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Pancakes cake! Vanilla cake, with salted maple syrup buttercream, freeze dried maple syrup flakes, brown sugar cinnamon crumbs, crunchy Biscoff, blueberry and Pedro Ximenez jam and fresh blueberries. ‘Pancakes’ of piped buttercream, ‘butter’ is modelling chocolate tinted yellow.

Dinosaur cake! For my great-nephew(!)’s first birthday party today (dinosaur-themed). Vanilla cake with strawberry jam, strawberry puree, freeze dried strawberry and white chocolate crumble, fresh strawberries and condensed milk vanilla buttercream.

5 layer umeboshi plum, lemon curd, fresh peach and pistachio praline cake in the form of a Marshall Amps for Michael Harris’s birthday

Rainbow cake for our Sydney WorldPride 2023 morning tea at work today 🌈 #SydneyWorldPride #SydneyWorldPride2023

Cherry blossom-exploding golden heart cake; vanilla cake with sakura syrup, sakura pudding buttercream, sakura arare and yatsuhashi (Japanese puffed rice and biscuits) and sakura kohakutou (crystal candy) as filling. And piped buttercream sakura blossoms. 🌸

It’s a threefer..an Easter/staff birthday/welcome to a new team member cake. It’s Armagnac and chocolate crémeux (halfway between a custard and a mousse) and amaretti cake. Pic of innards in comments. 😊

Valhrona Manjari 64% ganache, namelaka chocolate cremeux, smoked salt butter caramel and Valrhona Guanaja 72% ganache. Edible (matcha sponge) moss, real (commercially cleaned for culinary use) snail shells filled with praline and elderflowers, just because they’re beautiful.

I’m at a cafe in Kyoto that is basically perfect ❤️

All the cakes I made in 2023 😅 instagram.com/reel/C1AacXYBY…

Elvira with the Detachable Boobs cake. Devil’s food cake with black cocoa buttercream, caramel and smoked salt. The eyeballs are white gumballs I painted with edible food paints. Boobs are salt and pepper shakers, filled with maple sugar and cocoa for sprinklage over your cake.

Whale shark cake! Devil’s food cake, dark chocolate ganache, rum-soaked raisins, salted butter caramel, smoked salt, pistachio praline and vanilla buttercream. And a whale shark I hand made and painted from sugarpaste and white food colour and edible isomalt splish splashes. 💦

A cake inspired by Cressida Campbell’s still life masterpieces. And our shared love of nasturtiums. Lemon cake with smoked cashew praline, exquisite Spanish crystallised violets, French (whole egg) brandy buttercream, and fondant pieces painted in edible food paint.