Why I make cakes this way
I didn't learn baking from recipes. I learned it by watching. My mother never measured. She adjusted. She tasted. She paid attention. That stayed with me. When I became vegan, I wasn't looking for substitutes. I was looking for cakes that actually taste good. Most vegan cakes are too sweet or too heavy. I wanted something different. So I started with real ingredients. Good chocolate. Fresh fruit. Careful flavour combinations. I source what I can from my garden. Everything else, I choose carefully. The result? Cakes that don't feel like they're trying to be something else. They just work. I make each cake fresh, as per orders. I don't bake things in advance just to keep stock. Your cake is made for you, when you need it. Tell me what you're celebrating. I'll make something happen.
Choosing your cake
Not sure which cake is right for you? Is it celebratory and indulgent, or does it need to feel lighter? Are you feeding people who love rich flavours, or would they prefer something light? Chocolate & Orange it's the cake for milestone moments: birthdays, anniversaries, when the celebration deserves something that feels substantial. People remember this one. Lemon & Raspberry is your cake when you want the celebration to feel alive. Dinner parties. Summer gatherings. Moments that need lightness instead of weight. It lifts you up. Both are made with the same care. The difference is just feeling. Still unsure? Message me. Tell me what you're celebrating, who you're feeding, what mood you're after. I'll tell you which one belongs on your table.
I thought vegan cakes would taste... different
People say this all the time. They're expecting something that tastes like it's trying to be a cake. Like it's compensating for something missing. And then they taste it and they're surprised. The thing is, a good cake is a good cake. Vegan or not. It's about the ingredients you use and how you combine them. It's about chocolate that actually tastes like chocolate. Fruit that tastes fresh. Flavours that work together. When I make a vegan cake, I'm not thinking about what's missing. I'm thinking about what works. What tastes good. What makes people want another bite. Most people who try my cakes don't think about the fact that they're vegan. They just think about how they taste. That's exactly how it should be. Tell me what you're celebrating. I'll prepare it for you.
Cakes and teas together: a perfect match
A cake and a tea is not just dessert and a drink. It's a pause. A moment. I started making tea because I noticed something: people who loved the cakes also wanted something to slow down with. Not coffee that rushes you. Something that lets you stay in the moment a little longer. So the teas are light. They don't compete with the cake. Citrus Garden works with bright cakes. Rose Infusion settles into chocolate. Blue Lemon is clean on its own or after something rich. The idea is simple: cake and tea together feel like a ritual, not just eating. A lot of people now order both. They're not looking for a menu. They're looking for an experience that makes sense. Tell me what you're celebrating. I'll prepare it for you.
Homemade coughing syrup
These are elderberries which come from the same plant as elderflower. After the flowers fade, they turn into these dark berries. I use them to prepare this coughing syrup for the colder season. I simmer the berries slowly with cinnamon and cloves, then strain. Once it cools, I add a natural sweetener and store it in the fridge. Elderberries are rich in antioxidants and are known for supporting the immune system. Taken early, this syrup can help the body stay strong against colds. I take a spoon when needed, at the first signs of a cold, low energy, or during seasonal changes. I keep it in the fridge for when the body needs support as a natural remedy for the colder months.
Sage tea, from the garden
Some days ask for less. Just a few fresh leaves, warm water, and a quiet moment. I pick the sage straight from the garden and let it infuse slowly. The taste is strong, slightly bitter — that’s where its effect comes from. Sage has a long tradition in supporting women’s health. It is often used during hormonal changes, especially around the cycle and in perimenopause. I reach for it when the body feels tense, when there is inner heat, or when things feel slightly out of rhythm. It works gently, but you feel the difference over time — a steadier, more balanced body. This is the same sage I use in my herbal blends.