Yes, sometimes. If your coeliac condition does not allow for e.g. purified wheat starch, which is found in manufactured gluten-free flour blends, then of course I bake with naturally gluten-free flour products, such as almond flour, sorghum flour, rice flour, etc. This also means that if you find one of my recipes that uses a flour blend such as Red Finax, you are more than welcome to contact me and I will be happy to help you find the best substitute.

The short answer is yes, I can. Basically, I bake gluten-free because I am allergic to wheat and wheat protein. I strive for my gluten-free cakes to have the same flavour and appearance as cakes baked with gluten-containing products. However, if you have a special request for your cake to contain gluten, then of course it is possible.

I can make cakes with vegan ingredients, but my selection is limited. I don't compromise on flavour and quality, so some elements for cakes are not yet available 100% plant-based. Feel free to contact me with a request for a vegan cake and I will give my input based on my experience with vegan products.

Yes, I can do that if requested. If you are a milk allergy sufferer and cannot tolerate lactose-free alternatives, we can consider my cakes vegan. Contact me and let's find the perfect combination for a delicious cake to suit your needs.

Absolutely. Often the solution is to simply add an alternative or leave out the component . If you are in the slightest doubt, just reach out and we can work together to find the best alternative for the cake you want to bake or order.

It all depends on the type of cake in question. If you have a large event, such as a wedding or anniversary, and if the cake is a type that is difficult to transport to such an extent that it is best for everyone that the cake is delivered, I will of course deliver it. Of course, we'll discuss all of this when we put together the desired cake together.

But unfortunately, I can't drop by with two scones and a strawberry tart. Even though it actually sounds very cosy.

Yes, they can. Will it be good? No way it will. Unless maybe it's pancakes. I don't actually have any experience with it, but I couldn't imagine it being a success. If you absolutely want to try, I can try to send a layer cake with GLS :)

It definitely depends on the extent of the baking project. If we're talking about cutting cakes, roulades, muffins or something like that, I can usually manage with 2-3 days' notice. However, if it's large layer cakes, ice cream cakes or fondant for larger events, I really want at least 14 days' notice. Weddings preferably even longer. This is because it can easily take a few days to find the right look and the perfect flavour combination. It means the world to me that the cake fits perfectly with your event and makes the event better. So the earlier you can be out there, the more time we have to find the perfect solution for you.

A mirror glaze cake is usually a moulded mousse cake consisting of two or more layers. This is usually a cake base, then an inlay such as jelly, compote, crunch or ganache and then a mousse around it all. The outside is finally "glazed". Glaze is a cream-based icing that gives the cake a glossy exterior. Glaze can be added in different colours to create different patterns, or just a clear solid-coloured glaze if you prefer. Glazed cakes often have a very aesthetic look.

A fondant cake is usually a relatively tall cake made up of layers of spongecake base and some kind of cream in between, more like a traditional layered cake. It is then usually covered in buttercream or ganache to give it a smooth surface. The fondant is then laid over the cake and smoothed out completely. Fondant is easy to mould and work with, allowing for some very creative and decorative cakes.

The difference between these two is that fondant cakes are taller and roughly the same structure as a traditional layer cake, whereas icing cakes are usually lower and will often have a mousse as the centrepiece.

Most of my recipes are posted here on the website or on my Instagram, so you can find recipes with correct measurements, ingredients and instructions for free. If there is a cake I have posted without a recipe, you are more than welcome to send me a message on email or Instagram, and I can either send you the recipe, or let you know if it will be posted at a later date.

Yes, basically. But I usually also have a small fixed assortment in stock. I also encourage you to keep an eye on my Instagram, where I always post if I have something current for sale at a great price. If I've baked too much or developed a recipe, I always put it up for sale at a great price or give it away to avoid food waste.

You can easily order my delicious gluten-free buns, or gluten-free pita bread or tacos. Of course, the recipes are also available for free use, both here on the website and on my Instagram. But if you don't have the courage or desire to try baking yourself, I would of course love to make them for you.

Yes, or maybe. I'm not a trained pastry chef, so at some point my skills won’t reach. I'm always happy to hear about your cake dreams and then we can talk about what's possible for me to make. If you dream of a 1:1 size Eiffel Tower in dark and milk chocolate, à la. School of Chocolate, then unfortunately it will have to be a hard pass.

Under ‘inspiration’ you can read more about what determines the price of a cake. But an example price is DKK 65 per person, min. 8 people, for a mousse cake with gleze. The price varies depending on ingredients, decorations and the general scope of the cake, both in terms of decoration and content. You are always welcome to contact to me for a specific price.