Ordering
Updated for 2025. Please keep in mind that all cakes essentially start from a carton of eggs, a stack of butter, and a sack of flower. With the grotesque price gouging we’ve seen reflected in grocery store prices, remember that these will ultimately affect my bottom line for pricing out labor and ingredient costs for all cakes.
Standard Orders
Pricing for cakes covers the essentials - cake, filliing, and some decorative icing! It does not include additional fees like extra flowers, decor (fruits, candies, moulds, candles etc.) or transportation fees. Feeding and serving sizes are based on your average sized “triangle” cut from the cake.
6” round (triple layer) - $100 Feeds 1-10
8” round (triple layer) - $150 Feeds 12-20
8” dome (quad layer) - $200 Feeds 15-35
Half Sheet (9”x13” double) $225 Feeds 15-25
12” round (double layer) - $280 Feeds 25-45
Custom Cakes
Custom cakes cover large event like weddings, engagement showers, baby showers, or large private events. They require more custom planning (see my weddings and events page)
These cakes are priced by attendance, per person, typically for events expecting 60+ guests.
Tiered - $8/serving
Long sheet cake - $7/serving serving
(Non-wedding/event)
If you don’t see your desired date(s) on the order form calendar, I am not accepting orders for that day. Please pick the next available option. I will have very limited personal cake order dates for the first half of 2025!
In all personal orders, I use swiss meringue buttercream for all personal cake orders - it is the most stable buttercream, which is ideal for transportation and temperature changes. Its also less sweet and gritty than american style buttercream.
If you have Celiac Disease or other high-sensitivity allergies to nuts, soy, dairy, etc., please let me know.
Because of my home baking environment I cannot guarantee 100% avoidance of allergen crossover. Even with the best intentions and standards, there is a potential for cross-contamination, and I don't feel comfortable advertising my cakes as 100% accommodating to HIGH RISK allergies/sensitivities. Please talk to me about the nature of your allergy if you’re not sure what the risk might be.
I’ll take requests for low-sugar, gluten, and vegan options, but there will be additional fees assocaited with the ingredient costs. There also might be reduced options for flavors. We can always talk about non-cake options like a pavlova instead
Picking up your cake? Once the cake is in your hands - make sure to take particular care of it. I will not refund for accidents or transportation damage.
Always hold and carry your cake from the center bottom of the cake box.
A lot can go wrong in the Texas heat. In the car, make sure the AC is on and your cake is on a level, flat surface - I recommend using the floor of your passenger seat. I do not always recommend placing it in the trunk or the seat of your car unless you have someone else in the car with you.
If you have a long drive (45 minutes or more) Having a friend come with you to help hold the cake can be a big help! Anxious? If you are worried about your ride, let me know 24 hours in advance and I can send you with a small piping bag with extra icing.
If you’re not going to eat it right away, refrigerate your cake as soon as you get home.
Pull it out at least 1.5 - 2 hours before serving time. CAKES ARE BEST SERVED AT ROOM TEMP! Let all those flavors I created shine throughhhhhh.
Never leave cake in direct sunlight or warm surfaces, it will melt and deteriorate. If you need to serve the cake outdoors, contact me directly about melting properties, some frostings melt quicker than others.