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Cakes and Gateaux.

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  • Creating happiness.

  • From my time at Jung's Continental Bakery and Patisserie in Beaconsfield, England, I have really relished the opportunities I get to create birthday cakes, gateaux and torten. We had a daily list of orders, be-it dark, rich Bavarian classics like a Black Forest Gateau, or even a Croquembouche for someones' big day, it was always amazing to watch, learn and take part in the creations.
    Since then I feel I have gained a lot of experience from many different people, with differing styles and techniques, all of which I try to use so as to vary my cakes. 
  • The cake I made for the first birthday of my Executive Chef's daughter in Melbourne, Australia.
  • Detail of the garniture and interior of the cake. Glazed and candied fruits, sugarwork and tempered chocolate.
  • A mango and marbled chocolate birthday cake.
  • A 21st birthday cake made for a friend at work at The Royal George Hotel in Kyneton, central Victoria. Australia.
  • A Bavarian classic. A Black Forest Gateau made for a birthday function at The Royal George Hotel in Kyneton, central Victoria. Australia. To many people, a Black Forest is a bland, shop bought standard, so when this was created, I really felt it was my job to make it really flavourful, elegant and refined to show how it was surely made originally.
  • A fun interpretation of a Christmas yule log.
  • A flourless, gluten free cake I created for a 40th birthday function. The client requested it be red and white, so I glazed it with a raspberry gel, and garnished it with a lot of red fruit, coloured sugarwork and tempered white chocolate.