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Gillian Bell

I have been baking all my life and make wedding cakes that are completely bespoke.  I approach baking like an artisan, personally sourcing ingredients and bringing the romance of the kitchen garden to the creation of my cakes, using home-­grown fruits and flowers, mixing cakes by hand in vintage baking bowls with hand-hewn wooden utensils. Cakes with flavours like raspberry & rose, fig & violet, elderflower & strawberry, lemon & lavender, dark chocolate & cumquat and filled with equally delicious fillings of homemade curds, preserves and organic buttercreams. My cakes are either ‘naked’ or finished with a light dusting of icing sugar, freshly made soft frostings, buttercreams or couverture chocolate ganaches. My cakes are often simply decorated with the edible flowers I grows in my postage-­stamp sized garden.

What’s in my cakes?  I use organic and seasonal, local produce in my cakes and source my eggs, flour, cream and butter straight from the farmers. I even have a share in a local herd of Jersey cows, raised on organic pastures, to ensure I get the best quality dairy for my cakes.

To my mind, your wedding cake is the most special cake you are likely to eat in your life and so it deserves to be made with all the love, attention and special ingredients the occasion deserves. This is what I do…I hope you like it. x

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