Preface

Seven years ago I started writing cake recipies in letters to my brother on a website I called Cake On My Face with a banner I drew out with biro and edited in Google pics. It saw me through the beginning and end of my first job out of school (a Teaching Assistant, for anyone curious) and a university degree (in History of Art and Theatre Studies), it got me my first job as a baker (at a brilliant cafe in Glasgow called Kelvin Pocket), which led to the next baking job and then led to me not wanting to bake at all (this was a phase, didn’t last long), it’s seen the end of one relationship and tracked the beginning and end of another and now it’s evolved into this exciting new thing you’re reading now.

I hope from this introduction you’re getting my philosophy on food and baking, which isn’t particularly revolutionary; food is nothing without the context in which it was made. And more than the context, a cake, like any meal, is brought to life by the person who made it and the people who eat it. When I think of a cake, I think of it as having soaked up all the flavor and texture of the day it was made on and of the people it feeds.

This is what I’m writing about here, still to Joe, but also to you, to keep track of all the flavors and textures that I bake through. After all, cake is important!

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