Set against the beautiful backdrop with the ocean breeze and waves gently lapping

White Vanilla Mud Cake with Fig Preserve & Orange White Chocolate Ganache and Chocolate  Mud Cake with Black Cherry Preserve with Almond White Chocolate Ganache wrapped with a deckled edge fondant and dressed with fresh roses to complement the reception florals.

Strawberry Champagne Mud Cake layered with Strawberry Preserve and White Chocolate Ganache and White Vanilla Mud Cake layered with Raspberry Preserve and Lemon Ganache. Wrapped with a textured fondant and dressed with exquisite fresh orchids.

Tiers of Red Velvet and Cookies & Cream Mud Cake layered with White Chocolate Ganache and covered with rolled fondant. Sugar flowers in soft pretty pastels, storybook script edible print and decorative fondant flowers and scrolls with a touch of gold for a fairytale wedding and a happily ever after!

Pink Strawberry Champagne Mud Cake layered with White Chocolate Ganache tinted pale pink and covered with rolled fondant. Embellished with ‘Vera Wang’ style sugar ruffle rosettes, hand piped cornelli lace and filigree detail and finished with a pretty sugar bow and ornamental jewel.

White Vanilla & Champagne Mud Cake with Peach Preserve and White Chocolate & Peach Schnapps Ganache decorated with pleats of fondant in ombre shades of coral and dressed with delicate wafer paper peonies.

A subtle Lavender flavour in deep purple swirled through White Vanilla Mud Cake  so the inside matched the outside. Marbled fondant in tones of grey and purple was paired with tiers in charcoal grey to complement the colour palette of the wedding and the cake was dressed with handcrafted purple sugar roses, buds and leaves.

Chocolate Mud Cake with Milk Chocolate Ganache and White Vanilla Mud Cake with White Chocolate Ganache covered with rolled wood grain fondant. Decorated with a timber hoop dressed with sugar Geraldton wax flowers, hypericum berries and eucalyptus leaves to suit the natural surroundings of the wedding venue.

Tiers of Strawberry Champagne with a pale pink White Chocolate Ganache, Chocolate with Mint Choc Chip Ganache and Caramel with Espresso Ganache were covered with rolled fondant and adorned with an array of delicate pink sugar roses, white blossoms and fondant lace for this soft and pretty romantic design.

The soft blush pink ruffles worked beautifully with the  champagne gold sequin effect and the simple band of gold around the top tier balanced the design perfectly.

White Vanilla with Salted Caramel and Hazelnut Ganache and Chocolate Orange with Kumquat Preserve and Chocolate Ganache were served to the guests as a sweet treat with coffee and the Bride & Groom chose Caramel with Baileys Ganache as the top tier to keep.

A separate gluten free and lactose free Chocolate Orange cake was made by special request and provided the perfect platform for the sweet little bride and groom pugs which were handcrafted from sugar.