Kevin Bridges and Scott Brown cakes made by Glasgow baker

Talented Christie Boyle's novelty designs caught the comedian's eye after going viral - with over two million people from all across the world liking them online.

She turned her talents to create Kevin’s four-tier cake, which also featured his beloved dog, and was the centrepiece of the wedding ceremony.

The 30-year-old was also asked to make a Celtic Park cake for Scott Brown by his wife Lisa to mark him leaving the club after 14 years.

Scott Brown with Celtic Park cake (Image: Supplied)

Christie told the Glasgow Times being asked to work for the superstar duo has been the icing on the cake for her East End business.

She added: “The reaction has just been incredible and I’m receiving comments and requests from people all over the country.

“I couldn't believe it when I was asked to create a wedding cake for Kevin. It was a huge honour as I’m such a big fan.

"I was also asked to recreate Celtic Park for Scott by his wife, which was also a lovely job to undertake.

“I never thought my baking would attract so much attention - and I’m now busier than ever which is obviously fantastic.”

Christie, who is self-taught, discovered her culinary passion when she was asked to create a last-minute birthday surprise for a friend.

After realising she had a hit on her hands, the former Glasgow School of Art student swapped her career in graphic design to set up Cake Days a Week in 2018.

Since then the business has gone from strength to strength, gaining fans from all around the globe,

She said: “I started out with a small oven and fridge and thought 'let’s give this a go'. It was a bit of a gamble to go out on my own, but thankfully it turned out to be the best decision I ever made.

“I’m not scared of hard work and the more technically challenging the design the better. My niche is that I can make them look really life-like and that’s what people seem to love, They also taste great too, which is just as important at the end of the day.

“I’ve had requests for fish supper cakes, ones that are specially themed, like Paddington Bear, Stranger Things, Subway, Ibrox Stadium, Minnie Mouse, Finding Nemo and even a complex seven-tier Indian temple with stunning detail.

“Depending on the design, each cake can take around two to three days to make. I like to make sure I meet my client’s expectations and it’s crucial to me that everything is just right.

“I’m usually at work baking from 6.30am until 6pm. They are long days but I absolutely love what I do, so I feel very lucky."

One of Christie's cakes (Image: Newsquest)

Christie admits some of her cakes weigh so much that she struggles to carry them - with some weighing up to two stone.

She said: "Baking is my life and I love getting lost in the design and it’s great when I see the end result. I spend a lot of time making sure the details are just right and sketch out my ideas on paper before I  start.

"I also baked a haunted pirate ship recently and that was great fun to create. A lot of my clients are very imaginative and it’s a privilege to make their ideas a reality.

“There’s no better feeling than seeing the look on their faces when they come to collect it and knowing that I am helping to mark a special occasion for someone."

Christie even ended up creating her own wedding cake, despite promising herself some time off.

She adds: “In the end, I just couldn't help myself. I did a party theme and including a disco ball. It looked incredible and it was lovely touch to such a special day.

“My business has really grown through social media and word of mouth. People get in touch after seeing the cakes online and I’ve never turned anything down yet – the more outrageous the better.

“I loved making a life-size Paddington Bear, but anything goes really, I’ll get people coming to me asking if I can combine their favourite things into a cake and they will just give me free rein over the design.

"It's been a whirlwind and I still need to pinch myself that I'm making a living doing something I love so much."

Visit www.cakedaysaweek.com