July 1, 2013

Happy Monday Everyone – can you believe we are half way through the year already.  We have strarted school holidays here in our part of the world – it is so nice not to have to rush out the door to school in the morning!

Today we are meeting Kelly Ivory from Belle Masion Cakes in Brisbane.  Kelly answered some questions for me so we can find out all her about how she found her way in the cake industry:-

How long ago did you find your passion for creating beautiful cakes
My grandmother was a cake decorator for David Jones in Sydney back in the 60’s and I loved the pictures of the huge 4 tier cake she made for my parents wedding. However I did not find my passion until our family moved to Brisbane and I tried to get a cake for my daughters birthday and I could not find anyone to do it so I had a go myself I then looked around for classes and for the next few years I practiced and made many test cakes until I perfected my recipes and when I thought I was ready I started Belle Maison Cakes. I now work out of a fully registered cake studio in our home and love making cakes of all types.

How long have you had your business
I officially started back in 2009 and Belle Maison Cakes means Beautiful Home Cakes.

What is the most popular flavour of cake from your customers.
Chocolate mud is the most popular however my Mocha, Cherry Ripe and Hazelnut are very close behind I always have rave reviews about my cakes many saying they are the best they have ever eaten I only use the best belgain chocolate and liquors and for my mocha I use a homemade espresso extract in both the cake and ganache.

If you would like to follow Kellie’s Facebook page please find it here and her website is here.

A note also on the online store – we will be closing up for a family holiday later this week so if you need products for your parties you will need to get in prior to Thursday.   Any products ordered between Friday 5th July and Wednesday 17th July will be shipped out on our return.  Please feel free to order non urgent items during this time.

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