A Cakesmith's Christmas starts in July. Vine fruits, dates, prunes, figs, apricots and cranberries are bathed in sherry to become drunkenly plump. Using local free range eggs, British butter and flour, nuts, spices, black treacle and orange zest, the cake mix is prepared before baking slowly and gently. Over the next few months the cakes are regularly fed with generous helpings of our secret recipe brandy liquer as they mature to perfection ready for Christmas.
Each iced cake is hand painted; no stencils, cutters or mass-produced decorations. No two are quite the same.