All cakes, cupcakes, gateaux, chocolates and cookies made fresh by Sweet Perfection are made from scratch. We use only the freshest, premium ingredients, including free-range eggs and homemade vanilla extract.
Absolutely NO processed, packaged cake or frosting/filling mixtures are used in any of our products.
We use only Satin Ice and Bakels ready to roll fondant for consistency of results - of critical importance for that flawless finish on your wedding cake!
We believe that your cake should taste as good as it looks. This is an important consideration when planning your wedding menu, as you can confidently serve your wedding cake as your dessert course!
Pricing
We understand that budgeting for your wedding or next special event is an important consideration.
Cake Varieties
Traditional fruit cake - a very old and much loved moist fruit cake family recipe.
Light fruit cake - a lighter version of the fruitcake flavour.
Suitable for cupcakes/miniature cakes.
Mud Cake Varieties
Ideal for stacked and tiered wedding cakes, these can all be
torted and filled with complementing ganache.
All our wedding mud cakes are covered in a complementing ganache to flavour of cake, before the application of rolled fondant
(eg. your traditional white or ivory icing).
Perfect for carving 3D cakes.
Also suitable for LARGE cupcakes.
White Chocolate
Milk Chocolate
Dark Chocolate
Marbled (any two of the above flavours)
Milk+Dark Mixture (blended completely)
Cherry Ripe Dark Chocolate
Caramel
Jaffa (dark chocolate/orange flavour)
Bounty (white chocolate coconut mud with milk choc ganache)
Mars Bar (caramel/chocolate swirl with caramel ganache)
Strawberry Swirl
Raspberry Swirl
Citrus Mud
Banana Mud
Morello Cherry White
Morello Cherry Dark
Choc Mint
Midori Pine Lime Splice
Oreo Cookies and Cream
Ebony and Ivory - thin layers of dark and white chocolate mud
Madeira/Poundcake and Buttercake Flavours
These styles of cakes are also suitable for tiered wedding cakes, and can be torted and filled with complementing buttercreams or ganaches.
Also suitable for small, medium and large cupcakes.
Some flavours are not suitable for carving 3D cakes - please ask for more details.
Vanilla
Chocolate
Chocolate choc chip
Chocolate/peanut butter
Choc Mint
Marbled Chocolate/Vanilla
Raspberry
Strawberry
Strawberry Swirl
Neapolitan - Chocolate/Vanilla/Strawberry swirl
Hazelnut
Chocolate Hazelnut
Almond/Pistachio
Lemon
Orange
Citrus Poppyseed
Lemon/Lime and Coconut
Jaffa (choc orange)
Red Velvet Cake - a southern USA speciality, this red spongey mild chocolate cake is unique. Torted and filled with cream cheese frosting.
Cream Cheese Buttercream Topped
Moist Banana Cake - topped with citrus cheesecake buttercream, and optional walnuts.
Moist Carrot Cake - topped with citrus cheesecake buttercream, and optional walnuts. Decorated with candied carrot shreds.
Pumpkin Cake - covered in cream cheese frosting.
Fillings and Icings or Frostings
In general, the 'heavier' the cake, the denser
the fillings and icing can be.
Buttercream - pure butter and Australian cane sugar. Flavours include vanilla, chocolate, strawberry, orange, raspberry, coconut, lemon, lime, butterscotch, caramel, boysenberry, coffee, almond, hazelnut, peppermint, spearmint, chocmint, peanut butter.
Strawberry, lemon or raspberry spread - can be used in combination with a creamy filling for a tangy element.
Swiss/Italian Meringue Buttercream - various flavours, unbelievably smooth and less sweet than regular buttercream
Cream Cheese Buttercream
Marscapone filling
Fruit fillings
Mousse fillings, eg chocolate, morello cherry, coffee, strawberry, orange.
Whipped fresh cream
Ganache - flavours to suit type of cake. Includes white, dark and milk chocolate, caramel, strawberry, chocmint, jaffa, choc-coconut, choc-hazelnut, raspberry, vanilla pine-lime. Can be poured for a glossy finish, or whipped as a swirly topping or filling!
Ganache buttercream filling - our special filling recipe uses real chocolate, fresh cream, with smooth and chunky add-ins for a flavour and texture hit!
Glacé Icing - a thinner, less buttery but still sweet topping. Suitable for tea cakes, pound cakes and sponges.
Glazing - suitable for some fruit and pound cakes, eg a citrus glaze over your orange/poppyseed cake.
Dessert Cakes and Gateaux
(not suitable for most tiered wedding cakes)
Sponge Cakes - in vanilla and chocolate varieties, with homemade strawberry jam and fresh cream filling and complementing buttercream or glacé icing on top. Available in 9 inch round.
New York Baked Cheesecake - how a cheesecake is meant to taste! A baked, yet creamy sensation, slightly citrus and not too sweet!
Chocolate Turtle Pecan Cheesecake - a baked cheesecake topped with chocolate, caramel and pecan nuts. Simply divine.
Black Forest Gateau - Moist chocolate cake, with tart kirsch-infused morello cherries, slightly sweetened whipped fresh cream, and Belgian chocolate ganache, shavings and molded hearts. Topped with fresh cherries, and sugar fondant blossoms.
Pavlova - crunchy on the outside, marshmallowy softness on the inside, served with fresh whipped cream and choice of seasonal fruits, or shell only.
Tiramisu - more of a dessert than a cake, this traditional Italian dessert is a sublime mixture of savoiardi biscuits, espresso coffee, real chocolate and marscapone goodness.
Pumpkin pie - delicious pie made from scratch sweet shortcrust pastry and roast pumpkin filling.
Belgian sourdough waffles - available in packs of 6 or 12, these are made with a traditional homemade sourdough levain and on a Belgian waffle iron.
Cakes for People with Special Dietary Considerations
Please contact us to discuss the options.
We do a fully gluten-free chocolate cake, orange cake or chocolate-orange cake that is perfect as a tier in your wedding cake, as well as an apple/pistachio flavoured cake and a choc-hazelnut cake.
If you have any special requests for other considerations, we will try to create something for you to suit.
Croquembouche
A beautiful alternative to the traditional wedding cake, this is a tall conical tower of fresh profiteroles, constructed with toffee.
One dessert portion equals two profiteroles.
One croquembouche yields approximately 120 profiteroles, but additional profiteroles can be provided for additional guest numbers.
All made from scratch using freshest premium ingredients.
Special conditions apply for the purchase of a croquembouche, due to the last minute nature of cake construction and the need to serve cake within 4 hours of completion. The spun sugar and toffee construction of the croquembouche will begin to deteriorate (dissolve) soon after completion, and is not suited to humid and hot rooms. Please contact us for further information.
Cookie Varieties
Vanilla Sugar Cookie - ideal for cutting intricate cookie shapes for your special occasion. We have too many cookie shapes to list, but please talk to us about your event or gift needs. We can cover everything from weddings to birthdays to baby showers to Halloween!
Gingerbread Cookies - a Christmas specialty only, we make these in various Christmas cutter shapes and decorate with festive colours!
Cookies are decorated in Royal Icing and/or fondant.
Macarons - two french style macarons, sandwiched together with creamy fillings. Currently available in strawberry, Tahitian vanilla bean, chocolate, choc-hazelnut and pistachio/white chocolate.
Sugar Art
Flowers, figurines, animals, babies, sporting gear...if you have someone making your cake, but you want something 'just a little bit special' for the top as a decoration, we can make it from food-safe sugarpaste, or long-lasting baked polymer clay. Call us for a quote.
Chocolates
Please ask about our chocolate lollipops and different chocolate moulds we can make to order.
Specials are available to clients ordering bomboniere as part of their wedding package.
A word about consultations....
Generally only wedding cake clients need to book face-to-face consultations (including cake tastings) on premises, although I do offer this service to larger special event cakes also.
Most preliminary discussion, including confirming the availability of dates can be done via email or telephone. Email is very handy for transmitting images of the design styles that you are interested in having incorporated into your cake design.
If you can't find what you are looking for here, please contact us and make a special request! 
