The CakeChef


Designer Cakes 


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!

Q.How do I enquire about my wedding cake? 

A.Simply fill in the enquiry form. 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, you can send through pictures & I can provide a quote. 

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.  A 30% deposit is required to book & balance is due 2 weeks prior to your Wedding.  Please note! I do not do "hold the date" deposits. 

We can offer you PayPal invoice or direct deposit invoice.

*Important! an enquiry is not a booking & unfortunately sometimes between enquiring & booking we 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 couples  getting married in Newcastle or the Hunter Valley. Everything can be done very easily 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 the look of 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 13 years experience we have found that having everything in writing in emails with pictures & sometimes sketches is the best way to go. It creates an online file if you like that everyone can refer back to very easily. 

Yes we do mail out tasting boxes express posted, with tracking. If you go to shop page you`ll see when the next mail out is & purchasing is easy with PayPal.

Q.Are your cakes expensive?

A.When shopping for quotes make sure you have all the relevant information for comparison. Each cake we create is a custom creation & the details matter. The CakeChef cakes are layered with ganache filling, covered in ganache & then covered in thin fondant, ganache or royal icing. This gives a professional finish with crisp lines & edges. The finished tier is 6 inches tall. Cakes are baked from scratch with quality ingredients not packet mix. I also do the baking in house, they are not outsourced. Unfortunately, cakes that aren`t layered & ganached can be dry & unpalatable. Sugar decorations are handcrafted, not bought in.

 Most Wedding Clients choose designs costing between $550 - $850 for a 2 tier wedding cake & $850 - $1600 for a 3 tier decorated & delivered wedding cake. We have done more expensive showstoppers! & we do offer our rustic iced cakes or Semi naked cakes which are the most affordable option. 

Always check experience & longevity & don`t hesitate to ask your wedding co ordinator or venue to recommend vendors to you.

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

A.  Yes we can do offer 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.