Sassy Sprinkles Cakery

Sassy Sprinkles Cakery Sassy Sprinkles Cakery is a vibrant cupcake shop located in Kingsgrove, offering delicious cakes, sweets, and stunning styling services that will leave your taste buds and eyes delighted. Indulge in their creative treats today!

Recent social media posts

11/09/2026

Always make time for the things that make you feel happy and alive. 🩷

Cake decorating was, and still is, such a huge part of my life. Somehow, it’s evolved into this crazy little reality where I get to play with sugar and chocolate, create beautiful things, share them with people I love and an online community, and work with some truly incredible brands and people.

And it’s still evolving, and I’m learning that evolving means moving forward, not staying still. But growth doesn’t come without a little grief too, grieving the versions of ourselves, our lives and our dreams that helped get us here.

I’m so excited for what’s ahead, and so grateful that I get to feel this kind of happy and alive again. 🩷🙏🏽

08/09/2026

Cake & conversation for R U OK? Day 💛 I’ve been creating this series for a while now, and nothing resonates more with me than having these open conversations over cake and dessert.

This Thursday is R U OK? Day, and sometimes the hardest part is simply knowing how to start the conversation.

So we’re making a little space for cake, connection and checking in with the people around us. No pressure, no perfect words needed, just a gentle reminder to slow down, sit together and ask, “Are you okay?”

Sometimes a cup of tea, a slice of cake and a kind conversation can mean more than we realise. 💛

06/09/2026

🌙🍸 MIDNIGHT MARGARITA LAMINGTONS 🍸🌙

Fluffy bakery-style sponge, sharp lime curd, lime jelly and coconut. Basically a lamington with midnight margarita energy. 💚🥥

Special thanks to for my new ‘cauldrons’ 🤍🩵🩷

Soft Bakery Sponge
• 3 large eggs
• ¾ cup (165g) caster sugar
• 1 tsp vanilla
• ¾ cup (180ml) thickened cream
• 1¼ cups (190g) self-raising flour
• ¼ cup (35g) cornflour

Whip eggs + sugar until pale and fluffy. Add vanilla and cream, then gently fold through sifted flour + cornflour. Pour into a lined square tin and bake at 170°C fan until golden and a skewer comes out clean. Cool completely, then cut into squares.

Lazy Lime Curd 🍋‍🟩
• 3 whole eggs
• 3 egg yolks
• 150ml fresh lime juice
• 150g caster sugar
• 200g butter

Whisk the eggs, yolks, lime juice and sugar together over gentle heat until thickened.

Remove from the heat, cool, then refrigerate until completely chilled.

Once cold, add the butter and emulsify with a blender until smooth, glossy and creamy.

SALTED COCONUT CREAM 🥥

300ml thickened cream
200ml coconut cream
60g icing sugar
¼ tsp salt
1 tsp vanilla
2½ tsp gelatine
3 tbsp cold water

Bloom gelatine in cold water for 5 mins. Heat 100ml of the cream, stir in gelatine until dissolved, then mix with remaining ingredients.

Chill for 4 hours or overnight, then whip until thick and pipeable.

To Assemble
• 1 packet lime jelly
• Desiccated coconut
• Toasted coconut flakes
• Fresh lime zest

Make the lime jelly according to the packet and allow it to cool until slightly thickened.

Dip the sponge in lime jelly, then coconut, fill with a generous layer of lime curd, then top with coconut cream.

Finish with extra lime curd, toasted coconut flakes and fresh lime zest.

Tart, fluffy, coconutty and very midnight margarita. 🌙🍸✨

31/08/2026

Unfortunately my love language is worship me or die x 😂

30/08/2026

PISTACHIO LAMINGTONS 💚

Soft pistachio sponge, pistachio mascarpone cream, pistachio ganache, coconut, raspberries and obviously… more pistachios.

Pistachio Sponge
3 eggs
165g caster sugar
1 tsp vanilla
180ml thickened cream
170g self-raising flour
35g cornflour
40g finely ground pistachios
Pinch salt
1 tsp baking powder, optional

Whip eggs + sugar until pale and fluffy. Mix in vanilla, slowly add cream, then gently fold through dry ingredients. Bake at 170°C fan-forced for 25–30 mins in a lined 20cm square tin. Cool completely before cutting.

Pistachio Mascarpone Cream
250g mascarpone
300ml thickened cream
60g icing sugar
3 tbsp pistachio paste

Beat mascarpone, icing sugar + pistachio paste until smooth. Slowly add cream and whip until thick and pipeable.

Pistachio Ganache
300g white chocolate
180ml thickened cream
80g pistachio paste

Pour hot cream over chocolate, leave 2 mins, stir until smooth then mix through pistachio paste.

Dip sponge squares in ganache, roll in coconut, fill with mascarpone cream and pipe more on top. Finish with extra ganache, chopped pistachios and a raspberry filled with pistachio ganache.

Pistachio Papi

30/08/2026

PISTACHIO LAMINGTONS 💚

Soft pistachio sponge, pistachio mascarpone cream, pistachio ganache, coconut, raspberries and obviously… more pistachios.

Pistachio Sponge
3 eggs
165g caster sugar
1 tsp vanilla
180ml thickened cream
170g self-raising flour
35g cornflour
40g finely ground pistachios
Pinch salt
1 tsp baking powder, optional

Whip eggs + sugar until pale and fluffy. Mix in vanilla, slowly add cream, then gently fold through dry ingredients. Bake at 170°C fan-forced for 25–30 mins in a lined 20cm square tin. Cool completely before cutting.

Pistachio Mascarpone Cream
250g mascarpone
300ml thickened cream
60g icing sugar
3 tbsp pistachio paste

Beat mascarpone, icing sugar + pistachio paste until smooth. Slowly add cream and whip until thick and pipeable.

Pistachio Ganache
300g white chocolate
180ml thickened cream
80g pistachio paste

Pour hot cream over chocolate, leave 2 mins, stir until smooth then mix through pistachio paste.

Dip sponge squares in ganache, roll in coconut, fill with mascarpone cream and pipe more on top. Finish with extra ganache, chopped pistachios and a raspberry filled with pistachio ganache.
Pistachio Papi

27/08/2026

It’s NEVERRRR to early for Halloween dusk I’m already planning my Halloween bakes! 👻🩷

25/08/2026

DONT. TOUCH. ANYTHING. I need to take photos and videos first 😂🍪

Who else can relate? 😂

25/08/2026

LEAVE Britney alone 😭🩷 but also send help this gal is tired 🥲

24/08/2026

No Eggs, No Problem Banana Chocolate Caramel Cookies 🍌🍫

Ingredients
* 150 g unsalted butter, softened
* 70 g caster sugar
* 130 g brown sugar
* 100 g very ripe mashed banana
* 1 tsp vanilla
* 2 cups + 2 tbsp plain flour
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ½ tsp cinnamon
* 180–200g Whittakers Banana Caramel chocolate, roughly chopped
* Optional: 60–80 g toasted pecans or walnuts
* Flaky salt, to finish (not optional)

Method
1. Beat the butter and sugars until creamy. Mix in the mashed banana and vanilla.
2. Add the flour, baking powder, baking soda, salt and cinnamon and mix until just combined.
3. Fold through the chopped Whittaker’s chocolate and nuts, if using.
4. Scoop into cookie balls, then press a few extra chunky pieces of chocolate into the tops.
5. Chill for 20–30 minutes.
6. Bake at 180°C fan-forced for 12–14 minutes until golden at the edges but still soft in the centre.
7. Finish with flaky salt and let them cool slightly before eating.

Keep the chocolate nice and chunky so you get those gooey banana caramel pockets throughout 🤤 you’re welcome!

21/08/2026

Decided to make something banana caramelly this week and remembered my Banoffee Lamingtons 🍌🤎 so here we are.

Soft banana cake, dulce de leche, banana white chocolate ganache, vanilla cream, extra caramel, dark chocolate and a banana lolly because why not 😂

Banana cake
4 small ripe bananas
3 eggs
1½ cups brown sugar
1 cup vegetable oil
2 tbsp treacle or date syrup
2¾ cups self raising flour
⅓ cup sour cream or yoghurt
1 tsp cinnamon
Chocolate chips

Mash bananas, mix in eggs, sugar, oil and treacle. Add flour and cinnamon, then sour cream. Bake at 180°C fan forced for around 45 mins.

Banana ganache
300g white chocolate
150ml thickened cream
2 to 3 tbsp banana Nesquik ANZ
Pinch of salt

Heat cream, whisk in Nesquik, pour over chocolate and stir smooth.

Slice, fill with dulce de leche, coat in ganache, then top with vanilla cream, caramel, dark chocolate and a banana lolly.

And now you’ve got a Banoffee x Lamington baby 🍌✨

18/08/2026

Let’s catch up! 💕 A little re introduction because there are lots of new faces here.

1. I’m Nelle, technically Janelle, but please for the love of cake call me Nelle 🎂
2. I’m a psychologist, baker, cake decorator, food creator and professional starter of too many projects.
3. I’ve been decorating cakes for around 15 years. My style is colourful, nostalgic, feminine and a little OTT. Tiny details that make absolutely no practical sense but make me happy 🎀
4. I won MKR in 2022 with my partner Monzir Hamdin, which turned my obsession with feeding people into an even bigger part of my life.
5. My savoury series on Nelle Halil | MKR Winner | Kitchen Creative “How to Be a Sudanese Wife” is about learning and sharing the Sudanese food and flavours that have become part of my home 🩵
6. “How to Cook Like an Aunty” is all about family recipes, usually with no measurements and a lot of “just add enough” 😂
7. Baking for Connection is where I bake for people I love, people I want to connect with, and because food is one of my favourite ways to say “I was thinking about you.” 💛
8. I’m also a huge believer in baking therapy and the connection between creativity, food, community and mental health. I may or may not be working on something that brings all of those worlds together 👀
9. I’m Turkish Cypriot + Filipino, my partner is Sudanese, so my kitchen is basically one very delicious identity crisis at all times 😂
10. I love family recipes, cultural mash ups, nostalgic desserts, ridiculous cakes, musicals, cats and collecting far too many beautiful things for my kitchen 🍋
11. And yes, I still have a very honest mind and a very big mouth. Some things do not require personal growth 😂

So if you’re here for cakes, family food, Sudanese cooking, aunty recipes, baking therapy, mental health chats and a bit of chaos, welcome 💕

Address

Kingsgrove
Sydney, NSW
2208

To get to Kingsgrove in Sydney using public transport, you can take a train to Kingsgrove Station. From the station, it is a short walk to your destination.

If you prefer to drive, you can take the M5 motorway and exit at Kingsgrove Road. There are parking options available in the area, including street parking and nearby parking lots.

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What people say

Sassy Sprinkles Cakery in Kingsgrove, Sydney is a delightful cupcake shop that truly knows how to create sweet treats with style. Their cakes are not only delicious but also beautifully designed, making them perfect for any occasion.

One look at their social media posts and you'll see the level of creativity and attention to detail that goes into each creation. From rainbow paddle pop vibes to sparkling white engagement cakes, Sassy Sprinkles Cakery showcases a wide range of designs that are sure to impress.

Their dedication to quality and craftsmanship shines through in every post, whether it's a whimsical Disney-themed cake or an elegant floral engagement creation. It's clear that the team at Sassy Sprinkles Cakery takes pride in their work and goes above and beyond to deliver stunning results.

If you're looking for a cakery that not only tastes amazing but also looks like a work of art, look no further than Sassy Sprinkles Cakery in Kingsgrove. With their passion for baking and eye for design, you're sure to be delighted with whatever sweet treat you choose from this charming shop.