Sugar Honey Bakehouse

05/02/2026

If you’ve noticed I’ve been a little quiet lately, it’s because I have been.

Unfortunately, after Christmas I experienced severe burnout alongside illness, which has meant I’ve been unable to complete or take on orders in the way I’d want to.

The current climate is making it incredibly difficult to run a profitable small business. There are more and more bakers offering celebration cakes at very low prices, and while I truly believe there are customers out there for everyone, I completely understand why people may choose a cheaper option — times are tough for us all.

With that said, I want to say a huge thank you to everyone who has supported me, placed orders, returned time and time again, or simply checked in on me. I’ve genuinely made friendships through this business, and that means more than I can put into words.

For now, I’ve made the difficult decision to stop taking new orders. Any orders that are already confirmed will absolutely still be fulfilled as agreed, so please don’t worry.

I know I won’t be the first small business to make this decision this year, and sadly I likely won’t be the last. It’s a tough time for many of us.

Thank you again for all your support, kindness, and understanding 🤍

03/01/2026

Following up from my last post, I’m pleased to share my new menu’s AND pricing.

I used to quote individually for each cake, whilst this is entirely bespoke to my customers, it was also quite lengthy, and a very detailed conversation needed to be had before I could give you a quote.

I’ve made the pricing nice and simple, easy to understand and you should be able to make an informed decision as regards to flavour and the size of the cake you need, along with a clear pricing structure.

These prices are now live, any cakes previously quoted for will remain on my old quoting style.

I’ll pin these to the top of the page for easy access too!

🫶🏻

03/01/2026

Happy New Year 🥂✨

As we step into a new year, I’m also stepping into a more refined version of Sugar Honey Bakehouse.

Over the past year, my business has grown, my skills have developed, and I’ve taken time to reflect on what I do best — and what brings the most value to my customers. Because of that, I’m making a few changes going forward.

I’ll be streamlining my menu with:
• A curated selection of standout flavours
• Clear cake sizes
• Transparent, easy-to-understand pricing

This allows me to focus fully on what I love and do best: beautifully finished buttercream and ganache cakes, exceptional flavours, and timeless designs (with a little Lambeth magic ✨).

I’ll no longer be offering fondant-heavy, sculpted or highly detailed novelty cakes. This isn’t a step back — it’s a step forward. By refining my services, I can give more consistency, better quality, and a smoother experience from enquiry to collection.

Thank you to everyone who has supported me, ordered from me, shared my work, and trusted me with your celebrations. I’m so excited for what this year holds and can’t wait to share what’s coming next 🤍

Here’s to a sweet 2026 🍰

16/12/2025

❄️ PAINT YOUR OWN COOKIES❄️

Our Paint Your Own cookies are the perfect festive activity for little hands (and big ones too!).

✨ Available for collection 23rd & 24th
📍Cowbit, Spalding
🎨 Includes Cookies, Edible paint palette, Brush & instructions!
📩 Message to order

❄️£6 per kit!

09/12/2025

The Life of a ✨Birthday Girl✨

For a lover of Taylor swift & her bunnies 🐰

This is a 6-inch chocolate orange cake decorated to match Taylor Swifts’ latest album release✨

Complete with cookies too! 🙌🏻

07/12/2025

If you answered No! (GOOD! 👏) There’s something you need to know…

Home bakers should have one too.

So if you’re buying a cake from someone without a rating, ask yourself:
What are you really buying?

A home baker with a 5* Food Safety Rating will:
• Have a cleaning schedule
• Use a dedicated space for ingredients
• Use correct cleaning products
• Know their allergens
• Understand HACCP
• Be in contact with their local EHO
• AND be fully insured if anything goes wrong

These things matter. They protect your health, not the baker’s wallet.

So yes—those bakers might charge more than the “cowboy cake maker”…
and there’s a very good reason for that. Support the people doing it properly.

07/12/2025

As a fellow Newcastle fan, I had to show my support for little Benny and his family. 🖤🤍
Please share this as widely as possible—and donate if you can. Every bit helps.

Benny is a happy and caring four-year-old. After completing treatment for stage 4 high-risk neuroblastoma in March 2025, he sadly relapsed. His family is now fundraising in the hope that they can travel to Rome for CAR T-cell therapy.

06/12/2025

✨ Wreath Making with Passiflora ✨

We had the most fabulous afternoon learning how to make our very own Christmas wreaths with the lovely Sally. She’s such a talented lady and an absolutely wonderful teacher — it still amazes me that we all started with the same tools and somehow created completely different, beautiful wreaths!

With hot & cold drinks, plenty of mince pies and lots of laughter, we are now firmly in the festive spirit. 🎄✨

It was also so lovely to catch up with Sally again after seeing her at our Cowbit Christmas Craft Fair last week — she really is a gem.

We’ll 100% be booking again next year! 🙌🏻💚

04/12/2025

✨ 5-inch Minecraft lemon cake (gluten + dairy free!) ✨
Lemon sponge, lemon buttercream — and yes, she was made at very short notice because that’s apparently my brand now 🤣

Customer feedback was chef’s kiss 👏🏻:
“Thank you or making an epic cake at very short notice… tastes so good and makes me wonder why all the GF stuff you buy from the shops tastes like cardboard!”
I’ll take that win 👑

Also — if you spot the tiny air bubble on the side, don’t panic! It’ll settle as the cake rests. GF/DF cakes can occasionally trap a little extra air, but the taste stays banging.

Minecraft mission: completed 💚🎮🧁