This month we are delighted to have interviewed Mich Turner, who has been described by Amanda Wakeley as ‘The undisputed Queen of Couture Cakes.’ Mich Turner trained as a Food Scientist graduating with an honours degree in 1992. After working as a Patisserie buyer at Harvey Nichols she founded LITTLE VENICE CAKE COMPANY in 1999. Mich has been awarded Harpers Bazaar & Chanel Entrepreneur of the Year and has written three books available internationally. Her first book - Spectacular Cakes - was voted Best Dessert Book in the Gourmand World Cookbook Awards. Mich is an accomplished speaker and has recently judged the PUDZ Amateur Pudding Chef of the Year. Her latest book is the fabulous Couture Wedding Cakes which is the Hot Brands Cool Places Book of the Month.

Q. Where does your inspiration come from?

A. ‘It comes from different places, but at the moment it’s very heavily fashion led, especially with the new book Couture Wedding Cakes. The book looks at inspirational, iconic fashions from the early 19 0 0’s through to the modern day. From Coco Chanel, the 30’s, very art deco, through to Hubert de Givenchy, the whole 50’s era and coming right though to the more modern day – Vivienne Westwood, Matthew Williamson, John Galliano, Amanda Wakeley – with pearl encrusted designs, pleats, frills and bows. It’s bringing in all those elements of inspiration and working with different media like chocolate, sugar paste or royal icing and using intricate techniques- hand painting to create beautiful pearls and crystals, hand painting colour lustre’s and hand moulding to create sculptures.’

Q. If you could make your dream cake what would it be?

A. ‘I am fortunate in that I do get to create the cakes of my dreams on a daily basis - today it would be tiers of white perfectly iced pearls, white velvet bows and delicate flowers’

3. Can anyone ‘make a cake’, what would be your top tips?

A. ‘Yes you can if you are patient, have the best quality, fresh ingredients; accurately measured and all at room temperature! Follow the recipe and don't be tempted to rush each stage - allow for sufficient aeration if creating a creamed cake. Boiled cakes are the easiest to follow with the most reliable results.’

Q. Have you ever had any disasters, if so how did you manage?

A. ‘There was one, but thankfully it wasn’t our fault. We had a lady who had a three tier white chocolate creation with hand moulded fans and roses. She came to collect it and put it in the back of her car. It was a hot day. She parked illegally while she went off to do some last minute shopping and the car was lifted and taken away. During the lifting process the cake had slipped and the tiers had come apart. She came back with it a couple of hours later and said: ‘Oh my god! Look what’s happened to my cake.’ And it was just a big mush in the back of the car.’ All our cakes are baked fresh for our clients, but luckily we carry a stock of cakes in the freezer for last minute orders. We pulled several from the freezer, and had five people working on recreating this wedding cake for her. So thankfully we managed to turn it around for her.’

5. What advice would you give to anyone choosing a cake for a special occasion?

A. ‘There are a number of aspects to consider when choosing a cake for a special occasion. First and foremost the cake design should reflect your personality and suit the occasion for which it is being created - such as a fun and funky birthday, a more formal wedding or an intimate anniversary. Serve a flavour you enjoy but that does not compete with the pudding. Ensure you have enough to serve all your guests and in the case of a wedding think about saving a top tier for the christening of your first child.’

6. What training did you have?

A. ‘I have a degree in Food Science and Nutrition, but my cake decorating is all self taught. ‘

7. What are the wedding cake trends for this year?

A. ‘We are seeing less ostentatious designs in terms of size; brides instead are opting for smaller more beautifully constructed cakes with a real celebration of design. Intricate refined craftsmanship with encrusted pearls, gilded hand piped work taking inspiration from the Couture fashion houses like Chanel, Givenchy and Galliano are all popular. The Designs will be nipped and tucked and fastidiously flawless. Look out for designs including gilded chocolate with hand piped black pearls following the corsetieres and black and white polka dot frills with a flamenco feel. Designs will be romantic and feminine but with measured style and structure. Sequins, pearls and frills will be huge. Colours of white, ivory, taupe, soft gold and gilded topaz lustre caramel, bronze and steel blue. Flowers will be minimal, accessorising the cakes rather than dressing.’

8. What cakes would you recommend for a tea party?

A. ‘Our individual collection are ideal for an afternoon tea party – they are available in five different flavours and are absolutely stunning, totally unique and very chic! I am particularly loving our Cool Britannia collection - featuring glittered red, white and blue roses and gilded gold crowns. Soooo Vivienne Westwood meets Elton John!’

9. What equipment, would you say, is essential for cake decorating?

A. ‘A turntable, icing smoothers, a piping bag and a plain nozzle’

10. What’s the biggest cake you have had to make and how did you manage to make and assemble it?

A. ‘Pierce Brosnan's cake was big - 6 tiers of bespoke carrot cake covered in sugar paste and decorated with delicate iced pearls all flavoured with orange blossom water. I made 6 replica tiers in case any were damaged during transportation to Ashford Castle in Ireland. This combined with cutting cake and christening cakes meant I travelled with 21 tiers! Thankfully none were damaged - but Keely had said, "If I have a great man, great dress and great cake - nothing else matters!" - The pressure was on! ‘

11. How should cakes been transported?
A. ‘All our cakes are shelf stable and should not be refrigerated - that said they should not be in direct sunlight. We place all cakes safely in secure cake boxes, kept the right way up!’

12. What’s the easiest way to decorate a cake for a special event?

A. ‘Using fresh flowers – alternatively join us for one of our extremely exclusive and enjoyable Master Classes!’ www.lvcc.co.uk/masterclass.asp

About the Little Venice Cake Company

Little Venice Cake Company is London 's leading designer of couture wedding, birthday and celebration cakes. Internationally renowned, we have created cakes for celebrities and international royalty. Our award-winning innovative design and inspiration ensure we are at the pinnacle of our profession. Our designs are Completely Bespoke, Contemporary and Classic, focusing on breathtaking intricate craftsmanship combined with total indulgence. We work with London's most prestigious hotels and the UK's leading event organisers providing cakes for Celebrity, Private and Corporate occasions, as well as TV, Film and Media.

Passionate and talented we create cakes of uncompromising excellence and unrivalled prestige. We are currently preparing for the launch of our new range of iconic luxury celebration cakes which will be available exclusively online through our website www.lvcc.co.uk in early May. These cakes have been designed so they can be delivered overnight in the UK and internationally with notice. The cakes are 15cm diameter, presented in a stunning handmade 23cm presentation box. The rich fruit cake has a shelf life of 6 months; the chocolate cake has a 21 day shelf life. The cakes retail at £45 + postage.

www.lvcc.co.uk