The Cake Studio
Cakes built for your moment.
We don't do off-the-shelf. Every cake we make starts with a conversation — about the occasion, the flavours, the aesthetic, the people. Then we build it from scratch.
Custom cakes require a minimum of 3 weeks notice. Wedding cakes: we recommend booking 3–6 months in advance, particularly for busy seasons (October–February and June).
What We Make
Four styles. Endless variations.
Browse our work by category — then tell us about yours.
Wedding Cakes
The centrepiece of the day, built to last through the cutting and the champagne and the dancing. Tiered or single, fresh flowers or sugar work, classic or architectural — each is built from scratch around your story.
Enquire about Wedding Cakes
Garden Romance — three tiers, Italian meringue, fresh florals
Fitzroy Naked — semi-naked, seasonal berries, eucalyptus
Ivory & Botanicals — white ganache, pressed sugar flowers
Birthday & Celebration
For the person who deserves something better than a supermarket slab. Tell us the flavours they love, the colours that feel like them, and anything else that helps us build something that's unmistakably theirs.
Enquire about Birthday & Celebration
Garden Party — four layers, lemon curd, Swiss meringue
Dark & Gold — Valrhona chocolate, salted caramel, gold leaf
Blush Blooms — vanilla bean, French buttercream, handmade florals
Corporate & Events
When the brief calls for something that looks as good in photos as it tastes. Logo work in sugar, brand-colour palettes translated into buttercream, or an elegant dessert display that tells the room you took the occasion seriously.
Enquire about Corporate & Events
Monochrome Branding — fondant, edible logo, architectural tiers
Geometric Luxe — black and gold, piped detail, brand integration
Seasonal & Specialty
Limited-run creations tied to the time of year — Christmas plum pudding cakes, Easter florals, winter spice, summer stone fruit. We also take on specialty dietary requirements with the same care as our standard work.
Enquire about Seasonal & Specialty
Winter Solstice — dark fruit cake, marzipan, royal icing
Spring Bloom — elderflower, fresh blackberries, pressed viola flowers
How It Works
The process, from enquiry to celebration.
We've built the commissioning process to be clear, unhurried, and genuinely collaborative.
Send an Enquiry
Fill in the form below with your occasion, date, guest count, and any ideas or inspiration you have. The more detail, the better — but even a vague sense of what you're after is enough to start.
Design Consultation
We'll reach out within 48 hours to discuss your vision in more detail. For wedding cakes and larger commissions, we offer an in-person consultation (including a small tasting) at the studio on Thursdays.
Tasting & Confirmation
For wedding and large-event cakes, we offer a formal tasting session. You'll taste up to four flavour combinations. Once you're happy, a 30% deposit confirms your date in the calendar.
We Bake & Deliver
On the day, your cake is baked fresh, assembled, and delivered to your venue (or collected from the studio if you prefer). We arrive early and set it up exactly where it belongs.
Flavours
Our signature pairings.
These are our most requested combinations. We can also build bespoke flavour profiles from scratch — just tell us what you love.
Lemon & Elderflower
Sponge: Lemon butter sponge
Filling: Elderflower curd & Chantilly
Finish: Swiss meringue buttercream
Salted Caramel & Dark Chocolate
Sponge: Valrhona 66% chocolate sponge
Filling: Salted caramel & dark chocolate ganache
Finish: Dark chocolate mirror glaze
Raspberry & Vanilla
Sponge: Madagascar vanilla bean sponge
Filling: Raspberry compote & French buttercream
Finish: Swiss meringue & fresh berries
Brown Butter & Praline
Sponge: Brown butter almond sponge
Filling: Hazelnut praline & vanilla cream
Finish: Feuilletine base, caramel drip
Passionfruit & White Chocolate
Sponge: Coconut sponge
Filling: Passionfruit curd & white chocolate ganache
Finish: White chocolate shards, freeze-dried mango
Earl Grey & Lavender
Sponge: Earl Grey-infused sponge
Filling: Honey diplomat cream & lavender syrup
Finish: Chamomile buttercream, dried flowers
Start Here
Tell us about your cake.
Fill in the form below and we'll be in touch within 48 hours. For urgent enquiries, call us on (03) 9345 6789.