Cakes

Browse my flavor menu to see my layer, filling, and frosting flavors.

I accept payment via Venmo, Paypal, or cash. For orders under $400, payment is due two weeks before the pickup date. For larger orders, half is due up front to secure your date, with the balance due two weeks before pickup/delivery.

I’ll share Venmo/Paypal details after we’ve agreed on the specifics of your order.

Most cakes will be picked up from my home bakery in the Maple Leaf neighborhood of Seattle.

Delivery starts at $50 and is available only for wedding orders in the Seattle metro area. Some wedding orders may require delivery, if the design demands special handling or on-site decoration.

Yes. I hold a cottage license to sell my cakes and cookies in Washington state. This means that I’ve gone through food safety training, that my kitchen and baking processes have been inspected by a state agent, and that all of my recipes have been reviewed for safety.

No. I don’t write on my cakes.

That said, I’ll be thrilled to work with you to figure out how to honor a special person or occasion through the design of the cake itself!

The exteriors of all of my cakes are finished with Swiss meringue buttercream. I do not cover my cakes with fondant.

I do occasionally craft edible details from fondant.

Like all cottage bakeries, my licensing is tied to my recipes. I am not legally allowed to adapt them without a lengthy review.

NUTS: Many of my recipes are nut-free, and while I take my best care to avoid cross-contamination, I cannot guarantee that it will never happen. If you or your guests have a serious nut allergy, consider sourcing from a nut-free kitchen instead.

GLUTEN: All of my recipes include wheat flour. For gluten-free custom cakes in Seattle, consider Linden Park Whisk!

DAIRY: All of my recipes include eggs and some form of dairy (milk, sour cream, buttermilk, or butter).

SOY & CORN: Many of my recipes include traces of soy (found in chocolate & vegetable oil). All recipes include traces of corn (found in baking powder).

Your cake will be boxed up and fully chilled when you pick it up, making self-transport safe within one hour.

For car travel, I recommend placing the box on a flat surface—either the floor in front of the passenger seat, or in the trunk. Never place your cake on a seat!

It depends!

Buttercream cakes only travel well when they’re fully chilled, but they only taste properly delicious at room temperature. Most cakes take about 3-4 hours to come fully to room temperature.

I promise, you don’t want to serve chilled cake. The layers will taste stiff and dry, and the frosting will be hard and tasteless. If scheduling is tight, I recommend picking up your cake a day or two ahead of time. Fully frosted cakes don’t lose any flavor or moisture in this period, and some of them even improve!

Yes!

I don’t provide sketches, delivery, or optional kitchen cake for my non-wedding orders.

If you want the ability to adjust and approve your exact design ahead of time, you’ll want to order through my wedding process.

If you’re feeling flexible, though, then a standard custom cake is a great solution.

Please don’t be shy about telling me your plans. I want to craft the best possible cake for you, and I can only do that if I understand the event.