Tasha & Jeremy 17th October 2025

Tasha & Jeremy celebrated their wedding in the Grand Banquet Room at Curzon Hall. The styling was lavish, abundant and visually striking with curved tables, tapered candles and the most epic floral displays. The cake we designed was a show stopping centrepiece, a sculpture in its’ own right, an art piece viewable from every angle.

Wafer paper was hand cut and shaped to create a work of edible art. It was placed artfully over a sharp white fondant finish. We created an oversized 6”, 8”, 10” three tier cake with all tiers being 6” tall.

Stephanie from Designed by Ess helped with the final styling and cake decisions. The couple chose Lemon cake with Passionfruit ganache and Coconut cake with Salted Caramel ganache. Guests were served the cake in addition to their dessert courses.

It’s hard to describe how warm and romantic the vibe in the room was. I’m so glad I have a few photos to illustrate. Congratulations Tasha & Jeremy.x

Suppliers:

Venue: Curzon Hall

Cake: Greenberg & Co Cakes

Styling: Designed by Ess

Lia & Tim 17th October 2025

I’m always extra excited to find out that Fiona & Bobby are the photographers at any wedding I make the cake for. Not only are they the most sensational photographers, but they are the most lovely gorgeous couple, always catching the clients vibe and the entire feel for the day; with little behind the scenes moments and touches.

Lia & Tim were also an amazingly wonderful couple who were after a really fun, vibrant and unique wedding cake. To say I was looking forward to these photos…is an understatement!

Pastel rainbow with an emphasis on blues & purple was the concept for the cake. I sourced all the most unique and lush blooms from The Flowerroom, trying to use interesting shapes and colours for a sculptural feel.

The abstract palette knife finish was created using vegan Swiss meringue buttercream. It’s super luxurious and fluffy and allows for nuanced colours to be used. Lia & Tim chose to have gluten free coconut cake with salted caramel ganache for one tier and gluten free red velvet cake with raspberry ganache for the other.

The cake was served as petit four portions to guests at the end of the reception. The dance floor energy was strong and I imagine the cute and delicious little cake portions fuelled everyone through the night.

Lia’s dress with little butterflies throughout and the tarot card topper were just a couple of the wonderful whimsical elements to a gorgeous wedding. I’m so grateful to have been a part of it.x

Suppliers:

Venue: Three Blue Ducks

Photos: Fiona + Bobby

Cake: Greenberg & Co Cakes

Cake Flowers: The Flowerroom

Room flowers: Floral Pops

Sophia & Andrew 6th September 2025

Sophia & Andrew celebrated at 12 Micron in Barangaroo right at the start of Spring. It was a beautiful warm day and the cake we designed was lush and abundant, featuring seasonal florals in pastel pink, soft ivory, white and peach pink with pops of bright red.

We sourced the flowers at The Flowerroom in Newtown who always have the freshest most beautiful blooms to choose from. We used roses, lisianthus and ranunculus.

The day was full of family and beautiful cultural celebration.

The cake had three tiers finished in vegan whipped white chocolate ganache for a super simple and elegant design. The chose red velvet raspberry and double chocolate for their flavours. Yum.

As the sun set, warm light moved through the stunning room at 12 Micron.

“Thank you so much for creating the most beautiful cake for our wedding day. We and all of the guests loved it! “

Suppliers:

Venue: 12 Micron

Cake: Greenberg & Co Cakes

Photos: Hello Sweetheart