Newcastle, NSW, Australia
I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.

Friday, July 30, 2010

First Two Cupcakes

I haven't done much with cupcakes yet other than what I did in the classes, but I now have two simple designs available for sale through my Facebook page.  Whenever I have some time to spare when I'm not working on cakes, I try to do a bit of "product development" so that I can keep expanding my range and have more to offer customers.  Some cupcake stands are fairly high on the wishlist too.

“Swirl ‘n’ Sparkle” Cupcakes. Madeira cupcakes topped with a swirl of buttercream and sparkling with cashous, colours can be adapted to suit any occasion. Buttercream (pictured in mauve) can be any colour you like. Large cashous (pictured in pink) are also available in gold, silver, blue or green. $2.50 each, minimum order 1 dozen.

“Chocolate Lovers” Cupcakes. Chocolate cupcakes topped with a swirl of chocolate buttercream and two chocolate hearts. Nice idea for an engagement party, or maybe even a wedding for those looking for an alternative to the traditional white. $3.00 each, minimum order 1 dozen.


  1. I think cupcakes are better than other cakes because it is easy to eat it

    wedding cake stands

  2. Ooo, they look absolutely delicious!