Welcome to IncrEdible Cake Toppers!

August 31, 2016

Welcome to IncrEdible Cake Toppers!

Hello there! Welcome to the deliciously creative world of IncrEdible Cake Toppers and to me, Sarah Louise Jones: manic mother of two sporty teenage boys, long-suffering wife of a weekend cricketer, proud owner of one very cute Old English Sheepdog called Lottie and, last but not least, a passionate homebaker!

It was my grandmother Ada who first encouraged me, aged four, into the magical world of homebaking. She spent hours patiently teaching me the basics of baking. Even now, whether I’m rubbing butter into flour to make scones, or rolling out pastry to create home-made apple pie, it’s her voice I can hear in my head. Fortunately, I’ve managed to shush the same voice when it tells me to do the washing-up. In fact, one of the joys of being a grown-up is that I can now delegate this task to my husband!

I don’t know what my grandmother would make of the amazing changes that have happened in the world of baking since then, where simple fairy cakes with puddles of white icing and multi-coloured sprinkles have given way to innovative and elaborate cupcake creations. I do know, however, that she would be thrilled to see me taking the plunge and setting up a new business in something that is such a long-standing love and passion of mine.

So, I can’t wait to start sharing with you some of the fantastic designs that IncrEdible Cake Toppers has conjured up to make your homebaked cupcake or cake a thing of beauty and wonder! Thank you for visiting, and remember to share what you see on my Instagram and Facebook pages and tell your friends what I’m all about.

And talking about sharing, here is an original Grandmother Ada recipe for ‘Maids of Honour’ cakes which were a favourite of hers.


maids of honour recipe

Recipe for ‘Maids of Honour’ cakes…


150g (6oz) Shortcrust Pastry                

50g (2oz) Butter or Margarine                               

50g (2oz) Caster Sugar

50g (2oz) Self Raising Flour

1 medium egg

Strawberry or Raspberry Jam


Roll pastry and cut into rounds and line a cupcake tin.

Put a small amount of jam in each. Cream together the butter and sugar and then fold in the egg and flour. Put a small spoonful of mixture in each pastry case.

Bake for 15-20 minutes on 200oC/180oC Fan.


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