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The Cake Eating Co. has a goal of achieving not just a stunningly gorgeous cake that will become a centrepiece on your big day. We also aim to have this cake be a mouth-watering flavour explosion that is as beautiful on the inside as it is on the outside.
To achieve this goal we start by using the best and freshest ingredients we can source both locally and internationally. We bake our cakes on the philosophy that a premium cake requires premium ingredients. Real fresh free range eggs and creamy NZ butter mixed lovingly with Tongan vanilla beans and the finest French and Belgian chocolates.
Cakes are fresh baked and soaked in syrups and alcohols for flavour. We then fill our cakes with a range of handmade curds, buttercreams, compotes and mousses. Generally all cakes are finished in a final layer of ganache (a chocolate and cream emulsion) which ensures rigid stability of the finished cake and thus provides a cake that is suitable for transport and can withstand a wider range of fluctuating temperatures.Each tier of your cake can be a different flavour and the flavour combinations within the tier are limitless.
We pride ourselves on being able to create a unique flavour to go with your unique cake but don’t worry, we do the classics exceptionally well.Should you want to stray from the beaten path then we welcome you to try your hand at creating your own cake flavour. We are more than happy to advise on pairings and help you create your cake dream. Should you have a flavour ‘goal’ in mind such as a cake that tastes like a snickers bar we are also at your service for creating this for you.
Classic Cake Flavours
Belgian chocolate mud cake
This cake can be made white, milk, or dark chocolate. It is then paired with a rich chocolate ganache. If you are gluten, dairy or egg free we find dark chocolate mud cake is the best choice.
A light classic pound cake flavoured with our favourite Heilala vanilla beans. This cake is then soaked in house made vanilla syrup and filled with our rich and creamy French vanilla buttercream. This cake also lends itself well to a pairing with a filling of fruit such as poached pears or baked apples.
Lemon, raspberry and passionfruit cake
Light and fluffy lemon cake soaked in fresh lemon syrup and layered with a rich buttery lemon curd, raspberry compote, passionfruit curd and a zesty light lemon buttercream. For the citrus lovers this cake can be made with lemon only.
Using toasted walnuts and dark muscovado sugar we bring to you a rich a dark decadent carrot cake. Drizzling this cake with a touch of our salted caramel sauce it brings out the nutty interiors and adds a hint more moisture to this already soft and dense cake. Filled with our signature secret recipe cream cheese white chocolate buttercream.
Sticky dried date blended in a rich caramel cake with a hint of ginger. Fresh from the oven it is soaked in salted caramel sauce and then filled with layers of caramel buttercream.
Rich moist chocolate cake soaked in cherry syrup and layered with a rich vanilla bean buttercream and house made cherry compote.
Caramel and cinnamon roasted apples mixed into a lightly spiced vanilla cake. Filled with a cinnamon spiced buttercream, a layer of roast apple preserve and a salted dulce de leche.
Raspberry and white chocolate
Fresh raspberries and Belgian white chocolate make up this rich moist cake. Soaked in a vanilla bean syrup and layered with a white chocolate buttercream and raspberry preserve this cake is as sweet as it is tangy.
Banana milk chocolate
Moist and dense banana cake with swirls of milk chocolate. Soaked in a vanilla bean syrup and layered with milk chocolate ganache and baked banana buttercream.
Just like your Grandma used to make. Packed full of sweet dried fruits soaked in a honey brandy syrup then baked low and slow. Fed for months on brandy to make it that much more potent
Fig, Chocolate and Merlot
A blend of juicy sweet figs, apricots and dates soaked in a NZ Merlot and combined with 70% dark chocolate to make an alluring rich sweet fruit cake with a touch of class.
Ginger, walnut and tamarind
House candied ginger combined with a spiced ginger wine tamarind syrup in which our traditional fruits are soaked. Mixed in with a walnut flour cake for a dense, dark and rich fruit cake with a little something different.
What will my wedding cake cost?
Wedding cakes start at $4.50 per serve for plain fondant iced tiered cakes and $3.50 per serve for butter cream iced tiered cakes. Prices increase with custom features.
Single tier cakes are a cheaper option and prices are based on size and decoration. They look gorgeous as part of a cake table! If you have a set budget for the wedding cake make sure you let us know so we can adapt your dream to make sure you can have your cake…and eat it too!
Wedding cupcakes start at $3.50 per serve and increase with decoration.
Delivery is mandatory for all wedding cakes over two tiers tall. This is based on $1.8/km return from our kitchen in Sydenham to the wedding venue for out of town venues and $45 for all in town venues.
Cake stand hire is available for all of our wedding cakes at $20 + $50 bond. If you are after something particular we are happy to work in with that for you.
Wedding cake themes and flavours can be carried throughout all your sweet edibles at your wedding and we can work with you to achieve not just your dream cake, but also a dessert buffet, chocolates, desserts and cookies.
We have both cake consult and consult with tasting appointments available.
You can book your cake consultation online here
Our cake tasting samples are well sized so feel assured that no matter how much of your wedding entourage you need to bring (we request no more than 5) you will all get a piece.
Our initial consult (tasting is additional) is free of charge and will encompass everything about your cake, from flavour to decoration (extra cost for the cake tasting). Additional sessions are charged at $75/ half hour