Time and again I've told myself, "Do not agree to make another wedding cake". After days (if not weeks) of designing, planning, sugar-crafting... not forgetting the baking, filling, icing and decorating... (oh, and the tasting session to make sure they're happy with the flavours) the big day arrives when the creation has to be boxed, transported and assembled. The pressure is immense - the hopefully happy couple have placed their trust in a man with a reputation for baking disasters. What were they thinking? Every cake becomes a challenge - to prove my worth. So I overcompensate, putting in a few more hours work, and the prospect of a profit dwindles.
And yes I know there are people reading this who will tell me (and do tell me) I should charge more, but I frankly admit I'm not good at business. I hate to think of the newlyweds having money worries. Weddings are expensive enough without me adding to their woes. Which is why, having produced this countryside cake for the lovely Em and Sam, I'm still agonising over the price. Fortunately, I've only committed myself to one more wedding cake this year. Just a small two-tiered one, with ombré hearts... and seventy cupcakes... oh, and individual biscuits for wedding favours. "Of course I'll bag them and tie ribbons on. All part of the service."