About Michelle Rea
About Michelle Rea from Inspired By Michelle Cake Designs.
Cakes are taking over my life and I am meeting the most amazing people from all over the world that share my passion for decorating cakes.
Inspired by Michelle Cake designs is located in Sydney Australia.
My website http://www.inspired-by-chocolate-and-cakes.com or the now shorter address http://www.inspiredbymichelle.com.au is filled with chocolate and cake recipes and information – there is even a recipe for a chocolate facial mask and is the showcase for my cake design business. I also have a few videos now on YouTube you may find interesting – my videos can be found here.
I wanted to keep this blog more of a way of sharing cake decorating ideas and highlight a couple of the cakes designs I am asked to create each week.
I hope you enjoy it.
Bye for now, Michelle
{ 71 comments… read them below or add one }
Hey Michele i was just wondering are you based in ireland ? in around wat price range would the 21st cake be ?
Hi Nicola, sorry but I am based in Sydney Australia so I will not be able to help you. Thank you for asking. Please do not hesitate to show this design to your cake designer – I would be flattered. Have a great birthday! Bye for now, Michelle
Hey Michelle, firstly your work is absolutely amazing, up there with the best I’ve seen on the net..
I have recently started my own business but am still learning the ropes, my biggest problem is pricing. I seem to do alot of work for very little return, any advice?
Hi Hayza, your timing is perfect – I have just spent all day looking at my financials and we both suffer from the same problem!!!
Thanks for taking the time to write, sorry I am of no help!!
Bye for now, Michelle
Hi Michelle,
Found your site just by accident one day looking for a cake design for a friend…
Your cakes are amazing I can only hope to be as talented and creative as yourself oneday … thankyou for sharing your passion and hard work with us.
Are there any great books out there or tips about the actual baking a cake as this is the part I find the hardest and it is important to get right….
thanks for your time and i look forward to your posts…
charmaine
hi! i was looking in the web for 21st bday cakes n saw urs! it is awesome!
wanted to order from u but saw tt u are based in sydney 
i am from singapore, therefore it seems not possible. But would like to ask permission from u to show ur designs to the cake designer izzit ok?
Hi Joy, Thank you for asking, Yes of course – I would be flattered!!! I’m actually making the same design in two weeks time in tiffany blue, white and black so I will add this to my blog as well.
Have a fantastic 21st birthday celebration.
Bye for now, Michelle
Michelle Rea
Inspired by Michelle Cake Designs
tts wonderful! Thanks soo much! ur designs are really nice!!
love it! anyway, hav u done snoopy ones before?
Hi Joy, thanks again. Each week I end up making a design I have not done before but so far I have not been asked to make a snoopy cake!
Bye for now, Michelle
Hi Michelle,
I stumbled across your blog while looking for inspiration for my daughter’s birthday cake. Your cakes are awesome!!
You must enjoy your work creating these beautiful cakes. I am inspired to take up baking now.
Wish me luck!
Zahra
Michelle,
I love coming to your blog and website. I was wondering if you could post an answer to this question: how do you cover your cakes and get such sharp edges. Are you using fondant on most cakes or buttercream. I am absolutely in awe of the sharp edges to your cakes where fondant usually has more of a curve to the corners. Please keep posting your amazing work.
Heidi
Michelle,just want to tell you how great ur work is!!!
Go on-we love you
Mandy and your fans from germany
Hi Michelle
I also found your site by accident and am amazed by your beautiful creations.
Do you do classes? If so, where in Sydney are you?
Look forward to a reply
Regards
Lynne
Hi,
I am brand new to cake decorating…just beginning on reading about making and decorating cakes. I LOVE all of your cakes! I want to know everything! Where do you suggest I start?
Also, how do you make your sugar flowers? (recipe, techniques, etc.)
What do you use to make your figures and how do you sculpt them? (Like on the Dora cake)
Hi Michelle, Í am living in the Netherlands and just a beginner. Your passion for cake decorating is amazing. Your work is art and so inspiring … It is possible to explain how you made your cake that was inspired by the beautiful piece of fabric with all the colours. ??
thank you in advance
Peggy
Hi Michelle,
I am looking at starting up a buisness from home making cupcakes and I came across your website . You are amazing, I hope that I can be half as good as you. The question I have is where do you buy your supplies from, I live in Penrith NSW.
Hi Sharon, thank you for your kind words. To be honest I buy my supplies from many many places. One place I do use is Cake Decorating Central which is my local supplier (based in Castle Hill and I think also in Campbelltown) but I know they do mail order all over Australia and they carry just about anything and everything your cake decorating heart could desire!! their shop is an alladins cave of cake decorating supplies. Another place is Bakery Sugarcraft retail outlet in Arndell Park.
Have fun with your cupcakes!! Bye for now, Michelle
Grazi for maikng it nice and EZ.
Hi Michelle,
I’d like to meet with you to discuss possibly having you make our wedding cake. Do you have any base pricing, etc that you could email me please? We’d like a 2 tier cake (the bottom tier needs to feed 50); fairly simple and classic, with a sugar peony on top.
Thanks and look forward to meeting with you.
Hi Eva, I will send you an email direct with all the information – thanks for asking!!
i love your dora cake and i would love to have it for my daughters 2nd birthday but i live in ohio and every says they cant aw law copy a cake but i really love it
but is there any way you can give me permission to show another cake designer so they can make my daughter something similar please and thanks
HI Melinda, I am more than happy for you to use my design. If I was worried about that sort of thing i would not put my cakes on the internet for everyone to see!! The problem I have is when people actually use my photos and claim the actual cake that I made as their own. So please show this photo to your local cake designer – Have a wonderful birthday celebration. Bye for now, Michelle
and also may i use the hello kitty design as well people are picky in ohio i just have to have it in writing lol sorry for bothering you again
thanks
Yes this is OK, I am flattered!!
Hi Michelle, as a newy to this most fascinating art form, its hats off to you sista! (52, been baking for just on a year and live in sunny SA). You are an artist of sugar, and I am truly inspired by you! I am needing some advice please and despite combing the ‘net, have not found a really satisfactory response – so perhaps you would kindly assist?
What are the secret tips to obtaining really radical and straight edges to cakes that have been covered in fondant? And do you make use of any special recipe for fondant, do you use marshmallow fondant or what? I have kindof mastered the art of covering a buttercream crumb coated cake with fondant, but still cannot get crisp edges, and also frequently experience cracking on the edges (tears are also quite common, and these I generally manage to cover with decorations).
Hi Michelle,
Your cakes are spectacular. I am having one made in Miami with an idea I got from you. I was wondering where you were able to find the diamante cross used in the white christening cakes with diamantes. Thanks for your help and for sharing your ideas!!
Hi Monica, I am thrilled you liked my design. If it is the two tier cake cake design with the diamante cross on the front facing of the cake then I used some diamante trim and cut it to size. If it is a design that has the diamante around the edge of the cross I usually use flat back crystal diamante and put them on one by one.
I hope that helps. I hope you have a wonderful celebration. Bye for now, Michelle
Hi Michelle,
Thank you for your response. Yes it’s the two tiered cake. I’m having a difficult time finding the cross. I am going to keep searching online but if you have any tips on where to find that trim it would be greatly appreciated!! Thanks again.
Monica
Monica, it is difficult to get but I bought it from a store called “spotlight” here in Australia. You could make it out of individual square and round diamante.
Hi Michelle
When I open my email box, I’m thrilled to see your posts. Your cakes are simply out of this world – simple, clean and Elegant. I’m from Toronto, Canada and was recently in Sydney visiting my sister (Pennant Hills). Just got back on March 26. I was hoping to contact you but got carried away with all the fun and festivities planned for us – could kick myself now – I could have had a private class with you. After seeing how passionate I am with this hobby, my sister too has now shown a keen interest. We visited Cake Central (in Castle Hills). I could stay there for hours.
Just yesterday, I watched your videos on ganaching a cake and getting straight edges – that is a fabulous idea. Thank you for sharing your ideas, pictures and any tips. I’m totally inspired by you and just hope to be as good as you some day.
Thanks a bunch.
Cherilynn
WOW, thank you Cherilynn you have put a big smile on my face with your kind words. I have had an amazing response to the 3 part series so I am glad you enjoyed it and I really really do appreciate you taking the time to let me know. Happy decorating. Bye for now, MIchelle
Love your cakes! They are so beautiful!!!
Hi Michelle
WOW – I think your cakes are amazing!
I am after a magician hat for my brother’s 50th birthday party but it’s a little far to come to Sydney.
I was wondering if you could recommend anyone in Brisbane.
Many thanks
Leila
Hi Leila, thank you for your kind words. I’m sorry but I live in my own little cake world and do not know anyone in Brisbane. I hope your brother has a wonderful 50th birthday celebration. Bye for now, Michelle
Hi Michelle,
Firstly, I wish to thank you wholeheartedly for sharing your knowledge. I’m an amateur in baking and decorating, but I love it, and try really hard to make nice things. Your designs and videos are an inspiration!
I am currently baking for a neighbour’s 1st birthday party. I have a lovely brief and have been searching the net for all sorts of info, and guess what? Your site answers all my questions! Plus you have given me some tips that will definitely come in handy.
I love the way you present your knowledge in simple, easy to understand ways, I am inspired by your use of colour (hope I can be as good someday) and am absolutely blown away by your piping skills! I’d love to see a video one day on how you pipe. This is the one area that really lets me down. Mind you, my handwriting is not the best either, but I’d love to improve.
Please keep your blogs coming, and videos, and the lovely cakes.
Thank you,
Kind Regards,
Tracey
PS. I’ve watched your three part series on ganaching and covering a cake with fondant numerous times. I’m ready to give it a go! 1st birthday cake, here I come.
Hi Michelle, I was just wondering if it was ok to Show your design to a cake designer in England as I just love the Tiffany Blue, Black, White and Silver 2 Tier box cake. Fantastic work with your cakes they are incredible.
Abbie
Hi Abbie, absolutely no problem at all – I’m flattered you like it. Bye for now, Michelle
Hi Michelle, your cakes are flawless and absolutely gorgeous. Just wondering what brand fondant do you use?
Dear MIchelle…
I just love, love, love your cake designs….
You have blessed hands and a great heart to share so much of your knowledge…
I live in mumbai india and I just enjoy learning from your website…
Do you have a tutorial on how to make rolled fondant and how to make those raised bows…. Also how do you get that gorgeous red colour ( saw that red cross ) . Thank you in advance.
May you be blessed abundantly
Regards
Iris
Absolutely love your cakes, your finishing is beautiful. I also was wondering what brand of fondant you use. Thanks
Hi Nic, I use BAKELS fondant icing.
Hi Michelle,
Thanks so much for that. I tried it last night and can’t believe how much nicer it is, and how much easier it is to use than the one I was previously using. Converted for good. Thanks again.
Hi Nic, out of curiosity what brand were you using?
I have often wondered if there was something better that I could be using but I just have not had the time to look around.
Bye for now, Michelle
Hi Michelle, I was using Cake Art (Brisbane) as that was the 1st brand I came acorss when I arrived in Australia, and it was the only brand supplied by the closest cake supplies store. I have since had a new supplies store open nearby which stocks the Bakels, so was easy to access after you advised that was what you used.
I found the Bakels so much easier to use, firmer consistancy making for less tearing, smoother finish etc, and tastes so much nicer too. I was beginning to think it was me (and the weather), but after using Bakels just the once I know that it was the fondant causing the problems.
So Thanks again for sharing.
Hi Michelle –
Your cake designs are truly amazing and definitely inspiring! Thanks so much for sharing your pictures and knowledge!
I was wondering do you use cutters for all the flowers, hearts and butterflies on your princess castle cake, and if so, who makes those cutters? I just haven’t seen cutters so small and am looking to make a flower and butterfly themed cake for my daughter’s birthday.
Thanks so much.
Kind regards,
Maggie
Hi Maggie, I do use small cutters for the flowers. Some are the small ejector type blossom cutters others are the small cutters used to make small formed flowers but I just use them as the cut shape. The hearts are the small ejector cutters as well and the butterflies are a cake sprinkle!!
Thanks for visiting. Bye for now, Michelle
Hi,thank you for all the tutorial in your blog and sharing with us. Not too many people have a open heart. Thanks.
HI Michelle,
I recently made you choc cake recipe and didnt write it down! I am kicking myself because it is the most wonderful cake I have tasted and now I cannot get into either of your websites???? I was also after the icing recipes as well, the one where you use 3 egg whites and mix it over a straming pot? I am in desperate need, if you could hekp it would be awesome!
Hi Shannon I’m so sorry for the inconvenience but my site is up and running now but I’m still waiting to find out what exactly is happening – sorry I really do apologise.
Bye for now, Michelle
Hi Michelle,
I have just discovered your website and tutorials. While I’ve been dabbling in cake design for a few years and have collected a heap of books, I have learned more from you in 48 hours than all the books put together!
You are truely talented and extremely generous to share your precious knowledge and skill. You have inspired me to start creating more cakes (and maybe even make a bit of pocket money out of it).
Have you ever thought about running workshops? I’d consider travelling from NZ to learn from you.
Cheers
Libby
Hi
I am from Turkey Revolution. Can i ask you something?
I made a cake with your youtube videos:)
Do you write sponge cake recipe? Please:)
How many inches high would cut sponge cake?
After introducing Ganaj need to hang on the refrigerator for several hours?
I’m sorry for my English is less.
Thank you for your help.
Hi Michelle,
Just saw your adorable video for a shaggy gumpaste bear. What did you use to color your bear blue? Thanks.
Bev
Hi Beverly, I just used a blue food paste colour – it would have been a wilton paste colour.
I just noticed from your email that over 100,000 people have watched that tutorial!!
Bye for now, Michelle
Hi Michelle, just wanted to let you know that I admire your work and would also like to thank you for posting the helpful tutorials!!!
Thank you again for sharing with us.
Tina from Greece xx
hi my daughter has seen a cake on your web site and i was wondering if you mind me doing this for her birthday although it will no way look as good as the one you have made,your cakes are amazing and i oftern use you tips from you tutorials x x
Hi Lauren, absolutely no problem at all I am flattered that she loves the design!!
Dear Michelle
Cant believe your beautiful cakes, I was wondering how do you make your tiny flower sprinkles that you use for the castle cake and the birdhouse cakes, cant wait to hear, thanks soo much
Hi Maria, I usually use the small ejector cutters that come in a set of three and also just small metal flower cutters which I then shape the petals with a ball tool on a foam pad to give the petals a cup shape. I hope that makes sense!!
Bye for now, Michelle
Dear Michelle
A friend of mine from work recommended you to me. You did her daughter’s wedding cake. What a beauty!!. I was wondering if you could do and design a cake for my daughter’s 26th birthday. It is a very very special birthday. You see, it falls on 11/11/11. As the days are just rolling by, could you please contact me via email.
Many thanks
Fran
Hi Fran, thank you!! I’m sorry to tell you this but I am fully booked till the 10th December already – sorry.
Have a special celebration. Thank you for asking I hope I can be of help in the future.
Bye for now, Michelle
Hello Michelle,
I came across your YouTube channel not too long ago and I am hooked!! I have watched all of your videos. I plan to try the peony flower that you so beautifully executed, step-by-step for the novice – I made Anemone flowers as a start. I hope to have the opportunity to try one of your cakes in the future – it would mean traveling quite a distance, but I am certain it would be worth it!!!! I love your work.
Thank you Jacquee, I really do appreciate you taking the time to write. I hope we meet someday!! Bye for now, Michelle
Hi Michelle
LOVE the red and white birthday present cake you show on your website…is there a way of getting a cake to Adelaide? OR do you know of someone in Adelaide that could re:create this as beautifully as you have created it??
Cheers Sonja
Thank you Sonja, I’m sorry but I do not deliver that far and I also do not know anyone in that area. Please do not hesitate to show the person you do find the design I’m really flattered that you like it! Bye for now, Michelle
Michelle,
I live in the U.S. and have been looking for something to use to frost cakes besides buttercream. I was so happy to find your tutorial on how to cover a cake with ganache and fondant. I have never heard of using ganache like frosting before, but am so excited to try it. Thank you for your excellent instructional video.
I was also wondering if you have done, or may consider doing other videos for those of us who can not travel to take your classes? The classes look wonderful, and your work is amazing. I would love it if I could learn more of your techniques, even the basics.
Thank you for all of your information, it’s wonderful!
Dear Michelle
Firstly, I have to say that your work is truly inspirational!I too own a cake business in South Africa and often visit your website to get ideas for my own cakes.I am probably your biggest fan and would love to meet you someday! I so badly would love to attend one of your classes
not only are you talented but also giving at the same time and that is a great recipe for success,it’s not just about the cake ( I so get that and I know you do too!) Thank you for your amazing work and for sharing.Iwill most definitly be asking for some advice in the near future.
Maryam
Hi Michelle, I am an aspiring cake decorator. After coming across your website only 2 days ago I can’t pull myself away. All of your great information is priceless and there are not enough words to describe your beautiful designs. They take my inspiration to a whole new level. Aside from that, what is even more attractive to your following, I included, is the way you explain every little detail and why. I love it!!!!! And I need more of it. I am board line toddler when it comes to a need to know bases.
I have an opportunity for a wedding cake in two months. I a few concerns. I always have a fear of my cakes drying out if I make them too far in advance. After baking cookies and pastries for 20 yrs. I guess I have the fresher the better mentality. I was only planning 3 days for a 3-D including day of delivery. After seeing your technique with ganache it seems to seal the cake which is great. I have to drive these two hours away. My question: The ceremony is 2: p.m., I considered freezing the cakes overnight for transport. But I am concerned about freezing fondant with all of the fondant trimmings. Will they sweat, droop or will I just have a melt down on my hands. In addition, I also thought about getting dry ice or is none of this necessary. I’m just really concerned because my husband drives with a heavy foot and makes turns like he’s on the track. Me driving is not an option. So I am trying to take added precautions.
Your advice is most valuable.
Thanks so much,
Maria
Hi Maria – I apologise for the slow reply. You are right the ganache does seal the cake and then the fondant seals it again – if you end up with dry cake then it is dry right from the beginning it will not dry out once ganached. Please. please, please do not freeze your cake – there is a very good chance that all your hard work will be destroyed. The only thing you need to do is ensure your cake has had time to sit and settle so ideally it should be finished the day before transport – this ensures all trimmings are secure etc and your husband for once is going to drive with a little more care!!! Make sure the cake is secure in the car and on a flat surface – a large piece of non slip matting under the box is all I use for transport. Try not to stress too much and have fun with the cake. Bye for now, Michelle
Hi Michelle!
I LOVE everything about all of your cakes! I have watched your youtube videos numerous times and would love to develop even a tiny fraction of the skills that you have!
I’m actually writing about your peony rose tutorial…You say it needs to be made with modeling fondant. I’m from the US, so I’m not sure what modeling fondant is. Gumpaste? Gumpaste/fondant mix? Modeling chocolate? I tried making it with gumpaste and I could not get it to work. It rolled out and cut out beautifully, but even the slightest pressure with the ball tool when attempting to get the edges to ruffle just made the petals look all crumbly, torn, and smashed looking. They did not look ruffled and delicate and smooth like yours. I followed the tutorial to a T, used the foam pad, etc…Any tips? I’m attempting to make a few cakes and the peony rose is a crucial part of ALL of them!!
Thanks for any advice you can give! I truly appreciate all of your tutorials and videos, and would love to see more from you in the future!
-Courtney
Hi Courtney, I know every country seems to have different terms which can be frustrating. The gumpaste should have worked – I do have a recipe for the sugar/gumpaste I used in that tutorial. You will find it in the tutorial section on this blog – just click on the tab at the top of any of the pages. You will find two recipes there – the one without potato flour is the one you want. I hope this helps. Bye for now, Michelle