Hi! I’m Georgie :)

I started dabbling in cake art way back in 2012. The first fondant cake I ever tried I ever made was a complete disaster. It was for a dear colleague of mine – a two-tiered cake with an edible high heel on topper decoration. I thought no problems, I’ve got this…however, I most certainly did not “have it”.

I realised I was great at the cake making side of things but at this point I didn’t really know anything about how to structure them to stand the test of time (or make it through to the unveiling!) One story that stands out turned into a cake makers worst nightmare. I was just five minutes into a 1.5-hour long car ride to deliver a cake, when the cake went flying into the passenger side footwell! The high heel decoration survived but my cake did not. Feeling like all hope was lost, my amazing parents saved the day. They rushed to purchase additional supplies and helped me recreate and decorate a two-tiered cake from scratch and then deliver the second one IN ONE PIECE! This experience led me to years of research, courses, training and experimenting through which I made some amazing cakes for friends and family. I realise and certainly appreciate the level of work and skill that goes into both sides of cake making – the cake itself and the decorations and works of art that veil over them.

Prior to focusing my craft exclusively on toppers, I moved from cake all-rounder to working as a cookie artist, which I truly loved. Decorating cookies gave me the confidence and experience in working with fondant in a creative setting and often, on mass! Completing these orders, me realise I might not be as heavy handed as I first thought. I nailed intricate details on my cookies that almost made them too pretty to eat (a common complaint I was told!) I started to realise what I really loved was the decorating side the cookies and the move to cake toppers evolved from here!

A customer convinced me to help create a one-off topper for her son’s first birthday, while offering me free reign of the design. I was honest and said I hadn’t previously created an edible cake topper before, yet she was open to seeing how I went. It went so well; I began gathering market research through my customer base and friends. I asked for their opinions about a pivot in my business to focus solely on cake toppers. I also started offering free toppers for practice and soon realised, not only was I ok at it, I also really loved the creation side. Word started to spread fast about my new service, whereby people didn’t have to purchase a cake through me at all to purchase a stunning topper.

I am proud that my business provides a viable option for everyone – whether they bake the most beautiful cakes, are time-poor and/or not a fan of baking at all. Being a part of modern-day cake hacks is a blast. I understand why fully outsourced cakes are expensive, and I support the cost as I know personally just how much time and efforts goes into them. My services don’t take away the need for a full-service cake baker and decorator, but I do level the playing field just a little for people who aspire to have something beautiful on the day, without the price tag.
I am passionate about helping my customers create amazing cupcakes and cakes for their guests. Nothing is more satisfying to me, than the joy you see on the guest of honour and their invited guests’ faces when the cakes roll out (with one of my toppers!) I love being able to share this feeling with customers, secretly providing them with show-stopping, custom toppers. I also pass on all the wisdom, tips and tricks I have learnt to cut corners if they need to save on time, money or both.

In such a busy world, parents especially (but really, any event planner) these days has an endless supply of social media pressure to one-up the celebration to match the showreel of others. I want to help people bridge the gap, take a little piece of the load off their plates while empowering them to feel proud of the cake/s they reveal on the day. Whether you buy the cake, bake or ‘hack’ it – or a combination of all three, my customers feel a sense of pride in what they have been able to bring to life!

Dietary Requirements

Where possible we are happy to discuss and accommodate dietary requirements where we can. Please note however that all fontant art toppers and decorations are prepared in the same room where other gluten and nut products are made at different times.

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ENDLESS OCCASIONS

Special occasions aren’t just birthdays. We also decorate for farewells, anniversaries, baby showers, engagements and anywhere there is cake!

FAQs

Chances are the answers you need to the questions you have – will be found here!

Yes unless otherwise stated all our toppers are edible and made with Fondant. However please be aware that most toppers require structure and you will find wires and wooden skewers within your topper to help create that structure. If you intend to eat the topper, to avoid ingesting any foreign structures please ensure you pull it apart carefully first, then remove the wires & or wooden skewers prior to consuming.

Yes unless otherwise stated all our toppers are edible and made with Fondant. However please be aware that most toppers require structure and you will find wires and wooden skewers within your topper to help create that structure. If you intend to eat the topper, to avoid ingesting any foreign structures please ensure you pull it apart carefully first, then remove the wires & or wooden skewers prior to consuming.

Satin Ice & Bakels Pettinice fondant, Tylose powder, rose spirit when painting colours.

Due to the delicate nature of our toppers and wanting to ensure your toppers arrive to you in the best condition, we currently only offer certain items for postage. If you have any questions or would like something that we don’t offer to be posted, please feel free to contact us to discuss your wishes. 

While we take care in wrapping and posting your toppers we cannot guarantee the postage system will take as such good care. If your topper arrives damaged, please call us immediately so we can help provide you with a solution or to help rectify the situation. 

As each order is carefully handcrafted and made to order, please allow 1 week (excluding public holidays and weekends) plus 2-3 days drying time for us to create your order before it is ready for pick up or in some cases posted. For custom orders, please check with us prior to ordering for availability for the date you require. Ideally the earlier you book the best chance you have at securing what you want.

If you require your order urgently, please feel free to call Georgina on 0478 635 522 to check availability with us first and we will do our best to fulfill your request if we have the time and availability.

We are located right in between Castle Hill and Blacktown in a suburb called Kings Park NSW 2148. On request we can also provide pick up on certain days (typically Fridays & Sundays) from Pennant Hills, NSW 2120. Please note pick up for either location is available by appointment only. 

As a business due to copyright infringement we have decided not to recreate mainstream licensed characters and logos. However depending on what you are after we can create scenes for your cakes where you can add your own characters (plastic or otherwise).

As fondant does not like moisture & direct sunlight your toppers should not be stored in the fridge or in the sun. The best place is to store them in an open box somewhere away from direct sunlight with airflow (not in an airtight box).

Toppers can last up to 6 months from the day they are made.

Some cake toppers will come with wire or wooden skewers sticking out the bottom, this is so you can secure them into the cake by holding the topper carefully and gently pressing the wire or wooden skewers into the top of the cake where you want the topper to sit. This will work no matter if the cake is covered in buttercream, ganache or fondant.

If your cake or cupcakes are covered in buttercream and your topper does not have a wire/wooden skewers or if your toppers require sticking to the side of the cake – take the cake or cupcakes out of the fridge 30 minutes prior to wanting to decorate. This will allow the buttercream to soften and the toppers should adhere nicely.

 

If your cake or cupcakes are covered in ganache or fondant and your topper does not have a wire/wooden skewers or if your toppers require sticking to the side of the cake – you will require royal icing to help adhere the toppers to the cake. Royal icing mixture can be found at your local supermarket and will dry white. So when applying if you don’t want to see the royal icing once the cake is complete be careful to not apply too much so that it doesn’t seep out the side. Royal icing can take between 4-6 hours to set completely and dries hard once set, so keep this in mind when planning your cake decorating time.

STUNNING, BESPOKE WORKS OF SUGAR-ART!

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