Sweet and Doughlicious

I would like to spend a few minutes to tell you about myself. I have a registered business classed as a hobby/cottage industry style business. I work from my home kitchen baking novelty cakes mostly. I also dabble in gravity defying cakes, figurines, flower paste flowers and wafer paper flowers. I also bake cupcakes and cookies.

What I don't do is structured wedding cakes. I don't have the expertise, I leave that to the experts. 4 and 5 tiered cakes leave me a nervous wreck, but if you wanted a novelty, or rustic type of wedding cake, then I am your person.

I use all fresh ingredients. When buttercream is required I make it fresh. I use Swiss meringue buttercream, smooth and creamy without that sickly sweetness most buttercreams have. I use ganache, that is also made fresh for every cake. I also use good quality chocolate to make it. My eggs are free range, as fresh as possible.

Please don't ask me to make your special, one of a kind cake and expect your local supermarket price because you will be very disappointed and it will save embarrassment for both of us. My cakes are not stupidly expensive, I charge for ingredients and my time. I pay myself per hour, as any self respecting person would. Would you work for nothing? Of course you wouldn't! I charge a fair price for a fabulous sweet treat. My aim is always to make something you will remember for a long time.

One last note. I request a non refundable 50% deposit on all goods that are ordered from me to secure a booking for your special occasion, unfortunately it is a necessity.
Thank you for your time.
Hilary, owner of Sweet and Doughlicious.