Lynda Paul and Tracey Freeman’s art never survives very long; alas, it tends to get eaten, with great gusto, in short order. Armed with an arsenal of sculpting tools, Paul transforms plain old cake and icing into an array of impressive pieces: a burger, say, or an English bulldog, or maybe a neatly wrapped pink present, its white fondant ribbons ready to be untied. Fanciful, whimsical and always personal, the cakes come in a multitude of flavour combinations (just ask—they most likely do it) and sizes (from daintily decorated single-serving mini-cakes to multi-tiered towers for 500). The customer’s imagination is, quite possibly, the only design limitation. Petits fours and two-bite cookies are popular cocktail party options. All products are nut-free.