Sassy Sprinkles Cakery

Sassy Sprinkles Cakery Cake, Sweets, Styling.

25/08/2026

DONT. TOUCH. ANYTHING. I need to take photos and videos first 😂🍪

Who else can relate? 😂

25/08/2026

LEAVE Britney alone 😭🩷 but also send help this gal is tired 🥲

24/08/2026

No Eggs, No Problem Banana Chocolate Caramel Cookies 🍌🍫

Ingredients
* 150 g unsalted butter, softened
* 70 g caster sugar
* 130 g brown sugar
* 100 g very ripe mashed banana
* 1 tsp vanilla
* 2 cups + 2 tbsp plain flour
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ½ tsp cinnamon
* 180–200g Whittakers Banana Caramel chocolate, roughly chopped
* Optional: 60–80 g toasted pecans or walnuts
* Flaky salt, to finish (not optional)

Method
1. Beat the butter and sugars until creamy. Mix in the mashed banana and vanilla.
2. Add the flour, baking powder, baking soda, salt and cinnamon and mix until just combined.
3. Fold through the chopped Whittaker’s chocolate and nuts, if using.
4. Scoop into cookie balls, then press a few extra chunky pieces of chocolate into the tops.
5. Chill for 20–30 minutes.
6. Bake at 180°C fan-forced for 12–14 minutes until golden at the edges but still soft in the centre.
7. Finish with flaky salt and let them cool slightly before eating.

Keep the chocolate nice and chunky so you get those gooey banana caramel pockets throughout 🤤 you’re welcome!

21/08/2026

Decided to make something banana caramelly this week and remembered my Banoffee Lamingtons 🍌🤎 so here we are.

Soft banana cake, dulce de leche, banana white chocolate ganache, vanilla cream, extra caramel, dark chocolate and a banana lolly because why not 😂

Banana cake
4 small ripe bananas
3 eggs
1½ cups brown sugar
1 cup vegetable oil
2 tbsp treacle or date syrup
2¾ cups self raising flour
⅓ cup sour cream or yoghurt
1 tsp cinnamon
Chocolate chips

Mash bananas, mix in eggs, sugar, oil and treacle. Add flour and cinnamon, then sour cream. Bake at 180°C fan forced for around 45 mins.

Banana ganache
300g white chocolate
150ml thickened cream
2 to 3 tbsp banana Nesquik ANZ
Pinch of salt

Heat cream, whisk in Nesquik, pour over chocolate and stir smooth.

Slice, fill with dulce de leche, coat in ganache, then top with vanilla cream, caramel, dark chocolate and a banana lolly.

And now you’ve got a Banoffee x Lamington baby 🍌✨

18/08/2026

Let’s catch up! 💕 A little re introduction because there are lots of new faces here.

1. I’m Nelle, technically Janelle, but please for the love of cake call me Nelle 🎂
2. I’m a psychologist, baker, cake decorator, food creator and professional starter of too many projects.
3. I’ve been decorating cakes for around 15 years. My style is colourful, nostalgic, feminine and a little OTT. Tiny details that make absolutely no practical sense but make me happy 🎀
4. I won MKR in 2022 with my partner Monzir Hamdin, which turned my obsession with feeding people into an even bigger part of my life.
5. My savoury series on Nelle Halil | MKR Winner | Kitchen Creative “How to Be a Sudanese Wife” is about learning and sharing the Sudanese food and flavours that have become part of my home 🩵
6. “How to Cook Like an Aunty” is all about family recipes, usually with no measurements and a lot of “just add enough” 😂
7. Baking for Connection is where I bake for people I love, people I want to connect with, and because food is one of my favourite ways to say “I was thinking about you.” 💛
8. I’m also a huge believer in baking therapy and the connection between creativity, food, community and mental health. I may or may not be working on something that brings all of those worlds together 👀
9. I’m Turkish Cypriot + Filipino, my partner is Sudanese, so my kitchen is basically one very delicious identity crisis at all times 😂
10. I love family recipes, cultural mash ups, nostalgic desserts, ridiculous cakes, musicals, cats and collecting far too many beautiful things for my kitchen 🍋
11. And yes, I still have a very honest mind and a very big mouth. Some things do not require personal growth 😂

So if you’re here for cakes, family food, Sudanese cooking, aunty recipes, baking therapy, mental health chats and a bit of chaos, welcome 💕

17/08/2026

Baking for Connection 💛
because sometimes all it takes is a cuppa, something sweet, and showing someone you’re thinking of them.

🍮 CRÈME CARAMEL CUSTARD TART

For the shell I used pâte sucrée, buttery, crisp and perfect for custard.

PÂTE SUCRÉE
150g butter
285g plain flour
140g icing sugar
80g cornflour
80g egg
1g salt
45g toasted ground almonds

Mix dry ingredients + butter to crumbs, add egg, chill 2 hrs, roll into tart tin, freeze 20 mins. Blind bake 180°C for 20 mins, remove weights, egg wash and bake another 5 to 10 mins.

VANILLA CUSTARD
600ml milk
200ml cream
5 eggs
150g caster sugar
1 tbsp vanilla
Pinch salt

Heat milk + cream. Whisk remaining ingredients, slowly combine, strain, pour into shell and bake at 150°C fan until just set with a tiny wobble. Chill completely.

CARAMEL GLAZE
100g sugar
2 tbsp water
250ml warm water
Pinch salt
1 gold gelatine sheet

Cook sugar + 2 tbsp water to deep amber, carefully whisk in warm water, add salt, then softened gelatine. Cool slightly and pour a thin layer over the chilled tart.

Slice cold, serve with a cuppa ☕️🤎

Crème caramel 🤝 custard tart = one of my favourite things I’ve made for one of my favourite people.

15/08/2026

Cake decorating is so expensive, let’s taco bout it 🌮
Here are 5 reasons custom cakes are expensive… and SHOULD be 🎂💸

1. You’re paying for HOURS, not just ingredients.
A custom cake can take 6–20+ hours to bake, cool, fill, stack, decorate, clean up and package. And yes, cleaning counts because somehow I’ve used every bowl I own. 😭

2. Good ingredients are expensive.
Real butter, chocolate, cream, eggs, vanilla, fruit, fillings… have you SEEN grocery prices lately?!

3. It’s a skilled trade.
Sharp edges, piping, flowers, sculpting and getting your Pinterest fever dream to actually stand upright takes YEARS of practice. 😂

4. There are so many costs you don’t see.
Electricity, equipment, cake boards, boxes, dowels, colours, piping bags, mixers, insurance, kitchen space… plus the emergency cake-shop run because apparently I needed 17 different shades of pink.

5. It’s made specifically for YOU.
This isn’t a mass-produced cake coming off a conveyor belt. It’s designed, baked and decorated by hand for one person and one special occasion.

So yes, custom cakes SHOULD be expensive.

You’re paying for ingredients + time + skill + artistry + experience + structural engineering + the emotional and physical labour 😭🎂

Cake decorators, am I right or am I right👇

15/08/2026

🍋 LEMON MERINGUE PIE LAMINGTONS 🍋

Fluffy cream sponge + my Lazy Girl Lemon Curd + Swiss meringue = lemon meringue pie meets lamington 💛

🍰 CREAM SPONGE
3 eggs
165g caster sugar
1 tsp vanilla
180ml thickened cream
190g self-raising flour
35g custard powder or corn flour
Pinch salt

Whip eggs + sugar 6–8 mins until thick and fluffy (make sure there’s no egg yolk traces). Add vanilla, then slowly mix in cream. Gently fold through sifted flour, custard powder + salt. Pour into a lined 20cm square tin and bake at 170°C fan for 25–30 mins. Cool completely, then chill before cutting into squares.

🍋 LAZY GIRL LEMON CURD
6 eggs
6 egg yolks
300g caster sugar
300g fresh lemon juice
Zest of 2–3 lemons
360g unsalted butter, softened

Whisk everything except butter in a microwave-safe bowl. Microwave in 1-minute bursts, whisking well between each, for around 3–5 mins or until thickened. Strain and allow to cool. Add softened butter and blitz with a stick blender until silky and glossy. Chill until thick.

☁️ SWISS MERINGUE
140g egg whites
280g caster sugar
¼ tsp cream of tartar
1 tsp vanilla
Pinch salt

Place egg whites + sugar over a double boiler and whisk until the sugar has completely dissolved and mixture reaches around 70°C. Transfer to mixer, add cream of tartar + salt and whip until thick, glossy and completely cool. Add vanilla.

TO ASSEMBLE 🍋
Cut chilled sponge into squares and fill each through the middle with that lemon curd.

Coat each lamington in a thin layer of ganache, then roll in desiccated coconut.

Pipe or spoon Swiss meringue on top, torch until beautifully toasted and finish with fresh lemon curd and a raspberry if preferred

✨ Lemon meringue pie, but make it a lamington.

15/08/2026

Happy lemon meringue pie day 🥧🍋

Address

Kingsgrove
Sydney, NSW
2208

Website

Alerts

Be the first to know and let us send you an email when Sassy Sprinkles Cakery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sassy Sprinkles Cakery:

Shortcuts

Featured

Share