As a chef running a busy catering company, Radish Events, I am constantly under pressure to create amazing menus and party food for anything from weddings to yacht soirées and special celebrations.

But by far the most joy I get is from making cupcakes. The latest craze to infiltrate the UK and more recently Europe, a cupcake is a perfect expression of affection. Hollywood is in love with the concept - Rod Stewart's LA-based daughter Kimberley Stewart gifted an elaborately decorated and boxed cupcake to all the journalists who came to interview her at London's trendy Soho Hotel. They are a regular feature at baby showers, birthday parties and even weddings. Amanda Holden's nuptials last Christmas at Babington House in Somerset had a wedding cake consisting of over 100 cup cakes and the effect was kitsch, fun and irreverent, just like the actress herself.

Cupcakes are now big business. The Magnolia Bakery in New York famously has queues forming around the block and The Hummingbird Bakery in London's Kensington and Notting Hill has also taken off, as has Crumbs and Doilies.

Two years ago, someone asked me to make a cupcake wedding cake. I had never really heard of them but looked up the word cupcake on the internet and realised they were the latest craze from Australia. I experimented with recipes, bought myself a stand that fits around 110 cupcakes and went ahead with my first order. Since then it has been a regular thing.

By word of mouth, I normally make a few hundred cupcakes every week. Last week I made 40 cupcakes for a three-year-old boy. The theme was British Airways and VW camper vans so that was an interesting one! I love sourcing all the different ways to make the toppings. I have a huge box of colourings and sprinkles and it's a bit like being a small child again! The design possibilities are endless - you just need a theme or even a colour. I love it when someone comes up with a new idea; it's a bit of a challenge for me.

The proof is in the eating though and while it would be rude of me to boast about how good they are, suffice it to say that I get a lot of repeat business and the kids at Mougins School, where I have a stall on Fridays, rarely leave me with anything to bring home! I only ever bake them on the same day as the order and that's when they are at their best but if you can't eat them all on the same day, they'll last for at least four days.

I fell into catering by accident really. I always wanted to have a small restaurant but had in mind that I'd be the person barking orders like, "More parsley on that" and "A bit more sugar in those please." I ended up running a restaurant in a tennis club for the summer months a few years ago. After hiring and firing three chefs, I thought I may as well do it myself! I learned quickly from my mistakes, left the restaurant to start my own company and business is going great. It's all down to just saying yes and finding a way to do it afterwards!

My real love has always been baking ever since I was at school. Catering is in the blood - my family had a company which supplied fish to the top London restaurants and chefs including Marco Pierre White. I remember the first time I met Marco's number one pastry chef, Roger Pizey. I was blown away by his passion for making sweet things. He was working at The Criterion restaurant in London then and he made me samples of different things to taste. We just sat and talked about desserts for hours. Roger is now head patisserie chef at Peyton and Byrne in London, which is a fantastic bakery specialising in traditional old fashioned cakes and pies. He is so highly thought of that he is always asked back by Marco Pierre White to be the pastry chef on Hell's Kitchen, which is on ITV at the moment.

I'd like to think that along with all the gorgeous food the South of France has to offer, my cupcakes are a worthy addition to the mix!

If you want to talk to Lucy about ordering cupcakes you can contact her on 06 87 04 03 38. She is at normally at Mougins International School at 3.30pm on Fridays but please call first as it is weather dependant and Lucy is not keen on the rain!

You can also contact Lucy by EMAIL