Your West Midlands Wedding- Page number 56 - June/July 2021 (Issue 74)

MEET SALLY YARNOLD FROM DON’T GO BAKING MY HEART CAKES bakinghearts@hotmail.com | www.instagram.com/bakinghearts_cakes Q – Tell us about your background – how did you become a cake maker? I have always enjoyed baking since I was very young. I can remember making our Christmas cakes every year as a family, all excited to take our turn stirring the mixture and making a wish. As I got older, I started to make family and friends celebration bakes and eventually decided to take it more seriously and started evening classes after work to learn how to decorate. As day-to-day life continued, my cake dreams lingered in the background and were brought to life every now and again for a niece or nephew’s birthday. Fast forward several years, one day, while on maternity leave, my oldest daughter told me how much she loved having me at home with her. That was the moment everything changed. I was going to stop dreaming and start a business. I wanted to show my children that it’s okay to dream, but if you want your dreams to come true, you have to work hard to make them happen. Q – What’s your favourite wedding cake that you’ve made and why? Seven years ago, I made my wedding cake. It was five tiers high, decorated with my favourite sugar flowers and flavours. It isn’t my favourite because it was my most beautiful design, as I was still learning, the tiers were short, the edges weren’t perfectly sharp as they are now, and the flowers were basic, to say the least. My nan used to make cakes, and by the time I became interested, she was no longer with us, but the fact I have this connection to her is something I will embrace forever. When she died, I was given a piece of her jewellery which I copied onto the cake’s design and wore on the day. These little touches are the things that make your cake so much more than a cake. This design will never be my most beautiful, but it will always be the one closest to my heart. Q – What’s your favourite part of the job? My favourite part of the job is also the most important, the couples. Speaking with them is so much fun, and I love hearing their stories of how they met and the proposal. I get to really connect with them. Some brides want the lace or sparkle on their dresses incorporated into the cake design, so I’m sent photographs of their dresses before their loved ones have seen them. To be trusted in that way is something I’m so grateful for. There’s no bigger honour than being a part of making someone’s wedding day perfect, and as a wedding supplier, that’s my main focus. Q – What should couples expect when booking your services? My main aim is to provide couples with a beautiful bespoke creation that tastes and looks amazing. I love to take the time to find out about them and, if possible, incorporate a sentimental element into the design. It’s this that ensures my cakes are completely bespoke, and no one else has had that design. I really feel that weddings should be filled with sentimental touches to make the day the most special it could possibly be. Q – How long before the wedding should couples book? It’s never too early and to avoid disappointment it’s a good idea to book your suppliers as soon as you know you want them. I’ve recently taken bookings for 2023, however, anything from six months to a year is ample time. Q – Do you have any top tips for couples looking for a cake maker? Always make sure you meet your cake maker, whether it be face-to-face or via video call. I think it’s important to make sure you gel well and build a good relationship. Make sure they understand fully what you want from the design. I always relay our conversation to my couples and ask if they feel like I understand their needs. Trying flavours is a must as you need to make sure it tastes as good as it looks! Ask for tasters, and when you get them, also look at how they’re presented as the little details are really important. Booking isn’t just about what arrives on the day, but the whole service provided needs to make you feel taken care of. 56