Dulce Trio Boutique Cakes

22/08/2026

There are so many beautiful vintage piping techniques to learn.

Shells. Swags. Frills. Ruffles. Garlands. Borders…

But knowing how to pipe each one individually doesn’t automatically mean you know how to create a beautifully balanced vintage cake.

That’s the part I want to talk about.

Because once you understand what makes the piping work, everything starts to make much more sense.

I’m almost ready to share what I’ve been working on. 👀

Tomorrow might be the day… 🤍

19/08/2026

Have you ever had this happen?

You know how to pipe the technique.
You have the right nozzle.
You’ve watched the tutorials…

But when you look at your vintage cake, something just doesn’t look quite right.

I’ve been thinking about this a lot because there is a part of vintage piping that isn’t talked about enough.

And it’s the difference between knowing how to pipe and knowing how to make your piping look clean, defined and intentional.

I’m sharing something tomorrow that I’ve been working on specifically for this.

If vintage piping is something you’ve been wanting to improve, keep an eye on this space. 👀

18/08/2026

The nozzle isn’t the secret to beautiful vintage piping. 👀

I know… you probably thought it was all about finding the right nozzle.

But after years of piping vintage cakes, I can tell you there’s something else that makes a MUCH bigger difference.

Something that can completely change the way your piping looks…

And once you understand it, you’ll never look at vintage piping the same way again.

I’m revealing what I’ve been working on tomorrow.

Stay tuned. 🤍

16/08/2026

I managed to get some footage of constructing the standing number 10 cake.

I wanted to challenge myself by creating a number cake that could stand up on its own.

Everything went according to plan… except when I had to create the number “1”. Because I didn’t use threads or nuts and instead used wooden dowels, the structure wasn’t as solid as I expected.

In fact, I had to add two extra wooden dowels to make the digit firmer instead of having it lean towards the left 😂

That set me back a little, but I’d rather fix the problem than risk having a collapsed cake during delivery.

One of the most rewarding feelings about making 3D cakes is that I’m always learning how to improve my structures and finishes to make them even better next time.

My son Leon was pretty chuffed when he saw the cake. I wanted to make something different, fun and, of course, soccer-related, because he is a soccer player and his life pretty much revolves around his favourite sport. ⚽️

And seeing his face when he saw it made all the structural challenges worth it! ❤️

11/08/2026

10/08/2026

Stop, read this!

For beautifully defined reverse-shell piping, you need smooth, silky buttercream at the right temperature and consistency.

But that’s not all…

The way you hold your piping bag, the angle of your piping tip and the amount of pressure you apply while squeezing all play a big part in getting those beautiful, well-defined shells.

And working with buttercream throughout the seasons can be challenging, especially during the hot summer months or when temperatures drop in winter.

That’s exactly why I created The Art of Vintage Buttercream Piping. 🤍

I wanted to put together everything I’ve learned over the years to help you understand your buttercream, get the right consistency for piping and feel more confident creating those beautiful vintage details — even when your buttercream wants to misbehave!

✨ Want to learn more about the ebook?

Comment “VINTAGE” below and I’ll send you more information. 💌

10/08/2026

Dreaming with Spring!🌸🌹☀️

Today it was a freezing 🥶day in Sydney, but I’m sure this cupcakes brought the beauty and flavour of spring season which is just around the corner.

Our floral cupcakes are also made using our signature Italian Meringue Buttercream for the most delicate flavour.

If you need to brighten someone’s day get in touch 💕💐☀️🌸

09/08/2026

READY TO MAKE YOUR
BUTTERCREAM PIPING
KINDA CHIC? ✨

There’s something so beautiful about vintage buttercream piping — those delicate shells, frills, garlands and little details that can completely transform a simple cake.

But getting that beautiful finish isn’t just about having the right piping tips.

It’s about understanding your buttercream, knowing the right consistency, learning how to handle your piping bag and, most importantly, knowing what to do when things don’t go quite as planned.

That’s exactly why I created The Art of Vintage Buttercream Piping. 🤍

Inside the ebook, I’ll take you through:

✨ My signature Italian Meringue Buttercream recipe
✨ How to prepare, store and reconstitute your buttercream
✨ How to achieve the right consistency for piping
✨ My favourite piping tips and the techniques they can create
✨ Step-by-step vintage piping techniques
✨ Tips to help you achieve cleaner, more professional results
✨ Printable piping templates to practise with
✨ A pre-recorded buttercream demonstration
✨ And access to our private Facebook group, where you can ask questions, share your creations and connect with other cake decorators.

Whether you’re just starting out with vintage piping or you’re looking to refine your skills, this ebook is designed to help you understand the why behind the techniques — so you can pipe with more confidence.

The Art of Vintage Buttercream Piping is available now. ✨

If you’re ready to take your buttercream piping skills to the next level, comment the word Vintage and I’ll send you some info🤍

03/08/2026

Most people don’t know this…

Custom birthday cakes are hard to make, especially the ones that require an internal structure to support their shape.

Before covering the cake in fondant, I apply a thick layer of smooth chocolate ganache. It doesn’t just add flavour—it also creates a firm, solid surface that gives the fondant a much better grip.

Sometimes, using materials like styrofoam within the design allows us to create shapes that perform better than cake alone. And yes, there are times when we need to use nuts and bolts to secure the structure to the cake board.

Then come the details… my favourite part. They’re what truly bring the design to life.

But let’s not forget the flavour. No matter how beautiful a cake looks, it also has to taste incredible, because that’s what people will remember long after the candles have been blown out.

If you have a special milestone coming up and you’re looking for a cake that will truly wow your guests, we’d love to create something unforgettable for you.

02/08/2026

A first birthday cake always hold such special memories for a family. It’s such an important moment.

I remember when I made my son’s first birthday cake. I felt so much joy and happiness to finally have the opportunity to celebrate my boy’s first year of life.

It took me a long time to conceive, and I also had a miscarriage at 12 weeks before falling pregnant with Leon.

So celebrating his first birthday, and every birthday after that, is a celebration not only of his life, but also of the joy and privilege I feel to be his mum.

First birthday cakes are truly special. They celebrate life, happiness, and the joy of family.

If you are looking for a special custom design to celebrate your baby’s first birthday, get in touch. I would love to help.