Whipped Sugar Bakery

Whipped Sugar Bakery Get in touch and let’s talk about designing something perfect for your event! 🧁 ☕️ ✨

Permanently closed.
27/09/2026

Whipped Sugar will not be taking orders for the foreseeable future. Thank you for support over the last 6 years. I'll keep the page open, because well, you never know. But for now, I will no longer be trading. All my love, Keri

Rainbow cake inside, stranded troublemakers on the outside …
27/06/2026

Rainbow cake inside, stranded troublemakers on the outside …

Not just popular in our house it seems! Lots of love for One Piece from the kids at the moment ⚓️
17/06/2026

Not just popular in our house it seems! Lots of love for One Piece from the kids at the moment ⚓️


Happy birthday Tate!
06/06/2026

Happy birthday Tate!

When I first got this order, I was worried about making the clouds. See the picture provided was an AI cake, and the clo...
31/05/2026

When I first got this order, I was worried about making the clouds. See the picture provided was an AI cake, and the clouds looked to be candy floss - which is a perfect idea except for the fact that moisture is a thing 🙈 I didn’t want to run the risk of the candy floss disintegrating before the cake could be displayed or cut by the client!

So in the end I decided against fondant, and used marshmallow. It could a bit of time, positioning mini marshmallows in a cloud shape, heating in the microwave until they expand, and then shaping and cooling.

I think it came out pretty well!

Happy baby shower! 🍼

What filling should I choose for my cake?Honest answer - it depends on the flavour of the cake itself. Some pairings are...
23/04/2026

What filling should I choose for my cake?

Honest answer - it depends on the flavour of the cake itself.

Some pairings are obvious. Some are surprising. All of them make a real difference to how the finished cake tastes.

Here's a rough guide:

Vanilla cake pairs with almost everything - it's the blank canvas. Brown butter buttercream makes it feel grown up and nutty. Lemon curd and swiss meringue buttercream makes it bright and fresh. Crémeux makes it feel like a French patisserie made it.
Salted caramel makes it dangerously good.

Chocolate cake wants intensity to match it. Whipped dark chocolate ganache is the obvious choice and it's obvious for a reason. Chocolate crémeux doubles down in the best possible way. Salted caramel cuts through the richness beautifully. Swiss meringue buttercream is a classic for a reason.

Carrot cake is already spiced and complex - ermine buttercream or cream cheese are the classics, and both work brilliantly because they're less sweet and let the cake do the talking.

Lemon cake wants brightness. Fruit curd like raspberry or blueberry with SMBC layered inside keeps the flavour sharp and clear. A light vanilla SMBC works too if you want to balance rather than amplify.

Red velvet is traditionally cream cheese, and I'm not going to argue with tradition. That said, ermine buttercream is actually the historically correct pairing and it's underrated.

So if you're not sure when you enquire about a cake, let's talk through flavour options, because the inside of a cake matters as much as the outside.

If you have a date in mind, even a rough one, now is a good time to get in touch.

You can reply to this post, WhatsApp me on 067 226 9125, or enquire via [email protected].

With love,
Keri-Lee

Ganache or Swiss meringue buttercream on the outside of your cake, and does it actually matter?Yes. More than most peopl...
20/04/2026

Ganache or Swiss meringue buttercream on the outside of your cake, and does it actually matter?

Yes. More than most people realise. And in Cape Town especially, it's a conversation worth having before you place your order.

SMBC - Swiss meringue buttercream is my personal favourite to work with. It's silky, it holds beautiful sharp edges, it takes colour well and the taste is creamy and luxurious. In cooler weather or an air conditioned venue, it's close to perfect.

But Cape Town summers are not cool. And SMBC is butter based, which means in heat and humidity it softens. In deep colours particularly, it can sweat and streak. If your event is outdoors in February, or your venue gets warm, let's chat about alternatives.

Ganache is the answer when conditions are less forgiving. A properly made ganache covering - using quality couverture chocolate, sets firmer, travels better, holds its shape in heat, and gives the most flawless finish you can achieve on a cake. Of course belgian couverture chocolate is quite pricey, so there are alternative chocolate brands we can use. It's actually my preferred covering for wedding cakes for exactly this reason. The result is incredibly clean and it photographs beautifully.

White ganache can be tinted for colour. Dark and milk ganache give a rich, sophisticated finish that needs nothing else.

The short version: if your event is outdoors, in summer, or you want the crispest possible finish — ganache. If conditions are controlled and you want the softest, most delicate look - SMBC. I'll always guide you toward the right choice for your specific day.

Whatsapp: 067 226 9125

📩 [email protected]

Whipped Sugar | Blouberg, Cape Town

Address

Sunningdale
Cape Town
5170

Telephone

+27672269125

Website

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