What a busy week!

It's been a busy week at The Sugarplum Bakehouse! lots of quotes done, a few more wedding cake bookings taken and several cakes made! We got a couple of consultations booked in this week for wedding and occasion cakes. We're definitely getting a bit busier now which is great! I have a 4 or 5 day holiday booked in May and luckily no-one has asked for a cake during that time. I'm keeping my fingers crossed that no-one wants a cake during that week as I can't bear to turn customers away.
I thought I'd take a few more pictures this week to show you so you can see a bit more of what goes into our cakes etc.
At The Sugarplum Bakehouse, only lovely ingredients go into our cakes, no margarine and no battery eggs. Our eggs come fresh from a Norfolk farm and you can really see and taste the difference! Just take a look below at the goodies that come together to make some of our yummy cakes!

Delicious Free Range Eggs - Fresh and Local!
Slightly Salted Butter - We don't like adding any salt to any of our batters.
Raspberry Conserve - Perfect in a Vanilla Sponge!
Cocoa Powder - Not drinking chocolate, no added milk or sugars.
Fresh Double Cream - Perfect for Ganaches and Cupcake Fillings!
74% Cocoa Dark Chocolate - The (Not So) Secret to our super Indulgent Chocolate Brownies.
Bailey's - Bailey's Frostings are made with proper Bailey's, no artificial flavours, authentic Bailey's Irish Cream. Yum!
Next, here's a glimpse at the delicious Mocha Mudcake batter.........

Look at that lovely rich shiny gooey batter......mmmmmmm! That's why the mudcake is so rich and dense, so chocolatey and just perfect with a nice ganache!
And a gratuitous shot of Indulgent Brownie Batter......

All thick and gooey and ready for the chocolate chunks!

And to finish, here are some of last weeks cakes (minus some rather naughty cakes I did!)
My first Topsy Turvy Cake - Mocha Mudcake with Chocolate Ganache Cake and Coffee & Baileys Cake.

 Pink Butterfly Vanilla Cupcakes.

 Number 1 1st Birthday Cake.

Sam x