My mission is simple: to create the most beautiful cakes you and your guests have ever seen.
I love making cakes for those who share my excitement about the creative possibilities of cake and appreciate the high level of quality that I offer. I aim to provide a positive customer experience and will work with you to design a cake which perfectly complements your special event and reflects its theme and style. Featuring exquisite handmade sugar flowers and figurines, intricate piped designs and other advanced decorating techniques, every cake is made to impeccable standards of finish to meet the expectations of the discerning cake connoisseur.
I also hold workshops in cake and cupcake decorating, sugar flowers and modelling from beginner to advanced level.
After graduating with an Arts/Law degree from the University of Sydney, I practised as a commercial lawyer for a number of years before decamping to London where I worked at one of the world’s largest law firms. Upon returning to Australia, I worked in the criminal law and justice sector.
Yet I was convinced that there was unrealised creative potential within me and longed to find an outlet to channel my passion, whatever that might be. Some of those near and dear to me suggested that I was mad to quit law. But my heart wasn’t in it, and when a friend who knew how much I liked baking entrusted me to make her wedding cake, I discovered that a cake was not simply flour, butter and eggs. It was an art form with sugar as the medium! I was hooked on the process of making something really beautiful from scratch, which was entirely edible. Less than two years after taking up a piping bag, I won my first prize in the Sydney Royal Easter Show.
My distinctive hallmark is the mastery of traditional cake decorating techniques such as piping, lace work and fondant appliqué to create modern and spectacular edible works of art. Inspired by textiles, homewares, interior design, beautiful typography, stationery, vintage chic and nature, I love to make original customised celebration cakes, from intricate romantic piped designs made to resemble fine lace, to bold and whimsical contemporary centrepieces.
The following inspiration board contains some of the material referred to when designing my Marie Antoinette-inspired entry in the wedding cake competition for the 2007 Sydney Easter Show, illustrating the creative process from initial concept to final cake.