A very complex one! It’s almost impossible to have a set price guide with cakes as there are so many variables such as size/flavour choice/ decorative style and delivery, just to name a few. Please refer to my Wedding Cake Price Guide for an overview. Note, the pricing is a guide only, and are based on our basic flavour options with a plain white buttercream finish. Gourmet flavours and fillings attract an additional fee. Decorative icing and decorative detail incur additional costs based on time to create. Tiered and oversized cakes are P.O.A.
The best way to get an accurate idea on pricing for your specific vision is to complete an enquiry form HERE and I will be in touch with a quote for you!
Delivery is available for an additional fee relative to distance travelled from Currumbin. Delivery is subject to availability.
I do recommend all tiered cakes to be delivered
Place both hands under the centre of the cake to carry- do not hold box by the sides.
Please collect cake in an air-conditioned car (particularly in summer/warmer months)
Be sure that you have enough space clear in the car for the size cake you are purchasing.
Avoid having a passenger carry the cake the best place for a cake to travel is on the passenger floor.
Do not leave the cake in a car for an extended period of time as the icing may start to melt/break down if it’s gets too hot.
All buttercream cakes must be stored in the fridge this includes traditional, Swiss meringue and cream cheese icings and any cake that has a specialty filling.
Cakes are best eaten at room temperature so please allow 2 hrs (use your discretion with the temperature of the day) for the cake to come to temperature out of the fridge prior to serving to allow the flavour and texture to be at its best.
Keep your cake out of direct sunlight.
There may be some condensation on cake as it comes to room temperature.
Do not refrigerate fondant cakes prior to serving – leftovers may be refrigerated to help maintain freshness.
After delivery or pickup all responsibility for care of the cake and food safety belongs to the client.
Please ensure all non edible decorations including fresh flowers and floral tape are removed prior to cutting/serving.
Tiered and double barrel cakes contain boards and dowelling within to stabilise.
Not individual tastings as it requires a lot of work to make each individual flavour. Tasting boxes will be available throughout the year and are announced on my social media or you can let me know if you would like to be added to the list. Tasting boxes are $45.00 for 6 x signature cake flavours.
There are a lot of talented novelty cake makers on the Gold Coast- I am not one of them.
Unfortunately not. I do not offer allergen-free cakes of any kind.
Unfortunately no, I don’t offer vegan cakes.
I advise sending an enquiry as soon as you have the date of your event locked in (within 12 months from current date) as some dates book up very quickly, I have limited spaced available weekly as this is a one woman show x
The difference between standard and tall cakes is the number of layers inside the cake generally the standard will have 2/3 layers whereas the tall will have 4/5 this varies depending on the aesthetics we are aiming
for and any fillings that have been added and/or cake flavours.
The most popular wedding cake flavour is vanilla buttercake with lemon curd filling and Swiss meringue buttercream! But always take into consideration the menus for the day so that the cake can compliment this, as well as your personal preferences! I am happy to discuss flavours that will work with your menu!
Click here to visit our flavour guide.
Yes, I have a GCCC Food License and approved kitchen.