Marnie Searchwell Cakes

Marnie Searchwell Cakes Award-winning cakes made to order. Always gluten-free. Dairy-free, nut-free & vegan available I bake everything myself, to order, in my own kitchen.

Everyone should be able to enjoy a yummy cake, even if they have food allergies or intolerances. My cakes are moist and delicious, so anyone can enjoy them – they are ALL gluten-free, and I can cater for most diets. I use only the finest ingredients, organic wherever possible, in my cakes; like the Fairtrade dark organic chocolate in my brownies and chocolate cakes, organic unrefined cane sugar, a

nd Appleton Jamaica Rum. I make preserves in small batches, using seasonal fruit and vegetables, organic and locally grown if possible. My husband can’t cope with gluten, so I’ve worked hard on ways of creating delicious cakes we can all enjoy. I’ve worked out a special blend of gluten-free flours that I’m really happy with, and I make all my cakes with wheat-free, gluten-free ingredients, so they have a fine texture and are light and delicate in the mouth; in fact, I think they taste a whole lot better than cakes made with wheat. I don’t use artificial additives or flavours; just good, wholesome ingredients. I hope you’ll try one of my cakes and taste the difference for yourself! And if you have any other dietary requirements, do let me know. You can collect your cake from me in London SW9, by arrangement. Or I can arrange delivery in London and the south-east. Some of my cakes can be posted to addresses in the UK or abroad. Just give me a ring so we can discuss what you need.

Sharing a few of the wedding cakes I’ve had the pleasure of delivering & setting up at the fabulous Horniman Museum and ...
19/03/2026

Sharing a few of the wedding cakes I’ve had the pleasure of delivering & setting up at the fabulous Horniman Museum and Gardens.

Mary had four tiers, two flavours, all dairy-free. Topped with every shade of pretty pink flowers.

Priscilla & Faris had a pandan chiffon cake, filled and frosted with gula melaka caramel Swiss meringue buttercream – a very yummy flavour first for me!

Next up – Andrew & David. Three luscious gluten-free flavours – on the hottest, sunniest day of the year!

Then, at last, Ada & George … wedding postponed 3 times! They LOVED their layered Tunisian Orange & Almond Cake – served for dessert.

Tito & Ed had three separate cakes – each a different colour and flavour, all adorned with fab flowers from Blooming Green.

And most recently, Jasmine & Jaxson’s vegan Orange & Almond Cake, accompanied by mini White Choc & Raspberry mini cakes.

I loved every one!

So looking forward to meeting everyone at Saturday’s wedding showcase – thanks to the amazing Suzanne James Caterers for inviting me!

See you on Saturday!

Marmalade, stage three …Weigh out sugar and warm it in the oven for 15 mins – helps it dissolve more quickly.Wash and ri...
07/03/2026

Marmalade, stage three …

Weigh out sugar and warm it in the oven for 15 mins – helps it dissolve more quickly.

Wash and rinse jars and lids. Sterilise the jars by popping them in the oven in a baking tray with cold water in it – about 15 mins is good. Sterilise the lids in boiling water for one minute, and drain.

Put fruit and reduced liquid in preserving pan, and add the pulp and the warm sugar. Stir well until all the sugar is dissolved, and you can’t feel any crystals.

Put a saucer in the freezer.

Bring marmalade to the boil, and boil on medium-high heat, scraping the bottom every so often to make sure it doesn’t catch and burn.

When it turns thick and the liquid looks glassy, do the wrinkle test:

Put a dollop on your cold saucer, and pop it in the fridge for a minute. Take it out, push with your finger. If it stays wrinkled, it’s ready to pot.

I added ground cardamom to this batch, and a couple of split pods in each jar … cardamom & orange are a match made in heaven …

Fill your hot, sterilised jars. Add sterilised lids and tighten with a clean, damp cloth, wiping off any drips as you go.

You can invert the filled jars for just a minute, while the marmalade is still hot – this will also help to sterilise the lids.

Happy breakfast!

Thrilled to let you know – I’m going to be part of an exclusive wedding showcase at the iconic Horniman Museum and Garde...
05/03/2026

Thrilled to let you know –

I’m going to be part of an exclusive wedding showcase at the iconic Horniman Museum and Gardens later this month!

Organised by Suzanne James Caterers and Elysium Event Planning, the day will feature a Q&A panel, cocktails & canapés at reception, and the chance to meet and talk to lots of amazing suppliers.

And there are special offers too! You’ll see real-life hair and make up demos, chat food, sip bubbles … you can even consider your honeymoon!

And of course, I’ll be offering tasters of some of my most popular wedding flavours!

Places are limited! So please – click here to book your space today! 👉🏽

https://www.suzannejames.co.uk/event-details/horniman-conservatory-wedding-showcase

Marmalade … stage two:Peels all nicely cooked – soft and easy to cut. Scrape the pulp out – fingers are best – and put i...
05/03/2026

Marmalade … st
age two:

Peels all nicely cooked – soft and easy to cut.

Scrape the pulp out – fingers are best – and put in a sieve over a bowl.

Some people are mad for crystal clear marmalade. But I like to push the pulp through the sieve, to extract all the fruity goodness.

Strain the cooking liquid and boil to reduce. This will help your marmalade set quickly – I don’t like boiling marmalades and jams for too long!

Slice the soft peels and cut into pieces – I cut mine fairly fine, but if you love chunky, go for it!

Ian’s a big fruit cake fan.Here’s his very special cake – not just one, but two Luxury Fruit Cakes – for a super special...
22/02/2026

Ian’s a big fruit cake fan.

Here’s his very special cake – not just one, but two Luxury Fruit Cakes – for a super special birthday!

As ever, made with organic fruit, steamed in Appleton Kingston 62 Jamaica rum, Amontillado sherry and freshly squeezed orange and lemon juice.

Covered with Lübecker organic marzipan (just the best!), and finished with sugarpaste and piping.

I’ve had reports that the cakes were very much enjoyed … Ian was looking forward to taking some home after the party, but it was all eaten up!

Funnily enough, Ian was in Jamaica the week before his birthday … and he’s a bit of an Action Man. So watch right to the end to see the new identity I’ve devised for him! 😉

Need a cake for your special day? Click here to order via my website - https://www.marniesearchwell.com

Seville oranges are in season – it’s marmalade time!I don’t fancy cutting needleshreds from raw oranges … much prefer th...
15/02/2026

Seville oranges are in season – it’s marmalade time!

I don’t fancy cutting needleshreds from raw oranges … much prefer the whole-fruit method: cook them first, so they release their pectin, and the peels are nice and soft and easy to cut.

Pam Corbin is the queen of preserves. And this year, I’m following her advice – quarter the fruit first, so they fit more easily in the pan, and soften a bit faster.

Such bright & beautiful fruit! A cheerful reminder that Spring will soon be here! 🧡💛🧡

Love at first bite … you need one of these for your beloved on Valentine’s Day!A Reine de Saba – irresistible.This lush,...
09/02/2026

Love at first bite … you need one of these for your beloved on Valentine’s Day!

A Reine de Saba – irresistible.

This lush, rummy chocolate & almond cake is a Great Taste award-winner.

Made with 73% cocoa solids dark couverture, ground almonds and Appleton Kingston 62 Jamaica rum, and covered with gorgeous dark ganache.

Topped with piped heart and bright cherries and berries for Valentine’s Day.

All my cakes are made to order. So if you need one of these babies, please let me know before the end of Wednesday Feb 11.

Order via website – just click here - https://www.marniesearchwell.com/reine.html

Another Vegan Mocha Choc Cake for Jem …��A Free From Awards Gold winner, made with organic, gluten-free ingredients.��An...
24/01/2026

Another Vegan Mocha Choc Cake for Jem …��A Free From Awards Gold winner, made with organic, gluten-free ingredients.��And the lushest choc fudge buttercream: unrefined cane icing sugar, Naturli vegan butter, Infinity Foods Wholesale dark cocoa powder, Madagascar vanilla & Cafédirect Macchu Picchu coffee. And a splash of Rude Health soya barista to make it easy to spread. ��Thanks to Mother Nature and my abutilon for providing these fabulous scarlet blooms – even in the dark depths of winter🌺🌺🌺��

Happy Boxing Day!Yuletide best wishes to all you lovely people who ordered cakes from me this year – it’s always a pleas...
26/12/2025

Happy Boxing Day!

Yuletide best wishes to all you lovely people who ordered cakes from me this year – it’s always a pleasure, and I hope you’ve enjoyed them as much as I loved making them for you. ❤️

Here are a few of this year’s Christmas cakes, dispatched in the last week …

And it was a thrill to see a few of you at my special Xmas stall at Oval Farmers Market last weekend – thanks for visiting! (And huge thanks to Breakin’ Bread for sharing a corner of her table🙏🏽 - it was fun! ☺️)

Hoping all you fruit-cake fans are enjoying your gluten-free Xmas treats … cakes, mince pies, quince cheese, and other lush preserves.

As ever, all the ingredients, in all the cakes – like the dried fruit and Lübecker marzipan from Infinity Foods Wholesale – are gluten-free and organic.

Apart from the rum (soz)! … I like my fruit lovely & soft: I use only the finest Jamaica rum – Appleton Estate Kingston 62 rum – to steam or macerate the fruit, and also a splash of sherry.

Enjoyed a magnificent yuletide feast with all the family yesterday. Somebody else is cooking today, so I’ve got my feet up, at last!

Hope you’re all having a delicious holiday, too! 😋

At Oval Farmers Market today!Doing a Christmas collab - sharing a table with Angie at Breakin’ Bread. So if you’re local...
20/12/2025

At Oval Farmers Market today!

Doing a Christmas collab - sharing a table with Angie at Breakin’ Bread.

So if you’re local, and you need a yummy last-minute Christmas present for someone special, come on over!

I’ve got a couple of Great Taste award-winning Jamaica Christmas Cakes, and one or two Luxury Vegan Cakes too.

And Spiced Boozy Prunes, Brixton Quince Cheese, and loads more luscious handmade preserves.

And crunchy Deluxe Spiced Nuts too!

Here until 3pm! See you soon!

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Everyone should be able to enjoy a yummy cake, even if they have food allergies or intolerances. My cakes are moist and delicious, so anyone can enjoy them. They are all gluten-free, and I can cater for other diets too. I bake everything myself, to order, in my own kitchen. I use only the finest ingredients, organic wherever possible, in my cakes; like the Fairtrade dark organic chocolate in my brownies and chocolate cakes, organic unrefined cane sugar, and Appleton Jamaica Rum. I make preserves in small batches, using seasonal fruit and vegetables, organic and locally grown if possible. My husband can’t cope with gluten, so I’ve worked hard on ways of creating delicious cakes we can all enjoy. I’ve worked out a special blend of gluten-free flours that I’m really happy with, and I make all my cakes with wheat-free, gluten-free ingredients, so they have a fine texture and are light and delicate in the mouth; in fact, I think they taste a whole lot better than cakes made with wheat. I try not to use artificial additives or flavours; just good, wholesome ingredients. I hope you’ll try one of my cakes and taste the difference for yourself! And if you have any other dietary requirements, do let me know. You can collect your cake from me in London SW9, by arrangement. Or I can arrange delivery in London and the south-east. Some of my cakes can be posted to addresses in the UK or abroad. Just give me a call so we can discuss what you need.