gluten-free cake kit

*please note, the buttercream requires refrigeration and cannot be left if you are not home upon delivery*

delivered on Thursdays around the Hobart area

all items in your order will be delivered on the same date - please place multiple orders if you want your products delivered on different dates.

order by Tuesday of your delivery week to ensure you get your order on your chosen day

check if we deliver to your postcode and the associated cost here

please send me an email before ordering if you have any questions or queries about delivery areas and times

three 20cm round cake layers delivered in a recyclable box with compostable parchment paper

one compostable tub of buttercream or frosting (more than enough to fill and cover your cake completely), to be stored in the fridge.

Whilst it may feel daunting, putting together your own celebration cake is something you CAN do.

Your cakes will come leveled and ready to go, but you will need to allow your buttercream or frosting to come up to room temperature. Once you have done this, you can begin to stack and 'mask' your cake.

Place your first layer on your chosen display plate/stand (make sure it will fit in the fridge if you don't intend to eat it soon after constructing it). Add a centimetre or so of buttercream to the top of this layer - smoothing it out so it is relatively level. Focus on it being flat, rather than keeping it contained - it will actually help if it is spilling out over the side. Add the next cake layer, checking it is in the middle and level. Then go around the outside of the cake with a palette knife (or whatever you have that is closest to this) and flatten out all the buttercream - let it fill all the little holes like you are using putty. You are essentially creating a very thin layer of buttercream around the outside.

Repeat this all again for the next buttercream and cake layer. Once everything is a cohesive piece, you will have 'masked' your cake (it won't look pretty yet!). Pop it in the fridge to harden for fifteen minutes or so. Clean up and have a quick cuppa while you wait!

When your cake has firmed up a little, it is time to do the layer of buttercream around the outside and on the top. I like to firstly cover the top and then work my way down the sides. The key is to put too much buttercream on to begin with (you will have leftovers). Spread it on generously and relatively level. Then go over it steadily with a palatte knife - smoothing it out and trying to make it all even. It does NOT need to look perfect, that is the beauty of making a cake for a loved one - it should look like you made it to some extent (not like it came out of a factory). Embrace its uniqueness!

If you are going to add any sprinkles, now is the time to do this while the buttercream is still soft. Otherwise they will bounce off hardened buttercream and make a delightful mess all over your kitchen.

Ensure you store your cake in the fridge until you are ready to celebrate, but allow it to come to room temperature again before serving.

Sit back, admire your creation and feel proud that you just made a fancy cake!