The Bakehouse By Emma

The Bakehouse By Emma Sugarpaste specialist creating bespoke flawless showstopper cakes that taste delicious

If you love a biscuit then this cake design will be a little bit of you!Personally a biscuit with a cup of tea is hard t...
03/09/2026

If you love a biscuit then this cake design will be a little bit of you!

Personally a biscuit with a cup of tea is hard to beat! Well maybe you can beat it if the biscuit also gets dished up with a delicious slice of cake! 😋

The cake itself was brown sugar sponge with biscoff buttercream. Encased in chocolate ganache and adorned with a chocolate drip and all those delicious biscuits.

03/09/2026

Red velvet sponge incoming.

Are you a fan? Yes or No?

Some people say it’s just a chocolate cake with red food colouring. That’s definitely not true.

My chocolate sponge has 5 ingredients and 3 key steps. My red velvet has 10 ingredients and 7 key steps.

Oh and the little montage is something a little bit different from me, I very rarely share anything but the finished product so hopefully you like the mix, fizz, bake!

Realising I have hundreds of cakes from 2024/25/26 I haven’t yet shared 🤦🏻‍♀️This gorgeous cake was from back in 2024. I...
03/09/2026

Realising I have hundreds of cakes from 2024/25/26 I haven’t yet shared 🤦🏻‍♀️

This gorgeous cake was from back in 2024. I absolutely love the colours in this design and all the different elements were hand made by me.

The cake flavour was a brown sugar sponge with a biscoff buttercream. As always encased in chocolate ganache and covered in sugarpaste.

Finally sharing this utterly exquisite cake.This design was so unique and was an absolute pleasure to create. When the i...
01/08/2026

Finally sharing this utterly exquisite cake.

This design was so unique and was an absolute pleasure to create. When the inspiration image was sent over I knew I wanted to bring my version to life. The beautiful flowers were all fresh and supplied by All About Flowers in Botley Mills.

The cake itself was a mixture of flavours.
Top tier - classic vanilla sponge with vanilla buttercream and raspberry jam.
Middle tier - red velvet sponge filled with vanilla buttercream.
Bottom tier - chocolate sponge filled with salted caramel buttercream.

All tiers encased in white chocolate ganache and covered in premium Couture Sugarpaste

The cake was displayed in a stunning marquee set up and the dogs supplied by the bride and groom. ❤️

Hi all,If you’ve been meaning to message me an enquiry please do so this week as I will be closed for time with friends ...
19/07/2026

Hi all,

If you’ve been meaning to message me an enquiry please do so this week as I will be closed for time with friends and family from the 25th July - 12th August.

If you really want me to make your cake for your special occasion just drop me a message.

Thanks as ever for your support.
Emma xx

Sneak peak ❤️
18/07/2026

Sneak peak ❤️

Hi everyone, all messages have been responded too 😀 so if you’re waiting to hear from me I have somehow missed you, sorr...
11/07/2026

Hi everyone, all messages have been responded too 😀 so if you’re waiting to hear from me I have somehow missed you, sorry. Please just drop me another message.

And whilst reading I hope you have thought how delicious this chocolate sponge with chocolate buttercream and chocolate ganache looks. It smelt like a chocolate lovers dream and looked so pretty too for Izzy’s 21st birthday. A beautiful young lady 🎂

Thanks as ever for your support
Emma xx

I was delighted to receive this wonderful review. This cake was a detailed half and half cake. The original design had b...
07/07/2026

I was delighted to receive this wonderful review. This cake was a detailed half and half cake. The original design had been created using AI (last pic). This always presents a challenge as the AI version is never reflective of what can be realistically achieved. I hope you agree that the real version of the cake design came together amazingly and brought the vibe of the original design to life.

The cake itself was a vanilla sponge paired with a biscoff buttercream. Absolutely delicious ❤️.

Congratulations to the lovely Ty & Lou who tied the knot a week ago today.The wedding reception was held at and the ven...
04/07/2026

Congratulations to the lovely Ty & Lou who tied the knot a week ago today.

The wedding reception was held at and the venue looked absolutely amazing for their wonderful day.

I cannot lie this cake was a challenge with the weather last week. Ensuring both the buttercream inside and the ganache on the outside didn’t melt was a major task, as was just getting it safely out the car and into a cool room. Thank you to the pub and the best man for their help.

This cake was all about the personal touches. The gorgeous wood topper and the circular stamp on the front of the cake were both made using an emblem the couple used throughout their day. Perfectly brought to life by

The flowers were created with loved ones and family memories in mind. Featuring white roses, lavender and herbs. Beautifully made into arrangements ready to use by All About Flowers in Botley Mills.

The burgundy edible lace and ribbon with pearls were reflective of the bridesmaids dress colour and the lace on the beautiful wedding dress worn by Lou.

Finally the bottom of the cake featured a little bus ticket as the guests travelled by vintage bus.

The cakes themselves were three tires of chocolate sponge.
The top tier - Chocolate sponge, cherry jam and vanilla buttercream.
The middle tier - Chocolate orange sponge and chocolate orange buttercream.
The bottom tier - Chocolate sponge with salted caramel buttercream.

Wishing Ty and Lou a very happy and healthy future together. Thank you for asking me to make your cake.

Hi all, I hope everyone is surviving the heat.Please bear with me during the heatwave. A little overview for you of the ...
25/06/2026

Hi all, I hope everyone is surviving the heat.

Please bear with me during the heatwave.

A little overview for you of the things that happen for us cake makers at times like this. And just to say I know so many people struggle in a country not set up for these temperatures so feel for anyone in a job that’s a struggle.

In the extreme heat cake batters can split if the baking fat becomes too warm, buttercream melts, ovens make the workspace boil, sugarpaste sticks to everything and profit margins are eroded because you need to change certain things. I normally work with a 3:1 ganache ratio but have opted for 4:1 this week to increase the melting point temperature. That means a whole load more chocolate per cake than anticipated.

I always want perfection and that’s so much more difficult to achieve at the moment. I finished at 11.30pm last night and walked back into my kitchen at 4.30am this morning to try and get the finish I want on my cakes, and that I know my customers expect.

If you’re waiting for a reply from me I will be in touch asap.

Oh, I should mention I also lost part of my Tuesday to a dentist visit that involved 8 injections and I therefore felt unable to work afterwards. Not my favourite week 😂.

So as already said, please just bear with me.

Thanks as always.
Emma xx

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Curdridge
SO322BD

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Tuesday 10am - 3pm
Wednesday 10am - 3pm
Thursday 10am - 3pm
Friday 10am - 3pm
Saturday 10am - 3pm

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