Have a look at
13 moments from the kitchen: finished cakes, small details and the odd note about how it all works.
BakerTells in The Morning
The Morning sat down with our founder, Sajidah Sabry, to talk about where all of this started: an eight-year-old watching MasterChef Australia and deciding that food was the plan. We covered the training that followed, a diploma in baking from the Prima Baking Training Centre and a gold medal for cake decorating from Prima Ceylon, and the idea the whole kitchen still runs on: that food and memory are tied together through the senses, so a cake can carry a story rather than just end a meal. There is also a bit in there about narang, the sour local fruit we cook down into a compote, because local flavours deserve more room than they usually get.
15 Jan 2026
Older, wiser, hotter 馃崚
A vintage heart for a birthday that deserved a bit of attitude. Piped shells, glitter cherries and hand-lettered buttercream, every word chosen by her best friend.
It's all in the petal details
Each petal is piped and shaped by hand, one at a time, then blushed by airbrush while the buttercream is still cool. About three hours of work you only notice for a second.
A soft one for a soft milestone
Vanilla, Swiss meringue buttercream and a colour palette pulled from the invitation.
How ordering works
Send me your date, the number of guests and a little about the person the cake is for. I'll come back with a quotation within a day. Once we've agreed on a design, a deposit locks in your date, and then the fun part starts.
3 Jan 2026
Lemon curd season
House-made curd, layered thick. Bright enough to wake up a whole dessert table.
Strawberry jam and old memories
The flavour most of us grew up on, done the slow way.
Chocolate cremeux, glossy and slow-set
Espresso layers for a late-night celebration
Pavlova cake, the showstopper
Fresh strawberries, lemon curd and passion fruit under Swiss meringue. Assembled the morning of, never the night before.
Ribbons, bows and a little bit of ceremony
Sketch first, pipe second
Every cake starts as a drawing in a notebook before it ever meets buttercream.
