Here, we’re all about empowering cake artists and business owners to take their skills to the next level. Whether you’re perfecting your decorating techniques, building a cake business, or simply passionate about all things cake, our blog is packed with insights, tips, and tutorials to inspire your journey. Dive in and let’s create something beautiful together!

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2026 Cake Trends: The Styles Clients Are Actually Asking For (And Why They Work)

2026 cake trends aren’t about doing more. They’re about doing things on purpose. So let’s sit down with a coffee and talk through the cake trends I’m seeing take hold for 2026, what they actually mean for decorators, and why so many of them quietly make cake life easier when you understand the structure behind them.

Yvette Farrugia

4 days ago

How to Price Your Cakes for Maximum Profit (Without Underselling Yourself)

Pricing cakes is one of the hardest parts of running a cake business. Not because cake makers don’t understand money, but because pricing is emotional. This guide will help you understand why pricing cakes feels so hard, what often goes wrong, and how to think about pricing in a way that supports your business - not drains it. This is not a pricing calculator. It’s a mindset-plus-structure guide for real cake businesses.

Yvette Farrugia

Feb 3

Ganache Tutorial: How Professionals Get Smooth, Stable Cakes (Without Guessing)

This guide is here to explain ganache in a calm, real-world way. Not as a recipe. Not as a quick fix. But as a foundation skill that supports better cakes from the inside out. Ganache is one of those things that looks simple on paper, yet feels unpredictable in real life. And when it goes wrong, it can make you question everything - your method, your timing, even your confidence.

Yvette Farrugia

Feb 3

How to Start a Cake Business in Australia (What Most People Get Wrong at the Beginning)

Starting a cake business in Australia can feel exciting, overwhelming, and confusing - often all at once. You might love baking. People may already be asking you to make cakes for birthdays or events. And at some point, the thought creeps in: “Could I actually turn this into a business?” What most people don’t realise is that starting a cake business isn’t just about making good cakes. It's about structure, expectations, and what really matters at the beginning.

Yvette Farrugia

Feb 1

Why I Don’t Recommend Soft Fillings in Tall Cakes (And What I Use Instead)

If your tall cake has ever bulged, slid, leaned, or made you hold your breath during delivery, you’re not imagining things. And no, it’s not because you “aren’t ready” for tall cakes. More often than not, the problem is what’s happening between the layers. Tall cakes don’t succeed because of the outside. They succeed because of the structure inside. Every layer adds weight. Every tier adds pressure. And whatever sits between those layers has to carry that load without shiftin

Yvette Farrugia

Jun 6, 2025

Best Cake Boards for Tall Cakes (And Why Thin Boards Cause Cake Failures)

If your tall cake is leaning, cracking, or feeling unstable, the problem might not be your stacking technique. It might be your cake board. This is one of the most overlooked parts of tall cake structure, yet it plays a huge role in whether your cake stays upright from kitchen to venue. I see it all the time. Beautiful cakes. Clean decorating. Sharp edges. And then something feels off the moment the cake is lifted.

Yvette Farrugia

May 10, 2025

How internal cake supports keep your cakes standing tall

Tall Cakes Not Staying Tall? How to Use Internal Supports That Actually Work

If you’ve ever looked at a tall cake and thought, “How does that even stay upright?” you’re not alone. Tall cakes can feel intimidating. Bulging buttercream. Shifting tiers. That nervous feeling when the cake has to be moved. For many cake decorators, tall cakes feel more stressful than satisfying. But here’s the good news. Tall cakes don’t have to be scary or unpredictable. When internal support is done properly, tall cakes can feel calm, solid, and repeatable.

Yvette Farrugia

May 4, 2025