Welcome to my Web site!
My name is Valentina Colman. I discovered a passion to the art of cake decorating in 2006.
I live in Chatswood, New South Wales, Australia and I am a member of the Cake Decorators’ Association of NSW.
I hope that you are inspired by the cakes that you see here, all of which have been baked and decorated by me.
If you have a design in mind that you don’t see pictured, then please contact me to discuss your ideas – I’m simply waiting for the challenge!
Valentina Colman • cake decorator
All of my cakes are freshly baked, from scratch, only fresh, high quality ingredients and lots of care go into my cakes.
I don’t have a supply of cakes waiting to be bought; I wait for the orders and then get baking!
Traditional Rich Fruit Cake full of plump, juicy fruits, soaked in Brandy, White and Dark Chocolate Mud cake filled with luscious chocolate ganach, Orange Poppy Seed cake, moist Carrot cake or delicious Hummingbird Cake can be made on your request.
If you are looking for another flavour of cake please get in touch to discuss your requirements and I will let you know if it is possible to create.
All cakes are baked from scratch. No cake mixes used. Each and every cake is carefully handcrafted specifically to suit your needs.
The cost of a cake is dependent on a few factors. It depends on the size, how it will be served (ie dessert slice or coffee/finger slice) and the complexity of the design. It means that I am unable to provide a definitive price list: a small cake that has a lot of detail might cost the same, or in some cases even more, as having a bigger cake that’s just simple and straight-forward in design.
When it comes to 3D and novelty cakes, the major factor is the amount of time it takes to create them. These cakes are generally quite complex and therefore time consuming. Hence, the higher pricing. Serving sizes may differ depending on the shape of these cakes.
But to give you some simple idea though: an 8″ round sponge cake starts from $100.00 and provides approximately 20 slices; 3 tier cakes start at $400
However for a more accurate price, please contact me with details of the cake you require and I will give you a quote.
Wedding cakes need to be given at least 2 months notice. For birthdays and other occasions, it is better to give a minimum of 2 weeks, but preferably 4 weeks notice. To ensure that your order is accommodated and to avoid disappointment book and confirm your orders as soon as possible.
A $100 retainer fee is required within a week of booking for wedding cakes or any tiered cakes to secure the date and the balance should be paid one month prior to delivery.
Cancellations with more than 30 days notice – full refund. Cancellations with 14-30 days notice – $100 cancellation fee. Cancellations within 7 days – No refund
The size of the cake
It can be a daunting task to figure out the size of cake and tiers required to feed the number of wedding guests. The information detailed here is an approximate guide to help you to calculate what size cake is needed for the number of guests invited.
The size of portions
If you are having a three-course meal or cocktail function your guests will generally require only a small taste or coffee portion. Each piece is about the size of a petit four. Same size is usually used for a fruit cake. If you would like to offer a more substantial portion or serve it as course on its own, it is better to consider a dessert- sized portion.
A dessert portion is roughly 2.5 x 5 cm (1”x 2”), while a coffee portion is half the size of a dessert portion 2.5cm x 2.5cm (1” x 1”).
There is much less waste if a cake is cut in slices rather than in wedges.
|Size of cake||Round||Square|
|coffee style||dessert style||coffee style||dessert style|
|13 cm (5 in)||14||7||16||8|
|15cm (6 in)||22||11||28||14|
|18cm (7 in)||30||15||40||20|
|20cm (8 in)||40||20||54||27|
|23cm (9 in)||54||27||70||35|
|25cm (10 in)||68||34||90||45|
|27.5 cm (11 in)||86||43||112||56|
|30 cm (12in)||100||50||134||67|
This is an approximation guide put out by the” Cake Decorators Association Of Western Australia Inc.” It appears in the “Icing News For Easter & Mothers Day Volume 22-Issue1 January/February/March 2001” This is the official newsletter of the Cake Decorators Association Of W.A. (Inc)
How to Store a Top Tier of Wedding Cake
The tradition of storing the top tier of the wedding cake to share on your first anniversary is an old one, but there are several things to keep in mind.
- First of all make sure your top tier doesn’t get cut into or accidentally served. You want to keep the entire top tier intact.
- Remove the cake topper and any other big decorations from the top tier of the wedding cake. Smaller decorations, especially if made from icing, can be left on.
- Freeze the cake in the freezer for an hour. This will make the icing hard so that it will not stick to the paper when wrapped.
- Remove the cake from the freezer after an hour and start wrapping it. Use cling wrap (plastic wrap) and ensure that the cake is thoroughly covered from top to bottom and all the sides. The wrapping should be absolutely airtight.
- Once you have wrapped the wedding cake with cling wrap, you now need to double wrap it with aluminum foil paper. Adequate wrapping will ensure that there is no taste of freezer burn in the cake.
- Place the entire wrapped cake into a container that can be placed in the freezer. It is not advisable to keep the cake in a frost-free freezer, because the constant defrosting will draw the moisture out of the cake.
- Leave the container and the cake to freeze for the next one year.
To Defrost: Remove from freezer at least 12 hours before serving. Let it thaw in its wrappers so condensation forms on them and not the cake and then place at room temperature for 2 to 3 hours.
The above steps for storing your wedding cake will keep it as fresh as the day it was baked!
“Thank you so much for making Jessie’s birthday and Christening cakes! It was so wonderful and absolutely delicious! You are and amazing cake baker. I would definitely recommend you to anyone needing a cake. Beautifully decorated and scrumptious. Thanks again!”
Iain, Emma and Jessie
“The cake was magnificent! It looked fantastic, and there was much praise from all who ate it.
Thank you so much for helping us to celebrate our new school.
Kindest regards ”