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

Ebanny & Ed 14th March 2025

Ebanny & Ed’s wedding was stylish, modern and effortless. The garden party vibe at Greyleigh in Kiama was perfect for the end of summer event and ended up being featured in Vogue Magazine. The photography from Lucie Blake is just dreamy.

They had two flavours, one for each tier. The top was Coconut cake with Salted caramel ganache, always a favourite. The base was a custom flavour made especially for the bride: Olive Oil cake with Vanilla ganache & blueberry preserves.

The cake was finished in a vegan Swiss Meringue buttercream and decorated with vintage Lambeth style piping. Blueberries & blackberries dotted the tiers for an extra pop.

The florals from Rosa Rosa were perfect and romantic. They welcomed you into the reception marquee with a soft delicious aroma, which hosted an entirely vegan dinner, that I’ve heard was equally amazing. Thank you for trusting us with your special cake Ebanny & Ed! Your wedding was a privilege to be a part of.x

Suppliers:

Venue: Greyleigh

Florist: Rosa Rosa

Cake: Greenberg & Co Cakes

Photos: Lucie Blake Photography

Stefano & Michael 19th April 2025

Stefano & Michael approached me to help create their sculptural & centrepiece worthy wedding cake. They celebrated at The Ground of Alexandria during an evening reception and had lush show stopping florals planned for the styling. What came together can only be described as magical fairy garden.

It was a super super hot autumn day for the delivery and I had to make the decision to leave the cake in the cool room instead of setting it up on the cake table. I left not knowing how it would all look later in the evening….but received amazing feedback:

“Thank you so much for the wonderful wedding cake!! It was absolutely sensational and the praise was endless from everyone about how beautiful and delicious it was! The design and florals were stunning and we’re so glad you were able to make our wedding cake for us!!

We’ve kept the top tier and frozen it and can’t wait to have it on our one year anniversary next year! “

They chose Red velvet cake with raspberry ganache and told me they saved the top tier for their anniversary….which is fast approaching. Happy almost anniversary lovelies!

Venue: The Grounds of Alexandria

Photography: Margan Photography

Florals: The Flowerroom

Cake: Greenberg & Co Cakes

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