Hi, I’m Reshmi Bennett, founder and head chef of Anges de Sucre. I trained in classical French pastry at École Grégoire Ferrandi in Paris and worked in Michelin-starred kitchens before founding Anges de Sucre in 2011. The training matters, of course. So does precision, balance and proper technique. But cake is not meant to be unapproachable. It should taste extraordinary, look stunning and make people feel a whole lot of joy.

I was born and raised in Kuwait in an Indian-Bengali family, where my parents made several brave attempts to convince me that shukto, a famously bitter vegetable stew, was delicious. I was not persuaded. Looking back, it may have been my first useful lesson in food: technique and tradition means very little if nobody actually wants another spoonful. I later moved to London to study Economics and Statistics at UCL, then worked in investment banking in the City. It was demanding, disciplined and full of fine print and late-night spreadsheets. Eventually, I burnt out.

So I left banking, moved to Paris and trained in something completely different to everything I'd known - Classical French Cuisine. French patisserie taught me that the best desserts are impressive because every element in the sum of its parts earns its place. That thinking still guides everything we make at Anges de Sucre. We use Swiss meringue buttercream because it is silkier with just the right amount of sweetness. We use premium Valrhona and Callebaut cocoa and chocolate. Real British dairy butter. Free range eggs. Madagascan vanilla. We know great cake starts with great ingredients. We care about texture, balance, ingredients and flavour before decoration. A cake may be covered in macarons, intricate hand piped flowers, chocolate ganache drip or tiny fondant bricks for a child with very specific Minecraft requirements, but it still has to be delicious.

Since 2011, Anges de Sucre has grown from a small macaron business into a London cake studio known for playful, highly crafted celebration cakes, wedding cakes and bespoke commissions. Our cakes have been stocked in Selfridges, featured by major publications, and delivered to birthdays, weddings, family gatherings and corporate events across London and Surrey. The designs can be bold, funny, elegant or completely outrageous, but the aim is always the same: to make great tasting cake that's remembered long after the last crumb has been eaten.