Perth cake studio

Cakes, desserts and catering made in Perth

Selomira bakes wedding cakes, celebration cakes and corporate dessert orders in our Perth kitchen, then delivers them across the metro area and beyond.

  • Free tasting box with every wedding booking
  • Delivery to venues across Perth metro
  • Gluten-free and vegan options on request
Book a tasting
From the kitchen

What we have been baking this month

Three jobs from the last few weeks, with a short note on what each one actually needed.

Registered food business in Western Australia, inspected each year.

Public liability cover held for every event we cater.

Free-range eggs and dairy from suppliers we have used for years.

Our own chilled vans, so your cake does not travel in a courier network.

Around Perth

Venues and suppliers we work with most weeks

Between weddings and office orders we are in and out of the same handful of rooms and kitchens. It makes delivery day a lot calmer.

  • Cottesloe Civic Centre
  • Fremantle Arts Centre
  • Perth Convention Centre
  • Kings Park Pavilion
  • Swan Valley wineries
  • Elizabeth Quay event spaces
What we do

Two things we get asked for constantly

Most of our week is weddings and corporate orders. Those are different jobs with different rules, so we quote them separately.

Three tier wedding cake decorated with fresh flowers Weddings

Bespoke Wedding & Celebration Cakes

Design built around your venue, your colours and your guest numbers. You pick the flavours at a tasting, we sketch the tiers, then bake in the week before the wedding.

Up to five tiers Sugar flowers made by hand Delivery and on-site setup Dietary tiers that taste right
Wedding cakes from $540 Read more
Office dessert table with platters of pastries and tarts Corporate

Corporate Dessert Catering & Events

Morning tea boxes, dessert tables and plated sweets for launches and conferences. We run weekday orders on their own production line so nothing gets bumped by a weekend wedding.

Per-head pricing Allergen labels on everything Staffed service for big rooms Invoices and purchase orders
Dessert tables from $18 per person Read more
Full price list
Baker piping buttercream around the base of a tiered cake
The studio

A small kitchen on St Georges Terrace and a stubborn approach to buttercream

Selomira started in 2009 with one second-hand oven and a stack of recipe notes from a grandmother who never wrote anything down properly. We moved into the city in 2016 and have stayed in the same building since, mostly because the loading dock is flat and the freight lift fits a five-tier cake box.

There are four of us in the kitchen now. Everyone bakes, everyone cleans, and nobody gets to skip the part where you check a finished cake against the sketch.

  • Everything baked on the day or the day before
  • No freezer stock sitting around for months
  • Written quotes before anyone pays a deposit
Meet the team
By the numbers

What fifteen years of baking looks like

We keep a simple ledger in the office. These are the numbers written in it.

1,400+ Orders delivered since we opened the doors in 2009
14 kg Butter going through the kitchen in an average week
22 Perth venues we deliver to regularly enough to know the back doors
Wedding cakes Dessert tables Birthday cakes Office morning tea Sugar flowers Plated desserts Cupcakes by the hundred Croquembouche
Recent work

A few things that left the kitchen lately

Wedding tiers, party cakes and the odd commission that made us think twice before saying yes.

Tall white wedding cake with cascading pink sugar roses
Sugar roses on a four-tier cake, matched to the bridal bouquet
Watercolour painted cake tiers in soft blue and grey
Hand-painted tiers, colours pulled from the invitations
Lemon and elderflower cake with dried citrus slices
Lemon and elderflower, finished with dried citrus
How it goes

From your first message to the cake on the table

Six steps, roughly four to six weeks. If your date is close, tell us and we will shorten the run.

  1. 1

    You send the date

    Tell us the date, the venue and roughly how many people are coming. We check the diary and reply the same day.

  2. 2

    Tasting

    Four flavours in a box, taken home or dropped at your office. Eat them together before you decide anything.

  3. 3

    Design and quote

    We sketch two or three options and price each one. Changes are free until you sign off.

  4. 4

    Deposit

    A 30 percent deposit holds the date. From there the diary is locked and we start ordering stock.

  5. 5

    Baking week

    Baked, filled and covered across the five days before the event, then chilled overnight.

  6. 6

    Delivery

    We arrive early, assemble on site and stay until the cake is standing and photographed.

People we baked for

What clients say afterwards

These came in by email in the weeks after the events, unedited apart from the occasional typo.

We asked for something that would look calm in a big room, and that is exactly what we got. The tasting box was the part that sold us. Being able to try four flavours at home instead of guessing changed the whole decision.

Harriet Blakemore Harriet Blakemore Married in Cottesloe, March

We book a dessert table every quarter and it has never once been late. The allergen cards sit out with each tray, which our safety officer actually commented on. That is rare for catering.

Marcus Whitlock Marcus Whitlock Office manager, resources company

My daughter cannot have dairy, so I expected a dry little cake on the side. Instead the whole bottom tier was dairy free and nobody at the party noticed the difference. They also told me honestly which flowers would survive the heat.

Priya Raghunathan Priya Raghunathan Birthday cake for a nine year old
Selection of sliced cake flavours on a bench with labels
Flavours

Nine sponges and mud cakes we bake every week

These are the ones that come off the bench most often. Anything else is possible, we just need a couple of weeks to test it before we commit to putting it in a tiered cake.

  • Vanilla bean sponge with raspberry
  • Dark chocolate mud and salted caramel
  • Lemon and elderflower
  • Orange and almond, gluten free
  • Red velvet with cream cheese
  • Pistachio and rosewater
Ask about a flavour

Fruit cake gets made at least eight weeks before the wedding so it has time to settle. If you want that one, mention it early.

Pricing

A quick idea of what you would pay

Three common starting points. Every job gets an itemised quote before anything is booked, so there are no surprises later.

Small celebration

Single tier cake

$210 serves 15 people
  • Six inch round or square
  • Buttercream finish
  • Simple piped or fresh flower top
Enquire
Most booked

Three tier wedding cake

$1,150 serves around 120 people
  • Three flavours across the tiers
  • Sugar flowers or custom topper
  • Venue setup included
See all prices
Office and events

Dessert table

$18 per person, minimum 50
  • Five dessert varieties
  • Stands, linen and labels
  • Setup and pack-down
Enquire
Questions

The things people ask before booking

Short answers to the questions that come up again and again. If yours is not here, call the studio and we will talk it through.

Get in touch

Six to nine months for dates between October and April. Winter weddings often have space at four weeks' notice, and midweek dates even later than that. The tasting usually happens about four months out.

Regularly. We go to Mandurah, the Hills and up to Lancelin. Anything past 40 km from the CBD carries a travel charge and sometimes an early delivery slot, because we would rather the cake sit still for an hour than travel in the afternoon heat.

Gluten-free and dairy-free orders are baked on a cleaned bench with separate utensils. Nut-free is harder, because we work with pistachio and almond most days. If a nut allergy is severe, tell us and we will say honestly whether we can do the job.

Thirty percent to confirm the date. The rest is due seven days before delivery for cakes, or on the day for corporate accounts with approved credit terms. Deposits are covered in more detail in our Terms & Conditions.

Yes, and we would rather you did. A tasting box holds four flavours and costs $35, which we take off the final invoice once you book. Tastings run most Saturdays at the studio, or we can post a box if you are out of town.

Get in touch

Tell us what you need and we will price it

Fill this in and you will hear back within one business day. If the date is close, call the studio instead so we can check the diary while we talk.

  • Phone +61 8 6274 9183
  • Email selomira@hotmail.com
  • Studio Level 43, Central Park, 152-158 St Georges Terrace, Perth WA 6000
  • Hours Monday to Friday 8:30am to 5:00pm, Saturday 9:00am to 1:00pm
Find us

The kitchen is in the middle of the city

Collections are by appointment so we are not juggling a cake and a customer at the same time. Ring the bell at the loading entrance on the lower level.

Open in Google Maps
Seasonal list

One email a month, mostly about cake

We send a short note when a new flavour lands or when we open bookings for the Christmas period. No more than twelve emails a year, and you can leave any time.

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