Dulce Trio Boutique Cakes

16/08/2026

I managed to get some footage of constructing the standing number 10 cake.

I wanted to challenge myself by creating a number cake that could stand up on its own.

Everything went according to plan… except when I had to create the number “1”. Because I didn’t use threads or nuts and instead used wooden dowels, the structure wasn’t as solid as I expected.

In fact, I had to add two extra wooden dowels to make the digit firmer instead of having it lean towards the left 😂

That set me back a little, but I’d rather fix the problem than risk having a collapsed cake during delivery.

One of the most rewarding feelings about making 3D cakes is that I’m always learning how to improve my structures and finishes to make them even better next time.

My son Leon was pretty chuffed when he saw the cake. I wanted to make something different, fun and, of course, soccer-related, because he is a soccer player and his life pretty much revolves around his favourite sport. ⚽️

And seeing his face when he saw it made all the structural challenges worth it! ❤️

11/08/2026

10/08/2026

Stop, read this!

For beautifully defined reverse-shell piping, you need smooth, silky buttercream at the right temperature and consistency.

But that’s not all…

The way you hold your piping bag, the angle of your piping tip and the amount of pressure you apply while squeezing all play a big part in getting those beautiful, well-defined shells.

And working with buttercream throughout the seasons can be challenging, especially during the hot summer months or when temperatures drop in winter.

That’s exactly why I created The Art of Vintage Buttercream Piping. 🤍

I wanted to put together everything I’ve learned over the years to help you understand your buttercream, get the right consistency for piping and feel more confident creating those beautiful vintage details — even when your buttercream wants to misbehave!

✨ Want to learn more about the ebook?

Comment “VINTAGE” below and I’ll send you more information. 💌

10/08/2026

Dreaming with Spring!🌸🌹☀️

Today it was a freezing 🥶day in Sydney, but I’m sure this cupcakes brought the beauty and flavour of spring season which is just around the corner.

Our floral cupcakes are also made using our signature Italian Meringue Buttercream for the most delicate flavour.

If you need to brighten someone’s day get in touch 💕💐☀️🌸

09/08/2026

READY TO MAKE YOUR
BUTTERCREAM PIPING
KINDA CHIC? ✨

There’s something so beautiful about vintage buttercream piping — those delicate shells, frills, garlands and little details that can completely transform a simple cake.

But getting that beautiful finish isn’t just about having the right piping tips.

It’s about understanding your buttercream, knowing the right consistency, learning how to handle your piping bag and, most importantly, knowing what to do when things don’t go quite as planned.

That’s exactly why I created The Art of Vintage Buttercream Piping. 🤍

Inside the ebook, I’ll take you through:

✨ My signature Italian Meringue Buttercream recipe
✨ How to prepare, store and reconstitute your buttercream
✨ How to achieve the right consistency for piping
✨ My favourite piping tips and the techniques they can create
✨ Step-by-step vintage piping techniques
✨ Tips to help you achieve cleaner, more professional results
✨ Printable piping templates to practise with
✨ A pre-recorded buttercream demonstration
✨ And access to our private Facebook group, where you can ask questions, share your creations and connect with other cake decorators.

Whether you’re just starting out with vintage piping or you’re looking to refine your skills, this ebook is designed to help you understand the why behind the techniques — so you can pipe with more confidence.

The Art of Vintage Buttercream Piping is available now. ✨

If you’re ready to take your buttercream piping skills to the next level, comment the word Vintage and I’ll send you some info🤍

03/08/2026

Most people don’t know this…

Custom birthday cakes are hard to make, especially the ones that require an internal structure to support their shape.

Before covering the cake in fondant, I apply a thick layer of smooth chocolate ganache. It doesn’t just add flavour—it also creates a firm, solid surface that gives the fondant a much better grip.

Sometimes, using materials like styrofoam within the design allows us to create shapes that perform better than cake alone. And yes, there are times when we need to use nuts and bolts to secure the structure to the cake board.

Then come the details… my favourite part. They’re what truly bring the design to life.

But let’s not forget the flavour. No matter how beautiful a cake looks, it also has to taste incredible, because that’s what people will remember long after the candles have been blown out.

If you have a special milestone coming up and you’re looking for a cake that will truly wow your guests, we’d love to create something unforgettable for you.

02/08/2026

A first birthday cake always hold such special memories for a family. It’s such an important moment.

I remember when I made my son’s first birthday cake. I felt so much joy and happiness to finally have the opportunity to celebrate my boy’s first year of life.

It took me a long time to conceive, and I also had a miscarriage at 12 weeks before falling pregnant with Leon.

So celebrating his first birthday, and every birthday after that, is a celebration not only of his life, but also of the joy and privilege I feel to be his mum.

First birthday cakes are truly special. They celebrate life, happiness, and the joy of family.

If you are looking for a special custom design to celebrate your baby’s first birthday, get in touch. I would love to help.

01/08/2026

Our Letter & Number Birthday Cakes are making a comeback to our menu! 🥳✨

They’re the perfect blend of fun and style—easy to serve and fully customisable to match your favourite artist, kids’ cartoon character, or colour palette. The possibilities are endless!

They’ll be available to order through our website from tomorrow onwards.

You’ll be able to choose your preferred size, then personalise your cake with extra decorations to perfectly match your theme.

We want to make ordering your dream cake as easy and fuss-free as possible. 💕🫶🏻

30/07/2026

Imagine finishing every vintage border without wiping it off and starting again.

No more hoping your buttercream will work.

No more wondering why your shells have no definition or why your swags won’t flow smoothly around your cake.

Just the confidence of knowing your buttercream is ready to pipe.

This is exactly why I created The Art of Vintage Buttercream Piping.

After more than 12 years of working with Italian Meringue Buttercream, I’ve learned that beautiful piping isn’t about finding a “magic” recipe—it’s about understanding how your buttercream behaves.

Inside the ebook, I’ll teach you:
✨ My signature Italian Meringue Buttercream recipe.
✨ How to make it successfully from the start.
✨ How to store and restore it after refrigeration.
✨ How to adjust it when the temperature changes.
✨ The fundamentals that help you create clean, elegant vintage piping with confidence.

If you’re ready to stop scraping off borders and start decorating with confidence, this ebook was created for you.

🎉 My birthday sale ends tomorrow!

Use code BIRTHDAY at checkout to receive 25% OFF The Art of Vintage Buttercream Piping.

The offer ends tomorrow at midnight, so don’t miss your chance to save.

Tap the link below for more information or send me a DM💕

https://www.dulcetrio.com.au/ebooks/p/the-art-of-vintage-buttercream-piping-1-72wr4

29/07/2026

Imagine piping shells with beautiful definition.

Elegant swags that flow smoothly around your cake.

Garlands that hold their shape.

No second-guessing.

No changing recipes every time.

No hoping your buttercream works well.

Just the confidence of knowing exactly how your buttercream should look, feel and respond before you even pick up your piping bag.

That’s why I created The Art of Vintage Buttercream Piping.

Inside, I’ll teach you far more than a recipe and piping techniques.

You’ll learn my signature Italian Meringue Buttercream—the recipe I’ve trusted for over 12 years—and, more importantly, how to understand it.

You’ll learn how to:
✨Make it successfully.

✨Store it correctly.

✨Restore it after refrigeration.

✨Adjust it when the temperature changes.

✨Create the perfect consistency for beautiful vintage piping.

Because when you understand your buttercream, your decorating changes completely.

Here’s what one of my students, Maria, had to say:

“It’s the best Italian buttercream recipe I have ever tried with simple step-by-step instructions! It’s really helped me on my vintage piping journey!”

🎉 My birthday sale has been extended until Friday.

Use code BIRTHDAY at checkout to receive 25% OFF The Art of Vintage Buttercream Piping.

Tap the link in first comment or send me a DM if you’d like more information.