Meet Carissa
Wedding Cake Designer Sydney & NSW
Baking has always been part of my life. My Mother was an extremely talented cook and baker, and I grew up enjoying amazing baked treats and beautiful decorated birthday cakes each year. Much of my skill, talent and passion for food comes from her.
​​
In 2015, a friend asked me to make her wedding cake. She wanted a cake that reflected her partner’s Irish heritage, so we created a chocolate Guinness cake filled with Bailey's Irish cream buttercream and candied pretzels for a playful twist.​ Guests kept commenting on how different and delicious it was especially “for a wedding cake”, which made me question why wedding cakes had such a bad reputation. Why did they need to be boring or worse, dry & flavourless? Fruit cake or mud cake with an inch of fondant seemed to be the default. Not thanks.
​
That very first wedding cake went on to be featured in White Magazine and Hello May. What began as a single cake, opened the door to a whole new career, and a journey into flavour, beautiful things and self-discovery.
After the wedding, I began making cakes for family and friends. At some point I auditioned for The Great Australian Bake Off, a humbling experience that showed me how much there was still to learn! It became a turning point and I spent the following year learning, baking and refining my skills before re-auditioning with what I called my 'redemption cake': an orange buttermilk cake with cardamon infused white chocolate ganache.
​​
In 2018, I packed up my life and moved to London with a suitcase and a few cake tins. I set up shop with a tiny apartment kitchen, barely bigger than a pantry, with my ironing board often doubling as a table. I became well-versed in Victoria sponge and jam, while also carving out a niche as a non-traditional cake maker. It was a challenging yet unforgettable time in my life, and led to some of the most beautiful and meaningful cakes I’ve made.​
When I returned home to Sydney in 2021, I had a renewed appreciation for the distinctly creative and personal way weddings are celebrated in Australia. We really are the trend-setters of the wedding world. While Covid lockdowns temporarily paused events, the quieter period gave me space to reassess my core values as a baker and refine the direction of Caked by Carissa.
Today, flavour and texture sit at the heart of everything I make. There’s no greater compliment than hearing someone say they “aren’t a cake person”, as they reach for a second slice. Every cake is made from scratch using real, high-quality ingredients, with carefully balanced flavours and no shortcuts or junk. This flavour-led approach is central to my work as a Sydney wedding cake designer.
​
A decade on, I look back at how far I have come as both a baker and cake designer. From home hobby baker, to professional cake artist, I am truly grateful for every opportunity. I’ve had the privilege of working with an incredible range of clients, including Australian icons such as the late Honourable Bob Hawke (pictured).
​
I look forward to learning about your celebration and welcoming you into the Caked by Carissa family.
