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 beautifully 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 Baileys Irish Cream buttercream and candied pretzels because who doesn't love pretzels with their beer?
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 and flavourless? Fruit cake or mud cake covered with an inch of marzipan and fondant seemed to be the default. No 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.
In 2018, I packed up my life and moved to London with a suitcase and a few cake tins. I set up shop in 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 with my non-traditional flavours. 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 trendsetters 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. This flavour-led approach remains central to my work.
A decade on, I look back at how far I have come as both a baker and cake designer. From home 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, from loved up couples to Australian icons such as the late Honourable Bob Hawke.
I look forward to learning more about your celebration and hopefully creating something beautiful and delicious for you.
