My Los Angeles bakery is a small operation, but I bake weekly for all sorts of events, including weddings. All the cakes I make are very custom and the decorations will vary. The flavors available are my core flavors but I offer seasonal cakes too.
Where applicable you can choose to have your cake iced completely in a full coverage style, in a nearly naked style (with the icing scraped back) or completely naked (iced just between the layers). I can add freeze-dried fruit powders to make icings certain colors including pink, peach and purple.
For color accents I use fresh flowers, freeze-dried fruits and powders and other elements like crushed nuts, coulis, curds or caramel. I do not use food coloring or fondant. I can work towards your brief for florals, which typically add about $50. I can write short messages on cakes using mirror letter toppers.
A unique decoration element I offer is to drape (non-edible) crystal chains over the cake or add metal studs. Please see the gallery below or instagram for inspiration.
Cakes can be picked up the day before or the day of the event, and will be packaged safely for transport - the trunk is usually the best place for them to sit! If you require delivery we can work that out based on location and time.
Typically, my minimum order charge is $200 for a 9 inch 4 layer cake, but again, this is flexible and every cake order is unique.
The largest tiered cake I make feeds 80 people with generous dessert serves. If your event is for more than 80 people, I can supplement the tiered cake with service cakes, minicakes and / or babycakes.
Single tier - 25 slices $200
Two tier - 35 slices $300
Two tier - 50 slices $400
Two tier - 60 slices $500
Three tier - 60 slices $550
Two tier - 70 slices $600
Three tier - 70 slices $650
Two tier - 80 slices $700
Three tier - 80 slices $750
Babycakes (batches of 60, 2 flavors) $200
Minicakes (batches of 20, 2 flavors) $200
I’ve taken my favourite elements of a Black Forest cake and made it my own. This rich, flourless dark chocolate cake is filled with cherries and raspberries and covered in chocolate cream cheese icing.
This cake is naturally gluten free
My most popular cake. A timeless combination of fresh lemon and raspberries baked into an almond flour rich cake, covered in vanilla bean cream cheese icing or dairy free buttercream.
This cake can be made vegan or gluten free upon request
Uncomplicated, yet deeply delicious. Two layers of impossibly soft vanilla cake, containing 3 types of vanilla, with triple vanilla bean cream cheese icing between the layers.
Juicy blueberries, tart rhubarb chunks and white chocolate pieces are baked into this moist vanilla cake, which is topped with vanilla bean cream cheese icing.
The high quality matcha baked into this cake lends a softly bitter, earthy flavor, while the tart cherries that are baked into the layers provide a welcome sour-sweetness. On top and in between the layers is the silkiest, creamiest matcha icing.
This cake can be made vegan upon request.
This is one of the first recipes I ever created. This cake is incredibly dense and rich, packed with the finest Belgian Couverture chocolate and topped with silky chocolate ganache or chocolate cream cheese icing.
This cake is naturally gluten free
A plush chocolate cake, which is a lighter option than my flourless chocolate cake and suits those with dietary restrictions.
This cake is naturally gluten free and vegan
Plush layers of vanilla cake are studded with pieces of juicy pear, rough chopped pistachios, and the best Callebaut dark chocolate callets. This cake is then finished with lashings of chocolate cream cheese icing.
This cake can be made vegan upon request
This unfussy classic is the ultimate comfort cake. I can add either cinnamon or dark chocolate to it (or both) and match the icing accordingly.
This cake can be made vegan or gluten free upon request
This cake is smooth in texture and deep in coffee flavor, the chunks of Callebaut 70% dark chocolate add an extra layer of luxury. Both cake and icing are made with only the best quality freeze-dried espresso powder from Intelligentsia.
This cake can be made vegan upon request.
A beautifully light cake, flecked with vanilla bean and lemon zest. The extra virgin olive oil I use is very high quality and the rich green notes really come through. This cake is topped with an olive oil whip, which is slightly green in color.
Decadently moist, warmly spiced, and dotted with toasted pecans, this is everything a good carrot cake should be and more. The layers are topped with cinnamon-, nutmeg- and ginger-spiked cream cheese icing.
This cake can be made gluten free upon request
Please fill out the form to request a custom cake. Give me as much detail as possible.
If you are looking for examples or inspiration see below or view my instagram.
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