Absolutely! I have made a number of treasured family recipes, but do understand ingredients and methods may have evolved over time. I will do my best to honor your family recipe in its execution. These will be priced on once a written recipe has been supplied and size/portion required.

Reference images are great for inspiration for celebration cakes not photocopying. I’ll always adapt a design to my own style. I love that every customer gets something unique so no two cakes are ever the same.

Short answer no. To lock in your booking I require a 50% deposit with the balance due on collection or before delivery.

I’ve learned this the hard way after last-minute cancellations and payments that never arrived.

I’ll be honest, I don’t do fondant cakes.

I don’t enjoy working with it and I really don’t love eating it. Most people peel it off anyway which means extra cost and a lot of waste.

Buttercream is where my heart is and that’s where I do my best work. A semi naked or naked cakes are also wonderful.

If only. Custom cakes and bakes take time. They’re planned baked and often assembled over several days often with extra details and suppliers involved.

For best results please book around three weeks ahead.

My prices reflect my experience the quality of ingredients I use and the many hours that go into each cake, make or bake.

Plus but real things like power and supplies.

I price my work fairly and therefore I can’t offer discounts.

If my pricing isn’t quite right for you I completely understand and there are plenty of bakers out there who may be a better fit.

Yes and no. Pick up is always available and is my preferred option. If you’d like delivery it can be arranged for a flat fee of $20.

The delivery fee covers my time careful transport and ensuring your cake arrives in perfect condition. It’s a flat rate and applies to all deliveries.