Recent social media posts
26/10/2026
Trick or treat? Why not BOTH?! 🎃💥🍬
Had the spookiest time on Sunrise creating this smashingly sweet chocolate pumpkin piñata cake! 🔨🎃
A chocolate shell with a SPOOKTACULAR surprise inside, packed with goodies from Allen's Lollies and Dollar Sweets ! 🍭🍬
Because the only thing better than eating cake is SMASHING one! 💥🧡
25/10/2026
🥭🌸 MANGO CHARLOTTE CAKE 🌸🥭
Mango season is officially here and I couldn’t be more excited! ☀️ After spotting all the gorgeous fresh mangoes at Wholefarms Market, I knew I had to make something special!
Fluffy vanilla sponge, silky mango Bavarian cream, savoiardi biscuits and a gorgeous fresh mango rose. She’s light, creamy, tropical and almost too pretty to eat! ALMOST. 🤭
RECIPE 🥭
Vanilla Sponge
* 4 eggs
* 180g caster sugar
* 1 tsp vanilla
* 120g plain flour
* 30g cornflour
* 1½ tsp baking powder
* Pinch of salt
* 120ml full cream milk
* 60g unsalted butter
* 1 tbsp Greek yoghurt
Mango Bavarian Cream
* 450g fresh mango purée
* 250ml full cream milk
* 4 egg yolks
* 75g caster sugar
* 1 tsp vanilla
* 10g powdered gelatine
* 50g cold water
* 450ml thickened cream
* 1 tsp lime juice (optional)
To Decorate
* Savoiardi biscuits
* 2–3 fresh mangoes
METHOD
1. Sponge: Whip eggs, sugar and vanilla until thick and fluffy. Fold through sifted dry ingredients. Heat milk and butter, mix with a little batter, then fold back into the mixture. Divide between two lined 20cm tins and bake at 170°C fan-forced for 20–25 minutes. Cool.
2. Mango cream: Bloom gelatine in cold water. Heat milk and vanilla, then slowly whisk into egg yolks and sugar. Return to the saucepan and cook gently to 82–84°C until it coats the back of a spoon. Remove from heat and stir through gelatine, mango purée and lime juice. Cool to 28–30°C, then gently fold through cream whipped to soft peaks.
3. Assemble: Line a 20cm cake ring with acetate and trimmed savoiardi biscuits. Layer sponge, half the mango cream, another sponge and remaining mango cream. Refrigerate overnight.
4. Decorate: Thinly slice fresh mangoes and arrange into a beautiful rose on top.
Slice, serve and enjoy a little taste of summer! 🥭🌺
Everything I needed to create this tropical beauty was picked up from Wholefarms Market! 🛒💛
Save this recipe for mango season!
22/10/2026
🎃👻 Things are about to get SPOOKY! 🕸️✨
Tune in to Channel 7’s Sunrise TOMORROW at 8:50am as I bring a little Halloween magic to your screens! 🧡
We’re getting creative in the kitchen with some frightfully fun Halloween treats, including a smashing surprise! 🍫🎃🍬
Set your alarms, grab your morning coffee and join me for a little trick or treat! 👻
📺 Friday 23 October | 8:50am | Channel 7 Sunrise
21/10/2026
All jokes aside, I’m so incredibly thrilled to have been part of such a special moment in my little cousin’s life, as she became a wife! 🥹🩷
A beautiful cake for a beautiful couple, made with so much love. What an honour to create something sweet for such a special day.
Stay tuned for Part 2, where we bring this beauty to life! 🎂✨
05/10/2026
There’s something about the scent of rose that instantly feels familiar to me. 🌹
Rose has such a beautiful place in Turkish culture in our sweets, our gardens, our fragrances and so many of the little rituals I grew up around. So when I tried the new Essences Petal Soft Rose Shampoo & Conditioner, I knew I wanted to turn that soft, delicate rose scent into something sweet.
I made a pistachio sponge layered with strawberry rose cream, pistachio ganache and Turkish rose jam, then finished it with soft chocolate rose petals coloured using Colour Mill oil colours. A little edible love letter to one of my favourite flavours and scents.
And maybe that’s the reminder too, to slow things down a little. Enjoy the hair care routine, sit down with a slice of cake, or simply take a moment to smell the roses. 🌹
05/10/2026
Cypriot Tavuklu Nohutlu Pilav (Chicken & Chickpea Rice Pilaf) and always use a FAT chicken, you’re welcome.
Ingredients
For the chicken
* 1 whole chicken or bone-in chicken pieces
* 1 white onion, peeled and halved
* 2 bay leaves
* 1 tsp whole black peppercorns
* 1–2 tsp Vegeta, to taste
* Water, enough to cover the chicken
For the pilav
* 2 cups medium or long grain rice
* 1/2 cup vermicelli or short noodles
* 2 tbsp olive oil
* 1 x 400 g can chickpeas, drained and rinsed
* Approximately 3 cups reserved chicken cooking liquid
* Salt, if needed
Method
1. Place the chicken into a large pot with the onion, bay leaves, peppercorns and Vegeta. Cover with water and gently poach until the chicken is cooked through and tender.
2. Remove the chicken and set aside. Strain the cooking liquid and reserve it, this becomes the broth for the pilav.
3. Wash the rice well until the water runs mostly clear, then drain.
4. Heat the olive oil in a large saucepan. Add the noodles and fry, stirring often, until deeply golden.
5. Add the washed rice and stir through the noodles for a minute or two.
6. Pour in the reserved chicken broth and add the drained chickpeas. Bring to a gentle boil, then reduce the heat, cover and cook until the rice is tender and the liquid has been absorbed.
7. While the rice cooks, place the poached chicken pieces onto a tray and roast in a hot oven until the skin is golden and slightly crisp.
8. Cut or pull the chicken into generous pieces and arrange over the cooked chickpea pilav.
Serve warm with a fresh salad and lots of yoghurt on the side.
28/09/2026
There’s always room for dessert 🤤
20/09/2026
My almond croissant opera cake inspired by a bakery candle from ARTES 🇫🇷🥐 full recipe will be up on my substack!
19/09/2026
I swear baking and making desserts brings out a whole different level of perfectionism. You can be so happy with it and still spot the one tiny thing you’d change. At some point, you just have to let it be finished 🤣
15/09/2026
Nothing quite like a lemon meringue pie 🍋🥧
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. 🩷🙏🏽
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.
