Looks that decieve

I have cut many a wedding cake in my time, the majority have been made with good craftsmanship. However you do get the odd home made job that lacks the finesse of a professional cake.


The past wedding cake was just one that has to be mentioned. A cake made by professionals, not home made I add.





The cake looked very impressive and was thick with chocolate. That was all fine until it came to the actual cutting and serving. Tonight the cake was to be bagged and given to the guests to take home with them.

The three tiers were all mud cakes of different flavours. One dry and over baked, the other raw and soggy inside. Top kept for better days...It took about a hour to get what was best from the cake and bag it up. All I can say is it was absolute carnage of a cake. I hope not to have another like that.


Please put some thought into choosing your wedding cake and especially how you want it served. Bag it, that's fine but not a creamy soft iced gooey sponge, stick to the traditional fruit cake.

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Man Down.....er.....No.......Men Down......

We have just survived a couple of weeks with men down and out. The team was halved from 4 to 2 and even at 4 chefs we are running on limited menu... I say that because my menu is usually large and intensive.
These past days have been tough. My trusty chef that I have named this week "the machine", has once again stood by me and stood up and produced the goods.

After going into disaster mode we have managed to keep all dishes on the menu as well as cater for the weddings and functions that we had. Hence the lack of posts here. We are now in the progress of recruiting chefs to steady the ship. A new menu is well over due and will be produced asap.

How hard is it to produce the work of 4 when you are two. Well it's tough but doable. Work longer and harder. Stock up and communicate well. The machine has pumped out some quality food and prep. Now at home on Saturday night well relieved and aching for a soapy bath can rest the tired muscles and limbs that have run hard and long.

We reduced the numbers of bookings. But even doing that we still had plenty to do. It is surprising what you can do. Now looking forward to getting at least one chef back next week.
Tell you the truth, I'm buggered!!

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