Cakes

These are just a few.  Please ask if you don’t see your favorite!

Deep Dark Chocolate – Fabulous chocolate flavor and color – dark and rich, yet the texture is light, tender, and very moist.  This is the cake to pair with fresh raspberries!

Chocolate Butter Cake – A rich chocolate cake with a firm but moist texture that lends itself well to torting (thin-layering) and filling with mocha almond buttercream.

Italian Cream – My absolute favorite.  A moist, fluffy batter enfolds tender coconut and either almonds or pecans.  Gran Marnier or Cognac Buttercream are fabulous toppings.

Satin Cakes – White, Golden Yellow, Lemon, or Almond– The classic moist, light cakes.  Delicious enough to stand on their own, also excellent for torting (thin-layering) and/or filling.  Lemon Satin is especially fine filled with fresh raspberries and lemon buttercream.

Carrot Cake – Ultra moist, made with fresh-grated carrots, gourmet cinnamon, plump raisins, chopped nuts, and pineapple if you like.  With an optional touch of cognac.  

Old Fashioned Coconut – Golden Satin Cake sprinkled with home-made coconut syrup, topped with 7-minute (White Mountain) Frosting and generous amounts of tender coconut.  Filled either same as frosting, or with optional lemon curd.  This has a non-traditional but lovely look for a wedding, especially topped with fresh, whimsical flowers like daisies.

German Chocolate – Rich chocolate butter cake, filled and frosted with delicious coconut, caramel and pecan icing.  (This is obviously not a traditional wedding cake, but it works especially well for a groom's cake.)

Grandmother's Caramel – Tender Golden Satin Cake topped with sweet and luscious caramel icing.  This is the cake many people remember from family reunions and Fourth of July picnics.  (This is obviously not a traditional wedding cake, but it works especially well for a groom's cake.)

Frostings

European Buttercream - This ain't your standard bakery "buttercream"!  This is the real thing, not overly sweet.  Made with fresh sweet cream butter, lightened with Italian meringue, and flavored with Madagascar bourbon vanilla, almond, lemon, or liqueurs such as Disaronno amaretto, cognac, Gran Marnier, or Frangelico.   It's light, exceptionally smooth, and delicious.  This is the perfect wedding cake frosting. 

Chocolate Silk – Belgian chocolate buttercream; intensely chocolate, not too sweet, with a mousse-like texture.  Great as a filling when you want light-colored icing on the outside. 

Cream Cheese or White Chocolate Cream Cheese - Classic addition to many cakes, and even turns a New York Style cheesecake into a traditional-looking wedding cake.  (Needs to stay cool; recommended only for indoor weddings and textured designs such as basketweave.)

Caramel, 7-minute (White Mountain), Coconut/Caramel/Pecan (for German Chocolate) and Coconut - The crowning glory for many cakes, even including non-traditional wedding cakes. 

Fillings

Fresh berries in season – raspberries, strawberries, blueberries, or a medley.  Raspberries pair especially well with Belgian Chocolate Silk with a touch of Chambord Framboise for full effect.

Belgian Chocolate Silk – a European buttercream with a mousse-like texture.

Mocha Almond – Toasted almonds and coffee liqeuer in Belgian chocolate buttercream.

Home-made Lemon Curd – fresh and bright with beautiful color.

Raspberry Conserve -- We put up our own conserve, using locally-grown organic raspberries in the peak of the season.

Pricing for Wedding & Ceremony Cakes

Photo by Lynn Hays (phone 628-9155)

Any design can be baked in the flavor of your choice, and sized to serve the number of guests you expect.  (The number of tiers is also your choice; since we have pans of all sizes and can customize accordingly.) 

 Wedding cakes take an extraordinary amount of time, and that is primarily what you are paying for.  Pricing per slice doesn’t make much sense for us, since the amount of time can vary drastically depending not only the number of servings but also on the complexity of the design, decorations and the number of tiers.  We will figure a quote specifically for your cake, but the following is a “ballpark” guide.  (In general, the price per slice goes down as the number of servings goes up.)

All prices include:

(1)               7% sales tax

(2)               A 45-minute sit-down meeting and consultation, and small sample cake with assorted icings for you to taste.  (Your tasting cake is baked fresh especially for you; we don’t keep cakes “on hand.”)  Many couples don’t feel a need for this service – which saves us significant time – so if your wedding cake is booked by phone or mail, we’ll deduct $35 from the fee.

(3)               Delivery and set-up at the location.  

Average Price Ranges for Wedding Cakes:

35 guests:  $195 - $350 

50:             $220 - $425 

75:             $320 - $520   

100:           $350 - $630   

125:           $390 - $690

150:           $465 - $860

175:           $590 - $775

200:           $630 - $991

250:           $710 - $1,000

If your cake design requires equipment such as non-disposable cake boards or pillars, we will ask a $45 deposit which is fully refundable if you return the equipment within 3 days.  If you prefer, we can pick up the equipment for a $20 trip charge at a mutually convenient time (in which case the $45 deposit is still refunded).