Made to order in our Adelaide kitchen
Custom Celebration Cakes
Tell us the occasion, the guest count and the look you have in mind, and we will design a cake that fits. Every tier is baked to order, filled by hand and finished the day it leaves our bench.
What you are ordering
A cake built around your event, not a catalogue photo
Belarim works from a written brief so nothing gets lost between the first email and the delivery van. You pick a size, a flavour from our house list and a finish style; we send back a sketch with the tier heights, the icing approach and a firm price. Nothing goes into the oven until you have signed off on that sketch.
We bake in small batches, so a three-tier cake and a batch of cupcakes can share the same morning without either one rushing.
- Buttercream and fondant finishes
- Gluten-free and vegan tiers
- Edible print details
- Delivery across metro Adelaide
Piped by hand
How we build a tier
Four sponges, three fills, one steady hand
Each tier is levelled, soaked lightly and stacked on a central dowel so it travels without shifting. We only use buttercream that holds at room temperature for four hours, which matters when a cake sits out at a reception. Fondant work is done in the cool room and moved to the bench at the last moment.
- Sponges baked the morning of assembly
- Central dowel and base board on every stacked tier
- Colour matched to a swatch you send us
- Boxed with a cold pack for the drive home
What a cake costs
Three sizes, clear prices, no surprise add-ons
Prices below cover the standard finish. Flowers, sculpted figures and edible print push the number up, and we say so before you commit.
Serves 12 to 18 people, round or square
From $185
- Six-inch or seven-inch tin
- One filling and one buttercream
- Simple piped border
- Collection from the shop
Serves 30 to 40 people, stacked on a dowel
From $420
- Eight inch base with a six inch top
- Two fillings with matching icing
- Piped work and colour matching
- Metro delivery included
Three tiers and up, sculpted or shaped
From $890
- Sketch and sample before baking
- Sculpted elements and fresh florals
- Edible print or hand painting
- On-site setup at the venue
Deposits are 40 per cent at booking. We cap the number of large cakes per weekend so nothing is left until the last hour.
From email to delivery
Six checkpoints, so the cake lands the way you pictured
You will always know which stage we are at. Each step has a firm date attached to it in the quote.
Brief and sketch
You send the date, guest count and any reference images. We reply within two working days with a sketch and a price.
Tasting box
Pick up four sponge and filling combinations from the shop, or have the box delivered with your confirmation pack.
Deposit and lock-in
A 40 per cent deposit books the slot. From that point the date is held and the design stops changing.
Bake week
Sponges are baked on the Thursday, filled and crumb-coated the same day, then chilled overnight.
Finish and box
Piping, florals and any print work happen on the Friday morning in the cool room, then the cake goes into a lined box.
Delivery or pickup
Metro runs leave at eight in the morning. Venue setup is done by our own driver, never a courier.
Recent work
A few cakes from the last few months
Client names are left off, but every cake here was made in the same kitchen you would be booking.
Things people ask
The questions that come up before booking
If yours is not here, ring the shop during opening hours and ask. We would rather answer it than have you guess.
Start a brief
Send the details and we will sketch it out
Give us the date and a rough idea and we can put a sketch together. If the date is gone we will say so on the same day.
- +61 8 8472 3956
- belarim@hotmail.com
- 397 Sir Donald Bradman Dr, Adelaide Airport SA 5950, Australia
Need something built to a specific brief?
Sculpted shapes, multi-tier spreads and venue setups all start the same way, with a conversation and a sketch.