Welcome. Thank you for being here <3

Email Info

Email hi@ardsydney.com for all classic cake orders.

I need 2 weeks notice for all orders.

My cake list including flavour, sizes and pricing is detailed below.

Availability

I take orders for Friday, Saturday and Sunday.

You can view my availability through my calendar below.

Calander

Delivery & Pickup

I am based in Sydney, Australia.

Pick up is from Punchbowl. I deliver across Sydney. Delivery is $40 across Sydney. I will coordinate the exact time upon the order request.

Cake List

I bake and assemble all my cakes from my home micro-bakery. I prepare all elements of my cakes from scratch. I use seasonal ingredients so some of my classic cakes will change slightly depending on the seasonal availability. My cakes keep for up to 1 week. Keep refrigerated, let it sit in room temperature for 15 minutes before serving. All my custom cakes come in two sizes, small and large. The approximate serving size will be listed with the size below.

All my cakes are vegan.

Pistachio & Plum Olive Oil Cake

A double layer pistachio cake layered with pistachio whipped cream, salted pistachio buttercream and homemade jam. Plum, strawberry, raspberry, blackberry, apricot, fig are all options either singular or playing with each other for my jam. I use sumac, thyme, rosemary, chamomile, early grey and other herbs, teas and plants to infuse the jam. The exact pairing will depend on the season, produce availability and flavour desire. I use 100% Australian pistachios. Embellished with crushed raw pistachios. This pairing is truly beautiful.

Small $190 serves 6-8.

Large $345 serves 12-16.

Pistachio, Dark Chocolate & Rose Olive Oil Cake

A double layer pistachio cake layered with pistachio praline and salted rose dark chocolate buttercream. I make my pistachio praline with 100% Australian pistachios slow dripped with pistachio oil. The buttercream is infused with Lebanese rose water which adds a floral touch to the deep and prominent notes of Belgium dark chocolate. Embellished with dried rose petals, pistachio praline and crushed raw pistachios. This pairing is one of my favourites.

Small $190 serves 6-8.

Large $345 serves 12-16.

Lemon Poppy Seed Olive Oil Cake

A humble zesty single layer citrus cake. Lemon poppy seed coated in a lemon thyme cardamom glaze. Embellished with yellow rose petals and lemon thyme from our garden. I use Lebanese olive oil and lemons from our garden. There is something so romantic about citrus. Grateful that our tree blooms all year so I can keep this cake as one of my classics.

Small $110 serves 6-8.

Large $180 serves 12-16.

Pistachio Caramel Mulberry Baklava Cake

A 7 layer creamy, flaky cake layered with pistachio butter, pistachio praline, pistachio crumble and yellow mulberry salted caramel buttercream. Doused in rosewater and orange blossom sugar syrup. Topped with raw crushed pistachios or both a layer of butter cream and pistachios.

Note this cakes weighs between 3-6kg so please handle with care.

Small $255 8-10 people.

Large $405 serves 16-20 people.

Pistachio Berry Baklava Cake

This cake is only available in Spring and Summer. The berries can vary dependant on produce and flavour desire. A 7 layer creamy baklava cake layered with pistachio butter, pistachio praline, pistachio crumble, hibiscus sumac raspberry jam, fresh raspberries and salted vanilla gingerbread buttercream. I love using the traditional Middle Eastern ingredient sumac with sweet berries and cream. Tart and tantalising. Decorated with fresh market raspberries. Usually trips to the farmers market or country side is where I find my raspberries.

Note this cakes weighs between 3-6kg so please handle with care.

Small $270 serves 8-10.

Large $415 serves 16-20.

Tiramisu Baklava Cake

Tiramisu meets baklava. A baklava cake layered with cashews, Belgium dark chocolate chips, dark chocolate ganache and salted cognac espresso buttercream. Playing on the traditional flavours of coffee, mascarpone and rum in tiramisu this cake brings creamy, rich and coffee, all things coffee in every bite. I brew my espresso shots through my single boiler usually using coffee beans l'm brew for my own coffee. The choice of coffee beans vary. Dusted in cocoa.

Note this cakes weighs between 3-6kg so please handle with care.

Small $210 serves 8-10.

Large $380 serves 16-20.

Pistachio Rose Baklava Cake

A double layer creamy, flaky cake layered with pistachio whipped cream and salted pistachio rose buttercream. Doused in rosewater and orange blossom sugar syrup. Topped with raw crushed pistachios and dried rose petals.

Small $160 serves 6-8.

Large $275 serves 12-16.

Baklava Pieces

My mother's pan of homemade baklava baked with filo pastry, raw organic cashews and rose water orange blossom sugar syrup. Embellished with Australian crushed pistachios. Light, flaky and nutty pieces with hints of rose and orange blossom. I feel like I'm back in my mother's kitchen as she baked her delectable traditional Lebanese sweets. I would always sneak in a taste want to be the official taste tester. I love the smell of rosewater as the sugar syrup reaches its final boil and the aroma throughout the bake. Each pan is made from our home bakery and hand cut. Every batch is unique to the bake and may not look identical to the next or the photos. We cut our pans into 48 pieces. There is an option to cut the pan into 35 pieces. Our baklava pieces keeps for up to 2 weeks in room temperature or refrigerated.

Original $180 | Original Gluten Free $230

Mixed $200 | Mixed Gluten Free $250

Christiana❣️