THE ART OF CAKE

Not your average cake. Not your average flavors.

If you’re looking for neat, predictable, and painfully polite… you’re in the wrong place.
I make cakes that demand attention—bold, dramatic, rebellious. Cakes that grab you by the taste buds and refuse to be forgotten.

Every cake is built on flavor theory, expert technique, and a whole lot of creativity. These aren’t “pick a base, pick a frosting” cakes—these are chef-crafted, layered masterpieces made with artisan grains, locally sourced dairy, farm-fresh eggs, and peak-season produce from local producers.

No shortcuts. Just bold flavor and thoughtful craftsmanship.

Custom Cake Flavors That Hit Different

Every cake is built on flavor theory, expert technique, and a whole lot of creativity. These aren’t your standard "pick a base, pick a frosting" cakes—these are thoughtfully layered chef-driven creations.

March-May 2025 Flavors:

  • Olive Oil & Blood Orange: Fragrant olive oil cake meets bold blood orange curd, candied citrus crumble, and honeyed mascarpone buttercream

  • Brown Butter Peach & Thyme (May 2025): Brown butter vanilla cake layered with peach & thyme preserves, almond crumble, and brown sugar Swiss meringue buttercream.

  • Dark Chocolate, Rum & Hazelnut: Dark chocolate cake with rum caramel mousse, hazelnut praline crunch, and malt coffee Swiss meringue buttercream..

  • Toasted Coconut & Lime: Coconut sponge with tangy lime curd, toasted coconut crumble, and burnt honey Swiss meringue buttercream.

  • Cardamom Carrot & Brown Butter Cream Cheese: A spiced carrot cake, with fragrant cardamom, burnt caramel, and toasted pecan crumble, all wrapped up in brown butter cream cheese frosting.

  • Buttermilk Strawberry & Smoked Vanilla (April-May 2025): Buttermilk cake with strawberry & orange preserves, almond crumble, and smoked vanilla Swiss meringue buttercream.

  • Toasted Almond & Coconut Chocolate: Almond cake with toasted coconut mousse, a crunchy toasted coconut and almond crumble, and silky chocolate Swiss meringue buttercream.

Want something completely unhinged, unusual, interesting and like a bomb of flavor? Hit me up bc I DO love a challenge.

Every cake is handcrafted by professional Pastry Chef Jackie Servellon using high-quality, locally sourced ingredients.

  • 6-inch Round (3 layers, 2 fillings) – Serves 10-12 – $90

    • Perfect for intimate gatherings, or just you and a fork.

  • 8-inch Round (3 layers, 2 fillings) – Serves 20-24 – $135.

    • Classic size, maximum flavor impact.

  • 9-inch Round (3 layers, 2 fillings) – Serves 24-30 – $160

    • For when you need just a little more cake (because CAKE!).

  • Long Cakes (aka the viral ones all over your feed) – A long, rectangular stunner. Easy to slice, gorgeous to look at, and made to be devoured.

    • Skinny Long Cake (7” x 18”) – Feeds 20-40 – $225

    • Extra Long Cake (7” x 36”) – Feeds 40-60 – $350

  • Sheet Cakes – Feeds a crowd without the fuss. All the flavor, all the beauty, none of the “who gets the corner piece” debates.

    • Quarter Sheet (9” x 14”) – Feeds 15-30 – $200

    • Half Sheet (14” x 18”) – Feeds 30-60 – $325

  • Two-Tier & Beyond – Because sometimes, more is more. For weddings, big celebrations, or just flexing on everyone with your taste in cake.

Pricing? Depends on size, flavors, and how much of a moment we’re making. Let’s chat!

Custom Cake Sizes & Pricing

READY TO BREAK THE RULES?

Let’s Make a Cake That Feels Like You

No templates. No boring flavors. Just a cake that looks like a sculpture, tastes like a masterpiece, and feels like an experience. Tell me what you need, and let’s make something breathtaking.