Farm animals were the theme of this birthday cake, uniting big and little kids with great food and good company. Favourite flavour? Chocolate. Dietaries? None. After the details were handed over, Annie gave me free rein to design this cake for Ryan's 3rd birthday.

Made with natural colours such as blue spirulina for the edible farm house biscuit, the cream cheese frosting was made of matcha and green spirulina. I was careful to make sure the frosting wasn't overly sweet and that guests felt they had room for that second slice.

I loved creating the pond with a rockscape, a vegetable patch with mini carrot crops and a pathway the bulldozer paved. Whilst the planning took up to two weeks, the actual time to make the cake was 18 hours condensed into 2 days to make sure everything was fresh on the day.

Photos by T.Le Photography (bottom two images)