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CakeLab

Directions

Emergency cakes (call and grab one). Preorder: 3-5 days notice for small orders, 15-60 days for large, corporate orders, bespoke, custom and wedding cakes

CAKE ART LABORATORY👩‍🔬👩‍🎨👩‍🍳
- Best Cakes, Pâtisserie
- Baking Classes
- Dessert Workshops
- Tasmania wide
- Le Cordon Bleu Chef & Cake Scientist Irina Place
📧 [email protected] +61476916979

24/10/2026

Happy weekend lovely people ☺️
By the way, if you would like to order cake for NOVEMBER -DECEMBER - DO IT in advance, which means
‼️ NOW ‼️as I’m getting very bussssyyyy 🫶

19/10/2026

Have you ever tried to eat a cat? 😳

I didn’t 🤔 and I don’t recommend it either!! 🥺

Unless it’s a hand painted CAT on a Basque burnt CHEESECAKE. This one is the most delicious I’ve ever seen 🤩☺️🫶

CakeLab by Chef Mishka | masterclasses | cake art

catcake customcakes tasmania cakeart cakesofinstagram

29/09/2026

Matcha ganache in a sweet pastry tartlet with raspberry confit hidden inside and an apple marshmallow orchid on top 💚

20/09/2026

Tarte aux Framboise? What is that???👉
read below to explore about all 5 layers:

Tarte aux Framboise /
French Raspberry Tart
Layers of:
1. pâte sablée - sweet shortcrust
pastry
2. frangipane - French almond cream
3. confit de framboise - raspberry confit
4. crème pâtissière au citron vert - French pastry cream with lime
5. framboises fraîches - fresh raspberries

We take orders for YOUR SPECIAL CELEBRATIONS 😍

We take orders now 🤩 E-mail to irina@cakelab.shop or text 0476916979 to discuss your special delicious cake idea 🎁🎊🍰 ...

14/09/2026

We take orders now 🤩
E-mail to [email protected] or text 0476916979 to discuss your special delicious cake idea 🎁🎊🍰
colate

13/09/2026

Create special memories and impressions with CakeLab.
We take orders now for September, October, November and December 2026. 📞 0476916979
e-mail [email protected]

13/07/2026

Same cake, same love, looks different on the first photo and the last one, right? Which stand you’d prefer?

Ohh and the cake was my
SPECIAL VANILLA BEAN CAKE . it did melt on the lips of the love birds
🤍🤍 Congratulations xx

Well, the last one isn’t actually a stand, it’s my fav cake turntable 🤭🫶

22/05/2026

Chocolate Ganache Recipe

1:1 thickened cream and dark chocolate couverture (Lindt in my case). Heat the cream to just below boiling point, pour over the chocolate, let sit for 5 minutes, blend or whisk, cool down in the fridge. Whip with your KitchenAid or any hand blender on low for just a few seconds. Use for between cake layers, handmade chocolates, moti inserts, tarts, etc. If you over-whipped it and it looks split, just heat it in the microwave for a few seconds, mix well with a spatula, heat again and mix until it’s soft and smooth. You can skip whipping for a darker, smoother texture without air pockets.

10/05/2026

Dip flower stems in chocolate and let it set, for safety, if you’re not 200% sure that they are edible. This will keep them fresh only for short period of time ☺️

10/05/2026

🫶 A mother’s love is built in layers:
- tenderness wrapped in strength,
- patience carved from sacrifice,
- and at the heart of it all, a love that never ends.
Happy MAMA’s DAY today and every day!

*18 layers of GOLDEN HONEY CAKE 🐝

Address

Binalong Bay, TAS
TASMANIA

Website

facebook.com

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