RACH L Creative

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Sydney, NSW
RACH L Creative

A camera and dessert hobbyist designing bespoke projects tailored to your needs.

The cakes of RACH L Creative are part of a little project started in Rachel's own kitchen since 2015. Developed from a passion for baking from a young age, it is a hobby which she decided to pursue and offer bespoke services through. The inspiration behind the cakes stems from a deep love for design, practical projects and food. Through this, RACH L Creative hopes to provide the perfect cake for y

our special occasion, may it be a wedding, birthday or simply just for pure enjoyment.

Photography has integrated into RACH L Creative as an artistic expression of Rachel's lifestyle. Her studies as an architecture student foster an immense interest in capturing landscapes, people and her surroundings. With this, RACH L Creative offers quality and affordable event photography packages to suit your needs. For any enquiries or orders, please message this page or email Rachel at [email protected]

17/03/2022

Congratulations to the lovely Jessica and Tom on their wedding last weekend. With a brief break from the past few weeks of relentless rain, they celebrated their marriage with a large (and heavy) cake and slab for a reception of 150 guests.

The tall round cake consisted of 10 layers of moist chocolate mud cake, paired with a creamy vanilla bean buttercream and decorated in a minimal and contemporary fashion. Wispy white chocolate sails, assorted blush florals and dried rose and dianthus petals scattered the crown of the cake.

To match, a slab cake - vanilla bean sponge and vanilla bean buttercream - was prepared for extra servings. It’s soft shell piping added a little bit of extra detail amidst a bed of scattered dried flowers.

🤍🤍

20/02/2021

Wishing a very happy belated birthday for her celebration yesterday 😌🌸

This tall sage cake consists of thinly stacked vanilla bean sponge layers, filled with an aromatic roasted pistachio buttercream within. This flavour combination is fluffy and light, with a slight savouriness from the roasted nuts.

The cake was deliberately elongated to accomodate a bountiful selection of cascading florals, inspired by a palette of soft spring flowers. The warmth within these florals is complemented by a light scattering of gold leaf, dotted throughout the cake’s textured sage exterior.

Thanks for your trust, Georgia :-)

26/10/2020

A splash of colour, detailed in piped shells and arranged florals.

23/10/2020

This week, I had the pleasure of making this cake for Andrea’s sea-view and floral themed birthday celebration up the coast.

The cake’s exterior became a canvas for wave-like blue watercolours, complemented with intricate shell piping details to match the colour palette of the natives and dried flowers that sit above.

A simple brief for chocolate raspberry flavours translated into a dark chocolate mud cake, with freeze dried raspberry buttercream, fresh raspberry compote, vanilla bean buttercream, a navy white chocolate partial drip, dried raspberry infused white chocolate sails, fresh native and dried florals, and piped buttercream shells.

20/06/2020

Just had the immense pleasure of sending this cute little cake off for Jeanette’s 50th birthday celebration today, and kickstarting the cake work post-isolation.

The brief was rustic in nature - a semi-naked vanilla bean cake with passionfruit curd and a toasted coconut buttercream.

To achieve the semi-naked look, the cake was finished with a light vanilla bean buttercream, a white chocolate partial drip, gold details, and a lovely collection of dusty pink and white florals.

I’m now taking on orders for pick-up from July onwards, and it’s first in best dressed, so get your emails in to me quick!

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09/03/2020

Milk tea flavoured desserts have been a huge trend over these past few years, and last week, I had the fun task of designing and creating a roasted milk tea cake for a local music school. ⠀
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A focus with this cake was to bring out the fragrance of roasted tea. The roasted English Breakfast tea sponge cake was paired with a similar roasted English Breakfast Swiss meringue buttercream and roasted almonds. Its exterior was finished with a smooth watercolour teal/cream white vanilla bean buttercream, pulled toffee shards and whites chocolate sails. ⠀
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01/03/2020

I’ve had a super fun time working with to create this little rustic gem for her 21st on Saturday. It was great to challenge some aesthetic themes and introduce fun new flavours combinations with her trust.

The cake innards consist of alternating layers of vanilla bean and roasted coconut cake, filled with a tangy passionfruit curd and roasted coconut buttercream. It is then finished with a vanilla bean buttercream, toasted meringue, fresh passionfruit and assorted roasted coconut flake/roasted almond and plain whites chocolate sails.

Thanks for your trust Aaina ☺️

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23/02/2020

It has been super exciting to design my first architecture x cake hybrids for one of my closest friends 🎈

The design of this cake was in response to Katie’s final undergraduate studio project at , where she designed a series of concrete amphitheatres for the Domain.

Within this concrete jungle are layers of dark chocolate mud cake, with Japanese uji matcha buttercream, a uji matcha white chocolate wafer and crushed dark chocolate between each layer. The cake is finished with a vanilla bean “concrete” exterior, dark chocolate ganache drips, seasonal florals, 1:50 scale people and a single, expensive, German scale tree.

Looking forward to designing more of these architecture x cake hybrids in the future! @ Sydney, Australia

27/02/2019

Congratulations to Emily and Chris last Friday! They celebrated their intimate beachside wedding with this dark teal ocean-inspired wedding cake, consisting of layers of dark chocolate mud and filled with a black rock salt salted caramel meringue buttercream. Garnishing the outside is a smooth vanilla buttercream with pulled teal isomalt shards, white chocolate sails and some gold details. Enjoy your honeymoon! 💍❣️

08/02/2019

Wishing Sarah a lovely birthday tonight with this sweet floral piece!
Beneath the baby pink soft watercolour exterior are layers of fluffy vanilla bean sponge and a delicate vanilla bean buttercream filling, and is decorated with an array of fresh rosy white florals, white chocolate sails and gold details ✨🍓

03/02/2019

The first of 2019! A big happy birthday to Australia’s biggest Snoopy collector, Lisa 🎉
A light vanilla sponge cake filled with rich dark coffee cream, decorated with a rough watercolour pink and white vanilla buttercream, fresh florals and a walnut cake topper designed by me and produced by 💥

28/01/2019

Hello everyone! After a long break travelling and studying overseas I have returned safe and sound back to Sydney. I’ve had a wonderful time living in Denmark and have come back refreshed and ready for a fresh start. However, with some increased commitments with my studies in and around the architecture school, and starting a new job in the industry, I sadly admit that I will be taking fewer orders this year. This doesn’t mean that you shouldn’t send me an email if you’re interested in grabbing a cake off me for your milestone birthday or wedding, or that you shouldn’t come to me with cake/dessert questions, it just means that I will be taking the cakes at a bit of a slower pace this year than I have previously.
It has been a privilege seeing this little hobby of mine grow over the past 5 years and I am very grateful for those that I have met and worked with over the years - thank you for always believing in me and my work. I wouldn’t have this opportunity to bake for you all without this constant support.
Having said this, please do still send me your expressions of interest and I will try my absolute best to fit you into my schedule! I hope to continue sharing these little moments with you all ☀️

Address

Sydney, NSW
2118

Website

https://www.rachlcreative.com/

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