The Family Cake Tree

04/06/2026

Giant cupcake - aka Ferrero - chocolate shell filled with vanilla and chocolate marble cake and buttercream. Brown Fondant covering for the top painted with gold lustre

04/06/2026

Absolutely love fondant blending …… perfect for this fishy cake

04/06/2026

04/06/2026

Beautiful flower cake with hand made and partially wired petals , branch and leaf detail also added by hand to the side of the cake. Customer added their own topper

04/06/2026

Designer brand biscuits - these were to be displayed on mini easels at a black and white theme party - sharp edible prints on 3x3 inch squares

04/06/2026

Designer brand cake with personalised numbers up to 30 to include the birthday - this cake was part of a duo display with the silhouette cake

04/06/2026

Milestone cake in a very classy black white and gold - complete with personalised silhouettes of the birthday boy ! Check out the hair details and that sharp suit!

02/06/2026

Beautiful hearts and bows came with matching biscuits

02/06/2026

Guys …… can you believe I finally cut Henry’s cake pmsl 🤣

Now my kids they don’t want cake. I ask them they say they don’t want anything but how can I not make them something at least. So Henry got a small little 4inch just so I could pop some candles in. Take some cute pictures with his friends bla bla. We didn’t do the candles 🤦🏻‍♀️

Anyway - that mini tiny cake ( covered in icing ) has been sitting looking pretty on my mantle piece since

17th February lol Omg !!! And now it’s 2nd June.

That’s around 107 days !!!!! Wtf.

Now you might think wow what a skank (lol) but I was really interested to see how long this little cake could sit out without spoiling both visually on the outside and of course go mouldy on the inside.

You know the insane weather changes we have been having and with the extreme temperatures up and down all the time too I was expecting a mess inside but I was pleasantly surprised.

Also with the raise of AI I am seeing so many scammers and chancers lately adding digitally enhanced mould to peoples cakes and postals in order to obtain refunds I wanted to see in real time what a spoiled cake would look like and in its stages. ( this hasn’t happened to me but I’m on many many groups and it’s doing its rounds especially in this heat )

Now I know this isn’t the same as postal bakes but was still a freshly made sponge, with fresh ingredients - ZERO PRESERVATIVES UNLIKE SUPERMARKET CAKES WHICH ARE SET TO LAST MONTHS ON END) - the icing definitely kept this baby protected the last 3 months. No way would a buttercream cake be lasting even a quarter of the time.

But what do you think of the inside … doesn’t look half bad does it.

Absolutely NOT gonna eat it lol but apart from
Some buttercream starting to discolour / has melted in temp changes the inside wasn’t shocking. Sponge is much drier now to touch but I swear my finger did get a little bounce back lol

The outside did start to bugle slightly around day 45 BUT the longer icing is left out the harder it will become so I think it just cemented the insides in like a wall. On the last few days also the icing started to change colour in places - like it was extracting the oils from cake

But No mould on the base of the cake either.

Not really any major point of this post but enjoyed my little experiment - and when people ask me if it’s ok leave their cake uncut a few days the answer is definitely yes. Remember I personally bake 2-3 days ahead of collection where time allows. ( all
Bakers are different and have their own routines ) so they are as fresh as they can be when handed over.

You can also freeze your cakes if you have left over up to 3 months- you want to do this as soon as possible after cutting . The cake will only be as good once defrosted as the day it was when it when in.

🥰❤️🥰

Ps now looking at it. I think it’s the gold specs that have released some oils and spread rather than absorption of the inside

Pps - BAKERS - you know this cake would have been green by now if I had used sugar flair black extra and left it in the sun lol yay for pre made black fondant mixed with white to make grey lol 😂

22/05/2026

Hello lovelies. I have a nice chilled weekend this weekend just a few orders as I’ve taken some time to recover and let me body rest- BUT

none the less I do still have to work which means please please make sure you look after your cakes once handed over.

It’s going to be super hot 🔥 and most are buttercream cakes. They will remain chilled with me as always until collection- it’s then your responsibility to treat that cake like your baby - your pride and joy until your event.

Do not go off and run errands whilst it sits in the car - it will melt.
Do not leave it resting by a window in direct sunlight - it will melt.
Do not think it will be ok out of the fridge until the next day party- it’s going to be stuffy and warm inside - you’ll probably wake up to a melted mess. -it will melt

I think you get the idea x
Make sure you always follow the guidelines and advice you’ll be happy as Larry x

Much love
Rachael 🥰😍😘

17/05/2026

What a weekend ! I’m so shattered. Somehow I booked myself 9 cakes and 72 cupcakes 20 cake pops, 6 biscuits and a partridge in a pear tree - all in the space of Friday and Saturday collects ( with 1 of them collect today) ….. so much for taking it easy

Definitely a one off for now. Tomorrow I’ll be on admin all day - I am going to have to be strict with bookings going forward and stick to my allocated slots - please please please do not wait to book last minute as I hate saying no to people - and especially when people verbally tell me they will book but then don’t ( deposit = booking) - and come the week of , we are all stressing that the order doesn’t exist. I won’t always be able to fit it in.

I will be catching up on some well deserved sleep 😴 later. So catch you all
Tomorrow x 🥰😘🥰😘

A few pictures missing as too many but I’ll upload them all individually over the week

Rachael x

12/05/2026

Good morning everyone. Happy Tuesday.

Reminders - save the date is £25. This is when you want to reserve a slot but don’t know what you want but want to secure the date. This is non refundable. If you cancel you will not be refunded as I would have declined other orders in your place.

50% PARTIAL PAYMENT. This is your deposit on your order when you have been fully quoted , know your design and feed specs and most importantly your date. This is required for ALL ORDERS. Your deposit should always be paid within 48hrs to confirm your slot. After that the space will be released back to the public for booking.

If you cancel your order within 4 weeks of the collect date you will not be refunded and will lose your partial payment.

If you cancel with over 4 weeks remaining you may transfer your partial payment to another date in the same year providing I’m available . If you fail to book before the year ends you will lose your partial payment altogether.

As always if you’re unsure just message me 😘
——————————-

Some updated availability.

May - booking closed. No slots available

June - limited slots left. All weekends throughout are fully booked, only weekday slots available

July - 6-16th available for booking- rest of July limited. Please check if you can be fit in.

August - 6th -20th CLOSED!!! 21st-23rd no slots left. Last week is still available.

September - good availability

October - good availability , 26-31st fully booked.

November - good availability.

December - good availability through to 16th.

ONLY 2 SLOTS LEFT FOR CHRISTMAS WEEKEND.

SO THATS ‘CELEBRATION CAKES’ for XMAS EVE or BOXING DAY PICK UP. ( Boxing Day pick up will strictly be 8am to 10 am. Then I’m unavailable the rest of the day)

Christmas biscuits and cupcakes will be available up to Xmas Eve as normal. Everything MUST BE PRE BOOKED IN ADVANCE.

January 2027- first week January - 2 slots left.

I’ll update as we go through the year but as an inside view to the calendar this is what we are currently dealing with.

Please note I am dealing with a lot of ongoing joint and back pain the last year so I will be sticking strictly to slots I can manage and not going over that for the rest of the year. So if you forget to book or try and do a late booking it’s likely I’ll have to say no at that time and pass you over to a recommended baker.

Thanks as always x
Rachael x