Our Philosophy

Each wedding cake is a piece of edible art, and are truly one of a kind- all made from scratch! I pride myself on using the highest quality, fresh and seasonal ingredients, and take no short-cuts when baking your cake. I welcome any sketches, photos, or even color samples to match your cake to the rest of your wedding decor and themes, it's fun! Bring your ideas, and let's create!

Pastry Chef Kathryn

Testimonials

" Thank you for putting together and creating the most beautiful cake for our wedding. The placement couldn't have been better; my eyes were drawn to it the moment I walked into the club."

June 2007

"Thank you so much for doing our wedding cake. We received so many complements on how beautiful it was. It was absolutely perfect and tasty."

August 2007

"What a beautiful cake!! You are so talented! Thank you so much for taking the time to make such a beautiful cake, not to mention delicious! It was wonderful, thank you!"

October 2007

"It was truly everything I asked for and everyone, whenever the subject arises, is still telling me that it was the best cake they've ever had at a wedding! Thank you so, so much! The holidays are quickly upon us and it was this time last year that I was researching cake vendors and I'm so glad we met you at the bridal show. I tell everyone where the cake was made and I look forward to Chris and my one year anniversary, not only for the milestone, but so you can make us a top layer to celebrate!"

August 2008

Wedding Cake Flavors

Washington Apple

Apple Cake Layered with Caramel, and Cream Cheese Buttercream

Strawberry Maria

Dark Chocolate Cake with Strawberry Preserves and Strawberry Buttercream

Coconut Passion

Fluffy Coconut cake with Passion Fruit Filling, and Passion Fruit Buttercream

Tuxedo Cake

Dark Chocolate Cake alternating with White Cake and Chocolate Buttercream

Devils’ Food

Black Chocolate cake moistened with Kahlua Especial, filled with Dark Chocolate Coffee Ganache

Princess Cake

Almond Amaretto Butter Cake, with Raspberries and Mascarpone Buttercream

Classic Carrot Cake

Vanilla Cream Cheese Buttercream, and Candied Pecans

Luscious Lemon

Zesty Lemon Cake with Blueberry Filling, and Vanilla Buttercream

Tiramisu

Light Genoise Sponge, soaked in Kahlua simple syrup, layered with Coffee Ganache, and Mascarpone Cream

Italian Rose Cake

Semolina Cake soaked with Honey Rose Water syrup, layered with Raspberry Jam and Raspberry Italian Buttercream

Kathryn Jones - Pastry Chef