What or who fuelled your passion for cooking?

I grew up surrounded by gourmands. My mum was an excellent cook and always started her day in the kitchen preparing wholesome food for all of us. I remember her sauces used to make the whole house smell so good. My mother was very patient and the secret of her cooking was that she allowed the food to simmer gently, which made it delicious.

What’s the secret to your cooking and baking?

With food, you have to do everything from the heart. I always follow the instructions meticulously and, when I am confident enough with a dish, I add my own touch to improve the end result.

Baking is very different. First of all, you have to know your own oven like a member of the family. You also need to use quality ingredients and utensils. And while some items – like pasta and joints of meat – may be less forgiving, you need to give sweets and cakes your full and constant attention.

You have to know your own oven like a member of the family

If you had to choose, would you cook or bake?

It’s very hard for me to choose between cooking and baking because I do both with a passion.

When I cook, I am more adventurous – for instance, I like to introduce fruit with meats. I also use garlic and sauces in small quantities so as not to ruin the ingredients’ natural taste. Also, when cooking fish, it’s always a challenge and I’m very careful not to ruin its subtle taste.

As for baking, I love to bake when I’m on my own so I can dedicate my time and full attention to it.

Do you remember the first wedding that you catered for?

I had been doing beautiful decorated Christmas cakes for quite some time. Then I embarked on the venture of doing my nieces and nephews’ Holy Communion and Confirmation cakes. Eventually, they grew up and when my nephew got married, I decided to do the catering myself. I remember my husband had nightmares about it and I was panicking – however, I felt that I could do it. In the end, it was a success – at the reception, it felt great to have people coming up to me and complimenting me.

Before catering for a wedding, do you discuss the menu with the bride and groom?

Usually, it’s the bride and her mother or close friend who sit down with me to decide on the menu. Only once did a groom come along with his fiancée – however, he was a prominent person in the catering business and it felt so good to be discussing food with him. I passed my test.

What is the most popular wedding cake?

At the moment the most popular cakes are almond and bacio cakes – however, I also had a bride who wanted a plain chocolate cake. The traditional fruit cake has lost its popularity – however, I have convinced many brides to have a fruit cake as a first tier, followed by almond and bacio cake.

How time consuming is it to bake and decorate a wedding cake?

I cannot determine the exact time it takes me to bake and decorate a cake, but I never rush or do things in a hurry. First I prepare the moulds and buy all the ingredients. Then the following day, I line the tins, grind the almonds and prepare the mixtures. On the third day I prepare the pastry and bake the cake – a wedding cake needs a good six to seven hours of continuous baking. Then I leave the cakes to cool and after a few days I feed them with alcohol. Then I need another day to cover them with sugar paste. If the bride wants handmade flowers, then I need to start preparing from weeks ahead.

What’s the most unusual wedding cake that you’ve baked and decorated so far?

I once made a cake for 900 people. I decorated it with beautiful handmade orange blossoms and stephanotis. The wedding caterers told me to do the three tiers in jablo and cover them, but I couldn’t bring myself to do that – I just did it all using almonds. The final result was outstanding. It was placed on a table on its own at Villa Bologna, where the wedding reception was held, and was decorated with a cascade of flowers.

What other sweet items do you usually prepare for weddings?

Apart from cakes, I also make almond pastries, stuffed dates with marzipan, handmade chocolate truffles, handmade baci and sapori with my own bergamot candied peel.

What was the most enjoyable wedding that you’ve catered for so far?

Definitely my daughters’ weddings. Apart from the wedding cake, I also insisted on doing the sweets. I organised some friends to help me – one in particular is my right hand help while the other is very patient. Together, we make a good team.