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Did someone say cake? Yes, naked, semi-naked, and fruity cakes - and heavenly they are too.

I’ve never been one to worry if the cake I’m scoffing channels the venue I’m in but Laura Mead of Angelchops tells me it’s different for weddings. So, if you’re planning a chilled-out boho bash then, you might want to consider a naked cake, with barely-there (or none at all) icing. It ups the jeopardy level as it has to be made the day before so it’s uber-fresh as it’s the icing keeps the sponge nice and moist. There are also various levels of nudity for cakes (who knew?) so if naked is too bare, you can go for semi-naked or fruity, and Laura does cakes for birthdays, special do’s and the prettiest cupcakes in Christendom.

As you’d expect, Laura bakes in small batches with the very best ingredients with free range eggs and never with weird additives or preservatives – just good old fashioned baking.

Laura works incredibly hard, is very talented and really cares about the quality of her work (she made the cake for our Muddy 2019 awards and hand-copied the logo perfectly – no easy task by hand). I have sampled a number *ahem* of Laura’s cakes and I swear they are the best sponges I have ever tasted, sometimes three flavours in one cake. I’d better stop there because I’m actually dribbling.

This month in Devon

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