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?

A cute little cake just before the official start of the Chinese Year of the Monkey! 

Another one where I had a stress attach over the humidity and heat throughout the week. I'd even remedied the ganache in preparation for this weather but it was still so soft! So it was 10 minutes in the fridge, 5 minutes, repeat until it was all piped. I had to give the fondant an extra 12 hours of rest to try and dry it out a bit more but it didn't seem to make a huge difference there either!

Summer, you and I have a love-hate relationship. I love you when I'm at the beach. But I want to kick and scream and ball my eyes out when I have cakes to make! The last few days have been 35+ and this is not cake baking and decorating weather.

Please be kind to me this weekend.

Sincerely,

Super stressed baker.

I'm full of self-doubt sometimes and always compare myself to the best. What if I am not good enough? What if it's not clean cut? What if it collapses? I don't thrive on people singing me praises. I'm just someone who always strives to the best of my abilities.

I"m always so excited to get queries and orders as it kind of lets my (limited) imagination run along with the ideas that my customers bring to me.

I've known this couple of a few years now - first meeting when I was at my last job and well, we kind of just understood each other and the difficulties of work we went through. I was so happy to hear Mr Irish finally became an Australian citizen last year and 12 months on... they were getting married!

The beautiful flowers are provided by the Bride's florist - very Australian. Native, simple and summery colours. So the cake flavours were summery to match (at least one of them was). Passionfruit & Vanilla and Black forest Kirsch. 

I'm so happy to have been a part of it... even if the weather was hot in the mid-30s!