A few years before I opened my shop, I was offered the opportunity to go on a chocolate making course at the renowned Barry Callebaut chocolate academy in Banbury. As a lover of chocolate how could I resist! After this, I was well and truly hooked and started making my own truffles. After a little experimenting, I discovered a great recipe for my truffles, using the finest Belgian chocolate, UHT cream and flavouring; thus making them gluten and wheat free.

Whilst watching TV one day; I saw a cookery programme where the chef was making marsh mallows, I had a go and developed my fluffy cloud mallows.

Over the many years of making cakes, 28, I have won over 23 awards, including "best in class", and Masterclass. I have also been one of the judges at Cake International for over 11 years. My claim to fame...lol..is making two cakes for Renshaws, the market leader for sugarpaste and marzipan. Search Dimples the sleeping dalmation, which went viral, to see how they found me, then Henrietta the Christmas turkey, and Lucinda the spring lamb.   I am also teacher trained, and have been teaching cake decoratting and sugar craft for many years, and have had great fun teaching many ladies in our local area.

After having to close my shop November 2017, T C Cakes Goodie box, in Castle street, Hinckley, due to needing a total shoulder replacement, and along with 2 other joint replacements, (bionic woman nearly) I am now making a few dedicated free from cakes, from my 5 star registered and rated kitchen in Barwell.  I am also able to offer a range of handmade to order custom cake toppers too.

I bake about 3 times a week, making lots of different things, sweet and savoury. I can post some items but unfortunatley not savoury at the moment due to not having the refridgerated packaging.

The name Lovlies originates from my Devonshire background, where "my Lovlies" is an affectionate way of greeting people.

I hope you enjoy, my lovlies,