As with everything else, cakes have also changed over time. Now, it is not only birthdays where novelty cakes are ordered.  Everyone wants their wedding and particularly their wedding cake to be unique and special. This trend in Sydney has seen the start of wedding novelty cakes!

Even though the outside of the cake may have changed, as always, wedding cakes are all about look, however the most important aspect which has not changed over time is they need to taste delicious.

If you are looking for something special for your Sydney wedding please call me.

The croquembouche has been made famous in Australia by Masterchef. It truely is a French work of art.

A croquembouche is a very tall pryamid of profiteroles held together with toffee. The profiteroles are made from choux pastry which are bite size balls filled with a continental custard. They are held in place by a caramel toffee and built up to a height of about 26 inches to cater for about 120 people.

After the tower is constructed the whole thing is drizzled in toffee spun sugar or chocolate.

The word croquembouche is french for crunch in the mouth and is a tradional french wedding cake where the guests are invited to come to the pyramid and pull off a toffee ball and help celebrate the marrige of the bride and groom!

One of the most important things that affects a croquembouche is air humidity. Due to the make up of a croquembouche it is absolutely essential for any order that it is only to a room that is air-conditioned.

If you are looking for something special for your Sydney or Central Coast wedding please call me. A croquembouche is truely spectacular!

 
The royal wedding cake was created by Fiona Carins in England.

It is a traditional fruit cake with flowers, acorns and shamrocks, flowers of the British Isles! oh well maybe next time they may call Hemsleys!!

This cake is an absolute masterpiece. It is an eight tier wedding cake and has over 900 iced flowers.

The recipe for the cake is a secret but it contained a range of ingredients from dried fruits such as raisins and sultanas to walnuts, cherries, grated oranges and lemon, French brandy and free-range eggs and flour.

Well done Will and Kate.

One of my cakes from the Royal Collection seems to be very popular. It is the dark chocolate, orange and poppyseed cake with ganache coating and fresh strawberries YUM!!

Maybe it is popular because it is not the normal type of celebration cake!! It stands quite high and very dramatic looking!

The only way to find out is to ORDER ONE!!

David.

The Sydney wedding cakes that are normally $9.95 per slice, I will take orders for at only $5.95 per slice. Please note this is for February only. To qualify, the order must be made and a deposit of 50% paid for before the end of February 2011. The cake itself can be for any time this year, however, the order needs to be confirmed before the end of this month.

I am sure you will find this outstanding value.

David

Hi David,

I wanted to let you know that the fabulous Mad Hatter Cake that you made for my daughters 21st was a huge hit!

She was very impressed and thought it was extremely creative and clever. Everyone else at the party was simply amazed. So thank you very much and I will be back!

Lorraine

The cake tasted so nice, everyone loved it; it was a great job, thank you so much. Money well spent, thank you.

April

As the new year starts I thought it may be a good time to talk about icings! Yes icings!

The plastic icing is the main white icing used for wedding and celebration cakes with royal icing as the medium, to pipe borders and flowers etc.

The only trouble here in Australia is the high humidity. It does not mix well with sugar. This is in contrast to England where the white icing (Renice) is a lot more pleasant to eat, and sweeter. It melts in the mouth!

The Australian version of white icing (Pettinice) is heavier and more like plastic, hence its name plastic icing! So why is there is a difference? It is because Australian recipes require more stablizers.

January and Febuary are the two worst months to create cakes!! Even with air conditioning in the kitchen, the cake has to be returned to air dry pantry otherwise it will start to sweat(icing goes sticky).

There are other icings or frostings as the Americans call it, but these are more used in tortes, gateaux etc.

As a side note, check out the Louis Vuitton cake I have just made.

If you have any other questions about the Sydney wedding cakes I create, please just call me. David

With all Christmas Cakes I still use the colours of Christmas, red green and white.

If you are looking for something special this Sydney Christmas have a look at my Royal Collection.

With all cakes, Christmas or not, they should have a Wow factor(visual) and a Yum factor(taste). When I make a fruit cake the fruit is soaked in brandy overnight and at least three weeks before Christmas to let the cake mature. I make the traditional Christmas scene in snow, holly etc. all from sugar!!

I am also able to make a more modern look, say Christmas presents all wrapped in colourful papers. Either way, you can let your, or my imagination run wild!!!

As always, I personally deliver wedding cakes and Christmas cakes to Sydney and the Central Coast

David

After 8 months of restoration, David’s Classic (1971) Mini ClubmanVan is now ready to deliver Hemsley’s wedding cakes across the central coast and Sydney.

Click for slide show.   Hemsleys Mini Van