“I feel the greatest connection to friends and family when they all can have a piece of cake and share the moment.”
The Problem I See Every Day
Too often, people arranging a major celebration settle for a beautiful but generic cake. They worry about satisfying everyone's taste buds, and the guest of honour ends up with a dessert that doesn't truly reflect who they are. They want to make someone feel deeply seen, but the standard bakery menu just doesn't offer that level of personalisation.
The Solution I Created
Long before I opened the doors to my Perth studio, I was refining my technical rigor as an alum of Nobu, where I mastered the high-stakes engineering required for world-class pastry.
My signature style was further shaped by my time at Rochelle Adonis, the cornerstone of Perth’s artisanal cake scene, before I pivoted to explore the science of flavor and local innovation as an alum of Chicho Gelato. Having also worked the pass at Jamie’s Italian, I’ve learned to balance high-volume consistency with the soulful, "story-based" artistry that defines my work today.
I bring that same kitchen rigor to my inclusive baking. By combining fine-dining engineering with artisanal heart, I’ve ensured my Gluten-Free, Dairy-Free, and Vegan commissions carry the same elite texture and flavour profile as my traditional bakes. This professional dietary-inclusive approach is at the heart of my studio. At Cakey Cakes, I don't just "accommodate" dietary needs. I craft them with the same chef-grade standards I've held throughout my entire career.
The Cakey Cakes Approach
I believe everyone should be able to say, ‘Yes to the cake’. So, as well as the usual fully loaded cake flavours, I’ve worked hard to refine my recipes to make them fully inclusive. My cakes can be deliciously gluten, egg, nut and dairy-free. I even make the gluten-free flour from scratch.
Through testing, tasting, tinkering, each cake is made from the finest, natural ingredients inspired by your design. My experience with such incredible, talented chefs taught me the value of baking from scratch with seasonal local produce. I don't use packet mixes or artificial preservatives. → How that helps
The Unforgettable Result
When you work with me, you're not just ordering a cake; you're commissioning a moment. We partner to create a design that guarantees that reaction: the one where everyone says, "This is so them!" Skip the stress and compromise. Let's design a cake that ensures your celebration is the centrepiece everyone remembers for all the right reasons.
Ready to tell your story?
FOR MORE INFORMATION
[1]Bakels All-In Sponge Mix: “Requires only the addition of water.”BAKERpedia
[2]Bakels Choc Mud Cake Mix: “Just add oil and water.”Food Standards Australia New Zealand
[3]Bakels product method cardsshowing mix + eggs + water workflow.Woolworths
[4]Betty Crocker AU: Super Moist Vanilla Cake Mix ingredients.Betty Crocker - Australia
[5]Woolworths AU: Betty Crocker Vanilla Cake Mix ingredients.Woolworths+1[
6]Betty Crocker LATAM: Super Moist Vanilla Cake Mix ingredient pattern (global reference).Betty Crocker - Latin America
[7]Green’s Cake Mix: ingredient examples including emulsifiers 471, 477 and antioxidant 307.Drakes Online Rochedale+1
[8]Woolworths AU: Green’s ingredient listings corroborating emulsifiers and colours.Woolworths
[9]FDA (CFSAN) database: Potassium sorbate technical effects include antimicrobial preservative.HFP App External[10]FSANZ: Additives overview and functions.Food Standards Australia New Zealand+1
[11]BAKERpedia paper: Emulsifiers improve mixing tolerance and cake texture.BAKERpedia
[12]BAKERpedia article: Role of emulsifiers in baking systems.BAKERpedia
[13]BAKERpedia overview: Common emulsifiers used in bakery (mono- and diglycerides, SSL/CSL, DATEM).BAKERpedia
[14]FSANZ: What food additives do, including emulsifiers and stabilisers.Food Standards Australia New Zealand
[15]FSANZ: Food additive labelling rules.Food Standards Australia New Zealand
[16]NSW Food Authority: Additives must be approved by FSANZ and used at the lowest effective level.NSW Food Authority
Cake Size Faq
Plan 60 to 75 serves for a three-course dinner using coffee portions, or 85 to 100 if cake is the dessert.
Dessert is about 1" x 2" x 4". Coffee is about 1" x 2" x 2" which is roughly half the height and gives about twice the number of serves.
Celebration tiers are about 4" tall. Wedding tiers are about 5" to 6" tall, so the same diameter wedding cake serves more people.
About 24 dessert or 48 coffee serves, based on a 4" tall tier.
For dessert-size slices, a single 11" cake gives about 50 dessert serves or 100 coffee serves.
For coffee-size slices after a meal, a two-tier 5" + 7" works well at about 52 coffee serves.
Yes. Every cake includes a printed cutting and care guide.
Only if you want every child served. Otherwise reduce the expected uptake slightly.