Our cakes are made using premium ingredients, like sweet butter, buttermilk, pure vanilla, fresh eggs,
San Francisco based Guittard chocolate, and pure cane sugars. They are dense, moist, and baked with care.
We recommend serving ours at room temp, which can take several hours, depending on size.
Please allow enough time before serving.
Cakes served cold will be more dense, firm, have a drier mouthfeel and a bit less flavor.
We're often asked if our cakes "will be good the next day."
Yes, refrigerate overnight and serve at room temp for optimum flavor and texture.
On occasion (or in hotter temps) certain icings can develop air bubbles. Simply insert a toothpick to release the air.
Our products may contain pit and nutshell fragments.
We offer an amazing variety of Vegan and Wheat-Free cakes and products. See Sweet Alternatives page.
Fresh Banana, Chocolate Buttermilk, Super Chunky Carrot,
(use a sharp knife)
Golden Vanilla, Luscious Lemon,
Red Velvet, Almond Poppyseed,
Brown Sugar Buttermilk,
Black & Tan, Old School Vanilla,
"Birthday Cake", Coconut,
German Chocolate, S'Mores,
Giant Swirly, Pumpkin Ribbon (Oct - Dec),
Banana, Chocolate, Vanilla
Banana, Chocolate, Vanilla, Red Velvet
Super Chunky Carrot
Classic White BC
Classic White BC
available on limited icings, layer cakes only
See Black & Tan for example
Buttercream roses or
Note: Whipped cream & fresh strawberry filled cakes available
Memorial Day - Labor Day.
1/4, 1/3, and 1/2 sheets only.
Pricing is quoted once specific cake, filling, and icing combinations have been selected.
Cake sizes and approximate number of servings
6”single layer (no filling) 4 -- 5 servings
6" round 6 -- 8 servings
8” round 10 -- 12 servings
10” round 14 – 20 servings
12” round 30 – 45 servings
14” round 40 – 65 servings
1/4 sheet 12 – 20 servings
1/3 sheet 18 – 25 servings
1/2 sheet 30 – 48 servings
FULL sheet 60 – 100 servings
note..."wedding cake serving size" differs from "standard party cut” servings listed above.
We offer custom artwork created by hand, using buttercream. We do not work with fondant, cut cakes into shapes,
or use metallic icings. Refrigeration, and direct light can cause tinted buttercream to fade several shades.
You can see more images at the bakery or on PINTEREST. Artwork is an additional cost.
NOTE: We do not work with fondant, offer "naked" cakes, or use metallics.