Her scrumptious sweet treats have already attracted celebrity fans such as Sir Paul McCartney and U2's Bono – and now Fiona Cairns has been asked to create the most anticipated cake of the year.
The 56-year-old, who runs her business in Fleckney, has been commissioned by Prince William and Kate Middleton to bake the royal wedding cake, which will be the centrepiece of the Buckingham Palace reception on Friday, April 29.
Fiona has been given detailed plans to create a multi-tiered traditional fruit cake after sending several samples for the couple to try.
The cake will be lavishly decorated, with a floral theme, and will include the couple's new cipher – thought to feature their entwined initials – which will be officially released on the big day.
Fiona, whose cakes are sold in Harrods, Selfridges and Waitrose, was contacted about the cake by William's office in February.
"I couldn't believe it," she said.
"I'm very excited, very daunted and very privileged."
She said Kate made her feel relaxed when they met about six weeks ago at Clarence House to discuss ideas.
"She has guided us right from the beginning and has quite strong ideas," said Fiona.
"She knew very much what she wanted and she brought us mood boards and told us what influences she would like us to use on the cake."
It is thought the finished cake will be featured in the palace's picture gallery that is hung with priceless old masters.
It will be joined by another sweet treat – a McVitie's chocolate biscuit cake – specially made for William.
Fiona, who started her business with husband Kishore Patel 25 years ago, would not give away details of the wedding cake recipe, or say how many tiers there would be.
But she revealed part of the floral theme would be the four flowers of the home nations – English rose, Scottish thistle, Welsh daffodil and Irish shamrock.
The commission has been a process of discovery for Fiona, who has been asked by Kate to feature around 16 different blooms and foliage for their meaning – known as the "language of flowers".
Kate also wanted intricate piping used to make three dimensional scroll work, leaves, flowers and other adornments.
Fiona said: "It's multi-tiered, doesn't have colour – it's cream and white (icing) – and it's a traditional cake but also quite delicate and modern, all the tiers will have a different theme.
"I can't tell you what the recipe is exactly, but the brandy is very important, we always soak our fruits overnight to plump up the fruits."
Fiona said she had already started baking it to allow the cake the necessary four weeks to mature.
She added: "There is the bridal rose which symbolises happiness, the oak and acorn – which is an architectural detail around the room where the cake will be – symbolises strength and endurance. There is a lily of the valley which symbolises sweetness and humility and ivy leaves which symbolise marriage."
Also on her list of flowers, which are created using sugar paste, is the aptly-named Sweet William – which in the language of flowers, means perfection and gallantry.
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