Cakes & Celebration Cakes

Layer cakes

Header product — groups varieties.

Chocolate layer cake

Vanilla layer cake

Carrot cake

Red velvet cake

Cupcakes

Header product — groups varieties.

Vanilla cupcakes

Chocolate cupcakes

Lemon cupcakes

Red velvet cupcakes

Cheesecakes

Header product — groups varieties.

Classic baked cheesecake

No-bake cheesecake

Lemon cheesecake

Tarts

Header product — groups varieties.

Lemon curd tart

Berry tart

Custard tart

Portuguese custard tart

Macarons

Header product — groups flavours.

Vanilla macarons

Chocolate macarons

Raspberry macarons

Salted caramel macarons

Celebration cakes (custom orders)

Made to order — priced separately from market stall items.

Cake pops

Choux pastry (eclairs, profiteroles)

Plain flour

Self-raising flour

Almond meal

Essential for macarons.

Butter

Caster sugar

Brown sugar

Icing sugar

Eggs

Vanilla extract / vanilla bean paste

Cocoa powder

Dark chocolate

White chocolate

Cream cheese

Thickened cream

Sour cream

Buttermilk

Food colouring (gel)

Baking powder / baking soda

Salt

Fresh fruit (seasonal)

Lemon / citrus

Jam (for fillings)

Fondant

For decorated and celebration cakes.

Edible decorations (sprinkles, gold leaf, flowers)

Commercial or domestic oven

Stand mixer

Essential for macarons, buttercream, and meringue.

Mixing bowls

Cake tins (various sizes)

Springform tins

For cheesecakes.

Tart tins

Macaron baking mats

Piping bags and nozzles (extensive set)

Cake turntable

Palette knife / spatula

Cooling racks

Measuring scales (kitchen)

Small bar fridge / esky with ice

For cream-based products at stall — must keep below 5°C.

Display stands and cake boards

Trestle tables

Gazebo/marquee

Cash float/till

Cake tongs / serving utensils

Market stall setup / patisserie stall

Cake boxes (various sizes)

Cupcake boxes

Macaron boxes

Cellophane bags

Tissue paper

Ribbon and twine

Ingredient and allergen labels

Nuts in macarons, eggs, dairy, and gluten must be declared.

Branded stickers / labels

Cake boards

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Allergen labelling compliance

Nuts in macarons, eggs, dairy, and gluten must be declared on all pre-packaged products.

Temperature control compliance

Cream-based products must be kept below 5°C at the stall. Small bar fridge or esky with ice bricks essential.

Home kitchen registration

If baking from home — must be registered with local council and inspected. Not required if using a commercial kitchen.

Certificate III or IV in Patisserie

Industry standard trade qualification for commercial cake and patisserie makers. William Angliss Institute and other TAFE providers offer this qualification.

Market stall fee

Fuel — travel

Fuel — oven/baking