My name is Hayley McKee and I’m the owner of Sticky Fingers Bakery and cookbook author of ‘Sticky Fingers, Green Thumb’. I am passionate about flavour-driven wedding cakes that are soulful, earthy and seasonal. My unique creations are made with Australian native plants, vegetables, homegrown herbs and edible flowers. My ingredients are genuine and the colouring real – they’re baked desserts that taste of nature.

Whether it’s a vanilla butter cake with raspberries, orange zest, basil oil and a vanilla bean frosting or a rich beetroot and rose truffle cake, you and your guests will be struck by my creative cake styling and wholesome, vivid flavours. Choose from my selection of flavours online or let me dream up a custom cake just for you – based on your fondest food memories or favourite sweet things.

My cakes have been featured in both international and local press, including Vogue, Food52, frankie magazine, Peppermint, and Real Living. I’ve hosted unique dessert pop-up events and baked for the likes of The Australian Ballet, Romance Was Born, and Beci Orpin’s book Find and Keep. I’ve even made the cover of Epicure/GoodFood in 2016, ranked number 1 for Melbourne wedding cakes.