Cake For Breakfast SW20

Cake For Breakfast SW20 Bespoke cakes for special occasions. I love working with people to create something better than they

Yet more proof that smaller is better 😍 A rare opportunity to bake for my own family: my children don’t really like cake...
30/08/2026

Yet more proof that smaller is better 😍 A rare opportunity to bake for my own family: my children don’t really like cake 🙈 but nobody can resist mini Pompompurin cupcakes 🐶

Living for the feedback 🥹 🥰 “Oh my goodness what a wonderful cake you made for our daughter’s 13th birthday! It is absol...
29/08/2026

Living for the feedback 🥹 🥰 “Oh my goodness what a wonderful cake you made for our daughter’s 13th birthday! It is absolutely beautiful and so incredibly fresh and delicious.
Thank you so so much - Bay was thrilled!” Reason number one I love my job 😊

Let’s talk about allergens. All my “normal” cakes contain eggs, dairy and gluten. The cake in this photo is a vanilla c...
20/08/2026

Let’s talk about allergens. All my “normal” cakes contain eggs, dairy and gluten. The cake in this photo is a vanilla cake with black cherry conserve, vanilla buttercream, Opies cherries in kirsch and fresh cherries on top. Most chocolate decorations contain soya (including those I make from premium quality Couverture chocolate), but these sprinkles don’t have it as an ingredient. So you’d think we’ve just got eggs, dairy and gluten here, right?

As part of my food safety practices, I take all possible steps to avoid cross-contamination in my kitchen. This said, despite washing my hands so often that I no longer have a readable fingerprint to open my devices (true fact), I work with butter so much that I cannot guarantee that any of my baking (even vegan bakes) can be 100% free from traces. I am similarly cautious regarding the most severe egg and gluten allergies. However, I am not fully in control: the label on these and many other sprinkles says that they are manufactured on equipment that produces products containing milk, gluten, fish, soya, nuts and peanuts. Opies cherries now carry a warning saying they are not suitable for walnut allergy sufferers. I’m even conscious that the organic flour I use cannot possibly be 100% guaranteed to be free from other traces of other seeds and proteins which may have been airborne in the fields (although the labels do not carry a warning).

So. I REALLY try to help accommodate people with allergies: I want to make as many people happy as I can! But it’s not simple. It is essential that you communicate ALL allergies with me clearly at the start of each order process and - if it’s been a convoluted one (not pointing fingers at anybody in particular but some people take more emails than others to finalise…) - again at the final order summary stage. I will always be honest with you about what I can guarantee and where my limitations lie. But if I don’t know you are allergic to walnuts, I can’t tell you that Opies cherries could kill you: I would never have thought it either 🤷‍♀️ I’m interested to know your thoughts? 👂

I bumped into a customer on the common yesterday and she told me that she loves seeing my posts because they are always ...
16/08/2026

I bumped into a customer on the common yesterday and she told me that she loves seeing my posts because they are always so colourful and make her smile. 😃 This made me realise I have been veeeery slack at posting recently. So here is a vegan small cake and cupcake duo to bring some vibrant happiness to your feed. Couldn’t do them this month: the vegan buttercream would melt in a heartbeat 💔

The dream team at it again for this fairytale castle cake. The theme was Knights and Princesses, but for the cake it nee...
25/07/2026

The dream team at it again for this fairytale castle cake. The theme was Knights and Princesses, but for the cake it needed to be heavily focused on the knights vibe! This kind of cake is exactly my niche for children: maximum impact and magic, but by using card toppers we can keep the budget reasonable.

Toppers Polka Dot Cupcake
Cake Sophie Jacobi
Door and window mould
Frill cutter FMM
Sugarpaste Couture Sugarpaste
Colours Colour Mill 🎂

For every sprinkle on this cake, there were three on my floor 🫠 Worth it though: isn’t she stunning? 🥹 Beautiful flowers...
15/07/2026

For every sprinkle on this cake, there were three on my floor 🫠 Worth it though: isn’t she stunning? 🥹

Beautiful flowers as always despite the heat, flooding and supply chain issues from Petal Philosophy London
Edible pearls Twist Ingredients
Acrylic initial charm Polka Dot Cupcake
Stand Prop Options

I really loved making this three-tier, all-white wedding cake: it just looked so timelessly elegant. The wedding venue was Morden Hall Country House - just an absolute hidden gem and they had the most BLISSFUL air conditioned marquee…

I have too many cakes to post and now I am in my head about which one to share first so I’ve gone for the most recent as...
13/07/2026

I have too many cakes to post and now I am in my head about which one to share first so I’ve gone for the most recent as a total cop-out 🤦‍♀️ I do love this design though: it’s called Cake Overload and I can do it in any colour theme 😊 The cake donuts are one of my favourite things to eat so I always make three extra just for my 4pm munchies 😋 They keep really well in an airtight container, although the cones really are best eaten on the day as they go soggy quickly when in contact with ganache / buttercream.

Super moist chocolate cake with vanilla buttercream, white chocolate ganache drip, chocolate cake donuts and mini cupcakes and mini cones filled with white chocolate ganache and topped with buttercream. All decorated with Super Streusel sprinkles 👌🏻 Colours - including for that gorgeous drip - are blends of Colour Mill 🎂 royal and midnight.

mancakes

Ok, I’m going to say it: AI did a fantastic job in this one. I had a concept and the client loved it, but it just didn’t...
02/07/2026

Ok, I’m going to say it: AI did a fantastic job in this one. I had a concept and the client loved it, but it just didn’t feel right. I wasn’t excited to make it. I put off sending the invoice for two weeks because I just knew I wasn’t going to be proud of it. So then it came to the week of the party. The heat wave hit. The party was in Richmond park and we (the baker community) were all doing a slightly squinty-eyed hysterical laugh about the insanity of working with a medium that melts at 29 degrees (with no direct sunlight) in 36 degree kitchens. And so in the afternoons when my kitchen was unworkable I started to work on this edible mask. Luckily (?) I have a husband who has bored me senseless about how to write proper Chat GPT prompts and so I uploaded a load of reference prints, a link to the Mangotree Kids website and some expertly written instructions and it generated the image I could use for this mask. Then I knew I had to rethink the design because this mask was going to be epic. So I contacted my client, suggested a new design, got Chat GPT to make the lettering and 🤩 All I then had to do was break into my daughter’s craft cupboard, steal her last mask to use as a mould (don’t tell her 🤫) and use my EPS • Edible Printers, Papers & Ink printer to print it all. I backed it onto Couture Sugarpaste with a little CMC for structure and left it to set. And despite the temperatures and a cancelled courier booking (!!!) it arrived intact and everybody loved it 🥰 But most importantly (for me, anyway,) I loved it. Because I want every cake I send out to be one that I am proud of 🫶

If you’re curious, go check out Mangotree Kids website: it looks like fabulous fun!

Many thanks to Isabella Foulger for her trust in me as always and for the photo of Freddie proudly clutching his special mask!

My name is Sophie and am a macaron addict 🙋‍♀️ I made these batches on the same day, in the same ovens, with the same ba...
01/07/2026

My name is Sophie and am a macaron addict 🙋‍♀️ I made these batches on the same day, in the same ovens, with the same batch of almonds but one I used fresh, but aged (2 days uncovered in the fridge) egg whites and rested the shells before going in the oven, and the other batch I used organic, boxed egg whites and my new, no-rest method. Can you guess which is which?

It was a joy and privilege to be asked to bake for Dunottar School for their centenary celebration two weekends ago. The...
29/06/2026

It was a joy and privilege to be asked to bake for Dunottar School for their centenary celebration two weekends ago. The weather made it quite the challenge. Soaring temperatures meant that buttercream was going from fridge temp (rock hard) to unusably soft within 1h in my kitchen, and one of my cold storage units which could have held for 12 boxes of cupcakes gave up in protest two days before the event, so everything had to be done in the early-morning hours on the day and then surrounded in ice blocks until delivery. I wouldn’t recommend it for the faint of heart but this is why I plan everything so meticulously, including “Plan Bs” for when things go wrong.

I delivered this huge “100” cake to serve 100 in my super-moist chocolate sponge with salted caramel buttercream, plus 168 minis and 72 full size cupcakes including options for Coeliacs and those on an eggless, dairy-free or vegan diet, and am reliably told that all still looked - and tasted - great by the time they were devoured. 😅 (I’m not sure how great I looked… 🫠)

I just ordered another freezer AND another fridge with ST-T climate class rating (operating up to 43 degrees): I’m not having that stress again! Plus I MAY be getting air con for the kitchen… 👀

It’s hard to get a sense of scale for this cake, but each number is on a 12x16” board: the same board I usually use for my double digit number cakes.

Hand-made Callebaut Chocolate white chocolate details, Super Streusel sprinkles and piping in the centenary colours finished off this showstopper.

If you or your company have a special celebration coming up and need to make an edible statement, I would love to hear from you 🥰

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Raynes Park
London
SW20

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Wednesday 9am - 6pm
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