Roxanne Floquet is an artist, she spins Alice in Wonderland delight into all she touches and the result is beautiful cakes, gorgeous biscuits and fanciful sweet treats.
After studying at Silwood Kitchen, Roxy trained in pastry and cake decorating in London for four years and returned home to Cape Town in 2009 to start up Roxanne Floquet Cake Design.
She has a complete passion for her work and it really shows in the intricate detail of her exquisite designs. Have a gawk at the gallery of her elegant creations.
We had a chat to her about her craft:
Q: Where did your love of cooking/baking begin – can you pinpoint an incident or moment when you knew this would be your future?
A: I think I’ve always been fascinated by the sumptuous delights that can come out of a kitchen and how captivating they are. However, I think the moment I first realized that I wanted to make cakes for a living was when I first laid eyes on some iced biscuits in Peggy Porschen’s first book. I remember how astonished I felt that someone could actually create something so beautiful.
Q: What is the highlight of your career so far and why?
A: Starting my own business has been by far the most thrilling step in my career. I feel so lucky to be able to be creative every day and to feel so inspired.
Q: What is the most exotic thing you have ever cooked/baked with or tasted? Describe the dish.
A: My last year in London was spent working in the French pastry kitchen of a Chinese dim sum restaurant, called Yauatcha, where I was introduced to many fascinating Asian ingredients, my favourite of which were Pandan leaves. We used the extract of the plant in macaroons. The flavour, for some reason, transports me back to my childhood and has a delicious and unforgettable flavour.
Q: What inspires you?
A: So much! Every day I am confronted with images and ideas whether in nature or fabrics, textiles, millinery and couture.
Q: What is the worst thing you’ve ever made? What happened?
A: My sister’s birthday cake last year was a disaster. I had to transport it into the bush on a bumpy road and, by the time we got there, it was bulging at the seams and looking rather worse for wear!
Q: What is the one implement in the kitchen you cannot do without? Why?
A: My microplane grater. Memories of zesting hundreds of lemons and oranges for cakes in London with an ordinary grater make me shudder.
Q: What in your opinion is the most underrated ingredient? Why?
A: Fresh lemons. They are so versatile and I couldn’t do without their invigorating flavour in both my cooking and baking.
Q: What do you cook at home?
A: Wholesome meals with lots of vegetables, grains and pulses and texture texture texture!
Q: What is your favourite cake/thing to make and why?
A: I love piping biscuits. It’s like drawing with sugar!
Q: What is the best meal you’ve had in 2010?
A: I ate the most incredible white truffle risotto at Catharina’s at Steenberg.
Q: What is your most successful seduction meal?
A: I have been seduced by food too many times to count!
Q: What, in your opinion is sexy food?
A: Melted chocolate. There is nothing sexier than tempering chocolate.
Q: What do you think about social media as a promotional tool?
A: I think frequently updated blogs that display a lot of passion are great, but find Facebook and Twitter less professional.
Q: What is your favourite food and wine combination?
A: Delaire Sauvignon Blanc with breaded chicken escalopes and a lemon and herb risoni.
Q: What do you think of molecular gastronomy?
A: I find it fascinating. Any way in which we can push boundaries and challenge people’s perceptions of taste and texture, as well as merely to obtain more knowledge about food, is exciting. Just be sure to leave the foam off my risotto!
Q: If you could have anyone cook for you – who would it be?
A: Thomas Keller.
Q: Who would you like to sit down for dinner with – anyone in the world? 6 people.
A: My four grandparents who’ve passed away, Freddie Mercury and Madiba.
Q: What would be your top foodie destination?
A: Sydney.
Q: Your top recipe book of the moment?
Q: Favourite place to eat out in SA?
Q: Your best foodie memory?
A: Discovering sweet and salty Kettle Corn in New Orleans. Yum!
Q: Food hero?
Q: Food villain?
A: Farms that don’t practice free-range breeding.
For more information or to contact Roxanne visit www.roxannefloquet.com or email info@roxannefloquet.com