{"id":33736,"date":"2016-11-22T07:29:01","date_gmt":"2016-11-22T07:29:01","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=33736"},"modified":"2017-07-25T13:33:14","modified_gmt":"2017-07-25T13:33:14","slug":"talking-dedicated-sugarcraft-with-roxy-floquet","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/talking-dedicated-sugarcraft-with-roxy-floquet\/","title":{"rendered":"Talking Dedicated Sugarcraft & Cake Decoration with Roxy Floquet"},"content":{"rendered":"

Real talk. Roxanne Floquet is Cape Town\u2019s cake and baked treat queen. There truly is no one quite like her, with her skill and precise attention to detail she is undoubtedly one of the most talented bakers and sugar crafters in this country. Specialising in cakes for weddings and special occasions, and the most intricately iced biscuits you have ever seen, she\u2019s become something of a household name through her dedication to her passion.<\/p>\n

\"cake<\/div><\/div>Roxy is based in Newlands, but has been nearly all over the world honing her craft. However, she began her journey at an unlikely place \u2013 studying media and film writing at UCT with the end goal of working in food journalism. She then spent a year at Silwood, furthering her food knowledge and then made her way to Los Angeles where she spent some time working in the pastry section at a tapas bistro. For Roxy, this was the starting point of her love affair for creating sweet treats. From there she jetted off to London where she joined cake-extraordinaire Peggy Porschen\u2019s team. It was here that she tapped into her gift for icing and decorating and worked for Peggy for three years before needing to spread her wings again. She found herself at Yauatcha, a dim sum cross tea house in Soho where she worked in the pastry section. Roxy was introduced to high end, exciting ingredients from all over the world with which she was allowed to play and experiment.<\/p>\n

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\"cake<\/div><\/div>After a gruelling couple of years in the big smoke, it was time to return and to start her own business. Despite spending most of her culinary career thinking she would open her own cake shop, she decided to follow the route of creating bespoke cakes, petit fours, biscuits and cupcakes. She chose this path because it allowed her to make dreams come true while using the highest quality ingredients she could find. This is a real point of pride for Roxy \u2013 her products are made using free-range eggs, real stone-ground flour and the best available chocolate.<\/p>\n

These ingredients coupled with Roxy\u2019s endless skills means that everything she makes is perfection.<\/p><\/blockquote>\n

Decadent cakes that are somehow still light and biscuits that are (almost) too beautiful to eat. Her icing work alone will have your jaw on the floor, give her a design, any design, and she will make it happen. Nutcrackers? Delft designs? Emojis? You name it, she can ice it. Her deft touch and seemingly endless levels of patience result in pieces of art, in biscuit form.<\/p>\n

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#DiaDeLosMuertos #cookies<\/a><\/p>\n

A post shared by Roxy Floquet<\/a> (@roxyfloquet) on