Beneath layers of sponge and ganache, Valentine Fodor – better known as @vegemammma – has carved out a niche in Sydney’s baking scene with her fanciful, nostalgic and breathtaking sculptural cakes.

Whether it's a buttercream-boucle lounge chair for a furniture designer or a tiered, hand-piped sponge cake befitting of the Mad Hatter's own tablescape, her baked creations are more akin to edible vignettes, shaped by memories of North African biscuits from her Mémé, flour-dusted mornings with her father, and a lifelong reverence for creativity in all its forms. They are inspired and unruly, refusing to conform but always delighting.

Her hands work with precision, but for Fodor, it’s also soul – equal parts structured and instinctive. This harmony of discipline and expression finds a natural parallel in Bvlgari’s timepieces, which Fodor dons with the same ease she pipes a perfect rosette; elegant, intentional, and laced with nostalgia. Celebrating The Year of the Snake, she wears the sinuous silhouette of Bvlgari's Serpenti timepieces, and on its 50th anniversary, the magic of the Bvlgari Bvlgari collection.

Like the timepieces she wears, her work is an embodiment of personal ritual – crafted, considered, and expressive. And here, she invites us into her world of birthday cake go-tos, culinary muses, and half-formed dreams. And what emerges is not just the portrait of a cake-maker, but of a artist who’s chosen sugar and flour as her medium.

What are your earliest memories of baking?

One of my earliest memories of baking comes from time spent with my Mémé (my grandmother). Every month, she would send us parcels filled with beautifully wrapped chocolates and homemade North African biscuits, each one carefully stamped with our initials. We’d dip the biscuits into hot chocolate before school. Those quiet, cozy mornings sparked my love for both baking and sharing food with others.

I also spent a lot of time in the kitchen with my dad, who loved to bake. I’d sit on the counter and watch him closely, fascinated by how a few simple ingredients could become something so delicious. I always waited eagerly for the moment he’d hand me the mixing bowl to lick clean, it was (still is) the best part of the whole process.

Were you a natural, or was it a time-learned skill?

It’s definitely something I learned over time. I was honestly pretty bad at decorating when I first started. But the more I practiced, the better I got. I still make mistakes and know there’s always more to learn, but that’s part of what makes it fun.

Has your relationship to baking evolved since you started to do it professionally?

It’s definitely a bit of a love/hate relationship! I still love the creativity and satisfaction that comes from baking, but doing it professionally adds a whole new layer of pressure and responsibility. Some days it’s incredibly rewarding, and other days it can be overwhelming. But overall, I wouldn’t trade it.

Where do you pull inspiration for your cakes?

I find inspiration everywhere, from fashion, traveling, cinema, Pinterest, and Instagram, to simply being around other creatives. I’m lucky to have grown up in a creative family and to be surrounded by artistic friends. We’re also fortunate to live in a time where self expression is so widely celebrated, and that really fuels my creativity.

Is there a recipe you turn to in a rut for a last-minute dinner party or a friend’s birthday? Something unfussy and well-loved?

My go–to is always something with chocolate. You really can’t go wrong! A dark chocolate fudge cake, rich chocolate ice cream, or even a quick mousse with some fresh or tart raspberries on the side. They’re all simple, crowd pleasing, and guaranteed to hit the spot.

What are some ingredients you’ll always find in your fridge?

It’s a mix of fridge and pantry staples, but I always have butter, eggs, cheese, lemons, fresh fruit, yogurt, olive oil, sourdough bread, an assortment of herbs and, of course, chocolate.

Who are some of your favourite food creatives to follow these days?

My top would have to be… Zélikha Dinga (@carodiarioparis), Andrea Sham (@andrea.sham), Monika Varšavskaja (@cuhnja), Edward Cabral (@edward.j.cabral), Lauren Schofield (@_lauren_schofield), Presto (@presto.london), Ellie Bouhadana (@ellies.table), Paris Starn (@paris.starn), Laila Gohar (@lailacooks), Laszlo Marie Badet (@cantinelaszlo) and Suea (@suea).

You’re wearing some beautiful Bvlgari timepieces for RUSSH, and while both watchmaking and baking are about precision, do you find you’re more exacting or intuitive in the kitchen?

When it comes to the actual baking process, I have to be exact, there’s very little room for error. Measurements, timing, temperature... if even one thing is off, the whole recipe can fall apart. That’s where precision really matters. But once I move on to decorating, intuition takes over. Sometimes I have a clear plan, but more often, I let the process guide me. It becomes more about how I’m feeling in the moment, expressive, playful, and a bit more spontaneous. So I’d say I’m both exacting and intuitive, depending on the stage and my mood!

Are there any new cooking frontiers you’re excited to traverse in future? Any grand ideas that have yet to be attempted?

I have a lot of exciting projects on the horizon… so you’ll just have to stay tuned. Let’s just say there are a few ideas I’ve been dreaming up that I can’t wait to bring to life.

Who are your dream dinner party guests and what would you serve them?

Jim Carrey, Danny DeVito, Kyle Maclachlan (but only if he plays as agent Dale Cooper in Twin Peaks), Anthony Bourdain, Jennifer Coolidge, Princess Diana and Amy Winehouse. A very mixed bag! It would be an interesting dinner...

PHOTOGRAPHY Mia Rankin

FASHION Hannah Cooper

BEAUTY Tammi Mayhew

PRODUCTION AND VIDEO Olivia Repaci

Valentine wears ALIX HIGGINS shirt; talent’s own apron; BVLGARI watch and rings throughout.