mom’s Crazy Cake is a home patisserie turning meringue, custard and sponge into little fairytales — classic Australian sweets, baked to order and never in a hurry.
Each recipe gets its own name, its own face and its own little story. Same kitchen, same hands — four very different happy endings.
Little squares of sponge, coated in rich chocolate and rolled through a snowfall of coconut — or dressed in a golden honey glaze if he’s feeling fancy. Old-fashioned manners, no fuss.
A meringue shell with a whisper of a crust that gives way to soft marshmallow inside, crowned with strawberries, kiwi, mango — or a little of everything. Naturally flour-free, delicate, and a little dramatic.
A lemon-scented crust filled with deep-set homemade custard and finished with a bold grate of nutmeg. Best eaten slightly warm, ideally standing at the kitchen counter before anyone notices.
Two sheets of blistered, flaky pastry holding a thick slab of creamy custard, topped with a passion fruit glaze, coconut flakes or a snowfall of powdered sugar. Impossible to eat politely. We’ve stopped trying.
The pavlova was the star of my daughter's birthday. Crisp outside, like a cloud inside — people were asking who made it before we'd even cut it.
Ordered four dozen minis for our office party and not a single one was left.
Tastes exactly like the custard pie my grandmother used to make. Delivered right on time, too.
I'd been looking for a proper vanilla slice since I came back from Sydney. This is the one — flaky pastry, thick custard, not too sweet. Already booked my next order.
Lovely to deal with, answered all my questions on WhatsApp and wrote the message on the cake perfectly.
The rocky road bars disappeared in about ten minutes.
The passion fruit vanilla slice is dangerous. I only meant to try one square.
Picked up a custard pie still slightly warm — the house smelled of nutmeg all afternoon.
Perfect for our school bake-sale table. The honey lamingtons sold out first.
Beautifully packed and the driver called the day before, exactly as promised.
My kids now ask for 'the Australian cake' every Sunday.
Ordered the coconut squares for a baby shower — light, not too sweet, gone in minutes.
Best custard I've had outside of Sydney. Worth every day of the wait.
They wrote 'Happy 5th, Jad!' in the neatest little letters. He was so proud.
It all started with a mom who loved baking and a chance encounter with an Australian chef who shared some of the most authentic Australian sweet recipes with us. We brought these recipes into our kitchen, added a little mom’s love, and created treats that were too good to keep to ourselves! Today, we’re excited to bring a little taste of Australia to Lebanon, one sweet treat at a time. ❤️
At least 3 days ahead. Everything is baked fresh for your day and we only take up to 4 orders a day, so weekends and holidays fill up quickly — the earlier the better.
Send us a message on WhatsApp (+961 76 06 00 37) with the cake you’d like, the day, and whether it’s pickup or delivery. We’ll confirm everything with you there.
Of course. Just tell us what you’d like it to say when you order.
Yes — our minis come by the dozen: lamingtons (chocolate or honey), pavlovas and custard pies, plus squared vanilla slices by 16. See our catering menu for prices. Large orders may need a small deposit.
Order at least 3 days ahead — everything is baked fresh, and we only take 4 orders a day.
Tell us the cake, the day, and any message you’d like written on it.
Collect it during opening hours, or our driver calls the day before to set a time.
Every day
8:30am–7:00pm
By car
$6–$10 by area
Any time during
opening hours
Cash on delivery,
or by WHISH