Vicky Meets… Erin Wallace, Owner & Cake Designer at Birch House Cake Design

How did you come to start the business – what’s the back story?

I’ve always had a passion for baking so took the opportunity to start my business in 2014 after having my first son.

Prior to this I was a Health Policy Advisor for NHS London commuting daily – something I don’t miss!

Initially I started selling cakes at local fairs but over the last 8 years I have enhanced my skills and now create luxury wedding and event cakes for birthdays and celebrations across the South East.

You say that your cakes are ethical and environmentally responsible. How does that actually translate?

One of my key business values is striving to make good environmental and ethical choices.

I do this as I believe in a cleaner future as well as the superior quality and taste you get from working with local suppliers.

For instance I only use 100% biodegradable packaging in my cake sample boxes, wooden dowels rather than plastic in wedding cakes as well as reusable cake delivery boxes.

I also source local British products, where possible, including organic eggs from a local farm, artisan British made flour and RA certified fair-trade chocolate.

You also run baking courses. Who are these aimed at and what might we learn?

My small group baking classes are for beginners and more skilled bakers.

I can teach you how to make the perfect macaron as well as how to create a professional artistic finish on your cakes, including the newest trend for pressed flower cakes.

You have made some extraordinary cakes, but what has been your biggest cake challenge to date?

Last year I was commissioned to make a 7 foot tall cake for a special wedding at The Grand in Brighton.

While the making of the cake was a feat, the construction of a cake that tall was pretty stressful – it took several of us, ladders, spirit levels and a lot of nerve.

I don’t think I slept well that night worrying about it staying put. I did thankfully!

Wedding cakes have evolved, with much more interesting flavours getting a look in these days. What are the most perfect flavour pairings for cake?

Flavours have certainly moved on from the days of the traditional fruit cake.

More light, delicious and unique combinations such as coconut and passionfruit and lemon and elderflower are becoming popular.

My most recent flavour is Tiramisu; it’s a divine combination of coffee-soaked vanilla sponge, Marsala Swiss meringue buttercream and dark chocolate coffee ganache.

Perfect as both cake and dessert.

Mmm! Sounds delish! Where can we find further details about your cakes and classes?

If you would like to find out more about my cakes and classes visit my website at www.birchhousebakery.com or follow me on Instagram at www.instagram.com/birchhousebakery