Celebration Cakes by Rebecca Grace Banks

Celebration Cakes by Rebecca Grace Banks Bespoke celebration cakes be it a birthday, wedding or any occasion. And, private chef catering for small groups of 4 to 20. Feel free to get in touch.

I work with ingredients that are organic, sustainable, natural, seasonal & local. Rebecca (Becks Banks) Feel free to contact me for a 'no obligation' quote for bespoke cakes and private catering. I'm happy to answer your queries.

13/06/2026

Congratulations!

Maya and Tony celebrated their wedding on Thursday 11th June at The Free Company's renovated farm steading. A characterful steading, maintaining the warmth of its farming history.

Organic, regenerative farm w/ Michelin Green Star. Nr The Pentlands, Edinburgh.

Maya and Tony asked me to create their wedding cake knowing that the bespoke, handcrafted, sustainability aspects would be upheld to compliment their day.

Pistachio sponges.
Homemade raspberry compote.
Vanilla bean Swiss meringue buttercream.
Chocolate ganache exterior.
Natural pigment colours.
Edible handmade garnishes to reflect Maya's veil.

A big thank you to of for being their wedding planner who was 'on the ball', approachable, attentive and simply lovely.





Wedderburn Castle was the venue for a Dutch family to enjoy my Private Chef service with my wee team. My clients were ce...
07/06/2026

Wedderburn Castle was the venue for a Dutch family to enjoy my Private Chef service with my wee team.

My clients were celebrating their parents Silver Wedding Anniversary on the evening of Saturday 6th June 2026.

Menu
Starter
Mushroom Fricassee w/ garlic Croutes

Main
Loch Etive trout w/ herb crust, sorrel dill sauce, crush roasted Jersey Royals, medley of beans, radish, asparagus, homemade confit tomatoes. Crispy basil leaf.
(Beetroot tart tatin w/ homemade labneh served to 2 vegetarians)

Dessert
Lemon balm crème brûlée w/ rhubarb, anise, orange compote. Shortbread mint, lemon, lavender, edible flowers.

British cheese
Isle of Mull Cheddar
Lanark Blue
Doddington Cuddy's Cave
Somerset Brie
Medjool date, grapes, bread & butter pickle, biscuits.

Thank you to my fantastic service team
and , you were on the ball once again, thank you both.





31/05/2026

Simplicity can (also) be the sweetest way to say 🎂 Happy Birthday.

From my 'No Frills' cake collection my client holidaying ordered a second cake of the week for a family member to enjoy their birthday.

Spotted from my menu they were drawn to the delicious Black Sesame Tahini cake, filled with an orange Tahini buttercream and coated in a milk and dark chocolate ganache. For a simple yet dramatic garnish I made a giant black and white sesame brandy snap....for all to snap and share whilst digging in!

Organic ingredients (apart from the orange), fair trade chocolate, locally sourced.

Cakes to enjoy at home from my 'No Frills' collection.





A 70th birthday cake delivered to on Thursday 28th May.My client asked, if it was possible to have a flower that resem...
29/05/2026

A 70th birthday cake delivered to on Thursday 28th May.

My client asked, if it was possible to have a flower that resembled a 'Scottish Thistle' to honour her mother's Scottish heritage (born and bred in Hawick).

So, I contacted hoping that they may have a seasonal selection for me that included a 'thistle' type flower, Bridget and Mike came up trumps.

Organic, seasonal, edible, food safe blooms:-

Cirsium, alliums, pink Cornflowers, rose, pink honesty, London pride, catmint, lions foot, sweet woodruff and common bistort.

Cake - rich chocolate fudge w/ chocolate crémeux, vanilla bean Swiss meringue buttercream.

Painted - natural pigments
Edible 24ca gold leaf.




The climax of the evening CAKE...my client's chosen dessert to celebrate her sister's 50th birthday...A family group hav...
24/05/2026

The climax of the evening CAKE...my client's chosen dessert to celebrate her sister's 50th birthday...

A family group having travelled from the USA, commissioned me to cook dinner for their 50th birthday celebrations whilst enjoying a luxury holiday in the Scottish Borders.

Menu
Canapés
Prawn 'lollipops' w/ chili ginger dipping sauce.

Starter
Brown crab, apple, citrus salad w/ asparagus & samphire.

Main
Smoked BBQ Rib of beef, potato wedges, salad of cress, rocket and viola.

Dessert
DEVILS 'kirsch cherry & whipped cream' CHOCOLATE CAKE.

Delicious for all chocoholics!!





A dinner for 6 - Saturday 16th May. My clients welcomed overseas guests to Scotland, inviting a couple of their friends ...
21/05/2026

A dinner for 6 - Saturday 16th May.

My clients welcomed overseas guests to Scotland, inviting a couple of their friends too for a relaxed evening as an informal introduction to the Scottish Borders.

It was so nice to receive their comments, it put a smile on my face (not that I was grim!)

Here's the menu....(due to working alone, I didn't have time to take photos of every course, you'll get the idea...here's a snippet).

Canapés
Blini w/ asparagus & peas crème, whiskey cured smoked salmon.
Prosciutto parmesan Palmiers.
Vietnamese sticky pork w/ cucumber ribbons.

Starter
Brown crab risotto w/ asparagus, parmesan tuile.

Main
Duck breast served pink w/ caramelised honey & orange Grand Mariner sauce, gâteau 'pommes de terre', tender stem, baby carrot.

Pud
Warm molten chocolate tart w/raspberry sorbet.

(PS I made 8 tarts, always good to have spares. I didn't need them that evening, so, they were chilled, taken home and hubby and I enjoyed them cold the next evening...OH BOY it's a new dessert...Rich yet light, chocolate velvet on your palette, isn't sickly, it's airy, chocolatey mousse melt in your mouth in devine pâté sucre chocolate pastry case😋....these are going to be great topped with berries or orange or 'other bits'.....nailed a new dessert!)





28 guests.Countless prep lists.Local vegetables, microgerms, edible flowers Local meatLocal seafoodLocal eggsScottish be...
17/05/2026

28 guests.
Countless prep lists.
Local vegetables, microgerms, edible flowers
Local meat
Local seafood
Local eggs
Scottish berries.
One very full kitchen.

What a joy it was to cook this wedding rehearsal dinner Marchmont House surrounded by such good food and kind helpful people, the in-house kitchen crew!!!!

Huge thank you to the local producers whose ingredients made every one of my dishes special — and an even bigger thank you to my right-hand assistant Amaya Broadbent for helping pull it all together with grace and humour. We did it! :)

Tired feet. Full hearts. Worth every second. ✨

Suppliers
The Plot Thickens.
(organic salads, edible flowers nr Earlston)
Fingerpost Produce
(organic veg, microgerms Westrother)
(seafood Eyemouth)
Macvicars (butcher Melrose)
(fruit & veg Melrose)
(organic eggs)





I was chuffed to be asked to make this little cake for a friend, she asked me to be creative for her sister's 60th birth...
13/05/2026

I was chuffed to be asked to make this little cake for a friend, she asked me to be creative for her sister's 60th birthday.

Simply, yet tastefully, a traditional Victoria Sponge, 4 layers sandwiched with a classic vanilla bean buttercream and plump fruity strawberry jam.

'Purple and yellow' was the brief....an odd combination I thought! But nope, springtime violas were staring me in the face, with THEIR little faces. So, taking it up a notch introducing my other favourite medium...edible wafer paper, dusted with all natural pigment colours.....purple and yellow....et voilà X

Happy 60th Birthday Helen Vincent and thank you to Sarah Lomax for asking me to get creative 🩷





I have been recipe testing for an upcoming Easter event...main courses and dessert!Creating savoury dishes that showcase...
21/02/2026

I have been recipe testing for an upcoming Easter event...main courses and dessert!

Creating savoury dishes that showcase some of Scotland’s finest ingredients and their authentic provenance. I sourced the delicious meat and shellfish from the fishmonger and butcher in Melrose / Scottish Borders:-

The tender lamb rump coming from nearby Gattonside — just a couple of miles away.
King scallops were sourced from Shetland - fresh as, plump, so much flavour.
The brown crab from Eyemouth.

Tweaking my recipe for the seafood risotto and browsing my cook books, I've taken ideas from - roast rump of lamb and for the lemon juniper yoghurt ice cream.

Menu
Meat - roast rump of lamb, onion purée etc etc (no pictures wait until Easter!)
Fish - Crab, crayfish, scallop risotto.
Dessert - Lemon juniper yoghurt ice-cream, elderflower Panna cotta, almond tuiles.




I said it with 'a new pair of slippers' ♥️ to my hubby....but here's a blast from the past. Chocolate and berries heart ...
14/02/2026

I said it with 'a new pair of slippers' ♥️ to my hubby....but here's a blast from the past.

Chocolate and berries heart genoise.

Have a lovely day folks, whatever you may be doing!



Address

Carolside, Stables Cottage
Earlston
TD46AL

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 9am - 8pm

Telephone

+447564713719

Website

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