The CakeChef

 Michelle

Designer Cakes 

F.A.Q`s

Here I hope to answers a lot of common, frequently asked questions! 

For more information please submit an enquiry.

I look forward to hearing from you. Michelle 


Q.How do I order my cake? What is the process?

A.Simply fill in the enquiry form, with as much information as possible. I will respond letting you know if the date is available. If it is, I will email some general information for you. If you have some designs you like I can provide a quote. For custom fondant cakes the design process is all done via emails.  Tasting boxes can be purchased for $30 posted to you.


Q.How do I book my cake?

A.Once you are happy with the design & price, I will send you an invoice with the cake details & payment details.  30% deposit is required to book & balance paid 2 weeks prior to your event.  I do not do hold the date deposits.

*please note an enquiry is not a booking & unfortunately sometimes between enquiring & booking I do become booked out as other clients pay deposits. Once the deposit is paid you are then put on the calendar.


Q.When should I book my Wedding cake?

A.Most clients book in 3 - 6 months in advance. However some clients book in 12 months or more in advance & popular dates in wedding season do book out very quickly.


Q. Can I order my Wedding cake from interstate or Overseas?

A. Absolutely! I often work with overseas or interstate Brides & Grooms getting married in Newcastle or the Hunter Valley. Everything can be done via emails.


Q.Do you do dummy/ styro tiers? and kitchen cakes? Will it reduce the price?

A.Yes! I certainly do. Styro is a great option if you have a small wedding but want a bigger cake. Sometimes a grand venue calls for a grand cake!  Styro tiers are not really a way of keeping the price down, it lowers the cost slightly as most of the cost is in the decorating time. Kitchen cakes are great if you want a smaller display cake but need to cater for lots of guests.


Q.Do you do consults & cake tastings?

A.No we don`t do consults! In our 9 years experience we have found that having everything in writing in emails with pictures & sometimes sketches is the best way to go. It creates a file if you like that both of us can refer to very easily. 

Yes we do tasting boxes posted for $30


Q.Are your cakes expensive?

A.When shopping for quotes make sure you have all the relevant information for comparison. The CakeChef cakes are layered with ganache filling, covered in ganache & then covered in thin fondant. This gives a professional finish with crisp lines & edges. The finished tier is 5/6 inches tall. Cakes are baked from scratch with quality ingredients not packet mix. I also do the bakingin house, they are not outsourced.

Unfortunately, cakes that aren`t layered & ganached can be dry & unpalatable. 

Boards are covered & edged in ribbon to give a beautiful finish. Sugar decorations are handcrafted . Most Wedding Clients choose designs costing between $680 - $950 for a 3 tier fully decorated & delivered wedding cake. Between $900 - $1200 for 4 tier fully decorated & delivered Wedding cakes. We have done more expensive showstoppers! & we do offer cheaper options. Our rustic iced cakes or Semi naked cakes may be a more affordable option.


Q. Do you offer buttercream cakes? Butter cake or sponge cake?

A.  Yes we can do buttercream cakes but only in winter/ cooler months. In summer your buttercream cake may need to stored in a fridge at the venue & I think a wedding cake should take centre stage in your reception, not be kept in the fridge till the cake cutting! 

No we don`t offer butter cakes or sponge cakes. Butter cakes & sponge cakes don`t hold up under fondant & have a very short shelf life. Sponge`s should be eaten the same day it`s made. Some cakes are best enjoyed for afternoon tea, not your Wedding.