When I set up my business in 2019, I planned to call it ‘Welshcake’. My husband bought me the domain name as a secret Christmas gift. Then, a very sensible, business-minded friend said that it might create the wrong impression. He was right, of course, but I’m still a Welsh cake at heart. I’m Welsh. I love to cook, share, and eat cake of all sorts, including whacky personalised birthday cakes. What’s not to like?
But ‘Welshcake’ means much more to me. My respect and enjoyment of people from all backgrounds and creeds stems from my childhood of ancient times in South Wales, learning to cook on my mother’s Aga, while my wonderful mum talked and I listened or I talked and she listened and we untangled the challenges of the day. She taught me to listen for understanding, to see different perspectives, to cultivate kindness. Here’s a shout out to you Mum! I’m still a work in progress.
Many years later, I have learnt so much more about helping people untangle their thinking, but the fundamentals of coaching have always been there. It’s a safe place to explore ideas without fear of judgement; a place to be vulnerable and brave; a place to challenge yourself and be challenged; and then, sometimes, when you least expect it, a realisation dawns – that’s it! Brilliant! You finish your cake and beam with satisfaction.
I can’t share my welsh cakes virtually but if you’d like to share the recipe or the thinking, drop me a line.
* Welsh cakes have been a popular treat in Wales since the late 19th century. They look a bit like skinny scones. Welsh cakes are made from flour, butter, currants, eggs, milk, and spices such as cinnamon and nutmeg and are served hot or cold, sometimes dusted with caster sugar.
They are traditionally cooked on a bakestone, a cast-iron griddle about 1.5 cm or more thick which is placed on the fire or cooker. In South Wales, the bakestone was often created from ‘left-over’ iron and smuggled home by steelworkers. That’s a secret by the way. Don’t tell! I’m still a lawyer.