Victoria Sponge

A cake to celebrate my parents’ 60th Wedding Anniversary.
Diamonds!!

Fondant fancy traybake!
Macphie Celebration cake mix
Buttercream frosting
5th Ave icing

SHINEY!! 😁

Fondant fancy traybake!
Macphie Celebration Cake mix
Buttercream frosting
5th Ave Mixed Berry icing.
Shiney!!!! 😁😁😁

This July, I’m celebrating 20 years as a professional cake maker — two decades of creativity, craft and a career I’m genuinely proud of.

It all began in 2006 when I was studying Sugarcraft at Highbury College, completely absorbed in piping bags, pastillage and the belief that I could make something of this passion. A free Hampshire County Council course encouraging women to start their own businesses gave me the nudge I needed — and off I went.

Since then, I’ve baked, taught, travelled, competed, blogged, experimented and met some brilliant people along the way. I’ve won my category in the National Cupcake Championships, run my own cake business in the UK and, briefly, in Australia, taught countless students the joy (and patience!) of cake decorating, and stepped into industrial cake production with Puratos — discovering that “industrial” means more science, lots of cakes, and that the machines are genuinely fascinating and fun to work with.

Every chapter has shaped me: the craft, the graft, the curiosity, and the moments where I realised, “Yes… this is exactly what I’m meant to be doing.”

Now I’m building the next stage of my journey within the fantastic business at Macphie — bringing twenty years of hands‑on experience, creativity and cake‑fuelled enthusiasm into a role that keeps me learning and smiling.

Twenty years in, and I’m still passionate, still curious, and still finding sprinkles in places they shouldn’t be! 🙈

Thank you to everyone who has supported me!

Here’s to the next twenty.

A Middle Eastern inspired Victoria Sandwich;

Raspberry filling
Rose cream filling
Plain Crème cake
Pistachio icing

Now that my induction period is over, I’ve been excitedly experimenting with the new cake mixes at my disposal!

The newly, launched Sensations, in different applications to show versatility!

Banoffee couple with Salted caramel frosting.

Black Forest cookie cups, filled with black cherry jam, our UHT Chocolate pot, and topped with Mactop Extra.

Rhubarb and Custard Crumble loaf. Baked with a layer of our UHT Crème Brulèe and a crumble top.

My son recently had the opportunity to go to South Africa with his Zoology Degree course. They stayed in Mankwe Nature Reserve and they had a visitor every morning in their tent’s shower room; a red toad named Rufus.
We missed celebrating his birthday as he was away, so Rufus was a special guest at our belated celebrations today!

I’m a little rusty, but this was a cake I made for my son who turned 21. He is working as an intern at a Wildlife park, as part of his Zoology degree.

I haven’t done any sugarcraft for a while! Fought with the arthritic fingers and managed this. 😁