Sophistication meets creativity with the contemporary, quirky designs of The Little House of Baking, which co-founder, Rakhee, says is as much ‘a place of art’ as it is a bespoke franchise that creates good quality cakes: just look at the pretty pictures! From weddings and anniversaries to birthdays and other novelty events, the company caters to the celebratory spirit while staying true to individual vision. “We stay fashionable, and love to help make suggestions, but it’s always about what the bride and groom, or client really want. For example, the vintage, rustic feel is in demand right now. One wedding took place in a barn, and the couple asked after a rural design: it was about suiting the cake to the decor.” Other modern masterpieces by the stylish cake company include a colourful fusion wedding cake, featuring Minions draped in traditional Indian dress, and an R2D2 model that saluted the popular film series: Star Wars. “We really love the adventure of sculpting someone’s passion, and everyone presents a concept that’s unique.” However, despite boasting a broad clientele, The Little House of Baking also specialises in a distinctively natural signature approach: “we will use fresh flowers and seasonal fruit to decorate, having buttercream as the design base which gives a simple, nude effect. Some of our flavours have been: Raspberry ripple with sumptuous raspberries, Lime and Coconut, Lemon with Poppy seed, Vanilla with fresh strawberries, and more traditionally for winter, salted caramel, and chocolate and orange. Gin and Elderflower cakes have been popular all year around. We have also produced tiered cakes of up to six layers” that are both beautiful and robust!
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Indeed, the scrumptious talent of the charming business have earned them a finalist’s spot for the Wedding Cake Designer of 2019 where Rakhee only sees the business expanding in the future. “We are already fully booked for this year, and have done so well that we’ve been able to open a teaching school to pass on our great baking techniques as well as an associated wedding planning business where the focus stays on the cakes: it’s called White Orchid Events.” Rakhee studied Hospitality Management at university before going on to work at some of London’s finest hotels, cultivating an even greater love for the culinary sector during this time. “I had always had a love of patisserie and baking, and found myself returning to it. It has helped me sharpen my business skills and grow as an entrepreneur too.” And so, the organic yet attractive journey of The Little House of Baking shows how any enduring appetite can become a potent brand. Where necessity is the mother of invention, hunger can create the solution to craving.
When exactly did you move into baking?
After working in hospitality, I started to work in the NHS before the baking. It was a challenging role and I learned a lot, but I found myself feeling burnt out. I continued to bake as a hobby. Our first wedding cake was actually for a registrar, and was a massive hit! We started to teach adults and children baking too for weekend courses. Now, I’m full-time in the cake-making business, while my business partner, Sonal, took a step back for a while with having two young children.
How did the business aspect of it develop?
I learnt more on pricing structures along the way; I had great support from my family as my husband is in finance. I got better with budgeting and correctly pricing and valuing products. It’s now a thriving business!
How do you begin the design aspect of your cakes?
We listen to the client and sketch what is needed, taking into account the design and colour palate. Every creation has a cost and we are up front about what can be done. I have spent a lot of time educating myself, from the crafting side of it – sugars, flavours, modelling characters – to the financial side.
What other cakes have you made?
Disney cakes, cakes with edible gold leaves, iced cakes, marble cakes. There’s really no limit to what we can offer in consultations. We cater to both the English and Indian bridal communities as well as particular tastes. We can do eggless and Vegan cakes too.
Is there a strong element of cultural fusion?
Young brides and grooms are very adventurous, venturing into mixing flavours such as pistachio and rose etc. It’s really about the individual.
What makes a good cake?
Baking a cake isn’t like general cooking. You can’t just throw in a bunch of ingredients and end up with a lovely dish. A lot of precision is involved. Generally, you should have good quality ingredients and equipment including a good oven. Every measurement is important: if one little ingredient is out of place, the whole cake can be ruined. Personally, I enjoy lowering the temperature to get an even finish when baking.
It seems the nuances are very important?
Absolutely. Every aspect of patisserie is very different; from baking to making pastry. Each technique creates a different affect too. If you want to master great baking, it’s just good practice. Keep trying and learn from each mistake.
Do you have any early business tips?
If you want to set up food business, you must register your kitchen and get a food and hygiene certificate. Also, go and talk to someone who has experience in business, just to get an understanding of what is required. Make sure you’re advertising when you’ve set the business up: be aware of social media obviously. In cooking, word of mouth is very important. Practically: Log all your purchases and keep track of your progress. From the fridge temperature to varying ingredients, every little bit is significant.
W: https://littlehouseofbaking.co.uk/
