Three tiers of red velvet and white chocolate mud cake at one stage I thought was going to melt and just make me cry (like the time Maxxie ate a corner of my huge chocolate cake that was for a customer the next day when he snuck into the house...).

My third collaboration with Chau who comes up with all these briliant ideas on how to save the cake. PHEW. She helped me with the toppers and all of those expensive white and light pink M&Ms you see cascading down the cake. I love the toppers - even more so because the bride is taller than the groom which I think is a pretty accurate representation! (Sorry Michael hahaha).

I was really happy with the way this reception venue cut the cake. It was very neat and plated very nicely with both flavours on every plate (this didn't happen at my cousin's wedding which was a sticking point for me). And the top tier has been wrapped up and saved for the freezer. I wonder how many couples actually end up eating it?

It's like a crown of flowers and macarons on a cake. I reckon I could put this on the 'wish list' when others want to make a cake for me. :)

To give up my day job... or not? 

I wish I was there to see this cake being cut! Stunning centrepiece fit for a garden party.

Definitely one of my favourites to do ever! Three cakes, three different sizes and a matching theme. I would gladly do this for birthdays, engagements, weddings, you name it. It all just looks so majestic and elegant and stunning. Fit for any occasion...

Here we have red velvet cake, golden butter cake and white chocolate mud cake topped with oreos, raspberries, macarons, meringue, lavender, rose petals and a whole bunch of beautiful flowers and a couple of rings of rosemary. It's rustic and so summer!

LOVE LOVE LOVE

Deceptively easy and a super cute cake! Can't decide between white and dark chocolate? This cake has both as well as 6 amazing layers of crowd favourite Red Velvet Cake.

And you can do it for Easter or Birthdays or... a farewell.

So the office (my level in the very least) now knows what it means when there is a 'Wynnie' cake around. And eventhough this was an exclusive invite only event, we seemed to have so many additional mouths to feed. 

Coming up next... an Aussie favourite dessert in CAKE form!

Cake designed by the beautiful bride-to-be. A mix of Australian colours and French done with flowers and ribbon. I'm yet to try gigantic gumpaste flowers but I think I want to try this soon!

Vanilla on the bottom and Red Velvet on the top and encased in White Chocolate Buttercream. Delish.

So my colleague at work today said that if you bake a  Red Velvet Cake for a guy, then he is "yours". Hmm... how to interpret that?

Made a ton of white chocolate sour cream ganache and had this mixed in with buttercream and whip-pity whip and like magic, it turns into this soft and fluffy and spreadable yummy concoction!

Always get a little anxious building cakes! And always never forget to use dowels. 

Close up of the natives and baby breaths... part of the wedding theme and farm wedding down in Berry, South Sydney. 

And the finished product. Simplistic. If I were to do more, I'd have another 1 or 2 boronia bunches and a few more baby breaths to make it "pop" (like how they say it on Cake Boss) a little more.

And we've been commissioned to make our first NRL inspired cake. For the South Sydney Rabbitohs no less. This is supposed to be a birthday cake but it coincides very well with the finals series! Red & Green Velvet cake with White Chocolate Cream Cheese Frosting (and a hint of citrus!). So good...

Turned out to be a pretty tall cake. It's just over 4 inches high and should be enough to feel an NRL team! Or an office of about 30!

Gryffindor :-)

Yield 1 x 9-inch round

Ingredients
2 C flour
1/2 C cornflour
2 T cocoa powder
125 g butter, softened
1 1/2 C sugar
2 eggs
1 C buttermilk
2 T red food colouring
1 t vanilla
1 t white vinegar
1 t baking soda

Method

1. Preheat oven to 170 degrees and line two cake pans with baking paper.
2. Sift flour, cornflour, cocoa and a pinch of salt in a large mixing bowl.
3. Beat butter until soft whilst gradually adding sugar until light and fluffy (this should take 2-3 minutes).
4. Add the eggs incorporating well after each addition. Scrape sides and add vanilla.
5. In a measuring cup, combine the buttermilk and red food colouring.
6. Alternate adding the flour mixture and the milk mixture into the butter whilst beating on low speed. Incorporate until combined well.
7. In a small bowl, combine the vinegar and baking soda. Working quickly, allow the mixture to fizz and fold through the cake batter.
8. Spread evening into two prepared pans and bake approximately 20-25 minutes or until toothpick inserted comes out clean.
9. Cool cakes in pan for 10 minutes before inverting and cooling completely.
10. Wrap cakes and refrigerate before frosting.