Weddings? YES, small ones! I love baking for weddings but we only have enough refrigerator space to bake for events with 50 guests or less. I take my role VERY seriously and do everything in my power to make the wedding dessert match the hopes and dreams of my clients. I love menu planning and am happy to brainstorm with my clients if they are feeling lost or overwhelmed. I treasure our email exchanges and enjoy hearing every detail about your events. Summer books up quickly so please plan ahead to see if we might be a good fit. Currently, I do not deliver to venues. We are also a busy coffeeshop and I am needed there. Many people will offer to help you and cake pick-up is a good job for two of your most trusted friends- one to drive, one to warn of potholes and keep one hand on the cake.
Menu here
Top photo by Jen Lee Light
Bottom photo by Sarah Wright Photography
(Both EXCELLENT wedding photographer choices BTW)
Loving this vintage piping trend and hope it stays popular forever.
Pic #1- 6 inch 3 layer berries & cream cake for the sweetest collaboration with some talented members of the Quimper Events Collective. QEC is exactly what it sounds like- a group of special events professionals that support each other and bring integrity and style to this industry. . Photo by Melissa Jentzsch, click here for website. Styling by Alexis Arrabito at PT Picnics, click here for website.
Pic #2 -This is an 8 inch 3 layer carrot cake. This can easily feed over 20 ppl if you slice it like bread. Here is a handy cake cutting diagram on pinterest.
Pic #3- 10 inch Berries & Cream cake, serves 38!
This is a 3 layer 6 inch chocolate cake with whipped ganache filling and swoopy chocolate buttercream frosting. My favorite all-purpose chocolate to use is callebaut. Dried flowers from Fig & Otter farm on Marrowstone Island. We are blessed with so many talented flower farmers and designers on the peninsula. I use fresh local flowers when in season and in winter I love using dried flowers and more minimal decorations.
This is my favorite way to frost a cake. I love the look of some cake showing through. I was making cakes without ever getting to eat them in their final form and found they had way too much frosting for me. It didn’t taste good and it was driving up the product price. If you agree-check out the casual cakes menu for flavor driven cakes at great prices.
The second cake is a strawberry shortcake inspired 2 layer cake perfect for a summer evening backyard gathering. Photo by Sarah Wright Photography.
If I had to pick a current favorite thing to make it is cake bars. A. I don’t stress about how they will travel. B. PERFECT ratios of cake, filling and frosting. C. Incredibly fun to decorate.
This classic chocolate chunk pecan cookie is a bestseller. It is based on a recipe I learned in baking school and adapted to make my own. I will tell you the secret tho. Use half bread flour to get that chewy crunchy edge. If you are a soft cookie person I can reduce cooking time for ya. Other flavors available:
Brown butter cardamom snickerdoodle
Whole wheat grahams
Almond cornmeal biscotti
Shortbread jammers (elegant little cylinders) recipe from my baking hero Dorie Greenspan
Triple Ginger GF
Auntie Brynne’s Oatmeal Cherry
Petite & flavorful shortbread stacks (rosemary, earl grey, lavender, lemon, chocolate, citrus peel)
Unique holiday cookie boxes
The Elena- Cocoa buttermilk cake, raspberry puree, callebaut milk chocolate buttercream, torched meringue decor. Named after beloved barista Elena from our Seal Dog Coffee Bar days. Elena is crushing it in law school now. GO ELENA!!!
Photo by Mark Sandvig at Bella Foto Photography. Mark doesn’t have a website but you can usually catch him in the shop Saturday afternoons having a quick cortado and shortbread.
