QUICK FACTS.

• Tiered cakes begin at $7 per person and include many classic designs. Kitchen cakes start at $3.50.

• Dessert bars usually run between $4.50-$5.50 per person

• Delivery is available for orders of $350 or more. We only take ONE delivery per day

• For large events please allow 9-12 months minimum to book if you need delivery

Read on for the really nitty gritty!

How much is my cake (or cake and pastries) going to cost?

This is an important question, and a hard one to answer! Each of our couples is unique, and has their own vision, and budget. What this means is no two quotes will be the same because we tailor our cakes and desserts to your specific needs. However, the two big factors that play enormously into cost are design, and the number of guests you are anticipating to help you celebrate your big day.

Tiered cakes begin at $7 per serving. However, just because you might be having 150 guests, does not mean you have to have one giant cake at $7 per serving to feed all of them. It adds up quickly, and we get that, so do not hesitate to ask (especially if you have a budget in mind and are willing to share it!), for some different options to help control cost.

Tastings

Wednesday - Saturday 10am-2pm

Scheduling a tasting is simple! Give us a couple of dates that work for you, we'll follow up to confirm availability, and reserve your appointment to pick up one of our to-go, prix-fixe, cake tasting boxes. Each box is $40 and includes 5 slices of our delicious cakes, as well as some bubbles! Scroll down to fill out your inquiry now, and see which cake combinations we’re currently serving.

Taking care of your wedding cake.

We don't use preservatives or stabilizers in any of our baked goods which means our cakes are absolutely delicious, and much more delicate than what we pick up at the grocery store. So what does this mean, how do you get my cake safely to my reception, do I really want to save my top tier???

If your reception is indoors we’re good to go. However, if your reception is taking place outdoors, we haven’t quite figured out how to place an order for picture perfect weather of 65 and sunny with a few fluffy white clouds, which means your cake needs to be kept out of direct sunlight at all costs, and if at all possible cool(er) until closer to your reception time (butter begins to melt at 80ish degrees!). We do our utmost to help with this by traveling with our cakes un-stacked, and in coolers, until we arrive at the reception site so when we drop your cake off and set it up its still nice and cold!

Saving your top tier - hard no. You don’t want to eat something, that has already been sitting out for four hours, and then frozen for a year. We offer a complimentary anniversary tier for invoices totaling more than $300.

What’s the difference between Swiss buttercream and American Buttercream?

Swiss buttercream is made by using a combination of meringue and mass amounts of butter. It’s lighter, silkier and glossier than American buttercream, and waaaay less sweet! American buttercream is butter, powdered sugar and shortening. It’s what many of us are accustomed to, and it’s common in local grocery stores. 90% of the time we do a combination of the two to create a blend of silky with a little more sweet - a Sweeter Swiss if you may!

Ingredients.

All of our cakes are scratch made, high-ratio cakes. This means that they have a high ratio of fat in them, making them very tender. Standard cakes are three layers of cake, and two layers of filling, but can be done with more cake layers.

Tried & true flavor combinations:

• White cake with blueberries, layers of cream cheese icing & lemon curd. Buttercream finish.
• White, almond, chocolate or marble cake with cream cheese icing and fresh strawberries or raspberries. Buttercream finish.
• Pumpkin chiffon with maple walnut cream cheese icing and cranberries. Buttercream finish.
• Almond cake, salted caramel mousse, sautéed apples. Buttercream finish.