Scottish Baker of the Year: Camelon baker's celebration cake hits top spot for second year in a row

Sharon Allan, who owns Luscious Lovelies Cakes in Main Street, received two awards at the Scottish Baker of the Year Awards at the weekend – including the gold for best in Scotland for her celebration cake, a prize she also won at last year’s awards.

One of her cakes also scooped the silver prize at the awards in Glasgow.

Sharon, who launched Luscious Lovelies in 2017, said: “It’s absolutely mind blowing, I couldn’t believe I was up there again. It’s not been the easiest of years personally so to have achieved that in my business has been really amazing.

“I just can’t believe it, I’m speechless really.

"All my friends and family are fair away with it. My mum said she didn’t expect anything else, but there are that many bakers that enter, you never know.

"I entered my salted caramel this year, and a chocolate and raspberry one. I just thought I would enter two different ones just to see what happened, so for both to have placed is amazing.”

Now Sharon, 41, intends to see if she can win the awards for three years in a row in 2025, adding: “I’ll definitely go in again next year and I’ll have to come up with something different.”

Sharon was not the only local winner at the Scottish Baker of the Year Awards this year.

Lucia Shankland, who runs Piece of Cake by Lucia in Falkirk’s West Bridge Street, enjoyed success with her cupcakes.

The Scottish Baker of the Year Awards celebrate the finest in Scottish baking and with nearly 600 entries from over 60 bakers across the country, the competition was fierce.

The awards aim to showcase Scotland’s best bakes, with categories including scones, loaves, savoury items, morning rolls, individual cakes, biscuits, pastries and a range of gluten free options.

Lesley Cameron, chief executive of Scottish Bakers, who organise the annual event, said: “The level of competition this year was exceptionally high, making each win a significant accomplishment.

"Each entry was meticulously evaluated based on appearance, baking quality and taste.”