Build a Cake
HOW-TO
Read through this menu before placing your order at the "Build Your Cake Here" button below.
STEP 1: SIZE
First, pick a size. Don't worry if you're not sure where to begin! The portion sizes are listed under the first tab. Base prices are listed by size, and include one sponge flavour, one filling, and a crunch. A simple finish is included, while custom designs require a top-up.
STEP 2: SPONGE
Next, pick a sponge. Each sponge comes with suggested pairings. Look at the list for inspiration - or move on to fillings and crunches to create your very own combinations!
STEP 3: FILLING
All cakes are coated with our signature Swiss meringue buttercream and can be layered with the same. But you can pick something else to layer your cakes with! Pick one filling for free. Additional fillings at 15% the base price of the cake.
STEP 4: CRUNCH
There's always room for some crunch! Crunches add texture between layers of sponge and fillings. Although completely optional, crunches elevate the whole experience of eating cake. Pick one crunch for free. Additional crunches at 10% the base price of the cake.
STEP 5: DESIGN
Pick from any of our existing designs, or send us a photo as reference! Every cake is designed to order - you can refer to the 'design' tab for an estimated cost breakdown, or reach out for a custom sketch and quote. For wedding cakes and more complex orders, we will arrange a call to work out the details to make sure we've got just the cake for you.
All cakes are baked to order, fresh from our kitchen. If you're looking for something off the menu, we're just a text away!
STEP 1: Pick a size
$80
5"
6-8 portions
$80
$180
7"
12-16 portions
$180
$250
10" SHORT
20-30 portions
$250
$320
10" TALL
40-50 portions
$320
STEP 2: Pick a sponge
Pairs well with almost everything! Try this sponge with a salted caramel pecan crunch.
VANILLA
Butter cake base with vanilla.
Pairs well with almost everything! Try this sponge with a salted caramel pecan crunch.
Pair this with a refreshing lemon curd or a spread of blueberry jam.
LEMON BLUEBERRY
Butter cake base with lemon zest and fresh, whole blueberries.
Pair this with a refreshing lemon curd or a spread of blueberry jam.
This signature sponge goes well with a layer of tart homemade raspberry jam, and chunks of lychee layered onto buttercream.
LYCHEE ROSE
Butter cake base infused with lychee and rose essence.
This signature sponge goes well with a layer of tart homemade raspberry jam, and chunks of lychee layered onto buttercream.
Pair this with some cream cheese frosting and a salted caramel pecan crunch.
COFFEE
A coffee-infused butter cake.
Pair this with some cream cheese frosting and a salted caramel pecan crunch.
Pair this with cream cheese frosting for a classic carrot cake, or add a layer of spice with some speculoos butter and speculoos cookie crumbs!
CARROT CAKE
A classic carrot cake sponge.
Pair this with cream cheese frosting for a classic carrot cake, or add a layer of spice with some speculoos butter and speculoos cookie crumbs!
Pair this with dark chocolate ganache, then add a refreshing splash of fruit jam or pair with salted caramel for an indulgent treat!
CHOCOLATE FUDGE
A rich dark chocolate fudge sponge made using 70% dark chocolate.
Pair this with dark chocolate ganache, then add a refreshing splash of fruit jam or pair with salted caramel for an indulgent treat!
STEP 3: Pick a filling
LEMON CURD
A creamy and tart lemon-based custard. Stabilised with gelatin.
RASPBERRY JAM
Homemade reduction from frozen raspberries. A thick and smooth jam with raspberry seeds filtered out.
BLUEBERRY JAM
Homemade reduction from frozen blueberries. Slightly chunky.
BROWNED BUTTER BANANA
Naturally sweet bananas chunks cooked in nutty browned butter.
SALTED CARAMEL
A thick caramel with specks of sea salt.
SPECULOOS BUTTER
Biscoff cookie butter. A hint of caramel and touch of cinnamon.
PEANUT BUTTER
Straight up peanut butter from the jar. Great with our Chocolate fudge cake!
CREAM CHEESE
Straight up cream cheese, sweetened with a portion of buttercream.
CHOCOLATE GANACHE
70% dark chocolate ganache, sweetened with a touch of honey.
MATCHA CREMEUX
Bittersweet matcha-infused creme anglaise with white chocolate. Stabilised with gelatin.
STEP 4: Pick a crunch
SALTED CARAMEL PECAN
Twice-baked pecan in homemade salted caramel.
PISTACHIO FEUILLETINE
White chocolate and pistachio paste mixed with crunchy feuilletine bits.
SPECULOOS COOKIE CRUMBS
Crushed biscoff cookies.
OREO COOKIE CRUMBS
Crushed oreo cookies. Can be folded into buttercream to make a "cookies n cream" spread.
CRUMBLE
As in crumble from an apple crumble.
STEP 5: Pick a design
+ 40% to base price
BUTTERCREAM FLORALS
Free-hand floral designs piped or shaped with palette knives.
+ 40% to base price
+ $60 - $100, depending on florals of choice
FRESH FLORALS
Fresh flowers arranged on cake.
+ $60 - $100, depending on florals of choice
+ $10 to $50 per figurine, depending on level of detail.
FONDANT
Customised 2D or 3D characters or words. Recommended for items that are not commonly found, for example a hybrid between two characters.
+ $10 to $50 per figurine, depending on level of detail.
$10 to $30 for additional 2D decorations (e.g. leaves, small flowers, clouds).
+ Cost price of toppers
PLASTIC TOPPERS
Plastic decorations of popular characters.
+ Cost price of toppers
+ $30 per stack
STACKING
For layered cakes, pick two or more base sizes and add the cost of stacking between any two layers.
+ $30 per stack
DUMMY TIERS
Dummy tiers available on request. Fees depend on the design of the cake as a whole.
Build a Cake
Our favourite stories in cake form…
