Some things to think about:
♥ type of cake ie flavour
♥ style of cake (naked, semi naked, fondant covered, etc)
♥ decorations (eg fresh flowers, sugar flowers, chocolate work, modelled fondant, edible paint, silver/gold leaf, buttercream, & more)
♥ single or multi-tiered, big or small, rustic, modern
♥ side displays of cupcakes &/or cookies
♥ whether you would like an option – or tier, for people that may have allergens (such as wheat or dairy).
NB all gf or df cakes will be prepared on the same equipment as all other products. (A good way to cater for everyone is to have a separate dessert bar.)
A good way to get started is to find some photos of cakes you like and send them through to us. Alternatively you can tell us what your theme for the day is, flowers, type of wedding/birthday/event etc and then we can work together to design a unique cake for you.
In relation to pricing, as a general guideline – a naked or semi naked cake with fresh flowers would be cheaper than a fondant cake with ornate sugar or chocolate work as these take considerably more time to prepare. For wedding cakes, we don’t charge for a “wedding cake premium”, but on a price per serve based on the type of cake you choose.
If you would like to try some of the cake flavours then you can order a sample box for $30 which will contain 5 different flavours of your choice. This amount can be deducted from your wedding cake invoice if you choose us to make your wedding cake (for orders over $400).
Once you are happy with the final design and would like to go ahead we accept a 50% deposit to secure your booking, with final payment 14 days before the wedding day or day the cake is required. (If you have ordered in a time period shorter than this we can make an alternate arrangement.)
We look forward to working with you to design your cake!
Types of Cakes
Devil’s food cake
Mocha spice cake
Ginger & Whisky
Vanilla bean latte
Cookies & Cream
Chocolate Scandanavian flourless cake
Strawberry and cream
Persian love cake
Lemon and Lavender
White chocolate mud
Raspberry & white chocolate mud
Cherry ripe mud
Brownie fudge cake
Swiss meringue buttercream
After making a beautiful Italian meringue butter is gradually added along with flavours to make a very smooth and tasty icing.
Icing sugar buttercream
A rolled white sugar paste that can be smoothed perfectly flat, can be coloured, embossed, hand painted, airbrushed, gilded with gold or silver leaf or paint.
Ganache is a mixture of cream and chocolate that sets hard and encases the cake. It is usually applied under the fondant to give the cake a smooth finish. Or it can simply be the finished look for your cake. Ganache can be made from white (& colour added), milk, caramel or dark chocolate.
…or simply Fresh Cream
Spiked – Malibu
Lemon or other citrus
Caramel or Dulce leche
… or whatever takes your fancy!
We suggest that all 3D or sculpted cakes be mud cakes, necessary to ensure your cake maintains its structural integrity.
These, usually fondant covered cakes, are firstly covered with ganache of your choice and then the rolled fondant. This helps to ensure a smooth finish which will maintain its form whilst on display.
Swiss meringue buttercream cakes are not suitable to be left in outdoor marquees and/or direct sunlight, particularly during hot and humid months of the year as buttercream must be kept cool or ideally displayed in air conditioned rooms.