How to freeze Wedding Cake for your 1st Anniversary

Kirsten and Sean wanted to save the top-tier of their Wedding cake for their 1st Wedding Anniversary. Here is one way to freeze a cake to keep it for another occasion, such as your first anniversary.

freeze wedding cake

1. Remove any decorations from the cake. With Kirsten and Sean’s Wedding cake the roses and ribbon needed to come off the top-tier. So, work out where the decorations are attached and gently remove them.
  1. Next, carefully remove any excess icing from your decorations. The flower decorations can be put on display. Make sure they are kept away from moisture or they will soften. You also need to keep them out of the sun because the sunlight will fade the colours.
  2. Transfer the cake you want to freeze onto a clean plate and place the cake in the freezer for about 1 hour.
  3. After the cake has been in the freezer for an hour, take it out, remove the plate and cover the cake securely in two of layers of plastic wrap.
  4. Now, wrap the cake with two layers of foil.
  5. Finally place the entire wrapped cake into a container with a lid. Seal the container with the cake inside and place in the freezer until required. (see below)

When you want to eat the cake:

  1. Transfer the container with the cake in it to the fridge for two days before you need it. This will allow the cake to slowly thaw. Take the cake out of the container and remove the foil, but leave the plastic wrap until the cake to reaches room temperature. Any condensation should form on the outside of the wrapping. Remove the cling wrap and serve your cake.


Personally, I prefer fresh cake and probably wouldn’t freeze my own cake for a year. It is just as easy to make another one. However, if you follow the steps above, your cake should taste just as yummy as when it was made.

Links: HomeCakesContact usPartiesBlog

Cake Crazes

Jessica and Dominic have been working periodically on their own cake creations in the kitchen ever since they were toddlers. Recently though, the projects they are wanting to make are a lot more challenging and time consuming. Today we take a look at their latest cake creations, drip cakes. Have you seen this cake craze?

A chocolate drip cake is a bit like a freak shake, they are definitely a bit over the top. The cake is not only iced, but piled high with decorations, such as chocolate or lollies. The icing on the top of these cakes is literally dripping down the sides. The aim is to make decadent looking and tasting cakes.


We headed to Coles armed with a list, looking for all sorts of chocolate treats. The aim today was to find all the ingredients needed to make a very delicious chocolate drip cake.


It is a shame you can’t taste the results. Jessica and Dominic used a base of chocolate mud cake. This was then covered with caramel buttercream. On top and dripping over the edge of the cake was dark chocolate ganache. Next Coles Dark Chocolate was melted onto wax paper and sprinkled with coloured sprinkles. These are placed in the fridge until set, then broken into shards, which were arranged on the top of the cake with Darrel Lee Butterscotch balls and extra sprinkles and bits and pieces.
When the weekend comes and you don’t know what to do, sometimes it is nice to get into the kitchen and cook up a storm. Why not try making your own drip cake next weekend?


Piping roses

piping butercream roses with kids
School holiday fun

Normally during school holidays the family and I go away at least part of the holiday break. However, this year, we were lucky enough to take a trip to Singapore for 9 days during term, so not more trips for us at the moment.
Anyway, I had a request for a buttercream birthday cake for a client. I don’t do a lot of buttercream orders, as the weather is generally too warm here in Melbourne, but during the winter months, it is fine. So after the cake was finished and pick up, I still had some extra buttercream. I was wondering what to do with it, when Dominic came up and asked if we could make something. Why not pipe some roses.

This was easy enough to set up as I have a whole lot of disposable piping bags. You can cut the end off the bag and insert a coupler ring. This is a round ring of plastic that allows you attach a Wiltons tip onto your disposable bag. This is great, because you can easy change what tip you are piping with, without starting a whole new bag.

Soon we had quite a lot of roses and they were looking pretty good. Time to make a cake and put them on. In the meantime, we placed the finish roses in the fridge. It makes them a lot easier to handle when you place them on the cake.

After we arranged the roses, we decided to add a few piped blackberries with the last bit of buttercream and we made some fondant leaves. The cake came so nicely. Time to take to cake to Mum’s place for dessert!

Get hooked on Snickerdooles

Cookie Hearts

Make Snickerdoole Cookie Hearts

These cookie hearts make the whole house smell heavenly as they bake. I must warn you, if you love cinnamon, you might find these a little addictive!

Ingredients for the cookies:
1 cup of Butter, softened
2 Eggs
2 and 3/4 cups of plain flour, sift after measuring
1 teaspoon of Bi carb of soda
2 teaspoons of Cream of Tartar
1 and 1/2 cups of Sugar
1/4 teaspoon of Salt
1/2 teaspoon Nutmeg
For the coating:
1/2 cup of Sugar
1 Tablespoon Cinnamon
A couple of drops of red food colouring (The red colour is optional)
1. In a mixer, cream the butter until white and fluffy.
2. Add the eggs, one at a time and mix until smooth on low-speed. Don’t worry if it looks like it is going to split at first, if you keep mixing it will be fine.
3. Sift together in a bowl the flour, Bi carb of Soda, Cream of Tartar, Sugar, Salt and Nutmeg
4. Slowly add the combined dry ingredients to the mixer and beat on a low-speed until it start to form a ball of dough.
5. Take the dough out of the mixer and place on some glad wrap. Roll the dough into a sausage shape and cover with the glad wrap. Chill for about 15 minutes.
6. While the dough is chilling, make the coating for the cookies using: 1/2 cup sugar, 3 drops of red food colouring and 1 tablespoon of cinnamon. Mix until evenly combined.
Note: Use a spoon or gloves to mix the sugar and food colouring or you will end up with red hands.
Preheat the oven to 160c with fan.
7. Once the dough is firm cut slices about 3/4 of a centimetre thick and use a cookie cutter to make heart shapes.
8. Dip one side of the cooking heart in the sugar and place on a tray lined in baking paper.
Repeat until you have made the desired number of hearts, ensuring that each cookie has enough room to spread.
9. Bake the cookies in the oven for about 15 minutes. They are ready when the bottom of the cookie is a light shade of golden brown.
10. Cool on a rack, or if you can’t wait, eat warm!
  • This mixture can be frozen, if you do not want to bake all the cookies at once.
  • You can also roll the dough into balls and roll in plain white sugar and cinnamon before baking. Red is just an optional extra for Valentine’s Day!

HomeCakesContact usPartiesBlog

Making fondant cakes for fun during the school holidays.

 My children have been asking me to make their own cakes with some friends for a while now.
They always see me getting ready for parties and want to have some fun cake decorating too. So the other day they finally got a chance to decorate their own little cakes. Check out the gorgeous results!!

Dominic started by covering his cake. He needed a bit if help to smooth it out, but was right to add his doors, windows and roof after that.

Dominic didn’t want to add any flowers, but he did add some moss and Easter eggs. I think he did a really great job and love the blue curtains in the windows.

His friend who is also 9 years old made this cake with the great stones around the door. She also added some eggs to her roof.
Daniel  make this cake. He is 6 years old. Daniel really took his time making his cake. I love marbled rocks and door  he made. He has also added some moss above the frame and some easter eggs.




Next are the two 12 year olds who spent a lot longer working on their cakes. First, Stefanie’s cake. I love the little chick and chipmunk you can see in this picture. Also the tiny detailed garden with the rake, pumpkin and little face peering out the window.

And finally,  here is Jessica’s cake. Look at all the little blades of grass, the apple tree and mushrooms and the cute little rabbit!

Jessica said doing this cake was so much fun and she can’t wait to try her next cake project. Jessica has made a quite a few cakes over the years.  You can see some of her other cakes here
Such a lot of concentration and effort went into these creations and they all did such a great job!
It almost seems a shame to cut the cakes, but after all the work to make them, the kids wanted to enjoy eating them too.
We hope you enjoyed looking at the pictures. I have a couple more parties to share with you soon!

Teach a child how to separate an egg

Today Dominic is going to show you an easy way for a child to separate the egg yolk from the white.
This is a great little tip to know, because children really enjoy doing things themselves.
I can’t guarantee that you will have 100% success every time, but with a little care and practice you can come close.

Step 1: You will need 2 bowls and an egg cup. Crack the egg into a bowl.

Step 2: Cover the yolk with an egg cup.
Step 3: Keep the egg cup over the yolk then gently tip the bowl, so that the egg white falls into the clean bowl below.

Transport a cake safely

What is the correct procedure to transport a cake safely?  Here are a few tips:
  • In a standard car the safest place to transport a cake is in the boot.
  • Use non slip mat under both boxes and containers for transport.
  • The container or Box must be placed on a flat surface
  • The passenger seat, or back seat are not safe places to transport your cake.
  • It is much safer for the cake to be in the boot on a non-slip mat, than held by a passenger.
  • Drive carefully, no sudden moves and take it easy on the corners.
  • Cakes need protection from both damage and contamination, so the best way to transport a cake is in a covered box or container.
  • Choose a container or box that is very close to the size of the board you have used under the cake. This will limit the movement of the cake while it is being transported.
  •  If using a deep container, use the lid as a base. (ie turn the container upside down) Then you  can simply remove the cake without damaging the sides of the cake.
  •  If using a box,there is also less risk of damaging the cake if  the cake can be slid out the side of the box, rather than lifting the cake out of the top of the box. ( You may need to alter the box, see how here)
  • Make any alterations to the box before you place the cake in it.

 Some of my adventures transporting cakes…


Jessica’s doll cake had to travel from Melbourne to Canberra by plane. I rang the airline and they said the cake would have to be placed in the overhead locker if there wasn’t a spare seat. The cake would also have to go through the x-ray machine. In the end the poor doll had to be transported without her head. It was the only way I could fit the cake in a container tall enough to fit the cake and small enough to fit the airline requirements. Luckily she looked fine once she was put back together. I learnt a lot transporting this cake. Planning is key. Ask lots of questions. Look around for different containers until you find one that can do the job.

Mum’s 60th Birthday Cake was transported to Ocean Grove. I found a container very similar to the one I used for both the Doll, and Turtle cakes pictured above.Because the car was packed for a holiday, there wasn’t room to have the cake in the boot by itself. The cake is packed with the non-slip mat under the container on a flat area on surface of the boot. Everything else just had to fit in around it. I must admit it is the first time I have tried to transport a cake in a full boot, but it made it there in perfect condition.

Transporting a cake to Darwin

Lat’s Turtle Graduation Cake had to travel to Darwin by plane. This time I found the container first and designed the cake to fit. It made it much easier and was a whole lot less stressful.

How to Make a custom designed box
HomeCakes ♥ Contact us ♥ Parties ♥ Blog

How to dismantle a cake.

You will need:
  •  plate for each cake you would like to remove.
  • a knife.

This is a stacked cake. It has three levels, or tiers. To dismantle the cake, we need to start by removing the top tier of cake. with your knife, you need to locate the board underneath the top cake. When you can feel where it is,  inserting the knife under the board. Push the knife in a little further and slowly move it all around the cake board, to loosen it from the cake from the cake below. Once the cake is loosened, use the blade of the knife to lift the cake off  using your free hand for balance, then you can place this cake on the plate. Repeat for all remaining tiers.


How to successfully cut a cake.

Cutting a cake is very easy if you follow these steps.

You will need:
a flat surface to cut the cake on
a roll of paper towel or a damp cloth
a bread knife (it must be very sharp, and have a long,thin serrated blade)

Once you have then things you need, start by cutting the cake into long slices.

  1. Place the knife about 1 inch from the edge of the cake.

  2. Don’t try to just push the knife down through the cake. Use a gentle sawing motion.

  3. Check that the knife has cut the cake the whole length of cake all the way down to the board.

  4. Remove this piece of cake and lay flat.

  5. Clean blade with moist cloth. or paper towel

The long slice can then be cut into smaller portions ready to serve.

  1. Repeat this process to cut the rest of the cake, wiping the knife clean with the cloth after every cut.



HomeCakes ♥ Contact us ♥ Parties ♥ Blog