We make all of our cakes and confectionary by hand from our South London studio, using organic butter, milk and eggs. And all our ingredients are sourced with the same passionate attention we give to our craft.
From Conference pears that we boil down into a compote or thinly slice and dehydrate into edible garnishes. To organic Madagascan vanilla pods and the finest organic butter that we use to make our Gilded Vanilla.
Our home-made salted caramel is generously spread between layers of soft brown sugar caramel cake. And we gently layer Moroccan fig buttercream on to organic Cuban honey soaked sponge in Viva la Cake!
When we’re feeling opulent we intricately craft sugar flowers before delicately placing them on the lavishly marbled and soft pastel icings of The Botanical Collection.
We use perfectly tart British raspberries and candy pink rose petals for the beguiling Cleopatra. And mix rich and creamy Irish Guinness stout with intense Belgian chocolate, before burying it below the crumbled, perfectly chewy meringue in The Stoutly One.
This is a small taste of what we do. If you’d like to know more about any of our ingredients or baking process then we’d love to hear from you.
© 2018 Confection by Rosalind Miller.|Rosalind Miller Cakes ltd. 108422674|Vat Reg No. 111677529