sugablossomcakes.com.aumichelle@sugablossomcakes.com.auinstagram.com/sugablossomcakesfacebook.com/Sugablossom Cakes

O N L I N E I N F O

Phone: 0417 230 669

P H O N E

The Collaborative CamdenLevel 1, 156A Argyle St,

Camden NSW 2570

A D D R E S S

Contact

T H E A R T O F C A K E

SUGABlossom cake co.

P A G E 2 0 /

Fresh Flowers & Decorations on Cake

P A G E 1 8 /

Cake Styles and Pricing

P A G E 1 6 /

Cake Anatomy

P A G E 1 2 /

Cake flavours and fillings

P A G E 1 1 /

Our cakes in detail

P A G E 0 4 /

Portfolio Introduction

Contents

Care + Precision + Detail + Passion =

Our Way

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printing and typesetting

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P A G E 2 2 /

Terms & Conditions of Service

Page 4

“I am a self-taught Cake Creator/Designer and cake lover. I am wifey to James (aka. Mr

Sugablossom; aka. taste tester, aka. cake lifter and an extremely patient hubster) and human

mum to 2 very cute and occasionally naughty Westies.

I love creating edible centrepieces. I have a ‘thing’ for sharp edges and good overall aesthetic

and balance in my designs. I’m pretty black and white - what you see is what you get and

my opinions are always honest. Seeing a design come to life fuels a constant spark in this

occasionally squishy place that I call my heart”

Every cake must be unique to their recipient and created with care. I am not a hobby baker,

whimsical caker or sloppy creator - cakes are a serious thing around here!

I design, make, flower-up, deliver and set up each and every creation.... why wouldn’t I? It’s

an absolute honour to be chosen to take part in so many special occasions and play a small,

sweet role in creating happy memories.

M xx

M ichel le M ar ic establ ished Sugablossom Cakes in 2010 af ter a back in jur y

brought upon a move f rom 15 years in the Corporate wor ld to a wor ld ful l of

a l l th ings sweet and del ic ious. . . an absolute bless ing in disguise.

About Sugablossom

I’m the type of girl who never understood why, if she had her

cake, she couldn’t just eat it too....

Like.... what’s the point of the cake?

We are Food Safety

Registered and work in

accordance with Food

Safety Guidelines.

We operate from a Council

Approved Kitchen.

H A P P Y C L I E N T S

557+

K G S O F C H O C O L A T E

3,250+

W E D D I N G S

340+

At aGlance

Page 11

I t ’s ex tremely impor tant to choose a cake maker whose por t fol io &

designs ref lec t the st y le of cake that you’re look ing for. Occas ional ly,

I receive requests that fa l l outs ide of my design st y le or where I

feel that cer ta in e lements of the design do not work aesthet ical ly.

I feel that i t ’s impor tant to be as honest as poss ible throughout

the process. Loving what I ’m creat ing makes a huge di f ference and

reser ving the r ight to turn away designs that I don’t feel I can make

work is imperat ive in being true to mysel f and is u l t imately ref lec ted

in the f in ished produc t . . . .

“

Re-creating the work of others is just not

cool, please don’t ask us to make “this exact

cake”. Taking inspiration from elements of

various designs that appeal to you, from

elements you already working with on the

day is my preferred way of creating a cake

that is as unique and special as your event.

I like to start by discussing your day/event,

your suppliers, your theme, colours, likes

and dislikes. Consultations take place in

my Camden Studio, however where time or

distance is an issue, working via email and/

or phone is also not a problem.

In Detail

Page 12 Page 13

In order to complement the simplicity of my cake flavours, I have chosen to work with Chocolate Ganache based

fillings only. Ganache is my ‘never fail’ cake filling. Why?

The taste and mouthfeel of a Couverture Chocolate (superior quality white or dark chocolate containing a high

cocoa butter content and minimal sugar), is for me; unsurpassable. When made correctly, Chocolate Ganache

is smooth, rich and decadent. It is extremely sturdy, it’s ability to sit at room temperature when the cream is

tempered correctly will endure variations in weather including moderate heat and humidity. It can sit safely at

room temperature for days and will freeze extremely well (good to know if you have leftover cake).It provides a

solid foundation for your cake and when dressed with a fondant icing; it allows me to create the perfect sharp edge,

every single time.

The versatility of Ganache allows for multitude of fresh, real flavoures to be injected with ease. Real fruit purees

(seasonal), fruit powders, citrus zests, homemade fruit curds such as passionfruit, lemon, etc.. nut pastes, extracts,

spices and liquers.

There are almost an endless list of pairings to complement both white and dark chocolate. You are not limited to the

below, these are just a few to get you started;

White Chocolate Pairings

Apple Cinnamon*, Espresso, Orange, Raspberry & Lime, Blueberry & Lemon, Lemon & Lemon/Lime, Honey,

Pistachio*, Pistachio & Rosewater*, Pear & Caramel, Caramel Salted or Unsalted, Passionfruit, Mango*, Pretzel,

Cookies and Cream, Peanut with Caramel and choc bits........ etc..... etc.......

Dark Chocolate Pairings

Orange, Espresso, Berries, Franjelico*, Peppermint, Pecan & Espresso, Salted Caramel, Sea Salt, Spiced Pear*, Port*,

Whiskey*, Peanut, Chilli, Bourbon*..........etc.......etc........

If you have a traditional (Culture based) or preferred filling choice, we’ll do our best to accomodate. Please bare in

mind that your choice of filling flavour may impact end pricing.

(* indicates premium filling, variance in pricing applies)

Cake FillingsIn order for your cake to stand perfectly as your centrepiece, the quality and strudiness of the cake itself is crucial.

We use different recipes for cakes vs cupcakes. We work with basic cake flavours to allow plenty of room to inject a

multitude of fresh flavours into your ganache filling.

Moist Dark Chocolate Cake

Similar to a Mud Cake but not as dense. Deep rich flavour of dark chocolate. Pairs nicely with flavours like

Raspberry, Orange, Blueberry, Espresso, Peppermint, Spiced Pear or Cinnamon Apple, Caramel (salted/unsalted)

Vanilla Sponge Cake

A little stronger and denser than a typical sponge. We threw out our White Mud Cake and replaced it with this.

Light in colour, sturdy enough for tiers of cakes. Pairs nicely with any fruit ,plain dark or white chocolate or caramel

based filling. A crowd pleaser that marries nicely with all filling options.

Spiced Banana Cake

A softer cake, full of banana flavour with a good kick of spice. Pairs nicely with the sharpness of passionfruit or the

simplicty of white chocolate and lemon zest.

Coconut Heaven Cake

Our most popular choice for naked & semi naked cakes due to it’s ability to stay moist without the protective

wrapping of ganache and fondant. A light coconut flavour that pairs well with all berries and tropical fruits.

Spiced Carrot Cake

A little stronger and denser than your typical carrot cake. Hints of Orange zest and a good pinch of spice that pairs

nicely with fresh orange & white chocolate as well as lemon & white chocolate for that ‘almost cream cheese

flavoured’ flavoured filling.

Hummingbird Cake

A slightly darker version of the original Humminbird. The subtle flavour of banana and pineapple with cinnamon,

pecans or walnuts. Pair perfectly with a passionfruit and white chocolate filling.

Almond Tea Cake

Extremely moist and rich with Almond Flavour from the Almond Meal used to create it. Pairs well with any berry or

fruit based filling.

Red Velvet Cake & Marbled Chocolate and Vanilla Cakes are also available.

Cake Flavours

Choose a style

of cake that

fits your day

and budget...

Page 16

“

Standard height of cake = 4 inches tall ( 3 layers of cake, 2 layers of filling)

6 inch round cake = 12 portions

7 inch round cake = 19 portions

8 inch round cake = 24 portions

9 inch round cake = 32 portions

10 inch round cake = 42 portions

12 inch round cake = 70 portions

1.5 x standard height = 6 inches tall ( 4 to 5 layer of cake, 3 to 4 layers of filling. Cake can be por-

tioned in half to provide petit four sized portions, essentially doubling the number of portions.

Double height cakes = 8 inches tall (2 cakes inside, 6 layers of cake, 4 layers of filling) This will

provide double the number of full sized coffee portions from the one tier.

“I’m often asked, “how much for a 2 tier/3 tier/4 tier cake?”

The number of portions that you want your cake to

serve will determine the number of tiers and overall size. You

can choose to serve 100%, 70% or even less of your guests if

you wish. Where dessert is being served, I always recommend

catering for no more than 70% of your guest numbers with cake.

Every cake maker tends to account for portions

differently. I have seen cake makers state that a standard height

3 tier cake will serve upto 140 portions .... i’m not sure how this

came to be. I work with proper 1 x 1 inch squared portions x

the height of the cake (usually 4 inches tall) for coffee portions.

I don’t count the teeny edge pieces in my portion numbers.

These will generally still be served at your reception but I don’t

feel that it’s appropriate to count a 1cm corner or edge piece as

a proper piece of cake. I call these ‘offcuts’.

Cake Anatomy

Page 18 Page 19

Pricing from $8.50 per portion (coffee) upto

130 portions. Over 130 portions, pricing

adjusted based on design elements.

Pricing for hand piped lace detail & delicate

ruffles, etc from $9.00 + per portion (coffee)

4 day process; bake, assemble & wrap in

ganache, wrap in fondant, decorate

Thin (2-3mm) layer of fondant over solid layer of ganache. Decorative

options endless. Finished with Fresh/Sugar/Wafer paper/Crepe Flowers

FONDANT COVERED

Pricing from $8.00 per portion (coffee)

upto 130 portions.

Over 130 portions, price per unit reduces

slightly on a sliding scale

2-3 process; bake followed by assembly.

Day 3 based on additional design details

Filled and solidly wrapped with choc-olate. Palette knife, rough, combed or concrete texture. Dressed as per

naked/semi naked

ROUGH ICED

Pricing from $7.50 per portion

(coffee) upto 130 portions.

Over 130 portions, price per unit

reduces on a sliding scale

2 day process; bake followed by

assembly

Filled and lightly wrapped. Can be dressed with Fresh

Fruit, Flowers or a combo of both

THE SEMI NAKED CAKE

Pricing from $6.50 per portion

(coffee) upto 130 portions.

Over 130 portions, pricing per

portion reduces on a sliding scale

2 day process; bake followed by

assembly

Filled, but not wrappedCan be dressed with Fresh

Fruit, Flowers or a combo of both

THE NAKED CAKE

Cake Styles & Pricing

At Sugablossom, we price per portion. Remember - the number & size of each tier is determined by the number of portions. Cakes are priced based on the

ingredients and the number of labour intensive hours required to execute the final design.

Page 20

With Food Safety & Hygiene at the forefront of most Professional Cake makers minds, the way in

which fresh flowers and decorations are prepared and inserted into a cake is extremely important.

Some Cake Makers may be entirely ok with jamming unprotected florals stems, twigs and branches

right into their cake. A competent, professional cake maker who has completed the minimum

requirements for Food Safety and kitchen approval will NEVER place flowers and/or decorations in

this way. If we are to assume full liability for your cake, then allowing anyone outside of our team to

place anything on the cake, will void this liability.

We have also had more than our fair share of experiences where our couples arranged for their

florist to provide blooms for the cake to find that upon delivering the cake, there were either no

flowers allocated by the florist or not enough to execute the design that we discussed.

Our process is simple;

Option1:

Your florist is more than welcome to supply your choice of blooms to us, with individually wired

and properly wrapped stems using parafilm with a tight wrap and proper seal. Your florist must

arrange a confirmed time to either meet with us at the venue or deliver the flowers to us a day

prior to your event.

Option 2: ( our preferred method)

Provide us with the details of all of the florals being used on the day. Allocate a small floral

allowance for your cake based on your choice of blooms and the quantity that you would like to

see on your cake and we will arrange to purchase from our suppliers/growers, prep and place the

blooms prior to delivery and can almost always assure that the design that we discussed will be

executed as promised subject to floral availability. Many flowers and stems are extremely toxic

when ingested. Hydrangea, Hypercium berries, Poppies, Ivy, Jasmine, Sweetpea and Lillies are just

a few examples - extra care must always be taken when placing all flowers on your cake - please

leave these details to us.

“my florist/friend/mother will place the flowers on the cake”......

Please understand that our response to this will always be a very firm “No”

The placement and choice of florals on your cake is part of the overall design that we created and discussed with you and our responsibility.

Fresh Flowers on Cake

Page 23

B o o k i n g , D e p o s i t & C a n c e l l a t i o n

B o o k i n g s a r e c o n f i r m e d o n c e a 5 0 % d e p o s i t h a s b e e n c o n f i r m e d a s r e c e i v e d .

Q u o t e s a r e v a l i d 1 4 d a y s f r o m t h e d a t e o f i s s u e .

T h e B a l a n c e o f y o u r c a k e i s r e q u i r e d n o l e s s t h a n 2 w e e k s f r o m t h e d a t e o f y o u r e v e n t .

W e d o n o t c a r r y E F T P O S f a c i l i t i e s . P a y m e n t i s v i a d i r e c t d e p o s i t , c a s h o r p a y p a l t r a n s f e r .

S h o u l d p a y m e n t i n s t a l l a t i o n s b e r e q u i r e d p l e a s e t a l k t o u s t o a r r a n g e t h i s .

A l l c a n c e l l a t i o n s m u s t b e m a d e i n w r i t i n g .

A l l c a n c e l l a t i o n s a r e s u b j e c t t o a d e s i g n a n d c o n s u l t a t i o n f e e d e d u c t e d f r o m t h e d e p o s i t . L o s s o f

a l t e r n a t e i n c o m e & t h e a b i l i t y t o s e c u r e a d d i t i o n a l b u s i n e s s f o r y o u r d a t e w i l l a l s o b e c o n s i d e r e d .

W h e r e l e s s t h a n 6 m o n t h s n o t i c e o f c a n c e l l a t i o n i s r e c e i v e d , n o r e f u n d o f y o u r d e p o s i t w i l l b e

e n t e r e d i n t o . C a n c e l l a t i o n s m a d e w i t h g r e a t e r t h a n 6 m o n t h s n o t i c e w i l l b e s u b j e c t t o c o s t s

d e d u c t e d f r o m y o u r d e p o s i t a t o u r d i s c r e t i o n .

S h o u l d p a y m e n t n o t b e r e c e i v e d w i t h i n t h e a g r e e d t i m e f r a m e s n o t e d o n y o u r i n v o i c e , w e r e s e r v e

t h e r i g h t t o t e r m i n a t e o u r a g r e e m e n t . N o t i c e o f t h i s w i l l b e p r o v i d e d t o y o u i n w r i t i n g .

C h a n g e s t o f l a v o u r s a n d d e s i g n

M o s t c h a n g e s t o d e s i g n w i l l b e a c c e p t e d o n c e a b o o k i n g i s s e c u r e d w h e n r e c e i v e d u p t o 4 w e e k s

p r i o r t o y o u r e v e n t - p e n d i n g o u r s c h e d u l e a n d a b i l i t y t o a c c o m o d a t e t h e c h a n g e s .

C a k e & F i l l i n g f l a v o u r s m u s t b e l o c k e d i n n o l a t e r t h a n 3 w e e k s p r i o r t o y o u r d a t e , c h a n g e s w i l l

n o t b e a c c e p t e d a f t e r t h i s t i m e . W e p r e - o r d e r a l l o f o u r i n g r e d i e n t s & s u p p l i e s f o r s t a g g e r e d

d e l i v e r y t h r o u g h o u t t h e m o n t h .

D e s i g n c h a n g e s m a y i n c u r a d d i t i o n a l c o s t s d e p e n d i n g o n t h e d e t a i l s o f t h e c h a n g e s b e i n g m a d e .

S u g a b l o s s o m C a k e s r e s e r v e s t h e r i g h t t o m a k e m i n o r c h a n g e s t o d e s i g n w h e r e a p p l i c a b l e w h e r e

u n f o r s e e n e v e n t s s u c h a s w e a t h e r , a v a i l a b i l i t y o f s u p p l y o f i n g r e d i e n t s / s u p p l i e s , d e l i v e r y

c o n d i t i o n s a n d s e t u p c o n s t r a i n t s m a y r e q u i r e s o m e c h a n g e s t o b e m a d e t o g u a r a n t e e t h e i n t e g r i t y

o f t h e d e l i v e r e d p r o d u c t .

A l l o f o u r d e s i g n s a n d s k e t c h e s r e m a i n t h e p r o p e r t y o f S u g a b l o s s o m C a k e s . O u r c r e a t i o n s a n d

d e s i g n s k e t c h e s m a y b e n o t b e r e p r o d u c e d w i t h o u t o u r w r i t t e n p e r m i s s i o n .

W e D O N O T r e p r o d u c e t h e w o r k o f o t h e r s , p l e a s e d o n o t a s k u s t o .

F l a v o u r s , A l l e r g i e s a n d I n t o l e r a n c e s

T h e f l a v o u r s l i s t e d i n t h i s d o c u m e n t a r e a g u i d e o n l y . S h o u l d y o u h a v e a r e q u e s t f o r a f l a v o u r t h a t

y o u d o n o t s e e o n o u r l i s t , p l e a s e a s k u s .

S u g a b l o s s o m C a k e s w i l l n o t b e h e l d r e s p o n s i b l e f o r a l l e r g i e s t o o u r c a k e s a n d f i l l i n g s . A l l o f o u r

c a k e s a r e b a k e d u s i n g u t e n s i l s a n d e q u i p m e n t t h a t c o m e i n t o c o n t a c t w i t h g l u t e n , n u t s , d a i r y , s o y

a n d o r / o t h e r a l l e r g e n s .

L o w g l u t e n o p t i o n s a r e a v a i l a b l e , h o w e v e r w e d o n o t o p e r a t e a c e r t i f i e d g l u t e n f r e e k i t c h e n .

Terms & Conditions of service

C a k e T a s t i n g s

W e d o n o t o f f e r c o m p l i m e n t a r y t a s t i n g s u p f r o n t . F r e e s a m p l e s a r e a v a i l a b l e t o o u r p a y i n g c l i e n t s

o n l y . W e a i m t o m a k e t a s t i n g b o x e s a v a i l a b l e o n c e e v e r y 2 m o n t h s p e n d i n g o u r s c h e d u l e . T a s t i n g

b o x r e q u e s t s f o r n o n - c o n f i r m e d o r d e r s w i l l b e q u o t e d f o r a n d r e q u i r e p a y m e n t i n a d v a n c e .

O u r t a s t i n g b o x e s g e n e r a l l y i n c l u d e a c h o i c e o f 6 c a k e f l a v o u r s a n d 6 g a n a c h e s a m p l e s w h i c h

a r e p u t t o g e t h e r b a s e d o n s e a s o n a l a v a i l a b i l i t y a n d o u r d i s c r e t i o n . T h i s p r o v i d e s y o u w i t h t h e

f l e x i b i l i t y t o m i x a n d m a t c h c a k e a n d f i l l i n g s i n t h e c o m f o r t o f y o u r o w n h o m e .

D e l i v e r y a n d S e t u p

D e l i v e r y o f t i e r e d c a k e s i s o u r p r e f e r e n c e a n d i n m a n y c a s e s c a k e s s t a n d i n g o v e r 3 t i e r s t a l l w i l l

b e s e t u p o n s i t e . D e l i v e r y i s a v a i l a b l e a t o u r d i s c r e t i o n a n d w i l l b e c h a r g e d a t c o u r i e r r a t e s

b a s e d o n t h e k m d i s t a n c e f o r a r o u n d t r i p .

P i c k u p i s a v a i l a b l e , h o w e v e r o u r l i a b i l i t y e n d s t h e m i n u t e y o u r c a k e l e a v e s o u r p o s s e s s i o n .

E a s y a c c e s s a n d p a r k i n g ; p r e f e r a b l y w i t h i n a l o a d i n g d o c k m u s t b e a v a i l a b l e a t y o u r v e n u e .

Y o u r c a k e m u s t b e s t o r e d a s p e r t h e i n s t r u c t i o n s t h a t w e l e a v e w i t h y o u r v e n u e a t t h e t i m e o f

d e l i v e r y . W e w i l l n o t b e r e s p o n s i b l e f o r c a k e s t h a t a r e s t o r e d a g a i n s t o u r c o r r e c t i n s t r u c t i o n s .

S h o u l d y o u r v e n u e o r a r e s p r e s e n t a t i v e o f y o u r s e l e c t t o m o v e o r m a k e c h a n g e s t o t h e s e t u p o f

t h e c a k e o n c e o u r d e l i v e r y h a s b e e n c o m p l e t e d a n d y o u r c a k e h a s l e f t o u r p o s s e s s i o n , y o u a s s u m e

A L L l i a b i l i t y a n d r e s p o n s i b i l i t y f o r w a y i n w h i c h t h e c a k e i s h a n d l e d .

I n t h e e v e n t o f a n y u n f o r s e e a b l e a c c i d e n t o n t h e d a y o f y o u r d e l i v e r y , y o u a c k n o w l d g e t h a t y o u r

g o o d s m a y b e m o d i f i e d t o a l l o w y o u r e v e n t t o p r o c e e d w i t h m i n i m a l d i s r u p t i o n .

S u g a b l o s s o m C a k e s w i l l n o t b e h e l d r e s p o n s i b l e f o r e v e n t s u n f o r s e e a b l e a t t h e t i m e o f e n t e r i n g

i n t o a n a g r e e m e n t w i t h y o u w h i c h a r e b e y o n d o u r c o n t r o l . T h e s e e v e n t s i n c l u d e b u t a r e n o t

l i m i t e d t o a c c i d e n t / i n j u r y / s e r i o u s i l l n e s s , f i r e , t h e f t , n a t u r a l d i s a s t e r s a n d d e a t h .

S h o u l d a n y o b j e c t i n c l u d i n g b u t n o t l i m i t e d t o f l o r a l s , t o p p e r s , e t c b e p l a c e d o n y o u r c a k e

w i t h o u t o u r a u t h o r i s a t i o n o r k n o w l e d g e , S u g a b l o s s o m C a k e s v o i d s A L L l i a b i l i t y a n d r e s p o n s i b i l i t y

f o r t h e f o o d s a f e t y , s t r u c t u r a l i n t e g r i t y , d a m a g e a n d o v e r a l l a p p e a r a n c e o f y o u r c a k e .

C a k e S t a n d s

W e n o l o n g e r o f f e r c a k e s t a n d s f o r h i r e

P h o t o s

S u g a b l o s s o m C a k e s r e s e r v e s t h e r i g h t t o u s e a n d p u b l i s h a n y p h o t o s o f y o u r c a k e t h a t a r e t a k e n

b y u s f o r u s e v i a s o c i a l m e d i a , w e b s i t e , p r o m o t i o n , a d v e r t i s i n g a n d m e d i a r e l a t e d o p p o r t u n i t i e s .

This document and it’s contents remain the property of Sugablossom Cakes and may not be copied or reproduced without our written permission.

© Sugablossom Cakes & The Collaborative Camden 2016 ABN 98 105 150 442

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