Britt Whyatt is a one-woman baking phenomenon, who has built up her own business and huge following through social media, hard work and a love of cakes. Here she talks about starting her business from nothing to become the working life she now loves so much

Four years ago Britt Whyatt walked into a supermarket and picked up an instant cake mix – and her life was never going to be the same again.

Today the baking supremo is in demand around the globe; has thousands following her baking blog and is writing her first cookery book.

She has a spectacularly sweet tooth so look away now if your willpower is flagging!

Born in Canada, she grew up in Maidstone, and now lives near Rainham, but travels all over the world for her work.

“I’m really busy and I love it. I give inspirational talks to businesses about my journey back from depression to an award-winning business woman and also give tips on how to build a strong social media presence,” said Britt.

Now, about to launch her online courses, she has just written her first e-book and is working on her first recipe book.

“I have big ambitions to take over the baking world!” she laughed.

Her recipes range from a mouthwatering Ferrero Rocher cake featuring Nutella, chopped hazelnuts and topped off with gold leaf, to hidden Oreo cupcakes – which have an Oreo in the bottom of the paper case – and Caramel Drip Cake.

She also gives tips on how to use ingredients and equipment and try out different recipes.

She may be a successful businesswoman today, but 10 years ago things were very different.

“I was suffering with depression when a friend asked if I would make a cake for a charity bake sale,” she said.

“I didn’t know what I was doing. I bought a Pudsey cake packet mix and a block of icing and created a raw, cracked mess, but I had never been happier than when I was making that cake. I wanted that feeling to continue. I baked every single day and then started a blog. Soon after that I started my own cake decorating business.

“Five years on, I don’t make commission orders any more but I am a full-time blogger and cake decorating teacher. Also, as of April I will have been off all anti-depressant medications for two years.”

She is also a sugarcraft tutor and cake decorator, teaching how to decorate cakes, model cake toppers out of icing, cupcake piping and how to create celebration cakes for any occasion.

“I’m always working,” added Britt.

“I love my slow cooker. Set it up in the morning and forget about it for the rest of the day! And dessert wise, I love making a good cheesecake. I have a sweet tooth – I don’t think you could do my job without one!”

DETAILS

Find Britt on her website shewhobakes.co.uk, follow her on Instagram – along with 3,250 others – or find her on Twitter where she has more than 9,000 followers.

Catch up on the latest local food and drink news each week in the KM Group's What;s On, and click here to read an interview with head chef of the Ambrette, Dev Biswal

Britt’s raspberry, lemon and white chocolate cupcakes

(Makes eight)
A packet of raspberries
2 tsp lemon juice
200g caster sugar
200g self raising flour
200g unsalted butter
4 large free range eggs
200g white chocolate chips

1 Preheat oven to 140C. Cream together your butter and sugar; add the eggs and flour. Then add the lemon juice. Lastly, add in the white chocolate chips.

2 Pour the mixture into a large piping bag and snip off the end. Piping the mixture in gives you more control and less mess! Pipe some mixture into the cases about halfway. Then pop two raspberries into each one. Top with a bit more mixture.

3 Bake for 25 to 30 minutes or until golden on top.

4 For the lemon buttercream, make a normal buttercream, using 150g unsalted butter and 300g icing sugar. Add in two tablespoons of lemon curd and some lemon juice to taste. Pipe the buttercream on as desired, top with a raspberry and dust with icing sugar.