Bernice of Cute Sweet Things creates beautiful, elegant and stylish wedding cakes, cupcakes and iced cookie favours. “As a passionate cake designer I have been specialising in creating beautiful bespoke cakes since 2010. My contemporary designs not only look fabulous but taste delightful too. I offer a highly professional and personal service from the initial consultation to the delivery and set up of your unforgettable cake.”
Down Convery’s Lane
All wedding cakes are handmade from scratch and come in many flavours…
Sicilian lemon with dark chocolate truffle
Tropical coconut with dark chocolate truffle
Cappuccino with coffee truffle
Russian Caramel with white chocolate truffle
Ivory Chocolate with white heaven truffle
My signature Belgian Chocolate cake with dark chocolate truffle
Passionfruit mud with white chocolate truffle
Flour-less Orange and Almond with white chocolate truffle
Flour-less Rich Chocolate Cake with dark chocolate truffle
Rich Fruit cake with Brandy and home made marzipan
Whether you are looking for a contemporary chocolate wedding cake, a cup cake tower or an elaborate traditional fruit cake, I will create your dream.
I am happy to have a consultation with you in person at my home here in Pottsville Beach, to help you decide what would suit you best, or you can talk to me via email and telephone.
What about treating your guests to some hand made wedding favours. Iced cookies designed especially for you and monogramed if required?
I specialise in bespoke wedding cakes, and once you’ve told me your dreams for your big day, I can make those dreams come true by creating a wonderfully spectacular cake especially for you. I aim to exceed your expectations and create fantastic and bespoke wedding cakes that will make your wedding unique. Making wishes come true…
Wedding favours
cakes 
I started off by rolling out a 50/50 mix of fondant and gum paste to about 1/8″ thickness….go even thinner if you can. I like thin ruffles! – After rolling, cut the fondant into strips. I have a fondant ribbon cutter which sped things up a bit…but you can use a sharp knife too and just eyeball it.
I cut about six, approx. 12 inch long strips, which were about 1/2 inch wide. Make more up as you go.
One at a time, I placed a strip on my cel pad , and using a ball tool, I applied pressure as I slid the ball along the edge of one side. This is going to naturally give a nice frilled effect as the fondant becomes thinner.
The other strips of fondant were waiting for their turn under a piece of vinyl to keep them from drying out. You can also keep them under some cling film while they wait.
Decide how big a flower you want to make, and draw outlines lightly on the surface of your cake.
Use a paint brush to brush on some piping gel where your first strip will be placed.
Then, start arranging your strip. You may have to add a little more piping gel here and there. (Sugar glue or tylose glue works well too.)
Don’t press the frilly edge of the fondant into the glue–you’ll need that fluffiness for dimension. Continue with your circular pattern, brushing the area with piping gel and then wrapping around your fondantIt Once almost full. The last little space in the center of the flower can be filled by rolling a piece of fondant into a loose rosebud shape. You can use a toothpick or Q-tip to manipulate the petals however you like. Any droopy frills can be supported by toothpick until firm.
Cheers
Bernice
Thanks!! you are very sweet on shared your beautiful work. I’m not as good as you, but I try to be at least ok =)
Thank yo for your lovely comment.
Bernice
Just found your site (been looking around for inspriation for my college assignment) – I must say, you really a wonderful touch – really lovely 🙂
Thank you so much.
Bernice
Hi, I am organizing my wedding at Coolangatta, April 2016. I’m needing some prices on beach themed wedding cakes for 100 people.Any help would be appreciated. Many thanks
Can you tell me the exact date and send me some images you like. Send to cutesweetthings@gmail.com
Hi,
I am searching for someone to make our wedding cake for 16th April 2016 in Kingscliff. The cake would need to feed approx 80-90 people and I would be looking at a 3 tier cake. I am not sure what flavours yet but I have like the vintage or rustic styles so far. Are you able to send me approx pricing?
Thanks, Tricia
Hi Tricia, I have sent you an email. Cheers Bernice
Hi
I am making the wedding cake for my sons day…they want a brownie cake as they love brownies…i was thinking of doing 20cm round cakes stacking them with choc mix then doing a blind icing..i was just wondering what sort of icing mix is used for blind icing is it just butter icing…thankyou
Marg
Hi Marg, I am not clear what you mean by ‘Blind Icing”. If you mean an icing without fondant then I would either finish the cake in buttercream or ganache. The buttercream really needs to be a crusting buttercream so that it can better stand up to hot conditions and there are many recipes online to suit your personal taste. The more shortening you add the less good it tastes the more butter you add the more it is affected by heat so try out a few recipes till you get it right (To your taste)
Hi, getting married in Tumbulgum, 04 Jan 19, are you available?
We are interested in getting a cake pop cake with tiers and the top tier being an acutal cake. Is this something you could do? I have a photo which I can send you via email which gives a idea of what I mean.
Please send me all the details on cutesweetthings@gmail.com. Cheers Bernice