Favourite Flavours, Unexpected Skills, and Coffee vs Tea – A Fun Q&A with Carol

Running a cake business is full of deadlines, creativity, and (let’s be honest) a bit of icing sugar chaos. But behind the aprons, fondant and flawless finishes, there’s a real person – me, Carol! I thought it’d be fun to let you in on a few of my favourite things, hidden talents, and the age-old debate: coffee or tea?

Here we go…

Can you describe your signature style?  

I’d say my style is elegant and modern, with a timeless feel. I love soft, romantic colours, clean lines, and delicate details—whether it’s handcrafted sugar flowers, subtle textures, or sharp edges. I always aim to create cakes that feel personal and stylish, not overdone. I like them to look effortless but still have that wow factor. 

How do you stay inspired and come up with new ideas?  

Inspiration can come from anywhere—wedding dresses, flowers, architecture, or even a cushion! I’m always keeping an eye out for colours, textures, and patterns that catch my attention. I love spotting new trends online, or simply when we are out and about seeing what nature’s doing with the seasons.

I also find a lot of inspiration through teaching and experimenting in the studio. Playing around with new techniques or trying out different materials often leads to something unexpected—and that’s where the real magic happens!

Tell us about your award-winning Sharp Edge Cake Smoother®—how did it come about?  

It actually came from pure frustration! I used to spend so much time trying to get those really clean, sharp edges on my cakes, and I just couldn’t find a tool that worked the way I needed it to. So, I decided to develop my own!

I wanted something that gave a professional finish but was also easy to use, even if you’re not super experienced. After a lot of trial and error (and testing on many cakes!), the Sharp Edge Smoother® was born.

I didn’t expect it to take off the way it did, but the feedback from other cake makers has been amazing—and winning the Cake Masters Best Product Award was such a proud moment. It’s now used by decorators all over the world, which still feels a bit surreal!

Are there any standout weddings or cakes you’ve created that you’ll never forget?   

Gosh, there are so many—it’s hard to choose! But one that really stands out is my very first competition cake at Cake International, which won me a silver award. It was all white with ruffles and delicate piping, and it’s the cake that really got me hooked on ruffles. I’ve recreated that design for real weddings a few times since, and it still means a lot to me.

Another one I’ll never forget is the NHS rainbow cake I made during lockdown. That one went viral and was shared all over the world. It was such an emotional time, and to be able to create something that lifted people’s spirits meant so much.

What’s your favourite cake flavour to bake (and to eat!)?  

Gosh, that’s a tough one because I honestly love all the flavours we make! But if I had to pick just one, it would be my classic fruit cake or my Banoffee cake. Both are firm favourites — the fruit cake for its traditional richness and depth of flavour, and the Banoffee for something a bit lighter and indulgent with all that caramel and banana goodness. Can’t go wrong with either!

What’s one thing people might be surprised to learn about you? 

People might be surprised to know that before I was a cake designer, I was actually an Army Chef! Working in a military kitchen taught me a lot about discipline, creativity under pressure, and having a good sense of humour—skills that definitely come in handy when I’m making cakes

If you weren’t a cake designer, what do you think you’d be doing?  

That’s a great question! I think I’d probably still be working in some sort of creative kitchen role—I was an Army Chef before, and I’ve always loved creating and experimenting with food. Maybe I’d be running a little bakery or café, or even teaching cooking classes. I can’t imagine not doing something hands-on and creative, really. But honestly, cake designing feels like the perfect fit for me, so I’m pretty happy where I am!

Tea or coffee while decorating?  

Definitely coffee for me—I always start the day with a weak black coffee, then it’s mostly tea while I’m working on cakes. It helps me stay calm and focused, especially during those longer decorating sessions. But I’m not going to lie, if it’s been a really busy day, another good strong coffee definitely sneaks in!

What’s one cake trend you love—and one you could live without?  

Ruffles—definitely! I absolutely love the softness and movement they add to a cake. Whether it’s a full ruffle tier or just a delicate frill detail, they always look so elegant and timeless.

One trend I could happily live without? Those heavily piped buttercream cakes. They have their place, but they’re just not my style. I much prefer a cleaner, more refined finish—it feels more polished and special, especially for weddings.

Got a question for me? Curious about behind-the-scenes cake life? I love a good Q&A—send yours over and I might include it in the next round!

Until next time,

Carol x