Layers of White Vanilla Mud Cake with Lemon Curd, crushed Pistachios and White Chocolate Ganache in the lighter colours and White Vanilla Mud Cake with Espresso Ganache in the darker colours, encased in white, milk and dark chocolate cubes. Dressed simply with chocolate sprinkles and translucent edible glitter flakes.

A custom made stand filled with chocolate love!
Top layer: A geometric chocolate heart filled with chocolate mud cake, caramel, Biscoff cookie butter and banana white chocolate ganache dressed with gold leaf.

Smaller geometric chocolate hearts filled with Oreos and dressed with sugar crystal fire geodes and gold leaf.

Designed for an Aries birthday celebration but can be customised and made to suit different colour schemes.

White Chocolate ‘gold bullion bars’ filled with chocolate mud cake and chocolate ganache finished with edible gold lustre.

Vanilla Mud Cake layered with Caramel and Crushed Honeycomb Ganache was shaped and decorated with sculpted and hand cut pieces of fondant to create this KTM dirt bike cake and set on a landscape of chocolate biscuit crumb dirt and rolled fondant sky.

A festive centrepiece  cake for a Christmas Eve dinner party
~ The ‘candle’ was traditional Rich Fruit Cake with Cuban Rum and Banana Liqueur
~ The ‘wooden box’ was Coffee Cake with a hint of Cinnamon, Fig & Cinnamon Preserve and Dark Chocolate Orange Ganache
~ Sugarpaste winter foliage and berries, chocolate orange fondant
pine cones and edible ‘snow’

A simple but pretty design to make a little girl who loves Dora smile! Chocolate Mudcake was covered with soft fondant and topped with handcrafted sugar flowers and a little Dora figurine to keep and play with once the party was over. The cake was finished with a fondant bow and presented on an embossed board with a stencil cut birthday greeting to mark the celebration.

Coconut and Lime Mud Cake layered with Mango Preserve and Raspberry White Chocolate Ganache covered with rolled fondant. Dressed with an edible wreath of chocolate and cake truffle baubles, chocolate pine cones and sugarpaste winter foliage.

Designed and created for a group of quilters to celebrate the milestone of making 2500 quilts donated to charities. Gluten free Almond Cake layered with Passionfruit & Mango Preserve, Raspberry Preserve and White Chocolate Ganache. The cake was decorated with ‘embroidered’ sugar paste on linen textured fondant as a subtle reference to their needle craft skills.