About Gill

Gill Pope is a qualified cordon bleu chef who trained as a chef both in Paris, France, and South Africa. She also Judges for the South African Cake Decorators Guild and has Co-Authored a book titled “Sugar art creations-floral art” with long-time friend Helen Dissell who is based on the Gold Coast in Australia.
​ She has exhibited her work in Australia and the UK and taught in Canada. She is a qualified teacher, and judge in `sugar art` through South African Cake Decorator’s Guild.

Gill is assisted by Retha Basham, who has trained with her for the past six years.

Gill’s cake studio is situated in Ferndale, Randburg, and Retha is situated in Centurion which make our products accessible through the main parts of the Johannesburg and Pretoria area.