15 December 2023

Five minutes with Caitlin Mullavey, Sweet Bee Cake Designs

| Shri Gayathirie Rajen
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woman holding a cake

Caitlin Mullavey of Sweet Bee Cake Designs. Photo: Jasmine – Elk Avenue.

Who is Caitlin Mullavey? I’m the owner of Sweet Bee Cake Designs. I am a pastry chef by trade and have been making cakes since 2015.

Best recent dining experience: I recently went out for dinner and drinks at Birdy Bar. The bar has changed so much. I love the new look they have, and the food and cocktails were really good.

READ ALSO Five minutes with Hayley Whiley, The Northshore Cafe

Favourite cuisine: I love Thai cuisine, anything that’s loaded with coriander! Also, Italian, especially pasta.

The ingredient I cannot live without: Brown sugar! If a recipe has brown sugar in it, you just know it’s going to taste good!

Most embarrassing pantry/fridge item: Enough canned tuna to survive the apocalypse because they are always on sale.

Mother's Day cupcakes

Mother’s Day cupcakes by Sweet Bee. Photo: Sweet Bee Cake Designs.

How many Weet-Bix I do: It’s not often that I eat Weet-Bix, but if I do, three is a good amount. With honey, of course.

Best coffee spot in Wagga: This is a tough one. I’d have to say Trail Street or The Brew.

Favourite coffee: I start every day with a long black but will treat myself every now and then with an oat flat white.


Contact Sweet Bee for your next occasion. Photo: Sweet Bee Cake Designs.

The next big thing in the Wagga food scene: I’m not too sure. Baking keeps me quite busy, so I do not have a lot of time to eat out.

Favourite place to lunch in Wagga: Again, The Brew is one of my favourite places. The food is always spot-on.

A must-try on our menu: Passionfruit curd filling is incredible.

 wedding cake

Another meticulously crafted Sweet Bee creation. Photo: Sweet Bee Cake Designs.

Most used ingredient at Sweet Bee: It’s a toss-up between sugar, butter and eggs.

Our top pick from our desserts: My favourite cake flavour would be classic chocolate mud cake. My favourite cake flavour and filling combo would be coconut cake with caramel sauce. You’d be surprised how good it is.

My biggest culinary influence: I have so many. The people who inspired me the most back when I first started my business were Katherine Sabbath and Magnolia Kitchen.


Try Sweet Bee’s cupcakes. We’ve tried them and they are delicious! Photo: Sweet Bee Cake Designs.

Favourite cookbook: Katherine Sabbath’s Greatest Hits pop-up edition. This book is a pop-up cookbook; it’s so cool.

Who I admire in the Wagga food and wine scene: If I had to pick a favourite winery, I would say The Wild Vine. This venue has such a beautiful set-up. I deliver a lot of wedding cakes out there and I just love working with the team, they are always so lovely and helpful.

Death-row meal: Just a big bowl of pasta and some doughnuts.

Birthday cakes.

Birthday cakes by Sweet Bee. Photo: Sweet Bee Cake Designs.

Where I am travelling to next: My partner and I are planning our honeymoon in Vietnam at the end of next year, which is super exciting.

Dream destination: I’ve always dreamed of going to Europe, which I was lucky enough to experience this year, so I will have to come up with a new dream destination. It was only a two-week visit, though, so I would love to go back and explore more of Italy and Prague.

My biggest fear: Probably, not travelling enough. Life gets so busy, especially when you have a small business, but I’m hoping to try and fit in some more overseas trips in the next few years.

READ ALSO Five minutes with Jess and Samuel Martin, Marbull Catering

My least-favourite food: This is a hard one because I love all food, really. I’m not a huge fan of oysters. I will eat them sometimes, but the consistency freaks me out a bit. If they are topped with bacon and Worcestershire sauce, they are delicious.

My top-three cooking tips: Always have a beverage in hand. Prep everything before you start and clean as you go.

Contact Sweet Bee Cake Designs for your next delicious special occasion order.

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