I meet with Helen at her home in the historic and picturesque village of Henley in Arden. Over the course of an hour, we talk cake disasters, Mary Berry, family, future dreams and golden boobs (no that's not a typing error).
Let's begin by asking where your inspiration for baking began.
My childhood memories were in the kitchen baking with either my mum or my nan. Every single Sunday we'd go to my nan and grandad's for tea. It was very much a case of my nan baking brought the family all together.
She would make the most amazing apple pie. And I think it was my happy place, baking.
At 14 years old I went to work in the kitchens at my aunties pub, I got a lot of my work ethic from her. She worked so hard.
I very much liked to be the one in the kitchen than the other side. But at school, I just loved art and design, that was all I literally wanted to do. I went to university and did design, but I just wasn't a student, I'm more of a worker.
Helen has been baking for 10-12 years but decided a few years ago to take the plunge and set up her own home-baking business and hasn't looked back.
Take me through the journey of when a customer first contacts you requesting a cake.
Some people will literally send you a picture and say, this is what I want, I have a price. Other people like to come and see me and find out who I am. A couple came in the other day for an informal chat and picked up a tasting box.
Another couple had a few pictures of my cakes, which was really lovely. So we pulled at different elements from each of them and that makes my life easier.
Customers also send me pictures of cakes they've found on the Internet.
It's not an overstatement to say that since the arrival of 'The Great British Bake Off' back in 2010, home baking has seen an increasingly steep rise each year. A staggering rise of 230% between the years 2019 to 2021, according to 'Simplybusiness.co.uk' which provides business insurance policies.
What would you say is the hardest and most challenging part when creating the cakes?
For me, it's figure modelling. I really do try and push myself. There is a fine line between cake and edible art really. It's a sculpture with icing, an edible sculpture. Everyone has their own style. But with cakes, it has to taste as good as it looks. I push myself a lot. I work seven days from six am until ten at night.
Which is the most requested flavour for your cakes?
Red velvet. It's very popular. I think weddings last year were lemon, carrot and salted caramel.
Where do you get your supplies from?
I use 'Vanilla Valley', who is a really good stockist for ingredients, but all over really.
Do customers come to you knowing which flavour they would like?
I tend to give them a list of what flavours I do. The lady I did a cake for the other day wanted black forest gateau, lemon and vanilla. She also ordered special dietary cupcakes. She was quite clear in her mind what she wanted. I usually get a customer to choose three or four flavours and then they will taste them.
Nine times out of ten it's vanilla. Vanilla is probably one of the classics. Who doesn't like vanilla cake!
"Every day is a learning day"
At school, Helen studied Art and design. You only have to take a look at some of the intricate jaw-dropping designs of Helen's cakes and you will see how this background has served her well and shows her talent for design.
Who is your role model when it comes to baking?
'Cakes by Carol' is on a forum. She is incredibly talented. Mary Berry, love Mary Berry! I would love to meet her.
There's Molly Robbins, she's incredible as well. 'Zoe's Fancy Cakes', she is insane, I follow her and she makes a lot of moulds. I've done some courses with her, figure modelling, stuff like that.
I forget to ask Helen if she's taken a look at the newly revised version of Mary Berry's Baking Bible, originally released in 2009, which came out in March this year, which I'm sure any Mary fan will devote time to reading and perfecting their bakes.
Is there anything trending which is becoming popular at the moment?
Geometric designs. Also, I have two garden-themed cakes which I'm working on this week, where people want little models, greenhouses and veggies. It's always so different.
Also, wedding cake towers, which consist of brownies and doughnuts.
Any strange requests come to mind?
A golden breast award cake! (laughs) Apparently, when you've breastfed for a year you get a golden boob award.
So a man contacted me and said "I want a golden breast cake for my wife". I thought this is so bizarre, do it! If it's what you want, then that's absolutely fine!
I've also done a divorce cake.
"Baking is my happy place"
So just out of interest, where does your birthday cake come from?
I don't bloody want cake! (laughing) No that's the last thing I want!
Completely understandable! It all must take a lot of time and practice. Do you have any advice you could share with anybody interested in baking and designing cakes?
There is a lot of content on youtube. Whereas back in my day, you'd look in a book, and go to college. Everything is instant now. Just practice, and watch loads of tutorials. I've had lots of tears and tantrums.
Do you get a lot of vegan requests? And is it more challenging?
Yes, I do, dairy-free, and gluten-free also. With the vegan, I tend to use oil in the mix. I have a recipe but I'd have to kill you (laughs). Vegan cake is amazing, it's so good.
What's the most popular celebration cake you do?
Birthday, until we get into wedding season which is pretty much happening now. I recently had a request for a semi-naked cake, but she wanted all her favourite bakes included as well. She had brownies, blondies and crumble cake. So simple, but so beautiful and we used fresh flowers too.
For those of you who might be a little confused, a semi-naked cake is a cake with minimal icing. It's skimmed, if you like, and the cake is still covered in icing but is very minimal and, more rustic looking. Great for people who love more cake than icing to munch on.
Helen usually gets a helping hand from her husband when delivering the cakes to customers' venues.
He is definitely the construction side of things. Stacking tiering, and levelling it is quite difficult. When it comes to unboxing I think I've got a technique now. You can't be afraid of the cake really, that just comes with experience, like knowing that you don't transport the cakes already stacked.
Which leads me on to my next question.
Are there any baking disasters that come to mind that you wouldn't mind sharing?
One tier of a wedding cake, unfortunately, got crushed in the car while transporting it. Transporting is so hard.
We have to keep the cakes cool as well. We had a customer whose wedding was in the Cotswolds and she wanted fresh cream on her cake, and it was when we had that freak heatwave weather the other year. So we had to freeze it. It was the only way.
"It gets to the point where you have to know your worth."
So you're not just a local cake decorator, you get people all over the country requesting your cakes?
Yeah, it's normally if the customer has parents here or they were born here and then moved away. They might be coming back to get married.
Where do you see 'Helen's Cakery' in the future?
Every so often I think I want a shop. I think for me that's my dream, but I'd like to become an award-winning cake maker. I'd like to publish a book. I think I've got enough recipes now for sure.
Enjoyed reading? Share, and drop a comment below. Read my interview with 'A Slice of Puurfection a cat cafe based in Solihull.
If you're in search of a spectacular cake for a special occasion please visit www.helenscakery.com and you can also find her on social media, Facebook & Instagram.
I'd like to say a huge thank you to Helen for taking time out of her busy day to talk with me and for her kindness. She sent me home with a gorgeous slice of blueberry cake and some cookies which didn't last five minutes in my household with the kids.
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