Wedding Cakes
Selecting your wedding cake is an important part of your event. I use premium quality ingredients for a delicious cake. I love making non traditional sponge cake flavors paired with unique buttercream and fruit glaze flavors.
Please schedule your appointment for tasting at least 3 to 6 months in advance to make sure I am available.
The fee for Consultation & tasting is $35 which includes three flavors.
Wedding Cake & Buttercream Flavors
Vanilla Bean / with brown butter buttercream
Lemon Zest / with buttercream and blackberry fruit glaze
Orange Zest / with citrus buttercream
Toasted Coconut / with Lime buttercream and Guava Fruit glaze
Red Velvet / with buttercream or white chocolate ganace buttercream
Rich Triple Chocolate / with chocolate ganache buttercream
Additional favors can be offered upon request. Should you desire something less sweet, I also offer Whipping Ice.
Fruit Glazes:
My fruit glazes are homemade with fersh fruit when in season.
Celebration Cakes
If you are looking for something really special, you’re in the right place. Our Celebration & Special event cakes are designed and customized just for you. We require 8 to 12 months in advance for sculpted cakes and figures. Sculpted figures are handmade with modeling chocolate, rice krispies, fondant & gumpaste. Some figures may require wiring which will be for decoration purposes only.Some sculpted cakes may require PVC piping which will be carefully covered to protect it from touching the cake. We make sure to take all precautionary measures with the structure of sculpted cakes and figures.
Celebration Cake Flavors: Vanilla Bean, Lemon, Pineapple & Rich Triple Chocolate. Additional favors can be offered upon request. Additional fees may apply. Our most popular flavor is Rich Triple Chocolate
Buttercream Flavors: Vanilla Bean, Brown Butter Buttercream, Coconut & Whipping Ice. Additional flavors can be offered upon request. Additional fees may apply.
Homemade Fruit Glazes: Homemade fruit glazes are offered for pairing for an additional fee.
