<<<<< Rewind<<<<<

Whoops! A huge apology for jumping this weekend's cake blog in front of last weekends, wedding season must be catching up on me.

OK, so the following are from the ANZAC Day weekend- notice the "long" missing form between the word day and the word weekend- well I think the fact that the public holiday fell on the Saturday caught a few people out, as I had 3 weddings on the Sunday, which is unusual seeing as through it was a regular work day on Monday.

Anyway- there was Weddings, Birthdays and Christenings this weekend.

I will start with my favourite for the week- this set of luscious lips was the center piece for a 50th Birthday celebration.


Inside this set of glistening lips was a Citrus mudcake coated in Lemon white chocolate ganache, then finished with a bright red rolled fondant! Sensational- I loved the sheen!!

Next was a Christening cake- a layered vanilla cake, with vanilla bean buttercream and white chocolate chards to finish.


Poor little Nixon was probably way too small to partake in apiece of cake, even with such a delicious center.

My week started early with a Thursday wedding- out at Icon at Raby Bay, this cupcake tower matched in with the Red and Black theme.


Simply iced cupcakes in black papers, with a cartoon couple on top, sweet and simple.
I often wonder if you are all thinking- "why is the bride shorter than the groom?" or " did she not measure the toppers together while making them??" but the truth be told- each couple is made to mimic the real couple- so in this instance the Groom is more than a head taller than his bride, so had she been a similar height- then they would have been a generic couple that didn't reflect the actual couple themselves.

The beautiful Karen from Bliss Floral's sister Katrina was Married on Friday the 24th April- out at Woody point's Belvedere Hotel, the reception room looked AMAZING- not just the gorgeous floral centerpieces, but she had a candy buffet!!!!! I am so having one of these at my 33rd birthday this year :))



OK- so with the table full of pink themes sweets aside, the cake was beautiful too. After originally choosing a plain iced design, Katrina opted for another cake that I had previously done with Karen, the "Pearl Lines" design. Elegant and all together very "wedding" indeed.

Topped with the bouquet flowers, which had little diamontes studded in the stephanotis- it looked so good. It was almost as nerve wracking as making a cake for a celebrity when you make a cake for an industry colleague (or their family) you want everything to be just perfect- and more.

Last but not least- it was my Mum's birthday on the 21st April, and as duly noted by some staff at her work " this is the first time in 4 years your daughter hasn't bought a cake to you at work..." Yes I got the message- I did personally deliver her flowers, so I wasn't all terrible.
I redeemed myself on the Friday night when we had a family dinner by making her a chocolate creation.
I had been wanting to do a wrap cake for a while- and what better person to try out a technique on than your mother. Yes cakes get a little OTT for birthdays with friends and family- as this is when I get to make whatever I like.


So this two tier cake is wrapped in long pieces of white chocolate, then the "gaps" are filled with fresh strawberries, all dusted with icing sugar.
So apologies for the mix up with the weeks, we should be back on track now!!!!

Wonderful.........Simply Wonderful

I have had a great week this week. I had some truly beautiful clients- who chose gorgeous cakes, and as a whole my week was just dandy.

The first cake is one that has been booked in for more than a year. Normally I do not take bookings until 11 months out from the wedding- but the Lovely Jen and her now Husband Brendan- were headed off on an overseas adventure before getting married, and wanted to get all of the wedding details sorted before leaving on their journey.
But it was less than 3 short weeks ago when I met with Jen- and her lovely mum, and finalised the details for the cake. The design shape was to remain the same, but instead of dots over the cake- Jen decided to have her invitation patten replicated over the design.

I was excited. Something new, different and Oh So Beautiful. This cake was elegant, yet contemporary, and tied in with the theme perfectly.


Did I mention how lovely Jen was? Seriously, when I delivered the cake- for only the third time ever- I received my own little Bombonniere!!!!! I was super excited!

Now not only was it a tiny cube of black and white M&M's- they were personalised too! "Jen & Brendan" on some and "3rd May 2009" on others- just adorable. I LOVE M&M's but I don't know if I will ever be able to eat them.
Before the emails start coming in- you can only get the M&M's if you live in the States- or know someone who does- as the company will only deliver to a US postal Address.

The next cake was the first cake I delivered on Saturday- a huge 5 tiers all the way out to Mt Cotton Rainforest Gardens. Delivering a cake is not always as simple as taking the cake from its box and placing it onto the table, there are often obstacles. When we arrived at the venue ( this was my first time to deliver there) the cake was to be set up in a Marquee- that was set over a patch of long green grass- on a slight hill. As the ground was slightly sloping- this meant that the table too was on an angle- something that isn't advisable for any cake- let alone a big 5 tier cake. So with help from the event decorators we scooted about to find something to level the table before putting the cake in place. Luckily I had spare boxes in the car, which we broke down to make the table level and stable enough to support the cake. In my terms and conditions I have the stability and level of the cake table clearly noted as a requirement, but more often than not- this is something that is overlooked and not discussed with the venues. Giving a brief description (especially for large cakes) of your cake design to your venue will help them ensure you have a table fit for its purpose.


Five tiers of White cake, with sugar draping, roses and crystals- fit for a princess.
This cake is a version of one I made for my great friend's Gianni and Cherisse- it is also featured in the latest Discerning Bride magazine too.

Keeping with the draping theme this next cake features the pillar style- with drapes and roses, and pillars to give added height.


Set up in the Ballroom at the Stamford Plaza, the added height added a touch of grandeur to the design.

I often get asked "What do you mean by 'Plain iced' cake?" ....

...well this is it, a cake that is iced, with no decoration added, bar a bit of ribbon around the base. The strung pearls are also included in the plain iced price. The clients were adding their own fresh flower topper to this cake, but you could add anything you liked, or leave it as is.

Black and White has cemented itself as the latest colour theme for sure.
This next cake has a bit of "Bling" around the base of each tier, cute couple on top and a Little cartoon dog too! Really cute indeed.


The cake was for Upstairs at the River Canteen at Southbank- a hidden Jem of a venue- right on the river- fabulous food and wine, and the Parklands at your doorstep for photo's, or even the ceremony too!

As you may know as a regular reader- I do allot of weddings with Karen from Bliss floral. It was only last weekend that I made her sisters wedding cake, and I saw her again this weekend to collaborate on the next design.
It was certainly the weekend for last minute changes, as this cake design was a mixture of of two the bride and groom had on their quote.
The twisted tiers met with angle topped chards to create this White chocolate creation.

Last but not least is this Butterfly cupcake tower, With a colour scheme of White chocolate brown and olive green, this cupcake tower came together with a mixture of different butterflies and four flavours of mini and regular sized cupcakes.
I just realised that I haven't posted about last weeks cakes yet!!! Oh well- the blog will be a little out of whack, but I will post about the ANZAC Day weekend cakes sooon............. woops!

Lena and Brett's Wedding

Almost 2 weeks ago now- My husband and two good friends of ours- headed almost 3 hours north West of Brisbane- to my School friend Lena's Wedding.
LENA and Brett were married on Lena's Parents property in Merlwood- just outside of Murgon.
It was such a beautiful wedding. After a week of heavy rain in Brisbane- the sky was a perfect blue out at the Cuttler property for the big day.

It was my pleasure to create a cake that not only suited Lena and Brett's bush wedding theme- but also their personalities. Lena is a very down to earth kind of girl- who isn't into "pink" or "fluff". Both she and Brett had planned a wedding with a black and Ivory colour scheme, with a real "bush" element, incorporating where they both live and grew up.
The cake design not only depended upon the reception theme- but its ability to travel for 3 hours in the car too. With close to 150 guests at the reception there was going to be a fair bit of cake indeed!


I took inspiration form the table centerpieces- which were in a shiny black box filled with natives. So with this in mind- I conjured up around 7 or so designs and emailed them through to Lena and Brett for their thoughts. Lena and Brett were keen for alternating Chocolate and Ivory sugar paste- and decided on the design with the natives filling between the layers.

In April there is allot of native foliage around but the beautiful bush flowers are mostly out of season. I ordered A vareity of Leucodendrons and some gum, and then from my parents abundant garden- I sourced white Grevillia flowers and red gum nuts.
I was nervous about the design - I was concerned it would be too "fluffy" for Lena and Brett's taste ( even though they had seen a drawing prior) and I was worried that there would be too much- with all the different colours and the different leaves etc...

After the long squishy trip to Merlwood- we unpacked the cake and put it together. This style of cake takes around an hour just to stack together- and while I was stacking- Steven (my Husband)- My Best school friend Tanya- and her Husband John helped me by cutting the flowers, and also helped Lena's family with the final set up and preparations for the wedding in a few hours time.
The Reception was held in a shed on the Cuttler property- that Lena's dad- Barry- had hand concreted (using a hand mixer) especially for the reception.

The "wishing well" an old dairy can.

Lena's family moved to this property about 6 years ago after selling their Dairy farm- not far from where their new property is.
The New Cuttler property was a picture perfect venue for such a beautiful wedding.


150 white chairs sat ready for the guests to fill and watch the nuptials- which were performed by Lena's mother (Maria) who is a Civil Marriage Celebrant.
The ceremony was filled with allot of love and bought a tear or two to the eyes. The ceremony also included a song written and sung for Brett and Lena, by Lena's Brother in law.


Tanya, Lena and I at the reception.

The reception was a great party, with a Camp oven banquet followed by the Wedding cake as dessert.


A huge thank you to both Lena's parents and Family who are such wonderful warm and genuine people- who hosted a truly unforgettable wedding, and an even bigger Thank You to both Lena and Brett, for not only having me as a guest at your reception, but for allowing me to create your wedding cake for you.




What was inside you may ask????? The Chocolate iced layers wee a rich chocolate Hazelnut cake- and the other two tiers were a tier of White chocolate Mud and the top tier Fruit cake.

Congratulations Lena and Brett- may you both have many years of Friendship Laughter and Love ahead!!!!!!!!!!!
Looking forward to seeing your pro pics ;)

2008 Top 10 cakes

After going through more than 250 cakes from last year- I could finally put together the top 10!
Thanks to everyone who emailed me and voted on the cakes- and a special Thank you to the clients who had me make them!

A Family Affair...

As you may have heard time and time before- I would not have the success I do without the help love and support of my family.
Each week they are keen to lend a hand in any way they can- from collecting supplies for me through to helping me deliver cakes- I certainly couldn't do it all without them.
Last weekend was no different. I had a wedding to attend- 3hours NW of Brisbane- so armed with a long list of detailed instructions, my car with a full tank of fuel and a load of cakes- I left my Mum and sister Kate to deliver the weekends cakes.

Not only were they delivering cakes- they also had some cakes to be collected.
Without a hitch- each cake was sent to their respective owners/venues!
I don't have all of the pictures- as the ones that were collected were cupcakes- and some of the delivery cakes are still on my phone- as my sister and mum sent through phone camera pictures for me to see the jobs well done.

This first cupcake tower was for a girl who I use to work with many moons ago- when I was still at high school- at Hungry Jacks ( Sorry Kirsty for mentioning HJ's). When Kirtsy walked through my gate we were both stunned to see each other- such a small world.

Kirsty and Lachlan had their reception at Aqua Linea, and had this cupcake tower filled with 130 cupcakes, and finished later with fresh flowers through the tiers.

The Next two cakes were both at the same venue- The Royal on the Park.
I had contacted Helen Russo( Wedding Coordinator) to let her know that my family would be my delivery personnel for the weekend- and that they were armed with instructions for each cake.
The First cake is a bit of fun- The Groom really wanted to be in his Football uniform- so his cake topper was dressed accordingly. The Bride in her wedding attire standing more than a foot shorter than the groom- to complete the personalised details.

Black and White is certainly emerging as the most popular wedding theme these days. It is strikingly elegant. The fine piped dots in Black white and silver rained down from the top of each tier, giving the cake a fashionable elegant finish to the comical beginning.

The Next cake was a Classic design, Three tiers with a quilted centre- tri dot detail on the base a top tiers.


The cake was completed at the venue with Silver monogram letters- across the top of the tier.


The weekend of delivering was not over on Saturday.
Sunday had Kate Delivering to Brett's Wharf. Blissfully unaware that she was speaking to renowned chef Alastair McLeod- Kate rattled off the details of the delivery to me confirming all went to plan.

Having such a great support network allowed me to have a fabulous weekend at a friends wedding- without worry or stress wondering if everything would be delivered safe and on time.

Rose's 100th Birthday

It was about family this past Easter weekend.
With my huge family over for Breakfast on Sunday- then Dinner with more of them that evening, it seemed only natural that Monday would entail further family affairs.

100 Years ago- on the 13th April 1909- Rose (my Husbands Paternal Grandmother) was born.

We celebrated her birthday at her nursing home- where she resides. More than 50 people attended to wish Rose a very happy 100th birthday.
Surrounded by family and friends- we were able to look back through photo's and hear stories of her life raising her four boys after her Husband past away in the Second World War. I got to see images of her award winning Gardens- which she dominated form the 1960's through to the 1980's and even cute pictures of my Husband- and my brother and sister in Law when they were little kid's at their Nana's.
Rose wasn't for all of the fuss, but she enjoyed seeing everyone and their well wishes.
Letters from the Queen, Governor General, PM, Premier and state and local Members of Parliament were on display- honouring the fabulous achievements of her life and her 100th Birthday.

It was my pleasure to create a cake for Rose's 100th Birthday.
With all the wet weather I had to make some last minute changes to the design. Keeping to the brief of simple and elegant- I made this two tier white iced cake- with piped icing pearls that scalloped along the top edge. Ivory sugar roses dusted a touch of pink in the centre to finish.



It is not everyday you get to meet- let alone be related to someone -who has lived for 100 years. In her life time Rose has seen more changes in industry, infrastructure and technology- than ANY other generation before her.


A very happy 100th Birthday to you!

Easter brides...

It is not surprising that on the nation's longest long weekend- that this is a popular time of year for weddings.

My first couple took full advantage of the impending 4 day weekend- by holding their wedding on the Thursday before Good Friday.


Themed to match in with the blue colour used throughout the wedding- this cupcake tower was a mixture of flavours and colours.
The Bride and Groom have a wholesale "live" fish business- and had white fighting fish as their table decorations.
There was no rest for the wicked on Good Friday- with another cupcake tower due on Saturday- and plenty of cakes for the weekend- meant I worked through the day to get everything done.
Saturday came around fast! I had a fair distance to travel for deliveries- but I started at Hillstone- where I had 2 very similar cakes.

One Couple arranged everything over email- the other I did get to meet.
The first cake is an adaptation of the "stitched up" design on my website.

Made using an Ivory icing with filigree intertwining piping, and mini blush sugar roses- it had a "vintage" fell about it- and looked great in the room that was dressed with cream and ivory cloths.
The next cake was a four tier- white cake- with a band of piped intertwining hearts around each tier- and Ivory and pale pink sugar roses clustered across the design.

The thin pale pink ribbon added a touch of grace to this large design.

After Hillstone it was off to Rydges to set up this next wedding cake.
the flowers for this cake- and in fact the entire room- were set up by the lovely Sandy from
Always Fabulous Flowers.


The centrepieces- made using these glorious laser cut acrylic stands- were AMAZING!!
The cake itself was panels of dark chocolate with matching flowers on top.

After Rydges I headed over to Riverlife- where the Bride and Groom had had "Infuture" entertainment set them up a marquee right in the edge of the river.


A cocktail reception planned for later in the evening- was dressed like a high end soiree- the Cupcake tower was a mix of chocolate and Vanilla cupcakes, alternating on each level.

The last cake for Saturday was a cake for a Friend of a family friend.
Selina and Brad celebrated their wedding up at Morgans Sunset Blue at Scarborough.


Three tiers of cake - with white sugar lilies and a cute cartoon couple on top.
Selina is an identical triplet- and I look forward to creating her sister Emma's wedding cake later in the year.

I had one Easter Sunday wedding too.

A twist on an ultra traditional design- incorporating sugar roses and hearts..
I was lucky to be able to deliver the cake on Easter Saturday- so I got to spend the day with my family- all 23 of them at my house for Easter brekkie. Looking back maybe I would have been smarter to deliver the cake??LOL!!

All About Style....

I LOVE big cakes! They have that real "wedding" feel to them.

This week I was blessed with 3 big cakes.

My week began on Friday when I delivered and set up Dane and Katrina's 4 tier fresh flower stack design.

From what looked rather ordinary individually in their boxes- emerged a stunning tower of cake and flowers. Although the set up began at around 2pm on Friday afternoon- we (my mum and I) had a few late lunch onlookers (in restaurant Lurleens)- who took their turn to come up and comment on the beauty of the cake- and how they loved watching it come together before their eyes.

The fresh flowers between the levels came from Jenny from Floriginality- stunning "Bianca?" roses filled between the layers- more than 130 roses went into this cake- but what a gorgeous finish indeed.

It was a pleasant way to finish the day- as it had not been smooth sailing getting there. I had allot on last week- and was still putting the finishing touches to the cake and packing all the tools to put the cake together when my mum arrived. A hasty exit from my driveway saw me reverse straight into my mums car!!!!! :0 All was OK- I just couldn't believe I did it! Then once I arrived at the venue I realised I had left my camera at home and only had my mobile to capture this image.

If I had to pick a favourite from last week it would have to be this next cake.

With 6 cakes in total ( 3 double height tiers) each cake a different flavour- this cake would have to be the cake of the week for me. I am sure the poor venue coordinator a the Hilton wondered if I was ever going to leave- as I seriously too about 20 pictures of the cake after I placed it on the table.

This cake is a "make or break" kind of design- there is no room for error- or imperfections. Icing a double height tier is allot harder than a regular height tier- and the way in which I cover my cakes is a once only process (no double sugar paste layer) so a perfect clean finish to compliment the stylishness of this design was very important.

This cake design reminds me allot of an "April Reed" cake. Clean lines with a simple sugar flower detail resting in the top edge of the second tier. A single sugar lily and sugar Singapore orchids- left all white- finished this black and white design.

After leaving the Hilton it was across the road to the Irish club. I have made this design many times now- but each time a little bit different. This time the flowers had a lilac centre- soft and pretty- without looking unnatural.

This was the first time I had delivered to the Irish club- after talking to the coordinator they only host around 7 or so weddings per year- but they boast one of the biggest dance floors in Brisbane!

Cupcakes were again on order this Saturday gone.

The first one was a lilac and cream design. Single sugar rose on top of each cake with a cartoon couple on the top tier.



The cartoon couple were especially cute- with the glasses on the groom.

Personalised toppers are all made to order- so you can have them dressed in any manner you like. Personal features such as height differences, beauty spots and even glasses can be incorporated to give your toppers a personal touch.

The next cupcake tower had me questioning myself and calling the bride to double check. I had on the order hot pink icing- and I wanted to make 100% sure. When I arrived at the venue my mind was at ease- with the Black and hot pink settings the cake fitted right in.

The bride wore a hot pink gown- so her "Topper" was also in a hot pink gown- which looked so cute! The one think I noticed on the table was the funkiest cake server- that was brushed silver- shaped like a high heel shoe- very cool indeed!

Each cupcake was iced in the hot pink butter cream- with either a black star or Black and pink polka dot sugar bow in top.

If I had to pick a second favourite for last weekend- this woudl be it!

Iced in a dusty pink sugar paste- with a white cut blossom overlay- trailing across one half of each tier- I love the look of this cake.

Taken from a US Magazine- this cake was originally 3 tiers- but the two tier design had a very similar effect.

I was reminded again exactly how long it takes to put the blossoms onto the cake- after shaping each one then the "random" placement- which always does my head in- the end result was surely pretty.

The next cake was for Greenbank RSL- I hadn't been there before- and despite the tonne f Adverts on the radio- I was surprised to see it even had council signs directing you to it.

This room was almost an identical set up to the other Hot pink cake. With black table cloths and chair covers tied with hot pink sashes.

With the cakes beginning on Friday- the last was for Monday- Down at Burleigh heads/Currumbin.

Fortunately the cake was collected by the brides parents on their way down from Maryborough. It seemed guests came together from all over to celebrate at Currumbin.

Well with Easter this weekend- and a Wedding on Thursday- I better get back to it!

Have a fabulous Easter- I hope the Easter bunny brings you lots and lots of chocolate eggs!

Where has 2009 gone??

Seriously? I know I have been in my "wedding season" bubble- but it is April! Already!

WOW! My weeks seem to meld into one another lately- with Sunday wedding deliveries- I have half a day of no cakes- then it it back into it on Monday.

Time has flown by, and Easter is almost here.

Last week (ending 29/03/09) was another of simply stunning cake choices by my clients.

This first cake was for a wedding down at Burleigh heads. It was for my best friends sisters best friends wedding. Brisbane is seriously so interconnected- you are sure to know someone through someone when making a cake!

Dominique chose this design from a magazine and it was just gorgeous- I wish I knew who made it in the first place. Dominique has her own Boutique invitation business - Invitique- so for all of you out there looking for stunning invitations and papers check Invitique out.


Please excuse my poor photos lately... with the rainy weather the lighting is not very good for my point and shoot digital camera- along with me hating a flash photo...

Anyway- this cake was three tiers of chocolate lovers delight! Angle top chocolate chards with dark chocolate scrolls, chocolate ribbons and a touch of bling to finish things off. Almost too good to want to cut.

I had a late edition to the line up of cakes for last weekend. A Tiffany box engagement cake.

This newly engaged Bride to be wasn't jumping on the "Tiffany fashion" bandwagon- she was indeed a lucky recipient of a stunning Tiffany engagement ring! Just gorgeous indeed.
Filled with White chocolate and Raspberry Mud- the "bow" was pearlised to give a satin sheen.

I had another "connected" cake last weekend too. This Four tier beauty was for Kristi and Steven. Kristi was a Bridesmaid at a good friend of ours wedding back in 2007- now it was her turn to be the bride.

Criss cross Royal icing and silver cachous were randomly piped over the tiers. Piped icing pearls around the base of each tier too.

A cartoon couple also stood on top of this cake- but seeing as though they couldn't be attached until the cake was on the table at the venue- I had to be content with an image of the cake without the toppers for now.

I am really lucky to get to work with some great fellow wedding vendors on a regular basis. For no less than 3 weeks in a row I have had the pleasure of finishing cakes with the fabulous Karen from Bliss Floral design.
Another butter iced stunner- complete with bridal bouquet blooms to decorate.


No matter where I stood I could not get a great picture of this next cake. The curtains were drawn in the reception room- which meant that I was almost blinded by the light from behind the cake- resulting in blown out shots- here's hoping the couples Photographer captured a stunning pic ;)
Each tier was separated by a vase- filled with fresh tulips. A theme of chocolate and Pearls ( the brides favourite) were carried through to the cake design. This cake actually had me in a bit of a spin- I had found some vases for the "pillars" but when I was practise putting the cake together on the Friday- they were just that bit too tall- so after a quick call to another supplier- I had two shorter vases- perfect! I also added ribbon and pearls to the base of the vases to tie the cake together.

This next cake although simple in looks has elegance and style.
Long white chocolate chards smooth and level- with a white satin ribbon and a Diamonte heart buckle through the middle of each tier.


I had some other fab cakes for last weekend- one really cool mad hatter- which was having Bird of Paradise and bamboo to decorate- but I didn't get to see it finished so I (unfortunately) don't have a piccie yet.


Marbled chards seem to have made an impression- this cake design was changed from white chocolate to the marbled chards after seeing the marbled design from early March. Perhaps it is a new fashion for chocoholics!


I am hoping to publish this weeks cakes sometime this week- fingers crossed before Easter.