Dulce Trio Boutique Cakes

Dulce Trio Boutique Cakes An online Boutique of creative and delicious cakes & cupcakes based in Kellyville NSW www.dulcetrio.com.au
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An online Boutique of creative, delicious and sweets based in The Hills District.

Beautiful vintage cakes aren’t actually easy to make, especially at the beginning when you’re watching endless reels and...
30/05/2026

Beautiful vintage cakes aren’t actually easy to make, especially at the beginning when you’re watching endless reels and YouTube videos trying to figure out how to replicate the same piping styles on your own cakes.

It takes a lot of trial and error to master the precision, the right buttercream consistency, and the techniques needed to achieve beautiful, consistent results.

This is the main reason why I created my E-book, The Art of Vintage Buttercream Piping — to save you time, energy, and frustration, so you don’t have to go through that journey alone.

And it doesn’t stop there.

When you purchase the e-book, you’ll also gain access to our private Facebook community, filled with tutorials, resources, live support, and a group of bakers all learning and growing together.

Because learning vintage piping is easier when you don’t have to do it alone. ✨

If you’ve been wanting to start your vintage cake journey or refine your skills, now is the perfect time.

⏰ The e-book sale ends Sunday at midnight.

Comment EBOOK below or check the link in my bio to secure your copy and join our community before the sale ends.

29/05/2026

The promotional offer for my Vintage Buttercream Piping Ebook ends Sunday at midnight — and once it’s gone, it’s gone.

This ebook was created for home bakers, hobby bakers and cake decorators who struggle with:
• Uneven piping
• Buttercream that feels too soft, too stiff or inconsistent
• Vintage piping that looks messy instead of clean and elegant
• Feeling frustrated or lacking confidence when decorating cakes

Inside, you’ll learn the techniques, consistency and piping approach I personally use to create polished vintage-style cakes with confidence.

But the value doesn’t stop there…

You’ll also get access to my private student Facebook group where you can:
✨ Ask questions
✨ Share your progress
✨ Learn from other students
✨ Receive extra tips, support and guidance from me

PLUS:
• A pre-recorded demo of my signature IMBC recipe
• One live Q&A session with me

If you’ve been wanting to improve your buttercream skills and create cakes you feel proud of, this is your chance!

Comment the word “Vintage” and I’ll send you the link to check it out

27/05/2026

Have you saved your spot? 👀

Join me LIVE on Friday 29th May at 10am AEST (Sydney, Australia) for a free online vintage buttercream piping class where I’ll be sharing my tips on how to achieve more definition, consistency and precision when piping shell borders, frills and garlands ✨

Can’t attend live? Don’t worry — the replay will be available 🙌🏼

Send me a Dm for more information or simply click on the link below👇🏻

https://www.dulcetrio.com.au/free-online-piping-workshop

Behind every beautiful vintage piped cake is someone who once doubted themselves.I know because that someone was me.Ther...
22/05/2026

Behind every beautiful vintage piped cake is someone who once doubted themselves.

I know because that someone was me.

There were moments I wanted to give up because my piping didn’t look clean enough, smooth enough or professional enough.

But little by little, with the right guidance and practice, everything started to change.

I stopped fearing the piping bag.
I started understanding buttercream consistency.
My hands became steadier.
And piping became something I genuinely loved.

So if you’re currently feeling discouraged with your cakes, this is your reminder that you are not failing… you are learning 🌷

Please don’t let fear convince you that you’re not capable.

You are closer than you think.

On May 29th at 10AM AEST, I’m hosting a FREE online piping class where I’ll help you understand the basics of buttercream piping so you can start creating with more confidence and less fear.

Click on the link added on the third comment to save your spot!💕

19/05/2026

Buttercream piping can feel frustrating, tricky, and difficult to master… but once you understand the right techniques and icing consistency, everything changes!

That’s exactly what I’ll be teaching in my upcoming FREE vintage piping class, where you’ll learn how to confidently create shell borders, garlands, frills, swirls, and reverse piping using a variety of vintage styles.

Stay tuned for more details, and make sure to follow my socials so you don’t miss out.

Steal this👇🏻Some of my favourite piping tips I use on almost every vintage cake:🤍 Loyal #27 is so versatile. It’s great...
17/05/2026

Steal this👇🏻

Some of my favourite piping tips I use on almost every vintage cake:

🤍 Loyal #27 is so versatile. It’s great for creating delicate reverse piping, tiny shell borders, and even zigzags. Let’s not forget this tip also creates beautiful mini swirls that resemble little roses. My favourite tip of all time🙌🏻

🤍 Loyal is an open star tip that allows you to create bold shell borders, mostly around the top and base of vintage cakes.

🤍 Loyal #2 is perfect for handwriting on top of cakes and for creating delicate swags around the cake.

🤍 Loyal #70 is a must-have tip in your collection. It creates beautiful garlands around the cake, as well as elegant top and bottom borders. You can even pipe gorgeous little bows with it.

In my Ebook, I explain in more detail the unique ways to pipe using these nozzles, and you’ll also find pre-recorded videos inside our private Facebook group to help you along the way!

If you want to learn more about the art of vintage buttercream piping, click on the link below💕

Save this post and share it with your cake friends

https://www.dulcetrio.com.au/ebooks/p/the-art-of-vintage-buttercream-piping

One of the most rewarding parts of teaching is watching students grow beyond what they thought they were capable of ✨Mar...
14/05/2026

One of the most rewarding parts of teaching is watching students grow beyond what they thought they were capable of ✨

Maryrose joined my group classes back in 2019 as a hobby baker wanting to improve her cake decorating skills.

Today, she creates beautiful custom cakes, cupcakes and cookies for baptisms, birthdays, baby showers, first communions and many other special celebrations.

Her work reflects so much growth, creativity and dedication, and I’m incredibly proud of how far she has come 💛

Seeing students build confidence in their skills and eventually grow their own cake business will always be special to me.

Go show some love to

Your piping looks wobbly because your pressure is inconsistent.When pressure changes while piping:• shells lose definiti...
11/05/2026

Your piping looks wobbly because your pressure is inconsistent.

When pressure changes while piping:
• shells lose definition
• garlands become uneven
• spacing looks messy
• borders stop flowing naturally

Vintage piping is not about talent.
It’s about understanding pressure control + consistency.

Another common mistake?
Buttercream consistency.

If your buttercream is too soft:
• details collapse
• piping looks smudged
• swirls lose shape

If it’s too stiff:
• piping breaks
• movement looks rigid
• your hand struggles to create flow

This is exactly why beginners feel frustrated even after hours of practice.

The good news?
Vintage piping becomes SO much easier once you understand the technique behind it.

Inside my E-Book you’ll learn:
• My signature Italian Meringue Buttercream recipe
• A clear step-by-step method for consistency and stability
• Practice templates for students
• Access to a private Facebook group
• Pre-recorded videos to guide you through the piping process

You don’t need more guessing.
You need the right method.
I have done the work so you don’t have to spend time watching endless videos to guess how to do it!

Comment the word E-Book and I’ll send you the link with all the details 💕

05/05/2026

Final hours ⏳
Early bird price ends tonight at midnight.

Plus you get:
• Private student Facebook group access
• My signature IMBC demo (watch anytime)
• A live Q&A session with me

Send me a DM and I’ll send you the link.

Vintagecake


decorating

If your vintage piping doesn’t look clean… this is probably why.Most bakers think they just need more practice.But pract...
29/04/2026

If your vintage piping doesn’t look clean… this is probably why.

Most bakers think they just need more practice.

But practice without understanding your buttercream will only repeat the same results.

When your icing is too soft, your frills lose shape.
When it’s too firm, your shells break.
When the consistency isn’t right, everything starts to look messy—even if your technique is correct.

That’s why your cakes feel inconsistent.

Not because you lack talent…
but because no one has shown you how buttercream actually behaves.

Once you understand that, everything changes.

Clean piping.
Better control.
More confidence in every cake you decorate.

This is exactly what I break down inside The Art of Vintage Buttercream—
✨ including my signature Italian meringue buttercream recipe,
and the piping techniques you need to create smooth, elegant vintage designs with confidence.

Because it’s not just about decorating… it’s about knowing how to make the buttercream work for you.

✨ Pre-launch is happening very, very soon.

If you want to be first to know when early access opens (and secure the special pre-launch price), comment PRE-LAUNCH below and I’ll send you the waitlist link.

The part no one teaches you… is coming.This design isn’t just about piping—it’s about mastering control, precision, and ...
24/04/2026

The part no one teaches you… is coming.

This design isn’t just about piping—
it’s about mastering control, precision, and working with your buttercream at the exact consistency and temperature it requires.

And that’s exactly what I’m about to share.

Inside my E-book “The Art of Vintage Buttercream” I’m breaking down:
– How to use different piping nozzles with precision
– How to mark clean guidelines before you pipe
– What to do when your piping goes wrong (because it will)
– The exact buttercream consistency and temperature for each technique
– How to prepare your piping bags for a smooth, effortless flow
– My method for piping mini roses… and so much more

No more guessing. No more hoping it works.

This is the knowledge that changes how your cakes look—and how confident you feel making them.

Pre-launch is coming soon.
If you want early access (and first priority), join the waitlist.

Comment “EBOOK” and I’ll send you the link.

22/04/2026

Giving away my tips, my knowledge, and the skills I’ve developed over the years to create a signature buttercream that works beautifully for vintage piping.

That’s why I’m releasing an E-book packed with valuable information to help you understand Italian meringue buttercream—its consistency, temperature, and texture—so you can achieve professional vintage cakes with a distinctive, elegant flavour. Not too sweet, just silky and smooth.

I’ll also share my favourite techniques that will help you pipe with precision and create a smooth, effortless flow on your buttercream cakes.

No more spending endless hours watching reels and trying to figure it out on your own.

The release is coming soon—follow along and send me a DM with “EBOOK” to be the first to get all the details.

A first birthday is more than a celebration—it’s a milestone that holds so much meaning for the entire family. A year of...
22/04/2026

A first birthday is more than a celebration—it’s a milestone that holds so much meaning for the entire family. A year of love, growth, and unforgettable moments deserves to be honoured in a beautiful way.

Here are some of our favourite cakes, created to celebrate this once-in-a-lifetime occasion.

Planning your little one’s first birthday? Send us a message to start designing a cake that’s just as special as the moment itself. ✨

21/04/2026

If vintage piping scares you, it’s a clear sign you need practice and proper guidance.

Watching reel after reel and trying to guess how others do it won’t get you far.

You need to understand the right techniques—what piping tip works best for frills, shells, or garlands.

Consistency, and especially temperature, are crucial for success.

That’s exactly why I’m creating an eBook with templates and essential guidance to set you on the path to mastering vintage-style piping—coming very soon.

Follow along and stay tuned for the release.

Kiara from asked me to create a three-tier fondant cake to complement her styling for Tristan’s 9th birthday.She shared...
19/04/2026

Kiara from asked me to create a three-tier fondant cake to complement her styling for Tristan’s 9th birthday.

She shared a few inspo images and a sketch for the setup, and gave me free creative rein.

I really love how the blue hues work beautifully with the balloons and backdrop. The beach elements help tie the design together, creating something young, fresh, and summery.

Vintage Latte 🤎🤎🤎
16/04/2026

Vintage Latte 🤎🤎🤎

When Jacintha sent me an enquiry about making her first daughter’s birthday cake, requesting a One Silly Goose theme, sh...
11/04/2026

When Jacintha sent me an enquiry about making her first daughter’s birthday cake, requesting a One Silly Goose theme, she included a picture for reference.

The design changed after receiving the sketch from the stylist, so I had to make a sketch myself to help us visualise the final design for the cake. In the end, Jacintha gave me full trust and mentioned she just wanted the cake to be elegant and not overly decorated.

That was all I needed to let the ideas flow, so the cake would tie in with the styling while also being the centrepiece.

These are the wonderful opportunities that allow me to do my best work.

Thanks, Jacintha, for your trust 💕

11/04/2026

LARA IS ONE SILLY GOOSE … 🪿

One of the sweetest styling I have been part of this year! Every detail goes in sync so well with the theme. We really enjoyed bringing to life Laura is One silly goose 💕
stylist
mama
cake

Here’s the thing…When I added the marble (chocolate & vanilla) flavour to my menu about 5 years ago, I didn’t think it w...
10/04/2026

Here’s the thing…

When I added the marble (chocolate & vanilla) flavour to my menu about 5 years ago, I didn’t think it would become the most popular flavour.

I purely did it because it reminds me of home. It brings back memories of that delicious, soft and spongy marble cake my mum used to bake.

I’ve always loved not only the beautiful taste, but also the amazing look when we cut it to reveal the inside 😍

To this day, it remains my best-selling flavour for all the right reasons—pleasing young kids, adults, and a more mature audience.

Do you have a particular flavour that brings back childhood memories?

Our Kids Cupcake Decorating Class is all about creativity, colour, and confidence. Little bakers will create their own m...
06/04/2026

Our Kids Cupcake Decorating Class is all about creativity, colour, and confidence. Little bakers will create their own miniature sweet bakery—complete with tiny donuts, ice creams, macarons, and more—while learning to pipe beautiful swirls with our signature Italian meringue buttercream.

A hands-on, joyful experience… and yes, they’ll take home their creations too 💛

📅When: 16th April
⏰Time: 10:30am-12:15pm
🏠Where : Wrights Road Community centre (ROOM 3)
👉🏼Age group 6yrs+
Kids only, parents are welcome to stay
📣Only 16 spots available

To book click on the link below
https://www.dulcetrio.com.au/kids-cupcake-decorating-class/p/the-echo-vase-4x4tm

03/04/2026

How to create a Heart vintage cake from a round cake.

1. Crumb coat → chill

2.Make two angled cuts on each side to create a point at the bottom. I like to use a square piece of paper which can fit on top of the round cake size.

3. Remove two bottom side pieces and shift them upward to form the top curves of the heart.

4. Trim as needed to smooth the shape.

5. Chill the cake for 5 min in the freezer before icing

6. Start icing the cake and smooth as required.

🤍Save this video for the future or share it with someone who would love to save it too!

Honouring life most sacred momentsIf you have an upcoming religious celebration get in touch to create something meaning...
02/04/2026

Honouring life most sacred moments

If you have an upcoming religious celebration get in touch to create something meaningful ✨

Silky garlands and well-defined frills, all crafted with the most delicious Italian meringue buttercream.Our signature i...
24/03/2026

Silky garlands and well-defined frills, all crafted with the most delicious Italian meringue buttercream.

Our signature icing has been loved and praised by clients for years. What makes it truly special is its perfect balance never overly sweet, with a light, smooth texture that comes from the balance between sugar, butter, and meringue.

I’ve been working with Italian meringue buttercream since 2013, so I understand it inside out—its structure, its versatility, and how to make it perform beautifully in both summer and winter conditions.

Its flavour is refined and unique. While it can be a little more labor-intensive to make compare to other type of buttercream, it’s absolutely worth the effort for the finish and taste it delivers.

If you’ve ever struggled with buttercream consistency or want to confidently create smooth, professional finishes and elegant piping like this, keep watching this space… something exciting is coming to help you refine your skills. ✨

Elegant, minimalist, and monotone, that was the brief.A design that honours the beauty and significance of such an impor...
22/03/2026

Elegant, minimalist, and monotone, that was the brief.

A design that honours the beauty and significance of such an important celebration.

Xavier’s baptism cake features a vanilla and chocolate marble base, filled and finished with vanilla bean Italian meringue buttercream — our signature icing.
Decorated with delicate wafer petals and soft palette knife textures.

If you have an upcoming religious celebration and would love something specially custom-made, get in touch — I’d love to bring your vision to life.

When Silvana approached me for a vintage cake design for her niece’s thirtieth birthday, I couldn’t resist.She was looki...
21/03/2026

When Silvana approached me for a vintage cake design for her niece’s thirtieth birthday, I couldn’t resist.

She was looking for something beautiful, but slightly different from the heart-shaped trend with bows.

This particular design took me longer than anticipated 🫠
I had to re-pipe the top of the cake three times until I was truly happy with it. Building a double layer of ruffles in a semicircular shape was harder than it looks.

But I’m so glad I persevered, because I learnt a new technique along the way.

I’ve been piping vintage cakes on a weekly basis lately, and I’m loving it—even with the warm, humid weather.

If you’re after a vintage cake that feels unique and thoughtfully designed, send me a DM to start your custom order ✨

Address

17-19 Hutchinson Av, Kellyville
Sydney, NSW
2125

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+61432081106

Website

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