EveRing Cake bakes, designs, and creates beautiful cakes with the most natural, high quality ingredients they can get their hands on. Read our interview with Amirah Gajia, Founder of EveRing Cake, below.

Describe your relationship with food in three words.

Obsessive, needy, fickle. 

If you weren’t a cafe owner what would you be doing? Tell us about your journey.

Before opening Bake St I wanted to do something different, break the mould somehow. I was drawn towards Electrical Engineering as there was a huge lack of asian, muslim women in the field which I wanted to change. I got to work on exciting projects for the Olympics including the Athlete’s Village and assist in project managing a six million pound pavilion for BMW. It got me working full time from the age of 18 and gave me a great work ethic. 

But baking has been my passion since I was 8 years old! I love the relationship it has to maths, its precise nature. Being able to then unleash my creativity on the outside decor of a cake is a real buzz. Our cakes are very natural, pretty and elegant which is my style but having the challenge of producing other peoples ideas is something I relish. I’ve always loved feeding people bakes and seeing their eyes light up when they take that first bite. The reactions after the second and third bite are not bad either!

My dream was always to have my own shop and now I’m living it!

What would be your last supper or your last meal on earth be if you could choose?

It would be so hard to choose my last meal! I go through phases of being obsessed with something and then not eating it for another 6 months. 

But if I absolutely had to pick it would be a cheese toastie from Bake St with a side order of raclette from Borough Market. For dessert I›d want a cookie from Mast Brothers, a gooey raspberry brownie by me and a lemon bar from Violet. With a final flat white to finish with, of course. 

Who would you love to cook for (past or present)?

I think I’d love to bake for Rachel Khoo. She’s so sweet and lovely, both in person and on TV. 

Cook for? Only my husband and friends. That›s when I enjoy cooking. When it’s a chilled out affair. 

But for baking, I enjoy the pressure and pushing myself.  

What is your foodie guilty pleasure?

My guilty pleasure would probably be my childhood favourite of a really good chicken burger. 

I am loving Shake Shacks’ chicken burger (has to have cheese) and I am so happy they made the chicken halal in the UK.

What’s been the hardest thing so far?

The hardest thing is having to be at Bake St every weekend. I used to spend my weekends at the amazing London markets (Borough, Broadway, Columbia, Brick Lane, Leyton, Maltby St, Druid St etc), eating and just enjoying the atmosphere, so to miss out on those sucks. The best food and London life is at the markets.

What’s been the highlight so far?

The locals telling me how much they appreciate Bake St, how much they love the shop and the mmm’s , ahh’s and oooh’s when they see and taste our bakes.
Happy customers are what keep me going.

What advice would you give to people who are thinking of starting their own street food business?

Don’t be afraid to experiment. You never know what people are going to respond to. Flexibility is key. If you think it’s delicious, someone else will too. 

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Find EveRing Cake at Street Eats on Friday 28th and Saturday 29th July 2017. Register for your free ticket here.

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