At Cute Sweet Things, I create bespoke wedding cakes crafted with elegance, care, and my signature artistry. Each design is made to reflect your unique vision — whether you’re dreaming of something timeless and refined, modern and stylish, or wonderfully imaginative.
With more than a decade specialising in custom wedding cakes, I craft pieces that are beautiful to look at and unforgettable to taste. From delicate florals to contemporary textures, cupcake towers, and personalised iced cookie favours, every element is thoughtfully designed for your celebration.
To help you explore flavours and find the perfect match for your wedding day, I offer a wedding cake tasting experience for up to four people. You can choose three flavours, with twelve cupcakes prepared for sampling — either enjoyed here in my Pottsville Beach studio or taken home to share. It’s a relaxed, delicious way to begin shaping your cake design.
Whether you already have a clear idea or you’re imagining a cake that exists only in your mind, I’ll work closely with you to bring it to life. From your initial conversation and personalised quote to delivery and careful setup on your wedding day, you’ll receive a warm, professional, and seamless experience every step of the way.
Every wedding cake is handmade from scratch using premium ingredients, with a flavour menu designed to delight. Each option is paired with a silky, decadent truffle filling — a signature touch that makes every slice unforgettable. Choose from a beautiful range of flavours, from bright and citrusy to rich and indulgent:
- 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
- Signature Belgian Chocolate with dark chocolate truffle
- Passionfruit Mud with white chocolate truffle
- Flourless Orange & Almond with white chocolate truffle
- Flourless Rich Chocolate with dark chocolate truffle
- Traditional Rich Fruit Cake with brandy and homemade marzipan
Each flavour is crafted to be both luxurious and memorable — the perfect finishing touch to your wedding celebration. While my flavour menu is intentionally curated to ensure exceptional quality, I’m always happy to discuss gentle variations or accommodate gluten‑free, dairy‑free, or egg‑free needs where possible. Special‑diet requests are handled with care, though availability may be limited to maintain the integrity of my recipes and the standard of finish I’m known for. Some flavours and textures are naturally more delicate, and may not be suitable for multi‑tiered designs or cakes with neat / sharp edges — in these cases, I’ll guide you toward options that provide both the flavour you love and the structural stability your cake requires.
DOWN CONVERY”S LANE
Wedding Cupcake Towers
A cupcake tower is a stunning way to elevate your celebration — elegant, generous, and crafted with care. Choose a tower on its own or pair it with a matching top cake for a truly unforgettable display. Click the image below to browse the designs.
Wedding favours
You might also like to treat your guests to handmade wedding favours — beautifully iced cookies designed especially for you, personalised or monogrammed if you wish.
Click the image below to browse the designs.
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