Melbourne Wedding Cakes | Cupcakes | Cookies


Hello!  Such a time has passed since I last posted an update, but it seems like no time at all! 

Here are a few orders that we have worked on in the inerim, including our "wow" party from this past weekend:

First up, a wedding and reception at Lindenderry Estate.  The design brief here was ivory and elegant.

White Truffle Raspberry and Chocolate Fudge cupcakes, topped with ivory fondant over vanilla bean buttercreme, and decorated in two styles - half with the couples initials highlighted with edible mother of pearl lustre, and half with ivory stringwork bows highlighted with edible MOP lustre.

The co-ordinating cutting cake was Chocolate Fudge, with ivory fondant over ganache, and decorted with a sugarpaste plaque with RI piping highlighted with MOP lustre.

All presented on our new, custom cream lace 3-tier stand.

Next up is a wedding held on the Sea Melbourne, part of Cruising Victoria.

Romantic and Pink were the concept behind this wedding, and the bride was taken with our Tiffany butterflies, so we created these for her in ivory sugarpaste, and nestled them on a ground of pale raspberry pink fondant with a trio of ivory blossoms and some RI trailing vines.  Cupcakes were vanilla bean with vanilla bean buttercreme.

Celebrating her 1st birthday, we have an order for pretty, girly cupcakes and maching cake for the birthday girl.

On a custom white and pink 3 tier stand, vanilla bean cupcakes were topped with pale pink fondant over vanilla bean buttercreme, and were decorated with a duo of pink blooms on an ivory RI trailing vine.

The matching cake in Chocolate Fudge, was decorated to match, and trimmed with pink silk ribbon.

And finally, we have our Alice in Wonderland party.  This party encompassed not just any old cake, but a cake worthy of diving down a rabbit hole (even if I do say so myself!).  Five (yep, FIVE whole tiers) tiers in three flavours (White Truffle Raspberry, Caramel Dream, and Traditional Bourbon Fruitcake) were decorated a la Alice in Alice Blue, Queen of Hearts Red, Cheshire Cat Purple, and Doormouse Pink.

Also starring at this birthday event were "Eat Me!" cupcakes, coconut ice, rice krispy treats, baked caramel cheesecake slice, gingerbread "This Way" and "That Way" cookie arrows, chocolate teacup cookies, and vanilla bean cookies with edible images of Alice and the Hatster himself.

Hope you enjoyed the show, we have more designs coming up soon for you - our Marie Antoinette Shoot towards the end of the month, plus oh, another 3 weddings - all incredibly different design concepts - you will love them!

Happy baking!

Wedding Cake | Cupcakes | Melbourne

Sorry to start this post off on a bit of a downer, but there are a couple of housekeeping things I need to get out the way first:

1. Blog updates and photos.  Due to item No2, my most creative cake and cupake designs will no longer be featured on my blog, sorry.  If you see some of my work in promotions, and would like to see more images, or feature these images on your own blog or site, please contact me, and I'd be more than happy to provide you with images directly.
2. Photo theft.  During the past month, I received an email accusing me of lifting photos of cakes off another site.  The problem is, the photos on that other site are actually photos that I provided specifically for them to feature - and they even have a "click back" link straight to me, so I'm not quite sure what made the "anon" emailer accuse me of photo theft.  So, as a result, I will not be posting any new creations anywhere except my website.  I'm sorry, but until I can get to the bottom of this issue, this is the way it has to be.
3. Accusations of theft will be rigourously defended.  If you email me anonomously and accuse me of stealing photos, please be very aware that your accusations are libelous and defamatory, and will be treated as such.  All emails have an IP address that is trackable, so you are not in fact "anon".  Legal action will be taken to protect my reputation, without hesitation.  (If there is ever a concern that I have featured a photo that is not in fact mine, please do not be afraid to contact me for clarification - I will not ignore you, but don't accuse me of photo theft until you have heard from me in the first instance)  Otherwise, you and my lawyers will get to know each other very well...
And finally
4.  Do not use my photos on your site without my prior consent.  This is the other reason why my newest works will no longer feature on the www - folks who like to take what isn't theirs and pass it off as their own.  From cupcakes in California, to cake stores in Greece, there is a prolific tendance to resume that becuase something is represented electronically, it's free reign as to who uses it.  NO.  That is not the way it works.  Any photogrpahy that I produce is held under Copyright, which is internationally enforceable.  If I find my work on your site without my permission (or at the very least a photcredit and click-back link), I will request that you take it down.  That is my right as Copyright Owner.


OK, so now the tuff stuff is out there, here is some of what I have been up to lately:

First up, some Shabby Chic cupcakes for Dionne and Mark.  This wedding was held at the stunning Stones Vineyard in the Yarra Valley.  Gorgeous venue, and really lovely staff to boot - that certainly makes everyone's life easier!

These cupcakes were a 50/50 blend of  Vanilla Bean and Chocolate Fudge.  All were topped with a swirl of vanilla bean buttercreme, and a sprinkle of lustred fondant pearls (edible).  The cutting cake was a flourless orange and poppyseed,with vanilla bean buttercreme over white ganache.

Next comes a very traditional take on my trellis design for Amanda and Josh.

Three separate tiers - Chocolate Almond, White Truffle Raspberry and Traditional Bourbon Fruitcake.  All were covered in bridal white fondant over ganache/almond pate (fruitcake).  The top of each tier was then decorated with my trellis pattern in ivory royal icing, and trimmed with silver cachous.

And finally we have a redux on my Mimosa Cake (cherry blossom) for Andrea, with matching cupcakes as well.

This cake is Chocolate Fudge, torted with ganache, with bridal white fondant over ganache.  The matching cupcakes were also Chocolate Fudge, and were bridal white fondant over chocolate buttercreme.  (cupcakes not pictured).  This execution of the deisgn also features blossom buds for the first time.  I think this is my favourite execution of this design so far!

Next up we have a wedding at the stunning Lindenderry @ Red Hill, featuring a new stand, so stay tuned for that one next week!

And don't despair - I will keep my promise and show you the two party shoots I have coming up - Marie Antoinette and a secret shoot for the first weekend in June... big things on the way!


Happy caking!

Birthday Cake | Baby Shower Cake | Melbourne

Wow, it's now just over halfway through April - where has the year gone?  Is everyone else's year flying past as fast as mine?  The hot-cross buns are now {finally!} gone fromthe bakery shelves, but before we can say Jiminy Cricket, the Chrissie Deco's will be on sale...!!

I hope everyone had a great Easter?  I had a fabulous break, but not so much my husband, who spent every waking moment ripping up our concrete driveway and replacing it with a herringbone pattern brick pave... and is still at it as I type, finishing it off.  It should look fabulous when it's complete.

So, you do't come here to read about my driveway, you come to read (and look at) cakes, so here we go:

Two birthdays and a baby shower this week:

First up, a birthday cake directly inspired by the great Peggy Porschen.  I had fallen in love with her design when I first opened the book it features in - Cake Chic.  Parisian in style, and very pretty in execution... I do hope that the Birthday Girl enjoyed it!

The cake is two tiers of Caramel Dream, and torted {base} with mocha buttercreme and {top} caramel buttercreme.  Fondant over ganache, with sugarpaste accents and royal icing piping.

Next up is another birthday cake, this time for Bob, who is also a builder!  It always gets a laugh when Bob pops in to see clients who have young children... when he is introduced as "the real Bob the Builder" their mouths round... and he also takes quite a bit of slack for it too... and what better way to celebrate than with a Bob the Builder cake?

The cake is a 5/4 single tier in Traditional Sponge, torted with Strawberry Mouselline and preserves, with fondant over ganache.  The decorations are edible images mounted on fondant bumpers to give a slight 3D effect.

Last cake for this week is a baby shower cake for Mel. 

A two tier cake, with a 5/4 base tier and a 3/4 top tier.  Both in Chocolate Fudge.  The base is torted with mocha, caramel and two layers of vanilla buttercremes, and the top is torted with mocha and caramel buttercremes.  White fondant over ganache.

The base is decorated with a layer of crystal cake sparkles, and the top tier is decorated with a melange of nursery icons (bunnies, duckies, bears and rocking horses) in white for subtlety, and finsihed with a due of sugarpaste ruffled flowers in pink and blue, as Mel wanted to keep guests guessing as to the sex of the baby.

Now, I've also promised you a look at some sneak shots for a themed party spread I will be creating in a little while... I'm not going to give too much away today, BUT, the theme is Marie Antoinette, and here are some sneakies from the cake:

I'll post up more details (a theme board perhaps, what do you think?) in the next post.  Think pastel colours, metallics, and pretty china.  You get the idea, right?  And of course, I'll post the entire shoot right here for you all to see once it's in the can.

Next orders are for an Anzac memorial cake, and a wedding... an interesting mix!

Happy baking!

Melbourne Wedding Cake | Cupcakes
This week we have been very busy - with three weddings and a.... gotcha!  No, no funeral! (Now you know you filled that line in, admit it!)  Just three weddings!

First up, Frilyn and Russell:

This cake is two tiers, a square 9" base of Caramel Dream filled with caramel buttercreme, and a round 6" top of Java Jolt filled with mocha buttercreme.  Both cakes are covered with ivory fondant over ganache, and the base tier is also brushed with edible gold lustre.

The couple's names are piped nto the presentation board, and are also highlighted with the same edible gold lustre.  The two toppers were supplied by the clients.

Next are Katie and Steve.

The overall theme of the wedding was elegant peacocks, and the cupcakes for this event were to represent the tail of the peacock, striking in it's majesty.  The cupcakes are a mix of Vanilla Bean and Chocolate Fudge, and each is crowned with a swirl of vanilla bean buttercreme, and topped with a single, hand-painted and styled sugar-paste peacock feather.

The co-ordinating cutting cake is Chocolate Fudge, filled with chocolate truffle filling, with bridal white fondant over ganache.  It is styled with a arch of sugar-paste peacock feathers.

And finally we have Caroline and Scott.

This two tier cake and cupcakes was a tale of pure romance.  The top cake of two tiers, a 7" round base in White Truffle with white truffle filling, and 5" round top of Chocolate Fudge with chocolate truffle filling, is covered in white fondant over ganache, and decorated with a tumbling arbour of overblown China Roses and perfectly bloomed Tea Roses, and a pair of pink pierced-work butterflies.

Cupcakes to match the cutting cake were White Truffle, and were served to the parents of the bride and groom and the bridal party. Other cupcakes were decorated in two styles - half with a single pierced-work butterfly, and half with piped initials "SC" for the Bride and Groom.

Next week we have Easter, which I have closed out in the diary to have some peace and quiet with my family (and what is they say about hte best laid plans??)... then straight back to it with birthdays galore, and more weddings (the season is running later this year!), and I'll show you some concept details for a couple of parties coming up...

Happy baking!

Melbourne Wedding Cake | Birthday Cake | Easter Cookies

Well, excuse me folks, it seems that it's been more than an just a little while between posts!  Not only have I been absent from posting, but missed our competition deadline completely... (but there is a winner below, so don't fret!) but I've missed updating you on all the fabulousness that has been happening around me recently.

So let's begin:

Using the good old RANDOM.ORG, we have selected a winner for our Bake it Pretty competition:

So, could AJ, of the comment dated Feb 10 @ 9:56 pm please contact me for details on how to claim your prize.  Congratulations!

In the month (and a bit!) that has passed since my last update, we have worked on some truly amazing projects, met some wonderful and inspiring brides, and had some fabulous international coverage.

First up on our list is Eleanor and Russell.  Their wedding was a family-focused event held on the stunning Mornington Peninsula.  Their cutting cake was White Truffle Raspberry, and their co-ordinating cupcakes were a mixture of Vanilla Bean and Chocolate Fudge.  The decoratiobn brief was tones of silver and grey, so we covered the cupcakes in white and two shades of grey, with Tiffany butterflies highlighted with edible silver, and a cluster of blooms on a trailing vine.  The cutting cake was covered with the paler grey shade, and decorated to co-ordinate with the cupcakes, and was tied with a silver-grey mouseline ribbon.

Next on our bridal list was another wedding at the gorgeous Elmswood Estate.  This couple chose a silver and white theme with a touch of lilac.

Next up we moved away from weddings and moved into birthdays!

This birthday cake is for one of my repeat clients, whose Brother and Sister-in-law were both celebrating their 40th birthdays.  A Vanilla Bean cake was torted with buttercreme and raspberry preserves, the covered with white fondant over ganache.  For decoration we deceided upon a slightly grown-up version of an almost "Dick and Jane"-style bunting design (am I showing my age there??), but I think the end result was really quite pleasing.  One side of the cake was marked with one name, and the other's name was on the opposite side.  Some silver candles in black posts helped balance out the design:

Next up our calendar was pulling us fair and square straight to Easter, with some corporate orders for early Easter cookies for conference gifts:

These cookies are available in our standard flavours of Vanilla Bean, Chocolate Sable and Gingerbread.

Next up, and the pendulum swung us back to weddings again!  This time the lovely Linda and Giang tied the knot at Roslyn Court... mint green, lavendar and ivory were the shades of the day, and we wanted something that was both pretty and subtle.  I think that we achieved that balance perfectly, and Linda was very ahppy with the result:

And then, we were almost done - but we saved the biggest and best until last!

Our next diary date produced the following:

This wedding buffect incorporated a 3-tier stacked cake of 9"/7"/5", 2 companion cakes of 6", cupcakes, cookies in both personalised styles and a hot air balloons, and lilac and white coconut ice.  The decorative theme was lilac and red roses.  I'm not sure what I'm more thrilled with - the overall effect, or the fact that I got to use my treasured vintage glass cake stands for this event!

Now, I'm sure you remember, as it was the backbone of the Bake it Pretty competition, but the quetion asked was, would you like to see a co-ordinated bridal event (like the wedding above), or would you like to see many idfferent cake ideas to stimulate the senses?  Well, the overwhelming majority told me it was a co-ordinated approach.  This train of though also mirrored my own personal preference, but, you still want to give people what they want to look at, right?  So, the reason behind my question was that I have a magazine shoot coming up, and I was pretty certain how I wanted it to look, but your opinions confirmed it.

So, without further ado, these are some of the results:

And the most thrilling thing of all, is that these pictures have been picked up by the amazing Amy Atlas, and also Style Me Pretty.  You could have knocked me over with a feather!  Thank you to Amy and also the ladies at SMP... these are both blogs that I haunt in order to keep up with trends on the opposite side of the Pacific, and to be featured among their amazing offerings is beyond amazing to me, so thanks again!

The photos above are not the advert though, you will need to wait until July to see it!  It will be in Melbourne Wedding and Bride, and I will be sure to let you all know when it hits the streets!

So, that's it for now, more weddings and birthdays coming up win the next few weeks, as well as some concept drawings for some amazing birthday parties we have approaching in the next couple of months - so stay tuned!

Happy baking!

PS - What do you all think of my new blog header?

Melbourne Wedding Cupcakes

Hey folks, so sorry it has been an entire MONTH (*gasp!*) since I last posted... I have been trying like mad to get this international giveaway happening, and it took me what seems like forever - BUT - we are now sorted, so without further ado - here it is!

Amanda at Bake it Pretty (http://www.bakeitpretty.com/) is very kindly working with me to bring you this great prize! A $US25 gift card that one lucky reader will score to spend on all the gorgeousness that is Bake it Pretty!

To enter, simply tell me, either in the comments section, or send me an email, what choice you would make from the following options:

At a bridal expo, would you prefer to see:

a. A vast array of cakes, cupcakes and cookies and sweets all decorated in different styles and colours

or

b. A carefully colour-coordinated display table of cakes, cupcakes, cookies and sweets that show brides what they can achieve on their big day.

Entries will run through to February 28th, and the winner will be chosen via Random.org as per all other giveaways. The winner will be announced on the blog at the end of that week.

Good luck, and I'm really curious about your answers!

So, now onto what else we have been up to for the last month!

First up, Erin and Tom.

This couple's cupcakes were chocolate fudge, topped with ivory fondant over vanilla bean buttercreme, and decorated in two styles. The first is one of my signature designs, whimsy, with ruffled flowers, butterflies and rosebuds. The second design is one that is growing in popularity - double ruffled flowers. The colour scheme was burgundy and cream. I think these cupcakes fit the bill perfectly, and the bride and groom were very happy!

Next cab off the rank so to speak, were Amy and Rob.

Amy and Rob used the classic colours scheme of silver and white for their wedding, and went with swirly piping details on both their cake and cupcakes, with a custom (edible) topper to match their wedding logo of intertwined hearts.

These cupcakes were Vanilla Bean, with fondant over vanilla bean buttercreme. The cutting cake was Chocolate Fudge, torted with ganache.

Next up was a 50th birthday celebration for a lovely client who I first worked with last year for her husband's 50th birthday... this year, it was Debbie's turn for a little something special. The design brief was "pretty" with pinks, green and yellow. This is the cake and cupcakes that were created:

Debbie's cupcakes were White Truffle Raspberry and Wildberry Fudge, with fondant over vanilla bean buttercreme. Half were decorated with another signature style "daisies and dots", and the other half received a pink single gerbera with a sparkly green centre.

The matching birthday cake was White Truffle Raspberry torted with white ganache.

Following closely on Debbie's heels, we went straight back into wedding mode for Fiona and Mick, and straight back to the classic colourway of silver and white:

Fiona and Mick chose white double Dogwood blossoms for their flowers, with silver centres, on a white fondant base in silver cases. The overall effect is very striking and elegant, and made a stunning display on the stand.

The cupcakes and cutting cake were all Chocolate Fudge. The cupcakes were fondant over vanilla bean buttercreme, and the cake was torted with both ganache and vanilla bean buttercreme.

Last on our list is the wedding of Stavrelle and Yannis. This was to be a fairytale come true for Stavrelle, who had planned her day down to the smallest detail - event giving guests small Cinderella's pumpkin carriage candles!

The cupcakes and cutting cake were all White Truffle Raspberry. The cake was torted with ganache, and the cupcakes received fondant over vanilla bean buttercreme.

The cutting cake and some of the cupcakes were decorated with sparkly ruffled double flowers with a small paste butterfly resting on the petals. The cake was completely covered in the flowers, and looked even more stunning in person than in the photo, as all the flowers sparkled under the lights from their treatment with edible glitter!

The balance of the cupcakes were decorated in my signature "whimsy" style, this time in all-white... and looked wonderful!

So, while all this was happening, our second bridal magazine feature appeared on the newsstands:

Not only did we feature in the full-page "photo-torial", but we also scored several pages of support throughout the Mother of the Bride fashion section:

And finally (yes, we had to get there eventually!), we are really thrilled to announce that we are now creating cutom-imaging cookies! Now you can coordinate your entire event - right down to the cookies!

So, that's it folks - see you on Valentine's Day for a wrap-up of this week!

Wedding Cupcakes | Cake | Melbourne

Hello, and welcome to our first post for 2010!

This has been a busy week, with two big weddings in the diary.

First up was Catherine and Yoshi's big event. The wedding was held at Sky High, Mt Dandenong, in the hills above Melbourne. The reception room looks out over Melbourne's suburbs with the city in relief against the skyline. At night, the view is beyond spectacular.

The theme for this couple's wedding cake was Cherry Blossom, with the chosen flavour as White Truffle Raspberry. Both the cupcakes and co-ordianting cake are white fondant over ganache. The branch detailing is royal icing, and the blossoms are sugarpaste.

Most of the cupcakes were boxed in clear acrylic cube boxes for the guests to take away as bonbonierre, with a small stand display at the reception, topped with the cutting cake.

Our second wedding was for Steve and Laura. I have known this couple now for quite a while, and it was a real honour for them to ask me to help them celebrate their big day. Steve is an avid wedding photographer, so what better way for their wedding cake to be topped than with a figuring of the man himself taking photos of his muse, and now wife, Laura? I can't take credit for either the idea of the toppers (that is all Steve's doing!), and they sourced the toppers themselves... but I think they are fabulous, and very much in the vein of the entire wedding... relaxed and fabulous!

The cupcakes are chocolate fudge with pale Wedgewood blue fondant over vanilla bean buttercreme. The cutting cake is Wildberry Fudge, with fondant over ganache. Both the cake and the cupcakes are decorated with royal icing piping, highlighted with edible silver lustre.

The bride and groom:

Well, that's it for this week - we will hopfully have a new cake design to debut this weekend, and we will also be lunching our next giveaway, so see you all back here then - have a great week!