Archive note — September 2026: This post was written in 2019 and records Anges de Sucre appearing in an earlier version of British Vogue’s Best Bakeries in London guide. Vogue updates that page over time and Anges de Sucre is not on its current 2026 version. The old claim that we had held the position for “three years in a row” has been removed because we do not have evidence to substantiate it.
Stop looking, you've found them. Right here!
Back in 2019 we were ridiculously excited to see Anges de Sucre included in an earlier version of British Vogue’s Best Bakeries in London guide. I know it is not all about praise, press and accolades, because at the heart of everything we do are our customers, but recognition for a small cake business felt pretty special.
I've learnt never to take anything for granted. Competition is steep, especially in London's cake scene where there are many amazingly talented bakers, so any genuine recognition for our little business meant a lot.
The start to 2019 had been choppy. I was knuckling away at a project behind the scenes, taking time away from the daily grind and family, and it had been particularly difficult to keep all the balls in the air. January was quiet, I had been absent from social media and the blog, and returning to normal bakery life felt unusually refreshing.
So to celebrate that normality, here were two of my favourite cake creations from the period: the Snickers Cake and the Caramelised Banana-rama Cake.
Snickers Cake
I don't even like Snickers bars, but deconstructed I love every single element: peanuts, chocolate, caramel, crunch and goo. That translates beautifully into our current Snickers Cake, with peanut butter and chocolate sponge, peanut butter Swiss meringue buttercream, chocolate ganache, salted caramel and plenty of texture on top.
Caramelised Banana-rama Cake
Slowly caramelised brown sugar with ripe bananas is one of those combinations that makes a cake kitchen smell outrageously good.
This one belonged to that 2019 period: chocolate-chip banana sponge and chocolate sponge with salted-caramel Swiss meringue buttercream, caramelised banana filling, chocolate and hazelnut decoration. It is retained here as part of the archive rather than a promise of current availability.
That's it from me for now. I'm off to indulge in some more normality doing dinner and bath time for the tyke.
Lots of love,
Reshmi xoxo
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