A party without cake is just a meeting…
I’ve had a love affair with cooking and baking ever since I
was a little tot and baked my first ‘cake’ (my mother would only let me use
flour, sugar and food colouring as she didn’t want to waste any eggs), burning
my hands in the process, at age 5.
I spent the rest of my childhood baking or cooking any recipe I could find. I cut my teeth on my mother’s box of Marguerite Patten recipe cards and then migrated to voraciously cutting recipes out of magazines, before finding myself enlisted into catering all of my parent’s dinner parties….80’s style of course..
I finally persuaded my father that university was really just not for me and I proudly graduated from Silwood in 1994 with a 3-year Grande Diploma in Cordon Bleu Cookery …. and a baby daughter too.
Owner, Pastry Chef, Baker, Secretary, Chief cook and bottle-washer….
My culinary journey was then spent as a pastry chef at various 5 star hotels, a freelance pastry lecturer, member of the SA Chef’s Team and finally as a product developer. After these wonderful experiences, I opened my own boutique pastry shop, called Vanilla House Patisserie, with my sister Gayle, specializing in award-winning custom designed wedding cakes, celebration cakes and pastries, which I ran for over 10 years. During this time and with the help of my lovely assistant at the time, Robyn ( Now owner at Chocswirl cakes ) we proudly won the ‘Cape Boss’ trophy, judged by the Cake Boss himself, Buddy Valastro, in 2012 at the CTICC.
I stopped my business for a few years, to persue another lifelong dream of starting a chef training school. After that ended abruptly due to unfortunate business partnership, I felt it was time to go back to my first love of baking and so ‘Baked By Angie’ was born!
So you can rest assured knowing that there is a wealth of experience behind every cake created in my kitchen 🙂
Oh and you catch catch me every so often doing a ‘baking and sweet stuff’ insert on the Expresso Morning Show on SABC3…..
Email me: email@example.com