Cakes & Pastries · Commissioned · Seasonal
Cakes and Pastries
Bespoke celebration cakes, patisserie, and afternoon-tea collections —
made to order for private households and small events. Every commission
starts with a conversation about flavour.
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Cakes should be personal, not generic. The flavours that matter to you — the ones tied to a particular memory, a season, or a person — are exactly the ones I want to start from.
I make all cakes to order from my kitchen in West Sussex. No frozen sponge, no pre-made fondant sheets, no shortcuts. The butter comes from a single-farm dairy in Dorset; the flour is stoneground from a small mill I have been using for six years. The chocolate is Valrhona or Guanaja, depending on the recipe. When something is worth eating slowly, the ingredients should reflect that.
My portfolio sits in a few quiet categories: celebration cakes for birthdays and anniversaries, afternoon tea collections for gatherings of six to thirty, and occasionally a wedding cake for someone who has eaten at one of my private dinners and decided they would like to see what I can do with a Saturday in June.
If you have a brief in mind — a flavour you love, a visual idea from somewhere, a guest list that includes someone who is dairy-free and a second someone who is gluten-free — use the contact form and I will come back to you within twenty-four hours.
Portfolio
a taste of the work
Dark Chocolate & Salted Caramel Torte
CelebrationLemon & Elderflower Layer Cake
Wedding / BirthdayEarl Grey Chiffon with Bergamot Cream
SignatureRaspberry & Rose Millefeuille
Afternoon teaSalted Honey Tarte Tatin
Desserthow
it works, from brief to your front door
Three steps between now and a cake made exactly for you.
01
tell me about the occasion
A short conversation — by email, phone, or through the contact form — to understand the occasion, the guest count, any dietary requirements, and the kind of flavours you love.
02
i send a proposal
Within 48 hours I will send a written proposal: flavour combinations, design notes, and a fixed price. No surprises on delivery day.
03
deposit to confirm your date
A 50% deposit holds your date in the diary. The balance is due five days before collection or delivery.
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questions, answered
The things people ask before commissioning. If anything is missing, write to us — Janice answers personally.
I collect or deliver within West Sussex and Surrey. For London and further afield, we can discuss a courier option — I will only recommend couriers I have used personally.
Yes. Gluten-free sponge, dairy-free buttercream, and nut-free kitchens are all possible with advance notice. Please mention any restrictions when you get in touch.
Two to three weeks for most celebration cakes; four to six weeks for wedding cakes or complex tiered designs. Summer Saturdays book up quickly — earlier is always better.
Commission a cake
let's talk about your occasion.
Tell me about the event, the guest count, any dietary requirements, and the flavours you love. I will come back within forty-eight hours with a proposal.