14/06/2026
What a mixed-up, topsy-turvy, flour-covered kind of week we’ve had at The Cake Kitchen!
We kicked things off with a flower pot cake. Now, despite making more cakes than I care to count, I’d never made a flower pot cake before. There was a moment when I looked at it and thought, “Well, this is either going to look fabulous or like I’ve planted a Victoria sponge in the garden.” Thankfully, it turned out rather lovely.
We also created a gluten-free chocolate heart, smothered in vanilla buttercream and topped with fresh raspberries.
It was definitely a week for numbers, with Jake and Mason both celebrating their 18th birthdays. One was all about coffee flavours, the other all about chocolate.
Somewhere in amongst all that, we also produced seven trays of tray bakes in seven different flavours. The kitchen smelt absolutely incredible when all those flavours were in the ovens though, which almost made up for the washing up.
There was also a buffet for 30 people delivered to The Market Inn to celebrate the life of a loved one. It is always an honour to be trusted with catering for such important occasions and to play a small part in bringing people together.
So, from flower pots to hearts, from tray bakes to turning 18, and from joyful birthdays to treasured memories, it’s certainly been a week of variety.
Ending the week with a little buffet to celebrate a little one’s birthday.
As always, thank you for keeping this little Cake Kitchen busy. Every order, recommendation, like, share and slice of cake bought helps keep the mixer mixing, the oven glowing and me wondering why I thought “I’ll just do one more cake” was ever a sensible phrase.
Thank you for choosing us to be part of your celebrations this week. We genuinely appreciate every single one of you.
Kay ❤️🥰