the texture smooth and added a touch of rum!

Chocolate ganache tarts, infused with cinnamon and star anise.

Caramelised white chocolate mud cake, with hazelnuts.

Swiss roll anyone?! 😁

250 cookies made for the great people I work with!

Cheesecake cookie boats!

Imagine a digestive biscuit, but chewy like a cookie. Then mix that up in this great hybrid with a cheesecake filling!!

What more could you ask for?!😅

Bakewell Cookie Slice!!

The cookie pie trend is great fun and gives scope for new hybrids and interesting concepts.
Varieties of texture and flavour in one bite!

This traybake offers easier production for semi industrial bakeries.

Adding the great flavours and textures of the classic Cherry Bakewell!

Jaffa Brownie!
Filled with pockets of Puratos Deli Orange and topped with Belcolade Noir chocolate!

Merry Christmas everyone! Xx

New Blonde Satin cake mix from Puratos UK.
Delicious blonde chocolate flavour!

I paired this with a speculoos caramel (Puratos Deli Speculoos) for this delicious celebration cake!

I call it Blonde Ambition!

Leaving cake for a colleague! 😅

Love this picture taken by my friend and colleague Joanna who presented the cake on Tuesday at Twickenham. 😍

It was such an honour to be asked to make this cake, to celebrate the 25th Anniversary of on behalf of .
Made with the most delicious, single origin chocolate from Papua New Guinea, from ,

An engagement cake. Made for a colleague. This was a fruit cake, with royal icing to replicate the current trend in buttercream cakes.