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Rosa's Anniversary Cake (10" and 4" almond sponge cake, drizzled with Amaretto and filled with mango mousse and topped with mangoo glaze; writing and decoration made with dark chocolate)

Sarah and Dan's Wedding Cake (12", 10", 8", and 6" vanilla cakes filled with raspberry preserves and Italian meringue buttercream; covered in white fondant and embellished with Swiss dots. Flowers provided by bride's florist; cake jewellery made and added by me.)

Christine and Ryan's Wedding Cake (12" chocolate cake infused with Frangelico and 3 layers of chocolate hazelnut buttercream, 10" chocolate cake with 3 layers of Irish Cream buttercream, 8" vanilla cake with 2 layers of praline buttercream; all covered in chocolate fondant)

Jaye & Mike's Wedding Cake (14", 12", 10", and 8" vanilla cakes each with one layer of raspberry preserves and one layer of Italian meringue buttercream; covered in fondant and enhanced with Pearl lustre dust)

Louise and Marc's Wedding Cake (14" and 10" vanilla cakes with vanilla pastry cream, 12" and 8" chocolate cakes with raspberry buttercream, covered in fondant and decorated with royal icing swirls; flowers provided by Louise's florist, cake jewellery made by me and added to the flowers)

Elizabeth and Chad's Wedding Cake (12", 10", 8", 6", and 4" vanilla cakes with chocolate Italian meringue buttercream, covered in white fondant and decorated with black royal icing and black satin ribbon. Scroll design and cake topper provided by bride.)

Sahra's Wedding (12", 10", 8", and 6"; all vanilla with raspberry fruit filling and Italian meringue buttercream filling; covered in white fondant and wrapped in cranberry coloured ribbon; decorated with roses and baby's breath)

Practise Wedding Cake (14", 10", 6" vanilla cake with raspberry preserves and buttercream, covered in fondant and decorated with Swiss dots; real gerbera daisies)

Donald and Kristy's Wedding Cake (14", 10" 6" fondant covered vanilla cake with buttercream frosting and raspberry filling)

50th Anniversary Cake (10" and 6" vanilla cake, covered in fondant)

50th Anniversary Cake (10" and 6" vanilla cakes, covered in fondant and decorated with fondant leaves)

Renate and Dave's Wedding Cake (10" and 6" vanilla cake, filled with raspberry preserves and buttercream)

Ann-Marie's Bridal Shower Cake (10" and 6" vanilla cakes, covered in cream coloured fondant and decorated with royal icing hearts)

Ann-Marie's Wedding Cake (18" and 10" chocolate cake with mocha filling, and 14" and 6" vanilla cake with butterscotch filling; each tier was approx. 6" high and torted 5 times)

Stephanie's Wedding Cake (fondant covered 14" and 10" vanilla cake with raspberry filling and buttercream frosting)

Amina's Wedding Cake (14" chocolate cake with chocolate IMBC, 12" lemon cake with lemon IMBC, 10" vanilla cake with plain IMBC, and 8" chocolate cake with chocolate IMBC, covered in fondant and fresh orchids)

Erin's Wedding Cake (14" lemon cake with lemon curd filling and lemon flavoured IMBC, covered in ivory fondant and wrapped in gold ribbon; 10" and 6" cake dummies for 3-tier look)

Jenn's Wedding Cake (12", 8", and 4" vanilla cake with raspberry preserves and Italian meringue buttercream, covered in fondant and finished with royal icing hearts)