Small-batch celebration cakes · Harare
Made with butter,
and time.
Real butter, never fresh cream, never a mix. Baked the day before your date, never earlier. I take a limited number of cakes each week.
The half that gets eaten
Three to start with
All nine flavours and prices
Real butter.
Nothing else does this.
Fresh cream is cheaper and faster. It also collapses in a Harare afternoon and tastes of almost nothing. Margarine holds up, and tastes of margarine. I use butter because it is the only fat that carries flavour all the way through the crumb — and because you can tell, at the first bite, whether someone took the shortcut.
Every cake is baked the day before your date. Nothing is made ahead and held in a fridge. That is the reason for the weekly limit: there are only so many cakes one pair of hands can bake properly in a week, and I would rather turn work away than hand you the fifth-best cake of a Saturday.
Butter, sugar, eggs, flour, real vanilla, proper lemons. That is the whole list.
My aunt asked which bakery in South Africa it came from. It came from a kitchen in Mabelreign.
Quoted in writing on the Tuesday, delivered to Borrowdale on the Saturday morning, exactly as described. The lemon poppy was gone in ten minutes.
Tell me the date.
A written quote and two design options come back within the day. Three days’ notice for a plain cake, five for themed, two weeks for anything tiered. Book early for December.