~ I put a lot of thought and care into each cake ~

I source fresh nuts from the market, bake them low and slow until they are golden all the way through and hand peel them.

My jams are all made with fresh seasonal fruit, a tiny bit of sugar and a squeeze of lemon to bring out the freshest flavour and honour the fruit itself.

Controversially, I’m not a Swiss Meringue BC girlie. I prefer a cream cheese or a custard buttercream (French buttercream), I love the richer flavour and luxurious texture that egg yolks add to a buttercream and how they coat the cake.

I only use high quality and delicious coverture chocolate, cocoa and vanilla bean extract. I only use fresh free range eggs, seasonal produce and the best ingredients I can find.

Balancing the flavours in a cake with the right amount of salt and acid is integral to getting cakes that are “not too sweet”.

I don’t take short cuts! That’s why my cakes taste so damn good.

MENU ᨓ

MENU ᨓ

A partially eaten pink Princess Cake with red polka dots. The cake is a vanilla chiffon with strawberry jam, whipped cream, topped with a cherry, and a lit candle. The cake is on a silver platter on a wooden table.
A partially cut and eaten vanilla chiffon cake with passionfruit curd, cream cheese frosting and blackberries on top, decorated with piping, golden sprinkles, sitting on a white cake board on a festive table with a floral-patterned tablecloth.
Close-up of a layered cake with matcha sponge layers, matcha buttercream, and blackberry jam.

You’re welcome to choose from the seasonal menu or get in contact and we can create something custom.

A fall-themed menu list of desserts, featuring items such as tiramisu, vanilla chiffon, passionfruit curd, and dark chocolate cheesecake.
Summer menu featuring a variety of cakes and cupcakes with flavors such as hazelnut, vanilla, rye, pistachio, coconut, and passionfruit, each with different toppings and fillings.
A winter dessert menu listing various cakes and their flavors, including chocolate espresso cake, blood orange marmalade, banana cake, hazelnut chiffon, passionfruit curd, coconut cake, and matcha French buttercream, with decorative flower symbols.