I started baking for my own family — birthdays, Eid, the odd Tuesday when someone needed cheering up. Friends began asking, then their friends asked, and somewhere in there it turned into Cake Cottage.

Everything still comes out of my home kitchen. I take a limited number of orders each week because I would rather bake ten cakes properly than thirty in a rush. The butter is real, the cream is fresh, and the sponge is baked the day it goes out.

When you message, you are messaging me — not a call centre. Tell me the occasion and I will tell you honestly what will work.