Sassy Sprinkles Cakery

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Sassy Sprinkles Cakery Cake, Sweets, Styling.

🎃👻 Things are about to get SPOOKY! 🕸️✨Tune in to Channel 7’s Sunrise TOMORROW at 8:50am as I bring a little Halloween ma...
22/10/2026

🎃👻 Things are about to get SPOOKY! 🕸️✨

Tune in to Channel 7’s Sunrise TOMORROW at 8:50am as I bring a little Halloween magic to your screens! 🧡

We’re getting creative in the kitchen with some frightfully fun Halloween treats, including a smashing surprise! 🍫🎃🍬

Set your alarms, grab your morning coffee and join me for a little trick or treat! 👻

📺 Friday 23 October | 8:50am | Channel 7 Sunrise

21/10/2026

All jokes aside, I’m so incredibly thrilled to have been part of such a special moment in my little cousin’s life, as she became a wife! 🥹🩷

A beautiful cake for a beautiful couple, made with so much love. What an honour to create something sweet for such a special day.

Stay tuned for Part 2, where we bring this beauty to life! 🎂✨

05/10/2026

There’s something about the scent of rose that instantly feels familiar to me. 🌹

Rose has such a beautiful place in Turkish culture in our sweets, our gardens, our fragrances and so many of the little rituals I grew up around. So when I tried the new Essences Petal Soft Rose Shampoo & Conditioner, I knew I wanted to turn that soft, delicate rose scent into something sweet.

I made a pistachio sponge layered with strawberry rose cream, pistachio ganache and Turkish rose jam, then finished it with soft chocolate rose petals coloured using Colour Mill oil colours. A little edible love letter to one of my favourite flavours and scents.

And maybe that’s the reminder too, to slow things down a little. Enjoy the hair care routine, sit down with a slice of cake, or simply take a moment to smell the roses. 🌹

05/10/2026

Cypriot Tavuklu Nohutlu Pilav (Chicken & Chickpea Rice Pilaf) and always use a FAT chicken, you’re welcome.

Ingredients

For the chicken
* 1 whole chicken or bone-in chicken pieces
* 1 white onion, peeled and halved
* 2 bay leaves
* 1 tsp whole black peppercorns
* 1–2 tsp Vegeta, to taste
* Water, enough to cover the chicken

For the pilav
* 2 cups medium or long grain rice
* 1/2 cup vermicelli or short noodles
* 2 tbsp olive oil
* 1 x 400 g can chickpeas, drained and rinsed
* Approximately 3 cups reserved chicken cooking liquid
* Salt, if needed

Method
1. Place the chicken into a large pot with the onion, bay leaves, peppercorns and Vegeta. Cover with water and gently poach until the chicken is cooked through and tender.
2. Remove the chicken and set aside. Strain the cooking liquid and reserve it, this becomes the broth for the pilav.
3. Wash the rice well until the water runs mostly clear, then drain.
4. Heat the olive oil in a large saucepan. Add the noodles and fry, stirring often, until deeply golden.
5. Add the washed rice and stir through the noodles for a minute or two.
6. Pour in the reserved chicken broth and add the drained chickpeas. Bring to a gentle boil, then reduce the heat, cover and cook until the rice is tender and the liquid has been absorbed.
7. While the rice cooks, place the poached chicken pieces onto a tray and roast in a hot oven until the skin is golden and slightly crisp.
8. Cut or pull the chicken into generous pieces and arrange over the cooked chickpea pilav.

Serve warm with a fresh salad and lots of yoghurt on the side.

28/09/2026

There’s always room for dessert 🤤

20/09/2026

My almond croissant opera cake inspired by a bakery candle from ARTES 🇫🇷🥐 full recipe will be up on my substack!

19/09/2026

I swear baking and making desserts brings out a whole different level of perfectionism. You can be so happy with it and still spot the one tiny thing you’d change. At some point, you just have to let it be finished 🤣

15/09/2026

Nothing quite like a lemon meringue pie 🍋🥧

11/09/2026

Always make time for the things that make you feel happy and alive. 🩷

Cake decorating was, and still is, such a huge part of my life. Somehow, it’s evolved into this crazy little reality where I get to play with sugar and chocolate, create beautiful things, share them with people I love and an online community, and work with some truly incredible brands and people.

And it’s still evolving, and I’m learning that evolving means moving forward, not staying still. But growth doesn’t come without a little grief too, grieving the versions of ourselves, our lives and our dreams that helped get us here.

I’m so excited for what’s ahead, and so grateful that I get to feel this kind of happy and alive again. 🩷🙏🏽

08/09/2026

Cake & conversation for R U OK? Day 💛 I’ve been creating this series for a while now, and nothing resonates more with me than having these open conversations over cake and dessert.

This Thursday is R U OK? Day, and sometimes the hardest part is simply knowing how to start the conversation.

So we’re making a little space for cake, connection and checking in with the people around us. No pressure, no perfect words needed, just a gentle reminder to slow down, sit together and ask, “Are you okay?”

Sometimes a cup of tea, a slice of cake and a kind conversation can mean more than we realise. 💛

06/09/2026

🌙🍸 MIDNIGHT MARGARITA LAMINGTONS 🍸🌙

Fluffy bakery-style sponge, sharp lime curd, lime jelly and coconut. Basically a lamington with midnight margarita energy. 💚🥥

Special thanks to for my new ‘cauldrons’ 🤍🩵🩷

Soft Bakery Sponge
• 3 large eggs
• ¾ cup (165g) caster sugar
• 1 tsp vanilla
• ¾ cup (180ml) thickened cream
• 1¼ cups (190g) self-raising flour
• ¼ cup (35g) cornflour

Whip eggs + sugar until pale and fluffy. Add vanilla and cream, then gently fold through sifted flour + cornflour. Pour into a lined square tin and bake at 170°C fan until golden and a skewer comes out clean. Cool completely, then cut into squares.

Lazy Lime Curd 🍋‍🟩
• 3 whole eggs
• 3 egg yolks
• 150ml fresh lime juice
• 150g caster sugar
• 200g butter

Whisk the eggs, yolks, lime juice and sugar together over gentle heat until thickened.

Remove from the heat, cool, then refrigerate until completely chilled.

Once cold, add the butter and emulsify with a blender until smooth, glossy and creamy.

SALTED COCONUT CREAM 🥥

300ml thickened cream
200ml coconut cream
60g icing sugar
¼ tsp salt
1 tsp vanilla
2½ tsp gelatine
3 tbsp cold water

Bloom gelatine in cold water for 5 mins. Heat 100ml of the cream, stir in gelatine until dissolved, then mix with remaining ingredients.

Chill for 4 hours or overnight, then whip until thick and pipeable.

To Assemble
• 1 packet lime jelly
• Desiccated coconut
• Toasted coconut flakes
• Fresh lime zest

Make the lime jelly according to the packet and allow it to cool until slightly thickened.

Dip the sponge in lime jelly, then coconut, fill with a generous layer of lime curd, then top with coconut cream.

Finish with extra lime curd, toasted coconut flakes and fresh lime zest.

Tart, fluffy, coconutty and very midnight margarita. 🌙🍸✨

Address

Kingsgrove
Sydney, NSW
2208

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