Great cake is not an impulse – it is a careful act that is almost spiritual whether you are baking or eating it. So this week, don’t just eat cake. Eat great cake, like beetroot-tinted red velvet butterfly cakes at Jocelyn Hancock’s Cake & Bake in Brisbane’s West End. In Melbourne, try Philippa Sibley’s lemon tart for dessert at Syracuse, or anything from Alice Wright’s modern Parisian patisserie counter at Millstone cafe in Malvern. Plan ahead in Sydney and commission one of Andy Bowdy’s amazing cakes that eschew fondant in favour of cascades of torched meringue and seasonal flowers. They’re not cheap but they look like works of art and can be made large enough to feed 49 of your other cake-loving friends.