The World of Anges

Time Out's Best Dessert and Cover Girl!

Imagine that, not only were we being bestowed the title of being one of London's most showstopping desserts amidst the likes of some super big names (curious? You have to check out the full list here!), my Horn of the Unicorn croquembouche cake was chosen as the FRONT COVER of the latest issue of Time Out! OMGEEEEEZ.

Time Out Best Desserts

The epicness doesn't just stop there. Open up the magazine and it's alongside the editor's letter, as well as the leading headline image over a fat two-page double spread in the feature! I can't believe it, except it's actually really really real!

Time Out Best Desserts

I've received such lovely messages of support and congrats; it's been amazing to hear from so many friends and followers who spotted the cover on their way to work and instantly recognised it. I had never thought being on the front cover of any magazine, let alone one as big as Time Out London, was ever going to be conceivable. I truly could not feel more proud of our little business right now than I ever have before. 

Time Out Frost Cover Anges de Sucre

How did this all happen? We don't have a PR agent/manager or anything like that. I barely scrape through the day with admin on top of our production and planning for the weeks ahead, so getting to grips with PR and marketing is very much through our own efforts on this blog and Instagram. So I was genuinely surprised when the editor of Time Out called in a Croquembouche for consideration for the feature - London's Most Showstopping Desserts. "No biggie, I'll whip one up in a jiffy", said no one ever. It takes at least 3 days to get a croquembouche made from scratch - such a thing of beauty can never be rushed because it requires so much precision. Like a big jigsaw puzzle without a picture reference to guide! Just pure intuition and a tremendous amount of focus and concentration. It's quite literally and physical and mental workout. I am SO drained after making one, but never have I been more motivated to curb a stupid seasonal coldy/flu type thing that was making the rounds to power through and get to grips with the Horn of the Unicorn.

I feel like a lean, mean, croquembouche machine 😅 #everymuscleofbodyworked

A photo posted by Reshmi Bennett (@angesdesucre) on


And how crazily resplendent does it look, if I may say so myself?? Well actually...Time Out says it too ;)

Time Out Best Desserts London

Thank you all very much for all your well wishes and messages. It's such an exciting time for us and I'm deeply grateful for all your support!

Lots of love,

Reshmi xoxo


Birthday Cakes and Baking Blizzards

This week was a big week - some of our birthday cakes and wedding cakes got delivered to Sanderson Hotel, Mayfair Hotel, and Kensington Roof Gardens, all absolutely fabulous venues. 

Three Tier Wedding Cake London

It was also big in terms of achieving personal targets - I set myself a huge goal - get done with baking, decorating and everythinging by 17:00 on Friday, on my tod. It's normally never achievable considering we are the busiest on Thursdays and Fridays for weekend birthday cake and wedding cake orders and deliveries and often get booked up much further in advance than for weekdays (understandably). It's even less likely to be achievable when I'm a lone soldier in the bakery, which as a small business sometimes needs must.

Two tiered Flamingo birthday cake

The only thing that would have made sure I could achieve that target is military precision planning and preparation. And gosh have I had fun doing that and smashing targets throughout the week! So when Friday came along, I was all prepped and raring to go go GO. I was literally a blizzard in the kitchen and I could not believe I was only 45 minutes behind my target finishing at 17:45. WOOHOO!

ALice in Wonderland Birthday Cake

This is a big deal for me. Since we downsized massively to adjust to our new business model and increase efficiency, reduce overheads etc it's been quite a tough adjustment. Our cakes are incredibly labour and time intensive - macarons, doughnuts, chocolate modelling, all sorts of hand-made stuff ON TOP of all the baking and decorating. While that is there, we have enough data to know our peaks and troughs and to adjust our workload accordingly so we don't have staff "downtime" (time is money y'all) needs so much PLANNING. I literally spend 1.5 hours a day, sometimes more, doing just that and it is the most useful time I spend. 

Birthday Cake Delivery London

I gave myself a huge pat on my back when I saw all the cakes together. To see what I could achieve in record time without compromising anywhere was the best feeling. To know my tiny team can produce so well and efficiently working together is also a great feeling. And then of course, all the lovely feedback we've been getting just makes me that much prouder.

And to then cross 30k followers on Instagram is the cherry on top :)

Lots of love,

Reshmi xoxo


Bespoke Doughnut Wedding Cake for Hannah & Joseph

Hannah and Joseph are the best example of people I want to bake for over and over and over again. The exact opposite of the people on my no-cake-for-you-list. Say what?! There's a list? Oh yeah, there is. But luckily it's not too long and I'll get to it after I wax lyrical about how cool the couples we bake wedding cakes for are!

Hannah and Joseph were SO involved in the design of their bespoke cake. They had a specific brief but were open to all our suggestions on how to incorporate the various elements of their overall "look and feel" of their wedding day into the cake which makes me so happy to bake to. 

Gold Wedding Cake London

The brief translated as luxurious, fun and autumnal. We included real gold leaf embellishments and macarons, doughnuts and popcorn, and to keep in with the seasonal theme we made chocolate truffle acorns with almonds. The colours were pastel pistachio with dove grey accents. Initially, the brief could have gone so very wrong (dove grey is not the most appetising of colours, acorns could be very expensive to hand-model, gold leaf all over a cake is cost prohibitive blah blah), but I was so happy that our suggestions to create the cake perfect for their day and also made them so very happy on their wedding day! So much so that Hannah wrote she was still enjoying the cake 5 days after delivery. Hurrah!

Gold Wedding Cake London

So what's the no-cake-for-you list then you ask? It's a dirty little secret amongst us small business bakers. At the heart of our business, is of course people and as people we all need to feel appreciated to some extent to be motivated into doing our best work ever. Why would we want to ever put out anything lesser any way?? Occasionally we do get some odd enquiries that do not sound or seem "right" for us, and life is too short/time is too tight to accommodate something that we aren't going to feel good doing. And very rarely, but it does happen, do we get some outright rude enquiries. It does floor me, probably because of its infrequent nature. Eg: "I can get 12 macarons for £6 from M&S, is there any negotiation on your price?", "I would like this cake taken from your competitor's website but can you come in on a lower price?". Umm, polite answer is always a quick no thank you, but really what I want to say is you've just insulted me and devalued my work to bits and my heart is crushed and I want to dig a hole and cry into the ground long enough so I disintegrate into mud and get eaten by earthworms because that's how unworthy I feel.

No Cake for You meme Seinfeld

These types of enquiries are often sent by a certain type of consumer, the ones that consider price over value. They may not actually mean anything malicious by it, or indeed may not even be rude people in real life, but I wish they knew how it comes across to the other side, and that it's more likely to get them on the no-cake-for-you-list as opposed to encouraging someone to respond favourably or indeed bake a cake with a smile on their face.




Thank you to Hannah and Joseph for being such a joy to bake for. And to all our customers who value us and our bakes - you really make us whistle while we work :)

Lots of love,

Reshmi xoxo

View more Wedding Cakes


Cadbury Double Decker Canape Recipes

If you've spotted a Cadbury Double Decker bus lately, lucky you. If you've actually hopped onto one then super lucky you!
The Cadbury Double Decker bus whizzing about London and across the country is one big joy ride - think big grown up ball pit and obstacle course on the lower deck, and a plush, airy lounge with THREE, not one, not two, but THREE Cadbury Double Decker inspired canapes served, and sliding out on a giant slide back to reality. Definitely the most fun bus I have ever been on.


If you missed out, don't worry! I've got the canape recipes here that you can recreate at home easy peasy without having your Great British Bake Off episode interrupted. The recipes highlight the various delicious components that make up the legendary chocolate bar - soft squishy nougat, crisp cereal crunch and delicious chocolate of course.

Cadbury Double Decker Canapes

Cadbury Double Decker "FreakShake" Cupcake

A "freakshake" inspired mini cupcake. It's mini in size but packs in a flavoursome punch with a light chocolate sponge, whipped salted caramel nougat frosting, glazed in chocolate and a salted caramel swirl with Double Decker pieces and a cheeky choccie straw.

Cadbury Double Decker Cupcake

Canape Cakes:

125g butter, softened

200g sugar

2 eggs

125 plain flour

40g cocoa powder

10g baking powder

0.25 tsp baking soda

0.25 tsp salt

2 tsp vanilla extract

50ml buttermilk

Nougat Frosting:

1 Marshmallow fluff jar

100g white chocolate

100g cream

25g sugar

pinch of salt

Chocolate Glaze:50g milk chocolate

35g butter, cold, cubed


Choc finger/café curls

1 Double Decker, chopped

  1. Preheat oven to 170 degrees C (150 degrees fan). Line a mini muffin/cupcake tin with canape/mini muffin paper cups
  2. For the mini canape cakes, cream the butter and sugar in a stand mixer on high speed till light and fluffy. Add in the eggs and vanilla and mix till combined. Tip in all the dry ingredients and beat on medium speed, scraping the sides down to mix well and until just coming together. Pour in the buttermilk and mix till you have a smooth batter. Do not overmix
  3. Place a teaspoon of the batter into each cup in the prepared tin. Bake for 15 minutes. Leave to cool in tin for 5 minutes before removing from tray on a wire rack.
  4. For the frosting, place the sugar in a shallow saucepan and caramelise over low-medium heat till amber. Simultaneously, place the cream and salt in a saucepan and bring to simmer over medium heat. Pour the hot cream into the caramel and stir to combine over low heat (be careful as it can bubble up). Set aside in a bowl to cool.
  5. Fold 2/3 of the caramel sauce into the marshmallow fluff.
  6. Prepare a piping bag with a 1cm round nozzle and fill with the nougat frosting. Pipe small dollops on each cooled canape cake. Place in the fridge to set
  7. For the chocolate glaze, melt the chocolate over a double boiler (or microwave in 10sec short bursts) and stir in the cubed butter pieces and keep stirring till well combined and glossy
  8. Dip each frosted canape cake into the glaze and set aside.
  9. Fill a piping bag with the remaining salted caramel sauce and snip off a bit from the tip to create a small piping hole. Swirl the sauce over each canape cake.
  10. Decorate with chopped Double Decker pieces and a chocolate covered biscuit/café curl for the “straw”


Cadbury Double Decker Avocado Rocky Road

A fudgey avocado brownie topped with chocolate-avocado frosting, Double Decker shards, rice krispies and freeze-dried raspberries. You won't believe it's got TWO whole avocados in it - tasty and wholesome surely is a winning combo right?

Cadbury Double Decker Avocado Rocky Road


110g dark chocolate, chopped

2 eggs, lightly beaten

60g caster sugar

10g cocoa powder, unsweetened

25g ground almonds

1 tsp vanilla extract

1 avocado, mashed well

Cocoa-avocado Frosting:

1 avocado

100g cocoa powder, unsweetened

150g honey

150g maple syrup pinch of salt

Double Decker Shards:

2 Double Deckers


Freeze-dried raspberry

10g rice krispies

  1. Preheat oven to 180 degrees C (160 degrees fan). Grease the baking tin well with cooking spray
  2. Melt the chocolate over a double boiler with two inches level of simmering water (the bottom of the bowl must not touch the water). You may use a microwave to melt the chocolate in 10 second bursts and stirring in between till melted. Set aside.
  3. Place sugar and eggs in the stand mixer bowl and whisk on medium speed till light and fluffy for approx. 5 minutes
  4. Stir the cocoa, almonds, vanilla and avocado into the melted chocolate and then add the mixture to the eggs and sugar and whisk till you reach a smooth batter
  5. Pour batter into the greased tin and smooth over to level. Bake for 15-20 minutes.
  6. Let cool completely in the tin before releasing and cutting into 20 squares
  7. Place all ingredients in a blender or food processor and blix, scraping down the sides of the bowl with a rubber spatula to combine well. Mix till smooth and glossy
  8. Chop the Double Deckers and melt over a double boiler, stirring well. Line a baking tray with parchment paper and transfer the melted Double Decker mix into the middle. Place another parchment paper over the mix and flatten with a rolling pin to 1-2mm thickness. Place in fridge to set.
  9. Prepare a piping bag with a small closed star tip and fill it with the frosting. Pipe the frosting along the edges of each brownie square with even pressure and flood into the middle.
  10. Break off shards from the set Double Decker brittle and place a few atop each brownie. Sprinkle over raspberry powder and crushed rice krispies.

Cadbury Double Decker Emoji Cookie Sandwich

These cute-as-a-button cookie sandwiches will please grown ups and kiddies alike. To dunk or not to dunk?

Cadbury Double Decker Cookie Sandwich


40g butter, softened

1 egg white, room temp 1/2tbsp skim milk

2tsp vanilla extract 100g light brown sugar 120g plain flour

3/4tsp baking powder 3/4tsp corn flour

pinch of salt

20g chocolate chips

Double Decker Nougat Frosting:

½ jar marshmallow fluff

½ Double Decker, finely chopped

  1. Preheat oven to 180 degrees C (160 degrees fan). Line 2 baking trays with parchment paper.
  2. For the cookies, whip the butter and egg white together in a stand mixer on medium-high speed for approx. 3 minutes, till light and fluffy. Add in the vanilla and milk and stir.
  3. Stir in the brown sugar and mix till combined. Add in the flour, baking powder, corn starch and salt and stir till just combined. Cover the dough with cling film and let chill in the fridge for at least 30 minutes
  4. Shape a teaspoon of dough into a ball (approx. 30 balls of 10g each) and place on baking sheets with two inch gaps between each. Press a few chocolate chips over each ball and flatten slightly. Bake for 7-8 minutes till golden and crisp around the edges and still light in the middle. Leave to cool completely.
  5. For the frosting, stir the Double Decker pieces into the marshmallow fluff.
  6. Prepare a piping bag with a 1cm round nozzle and fill with the frosting. Pipe a small dollop on the flat side of half of the cookies and sandwich with the other cookies

Ready, get set, and bake up a Double Decker storm in the kitchen.

Modern Wedding Cake Croquembouche at Brides

So remember this little disaster that occurred this summer? The episode where my 5-tiered wedding cake for an epic Brides magazine photo shoot fell from grace? While I may never quite get over that embarrassment wholly, important lessons were learnt (isn't that what "experience" is for?! ;)), I was overjoyed when Brides magazine still considered us taking part in the World's Most Modern Wedding Cakes exhibit at Brides the Show this year. 

They still were keen to feature the Triple Decker Golden Stella cake but I had a better trick up my sleeve - the crazy Croquembouche cake trick! It proved so popular, and is so modern and unlike anything that would have been displayed that it was a no-brainer.

Blue Wedding Cake Croquembouche

The brief was originally 24k so we blinged it up with lots of gold leaf gilded macarons, profiteroles, eclairs and Kinder Buenos, Kitkats, Ferrero Rochers etc. We accentuated the gold with pops of blue piped buttercream flowers, cuz y'know, it's for a wedding and something blue.

Blue Wedding Cake Croquembouche

It does involve a LOT of work. There's the baking of the cakes, the macarons, choux etc and then there is the buttercreaming and carving, followed by hours for the actual decorating. All this croquembouche action came down in the same week I came down with a grim lurgy, as well as creating THAT cake for Fleur de Force, so with very little sleep and a lot of lemsip I had to keep the tiredness at bay and power through, and I even surprised myself with how much I got through on such little energy! #bigpatonownback




It was particularly nice to see photos tagged from the weekend at Brides the Show of the croquembouche wedding cake. I'm so proud to see that it was displayed amidst some great company too!

Lots of love,

Reshmi xoxo 

Fleur de Force's Birthday Cake at Harvey Nichols

How excited was I when requested to make famous Youtuber Fleur de Force's "7 Years on Youtube" birthday cake?? INCREDIBLY excited.

Fleur de Force is one of the most prolific beauty and lifestyle bloggers/vloggers, with 1.5 million subscribers. She's got her own make up range, countless collaborations and of course creates her own content for her hit youtube channel. I don't know her personally but I was incredibly touched when I found her comment full of warm comforting words on my much debated blogger blackmail blog post. I won't bring it up here again as what's in the past is in the past but I thought this is one lovely lady who took time out of her very busy day to offer some support to someone she doesn't necessarily know. A lot of people did of course which I'm very thankful for, but it was especially nice to read them coming from someone from the blogging background.

Fast forward one year and I was requested to create her a bespoke birthday cake for the #FDF7Years party at Harvey Nichols, London. Three-tiers of vanilla, chocolate and red velvet sponges, with watercolour pink buttercream frosting, and decorated with pink doughnuts, macarons, Ferrero rocher cones, candied popcorn, piped buttercream flowers and "rose gold" lustre.

Fleur de Force Pink Birthday Cake Harvey Nichols

I love it! I wasn't at the party but it looks amazing from all the photos I've seen of it and I'm so happy to hear it went down well :)

Thanks for choosing Anges to celebrate with Fleur! And the biggest congrats on your 7 years you fabulous lady.

Lots of love,

Reshmi xoxo