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About Us

Bad Ass Cakes

Barbara is a trained professional who has worked under renowned chefs such as Anton Edlemann (The Savoy Hotel), Keith Stanley (formerly of The Ritz Hotel) & was lucky enough to work for the chef she admires most, Anton Mosimann (at Mosimann's, London).


She has taken the practices learned at these great establishments along with lessons learned from her Mum and created Bad Ass Cakes in  Fulham. 

The quality French & American style pastries and custom-made cakes Barbara produces are second to none. She focuses flavour to make sure her beautifully moist cakes are like no other. The speciality cakes and desserts that deliver the 'WOW' factor clients and their guests seek something Barbara knows she can deliver with confidence. 


Barbara's cakes are created with love and intelligence - ingredients which make for very happy clients!

We are not a nut free establishment.

Copyright 2013

Design 9 - 3

Barbara Brennen, head designer, formerly of The Ritz & The Savoy Hotels & Mosimann's restaurant has taken lessons learnt from these great establishments and armed with her family recipes created Bad Ass Cakes using the best quality ingredients.


*Doves Farm organic flour

*Free range local eggs

*Organic nuts

*Organic fresh fruit

*No trans fats


Her inspiration is many hours spent happily baking with her mother using recipes handed down through generations of her family. She always likes to impress with creative, custom-made cakes that make your celebration or event perfect.  

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