27, Co- founder of Jaslyn Cakes How did you get to this point i n your career? I baked unofficially i n Universit yi n London, went to culinar y school , supplied cakes f rom home, t hen star ted Jaslyn Cakes i n 2014. A recipe you’re proudest of ? The Victoria Sponge. Af ter many tr i als and errors , we have ours down pat. What was your best, and worst, decision ever? Opening my baker y where and when I did was t he best t hing, but t hat meant I had to f orego work experience before striking i t out on my own.
711 Skinny jeans and belt, Levi’s; top and ring, Jaslyn’s own