This old time classic cake is still a favourite with little girls and perfect for a princess themed party. Cinderella’s bodice was fashioned from fondant then finished with tiny sugar pearls. Her skirt was made from delicate shades of pink vanilla cake layered with soft buttercream and strawberry preserve then draped with fondant and given a liberal sprinkling of edible glitter to create that all important sparkle.

To complete the sweet treats for the party these Princess Cake Pops were made from chocolate cake truffle shaped to form the skirt then dipped in creamy white chocolate coloured to match each princess and sprinkled with edible glitter for some shimmer and shine.

Little girls with special diets can still have pretty cakes for their parties! This version of the ladybird cake was created using gluten free ingredients from the pink vanilla sponge with strawberry and buttercream filling through to the fondant icing and decorations.

This striking cake was designed for a bride who wanted something modern and simple. Top and bottom tiers of rich chocolate cake and a middle tier of lemon cake were covered with soft fondant then wrapped with satin ribbon and finished with fresh orchids to complement the colours of the bridal party

A special anniversary cake was needed for a celebration held by the Gold Coast Quilters Guild. One half was moist carrot cake, the other half was a gluten free orange sponge to cater for all tastes. Covered with a soft ivory icing, the cake was decorated with an embossed patchwork quilt made from fondant and in the colours of the Guild then finished off with handcrafted notions made from sugar.