Cake by Susanne

Yes, Our kitchen is fully council registered and appropriately insured. There is a food safety officer onsite at all times. Addtionally we operate under a COVID safe plan and also have 2 large perspex cake boxes available to allow for the safe display of your cake in line with QLD Govt restrictions regarding the open display of food. All adults in the home are fully vaccinated for cake deliveries.

Yes, we are a fully council registered kitchen with MBRC and I hold cake specific insurance and $20M in public liability. I am also a Food Safety Supervisor.

Yes, all our cakes are made from scratch, using premium ingredients, no artificial flavours and are never frozen. For a Saturday cake: your cake will be baked on Thursday. It will sit in the fridge overnight wrapped in plastic to firm up the crumb. We then stack the cake and prepare the final finishes on Friday ready for decorating. The cake will then be freshly decorated on the Saturday prior to your pickup or delivery. All our macarons, meringues, drizzles, fillings and toppings are made in house.

Yes, we cater to gluten free, dairy free, nut free, egg free and vegan. Our allergy cakes are baked in a kitchen that handles allergy ingredients and hence are allergy friendly by ingredient only. Our Gluten Free cakes are made using our own special flour mix, not a premade flour blend to ensure a beautifully textured cake. Dairy free cakes are either made with lactose free ingredients or no dairy depending on the allergy type. I have a dairy allergy so understand this one well. Nut free, our kitchen does not use peanuts at all (due to my own allergy). Most of our cakes are naturally nut free. Egg Free: we offer an egg free chocolate cake option which is incredibly moist and tasty. Vegan: we offer a range of vegan cakes which can be paired with a number of fillings.

There are 3 commonly used buttercreams. American, Swiss and Italian each with their own pros and cons. Our preferred buttercream is Italian. AMERICAN: most commonly used by home bakers. Simply butter and icing sugar whipped together. This creates the sweetest of all buttercreams and is often referred to as "crusting buttercream". We generally use this buttercream for school cupcakes as it is the most familar to children and is allergy friendly as we can substitue the butter for nuttelex to make this dairy free/vegan. SWISS: most commonly used by decorators. Egg white and sugar are moxed over heat to dissolve the sugar then beaten into a meringue before adding butter. It is still a sweeter style of buttercream and risks the buttercream not being food safe if the eggwhite is not heated to an appropriate temperature. We don't use this in our kitchen. ITALIAN: the most stable of all buttercreams and also the most difficult to make. It begins by creating an italian meringue (food safe) and then adding butter. The sugar syrup is heated to a precise temperature and then poured into eggwhite while beating which cooks the eggwhite to greater than 60degrees. It creates a heat stable result with a luxurious mouthfeel, the lightest texture and not overly sweet. These characteristics make it the perfect buttercream for us to use here in QLD and our preferred choice. It is not appropriate for egg allergies but is safe for pregnancy.

Unforunately no. As the cake is an edible product we are responsible for the safety of those consuming the cake. This includes ensuring the cake is free from contamination. This is a responsibility we take incredibly seriously. Fresh florals need to be prepared correctly and in a food safe environment to ensure the cake remains safe to consume. Additionally, you are purchasing a signature "Cake by Susanne" design which includes the bespoke floral styling of your cake.

Yes. Single tier and 2 tier cakes are available for collection at a pre-arranged time. Cakes are placed into large cake boxes that will protect the cake from any minor bumps and bruises. They have non-slip mat between the cake board and box to ensure they stay in place. We try to have all our cakes in boxes with the lid closed, however with our designs, many will peak over the top of the box so you do need to take care. Cake by Susanne cannot take responsiblity for cakes collected and then damaged in transit. As we operate from our home studio, we do appreciate your prompt arrival for pickups.

Many people have the desire to place the cake on someone's lap to hold on tight. Firstly a persons lap is not a flat surface, it is also warm. Both of which are not a cakes best friend. We always reccommend the flattest surface you can create with as much airconditioning access as possible. We normally transport our cakes either on the front passenger seat or in the boot of our SUV (a sedan's boot is never appropriate).

As our studio is operated from our private home, we do require an appointment to discuss your cake design. We offer flexible appointment options.

All our bridal couples are welcome to a compimentary consultation and cake tasting. We do not provide cake tastings for cakes other than our bridal orders.

Whilst it is a lot of fun to have a whole party of friends attend your cake tasting. We reccommend that you limit your invite list to your fiance and one or two other trusted members. We have a limited time to spend together and the best results for your wedding day will be reached if we can focus on your design. We provide complimentry cake for 2 guests and can seat 4 in total.

All our cakes are created individually and therefore will have variations especially with floral designs. All flowers are created by nature differently and have seasonal restrictions. We will explain any major variations or restrictions on ordering.