Cheryl Patrick Winter – the Black Cake Queen …Sharing the exquisite taste with the world

Dec 25, 2018 News

Cheryl A. Patrick Winter (right) delivers black cake to a satisfied customer on Tortola.
Photo: Black cake 3

Regardless of where in the world they are, few things escape Guyanese during the Christmas season. Family and food are essentially the centrepieces of the traditional Christmas experience in Guyana – some would say with equal measure.
For those who enjoy the food, the celebration is all about the aroma that is lifted from the kitchen, fills the entire home and even the neighbourhood. It is the flavours enriched by the steam rising from the pepperpot or that delicious garlic pork that has been cured over days of preparation.

Among the many tasty cuisines, there is one that stands out – black cake. Not everyone can prepare it, but yet, everyone wants a piece.
Black cake has found a special place at weddings, birthdays and many special occasions. When the Christmas season rolls around, the demand for this cake skyrockets. For the inexperience black cake baker, the risks are high and the rewards higher.
Why take the risks with such a high demand delicacy, which will be judged again and again during the season? Why put your baking skills on the line for the neighbours and family who will come knocking.
There are many options for black cake, but few add the personal touch and attention like Cheryl A. Patrick Winter.

Cheryl A. Patrick Winter is prepared for the Christmas season.

With every pan she produces, it is infused with the tradition of black cake making that has covered generations of Guyanese. Cheryl has carved out a niche for tasty black cakes, which have been delivered to homes across the world.
Cheryl hails from New Amsterdam, Berbice and spent her formative years in Georgetown and Blygezight Gardens until 1980 when her dad was contracted by the United Nations to work in the British Virgin Islands (BVI).
“Christmas in Guyana was very active and enjoyable. Precious time was spent with family, neighbours, friends and coworkers. It was not only about attending church, but also enjoying the numerous dishes, desserts, local drinks and more,” said Cheryl who attended Carmel RC School, St. Winifred RC School, St. Joseph’s and St Rose’s High School.
After relocating to the BVI, she struggled to adjust to the culture there, even the Christmas experience was different.
“In Guyana, we celebrate right through to twelfth night – Food! Food…from pepper pot, garlic pork, ham, turkey you name it, we had it,” Cheryl noted.
Her baking journey started quite modestly, assisting two aunts who were baking specialist in Guyana and who now reside abroad. Her first black cake was made for a friend’s wedding. Thereafter, her story started as many requests came rolling in soon after. She continued to improve on her mixture and technique. Today, her cakes travel all over the world.

Cakes with the golden seal baked and prepared by Cheryl A. Patrick Winter.

“I’m very proud of and feel blessed that my work and presentation is appreciated by, if not all, most,” Cheryl stated.
But why black cake though?
Cheryl loves making plain cakes but found she could never go wrong with a black cake recipe – it’s in her Guyanese blood.
“Yes, it takes more preparation time, but I enjoy making them then wrapping them in my trademark gold seal,” Cheryl stated.
Working from her home on the Tortola, the main island in the BVI, Cherly has managed to bake as much as 500 varying sizes of small, medium, large and extra-large cakes during the season. Every year, the demand increases.
Her cakes are enjoyed by the melting pot of nationalities in the BVI. With every bite into the moist delicacy, the word spreads to various parts of the world – ‘Cheryl’s black cake is the one of the best’.
Like any food master, Cheryl’s recipe is top secret. However, she has mastered her production time quantity and balancing the many types of liquor at her disposal.
According to Cheryl, the type of baking currently adopted is making the world of difference.
“I started off with the real baking pans, which had to be greased then lined with wax paper, then I used a domed shaped glass container now the disposable foil pans which is easier and thrown after I’ve completed baking batches of cakes,” Cheryl noted.
With support from her husband, Michael L Winter Sr. and sons – Michael L. Winter Jr. and Mark Winter, Cheryl has plans to continue to grow in order to meet the high demand for her product.
“Initially, black cakes were only prepared at Christmas, but requests come through year-round – so why not! Whatever makes people happy, I’m willing to fulfill their requests,” Cheryl noted.

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