The Caker

🎉 Still searching for the perfect last-minute Father's Day gift? 🎁 Give Dad the gift of cake and fill his home with the warm, comforting aroma of a cake turning golden in the oven. 🍰 Because nothing says "I love you" like homemade goodness!

The Caker www.thecaker.co.nz

Our Double Vanilla Sprinkle cake kit in collaboration with sold out très quickly in the USA, soz!! But in NZ you can still get them for the time being 😘

HOLY SH*T! Announcing our brand new cake kit!!

🍬🩵🍭🌈🩷 DOUBLE VANILLA SPRINKLE in collaboration with 🩷🌈🍭🩵🍬

Available now to purchase in NZ via thecaker.co.nz, and in the USA via the-caker.com.

Obsessed obsessed obsessssssed

Photos by 🫶

Auckland, I have big news for you!!! 🙀🙀🙀

WE ARE DOING A CAKER POP UP ON MOTHER’S DAY SUNDAY 12TH!!!

Scream, cry, faint, put it in your calendar and then tell all your friends. Can you believe you’ll be able to purchase your beloved minicakes again, even if it is just for one day!!??

Our friends at Mor (Sacha and Kelsie from Mor are actually ex-Cakers 💋) will be making our 3 most popular recipes exactly as you remember them, as well as one of their own special flavors.

We are limiting the minicakes to 4 per person and this is going to be a first in first served situation, starting 9am until sold out on the 12th.

XX Jordan

Easter egg Hunt Cake Recipe!

I have such vivid memories of frantically searching my childhood garden for eggs my parents had concealed in plants and flower beds. This cake is an ode to those memories with its green “grass” and cookie “soil”, and the beauty of it is you can use any cake recipe you like, and decorate it however you like too. This recipe is my ever popular banana cake, but you could make something chocolatey to make it even more fitting for Easter 🤎

Find the recipe in the recipes section of the website (p.s Americans, I write all my recipes using metric measurements but lemme know if you need conversions) x

Boysenberry Rose Cake
Plum Eaton Mess Cake
Hazelnut Rooibos Babycakes
Passionfruit Mascarpone Tart
Crushed Croissants with Chantilly and Figs
Busy Chocolate Tart
Lamington Cake
Cannoli Cake
Sour Cherry Cardamom Shortbread Cups
Brown Butter Pear Tart with Roasted Pinenuts

And so many more free recipes on my website ❤️

MATCHA CHERRY MATCHA CHERRY MATCHA CHERRY

We worked with on the USA cake kit release and on the NZ + Aus cake kit release 💚

Choose your location and shop now via link in biooooo

Here are some new and some old collaboration cake kits⚡️

From Szechuan pepper to relaxing water , from olive oil to coffee , to department store , collagen and iconic business women .barton , I love making custom cake kits with all sorts of cool brands and people, with the mutual goal of making a crazy good cake in a crazy good box.

Who is next? 2024 is gonna be full of collaborations and I can’t wait to introduce the first ones in February.

Thank you for allllll the love and loyalty in 2023. The Caker has been going strong since 2010 and there’s still so much beauty ahead of us.

❤️💋🌹

I want 2024 to be filled to the brim with sick shoots, outrageous ideas and untamed creativity.

Who wants to be a Caker Crush???

The recipe for my triple citrus cake, as featured in 🍊🍋

For this one, cream your room temp butter and sugar like there’s no tomorrow and add your eggs very gradually because there’s no raising agent so we need that mega aeration 🫧

I’m so happy to announce my newest cake kit - Coconut Cherry Dark Chocolate - produced in collaboration with 💋🍒

This kit is only available in NZ and numbers are extremo limited (we only made 500!) but $5 of each sale will be donated to GBB. They have about 3000 Good Bi***es all over Aotearoa who bake treats in their own kitchens to give to about 350 organisations that work with people having some kind of tough time. I love this organisation and I’m so proud to be an ambassador 😽

To make this cake all you need is milk, oil and cherries (fresh or frozen) and you end up with a creation that tastes kinda like a cherry ripe (except less sweet and far more elevated).

You can purchase it through The Caker NZ website now!

📸 by

Find the recipe for my brown butter frangipane pear tart with toasted pine nuts in the recipes section of my website now 💅

What a week it has been 🫠

This post goes out to my Auckland bakery employees, past and present.

Your dedication, passion, creativity, resilience, hard work and commitment pulled our bakery through its decade in business. You’re all badasses.

You don’t get taught how to be a boss, and I know Anouk and I aren’t conventional ones in the slightest, but I know that over the years we created an environment that had the right mix of leadership, freedom, education and support…Either way, together we made memories, achieved lofty goals, and overcame obstacles together. Your contributions have not only shaped The Caker, but have changed Anouk and me as people forever.

I want to publicly thank each and every one of you who gave your lives to The Caker…

Present cakerinos . Some of you are new and some have been with us for over 7 years, some have left and come back, some are in totally different roles to when you started, and the effects on all of your lives with this closure are major. There is pretty much nothing anyone can say that makes it easy when you’re pulling the pin.

Here’s to one more month of making cakes for all the Auckland fans! I love you from the very bottom of my heart and I can’t wait to see what all of your futures hold.

Past cakerinos .bialek , Florence, Joris, Orani, , Katie, , Peggy, , Constance, Hai Yung. I’ve said it before but I’ll say it again, thank you for everything # #

The time has come to announce that one of the facets of my brand, my Auckland bakery, is closing its doors after 10 years to make way for me and The Caker to grow in other ways.

This bakery has been the foundation for building what The Caker is today - a brand and a community that extends 2 continents and is in the homes of thousands upon thousands of cake lovers. 446 K’Road was the homebase for developing my cake kits. I wrote recipe books there. It became a hub for collaborating with all sorts of brands, artists and friends and it’s where I developed my own identity.

So yeah it’s heartbreaking to say this part of The Caker journey is coming to an end, but change opens doors to innovation and fresh possibilities, and I am confident that with more space in my brain, my future endeavors will bring even more value to you, my amazing Caker community.

I want to deeply thank everyone who chose our cakes for their celebrations over the years, who sent the kindest messages and reviews, I love you! And I want to deeply thank all our staff whose loyalty and dedication will never, ever be forgotten, you are my heroes.

NZ is still my homeland. I’ll be traveling back and forth from LA for projects, I have multiple collabs coming out soon, and you’ll be seeing me on your TV screens starting December.

I’ll be announcing iconic end-of-an-era releases over the next month and your last day to pick up cakes will be Sunday 3rd September.

Fellow NZ entrepreneurs in the food space - I want to pass on the torch to you so stay tuned for news about how I’m going to be selling equipment etc or message me directly.

More to come.

Love always,
Jordan aka The Caker and my beautiful sister and co-owner Anouk

Sticky date cake, passionfruit mascarpone tart, crushed croissants with chantilly and figs, vegan dark chocolate cakes with poached quince…these are my latest recipes and they’re all published in the recipe section of my website 😎😘

The “lime leaf” in my Coconut Raspberry cake kit refers to Makrut lime leaf which is native to tropical Southeast Asia. The fruit is edible but it’s the leaves that are most commonly used in cuisine.

The lime leaves we use are freeze dried and powdered by a business called .as in New Zealand. It’s one of the most expensive things per gram that they freeze dry.

Makrut lime is fragrant beyond belief, and has this amazing almost fruit loop-esque flavour.

These photos are by of who made this cake kit in their floristry studio! You only need a few ingredients (milk, oil / butter, raspberries) and you can make it almonst anywhere that has an oven.

Also enjoy 20% off this flavor with code "COCONUT" until June 16th! USA ONLY ❤️

NEW SEASONAL TEST KITCHEN CAKES

YUZU MACADAMIA MERINGUE

Yuzu-spiked almond cake sandwiches a layer of whipped vanilla bean mascarpone, toasted macadamias and yuzu curd and is then covered in lightly toasted vanilla bean Swiss meringue. Decorated with fresh roses

BROWN BUTTER MILK CHOCOLATE ROASTED PEAR

Brown butter cake dotted with vanilla bean roasted pears and layered with milk chocolate ganache, salted brown butter shortbread and milk chocolate whipped mascarpone. Decorated with seasonal greenery

One day last year I got a call at 2pm asking if I could make a birthday cake for none other than Miley Cyrus - for that evening. The catch was it had to be a gluten- and nut-free olive oil cake.

If you’re familiar with my recipes you know that they almost always contain almond flour especially if they are gluten-free. In a fluster, I remembered I had once adapted a New York Times’ recipe that would work.

It had been a while since I’d baked my version but it turned out great. So I’m sharing it for all of you who have requested nut-free recipes 🩵

Find it in the recipes section of my website xx

Isa () is a French born fashion designer who transforms vintage finds into incredible new pieces. The first time I met her I was so enamored by her grace, elegance and hotness; she has the BEST style and this air of just...bad ass-ness, but she's also incredibly warm. I popped round to her beautiful Venice home and hung out with her as she baked a Coconut Raspberry cake kit while captured the process on film.

See the full shoot and read a lil interview I did with her in the Crushes section of my site 💋

and I connected over IG when she was quite outspoken about a drama with a celebrity that I was dealing with. This lady really had my back and we got to talking. I quickly realized that Sam is a very special, incredibly kind, bright and hilarious person and we formed a cute lil internet friendship.

Sam happens to be engaged to one of my favorite chefs in the world, , so naturally I began to plan a trip to Chicago so we could meet in person and so that I could finally fulfil my dream of going to . This is absolutely still happening, but to my delight Sam and I managed to meet sooner than expected because she recently popped to LA and so of course I demanded she be a Caker Crush.

Can you get enough of that smile? There were 150 photos to go through (thanks to the wonderful ) and in literally every shot, she is smiling that sunny, contagious smile.

Sam, you are a goddess and I am so lucky to call you a friend!

See the full shoot and read my interview with Sam in the Caker Crushes section of my website 🥰

Anouk and I are sticking to our guns despite all the recent advice from potential investors and unofficial advisors to reduce our price point (read: quality) to try to get into nationwide typical grocery and other retail chains because that's apparently how we'll get investment in America.

These cake kits make the best cakes you’ll ever bake from a box and we plan to keep it that way.

This is not a get rich quick scheme, but at least we’ll be able to sleep at night knowing we are focusing on making cakes we’d actually want to serve at a dinner party or make for the most special people in our lives’ birthdays, rather than producing a product that we aren't passionate about.

It also means our cake kits can stay gift worthy and a huge reason why we do what we do is knowing that when gifting a cake kit, people are gifting not only something delicious, but an experience.

A little bit of luxury is necessary and when you bake one of our cake kits that, yes, is comparatively expensive (for many reasons such as sachets of organic salted caramel, edible sheets of 24k gold leaf, freeze-dried Makrut lime leaf etc) the feelings of satisfaction and reward are heightened, so f**k it.

We want to create special experiences, rare treats, big smiles.

It might be dumb but it feels right.

Thanks to everyone who believes in our products!

xx love from two very persevering business owners, J&A

Just a lil ode to Easter 🐣

Hot Cross Bun Cake - warmly spiced, subtly citrusy and dotted with currants and Belgian chocolate 😮‍💨

Easter Egg Hunt Cake - a generously spiced carrot pecan cake, with roasted white chocolate folded throughout. On top is a garden in which speckled eggs hide 🥹

Orders via only for April 3rd - April 14th 💌