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Hello! I'm Firdaus, creator of Prism Bakes and baker of all your treats.
I'm a self-confessed hedonist when it comes to good food.. In the words of the queen that is Nigella Lawson: "No one should feel guilty about what they eat, or the pleasure they get from eating; the only thing to feel guilty about is the failure to be grateful for that pleasure..."
I've got a sweet tooth and am a true believer of treating yourself from time to time... And when you do, it’s got to be special. Prism Bakes was created with this at heart.. A little bit of luxe, for yourself and for your loved ones.
We make rustic yet refined cakes and treats, putting our own spin on classic cakes, and love to be bold on flavour. Take a lemon drizzle cake.. the citrus has got to pack a punch! Our treats are meant to be devoured at tea time and be a sweet surprise for someone you care about.
With Prism, everything is baked with love. You'll find my personal spin on traditional bakes. Rustic, yet refined, with bold flavours, and often with a luxurious edge. My own midas touch if you like. A little gold lustre, sparkles and shine. Patisserie worthy bakes, beautiful on the outside, equally beautiful and delicious on the inside. And of course, bakes that leave a lasting memory.
This is baking through my prism.
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Prism Bakes is my labour of love. I am a tea time enthusiast, and am the kind of person who looks to the dessert menu first at a restaurant. I bake what I like to eat, usually drawn to classic flavour pairings, but I’m not afraid to colour outside of the lines.. And enjoy dabbling in the finer art of patisserie from time to time.
I set up Prism Bakes in 2019 after having my first child. But have been baking since I was young. Didn't we all start out baking at home? In my case with my mum, making butterfly cakes, playing with cookie presses and watching James Martin and Nigella on the food channel after school.
Taking my passion through school and university years, my first insight into baking as a professional craft was a stint in the pastry kitchen of The Cinnamon Club in London in 2011. Vivek Singh is a true mentor and friend. I even had a flirtation with TV, winning on an episode of Channel 4's 'Baking Mad with Eric Lanlard' (2012) with my chocolate mousse cake with orange and ginger!
Prism Bakes is growing organically. I wanted a platform to showcase pictures of my bakes and recipes, and have a way for people to be able to buy from me. For years as I've baked for friends and family, I've been told, why don't you set something up for yourself? Let's see where this takes me. But for now, welcome to Prism Bakes, and thank you for joining me on this journey.
Firdaus
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