Commission

Please check my Availability and read the FAQs and Pricing page first before requesting a cake project.

How to Request a Cake Project

The best way to order is to complete the form below and if possible, also email me the following:

Any design inspirations or favourite colours (invitations, photos, fabrics, mood boards, lace from a dress, etc)
**MINIMUM 6 WEEKS NOTICE IS REQUIRED** however I may consider smaller requests so please enquire if in doubt
** NOTE ** Cupcakes and Cake Pops have a minimum request of 1 dozen (12) and must be ordered by the dozen.

Your Name

Contact Number

Your Location

Type of product required (Celebration Cake/Wedding Cake/Cupcakes/Cake Pops)

Occasion

Number of guests to feed

Date required

Event venue and address

Coffee (1"x1"x3") or dessert (2"x2"x3") portions?

How many cake tiers would you like?

Cake Flavour 1 (please note flavours with an * attract a 10% surcharge due to higher cost of ingredients)

Cake Flavour 2 (you may select up to two flavours with no extra charge, please note flavours with an * attract a 10% surcharge due to higher cost of ingredients)

Filling 1 (please note flavours with an * attract a 10% surcharge). Cream cheese frostings are also usually best suited to red velvet or carrot cakes - not suitable for stacked cakes or tiers you plan to keep for your 1 year anniversary. Soft fillings are not suitable for stacked or 3D cakes or very hot weather.

Filling 2 (You may select up to two at no extra charge. Please note flavours with an * attract a 10% surcharge). Cream cheese frostings are also usually best suited to red velvet or carrot cakes - not suitable for large wedding cake tiers or tiers you plan to keep for your 1 year anniversary. Soft fillings are not suitable for large carved cakes or very hot weather.

Delivery or pick up? (Delivery in Sydney CBD and surrounds is $30, custom quote is required for regional or rural areas)

Wedding theme (if applicable)

Would you like to hire a cake stand? If yes, select below those you are interested in. All stand hire attracts a $50 damage deposit which is fully refundable if the stand is returned within 7 days). Non pedestal stands can also be customised with colour matched ribbon trim.

Any other details on the cake you would like? (eg. ribbon, piping, board colour, sugar flowers)

If you would like sugar flowers, how many and how large would you like?

Please indicate if you have a budget (please note minimum spend is $250):

Would you like a private design consultation? (please note each consultation lasts approximately 45min-1 hour and costs $50 including a sample box of four flavours. (This is fully creditable back to your project if you proceed))

Comments or Special Requests

How did you hear about Amy?

If other please indicate:

Please email me any photographs or links to Pinterest inspiration boards at: amyscakesare@gmail.com

Thank you for taking the time to fill out this form! Remember to please check my availability before you request an order.

If necessary, I will develop a design, sketch it for you and scan/email it to you. Once you are happy with it, I will then price it up and we can tailor the order to your needs and budget. Once you’re happy with everything, I will then send you an electronic invoice and payment needs to be made in full at least 1 month in advance via direct bank deposit.

A Guide to the Most Popular Flavours

Cakes / Cake Pops:

Most Popular Standard Flavours: Chocolate Mud, Red Velvet, Vanilla Buttercake

Most Popular Premium Flavours: Caramel Mud, White Chocolate Mud

My Signature Flavour: Green Tea Vanilla Pound Cake

Fillings:

Couverture chocolate ganache, couverture white chocolate ganache, vanilla bean buttercream, Raspberry and blueberry coulis (must be combined with a buttercream), Lime zest cream cheese frosting paired with carrot cake, Lemon curd paired with coconut chiffon cake.

Note: Softer fillings must be combined with a buttercream or ganache coating to provide stability to the cake structure for stacked cakes. Single tier cakes do not require this.

Only the highest quality and freshest ingredients are used – no preservatives or additives. Baked fresh to order in HACCP Approved Kitchen by a qualified and trained pastry chef. Please let me know if any pregnant guests to ensure that any egg whites used in royal icing or meringues are pasteurised.

I would be happy to make a recipe of your choosing if you have special request – please just email me for more information. Please note that these special requests attract an additional charge depending on the ingredients and labour involved.

amy rathborne artisan cakes

contemporary custom creations – sydney

Commission

Leave a comment Cancel reply

Share this:

Leave a comment Cancel reply