All of our cakes are made by Pastry Chef Nickol Hayden-Cady, who thinks that cake should taste like an exquisite dessert!
Our delectable cakes are made from scratch, using the finest ingredients. My chocolate of choice is Valrhona and we only use butter in all of our products. We strive to use local organic flour, farm fresh eggs, local cream, Jacobsen Salt, Bob's Red Mill flour's, Oregon hazelnut's and Tumalo lavender. (We will never serve you a box cake, shortening icing or margarine American butter cream).
Please note: we will be booking ONE wedding per day starting in 2020.
We encourage photos, pinterest boards, dresses, flowers and any other designs you have fallen in love with. We want to take your inspiration and create a cake that embodies the couple that you are.
For more images, please see our Portfolio
PRICING & DETAILS
BUTTERCREAM CUTTING CAKES
(Available for pick up ONLY):
2-Tier Small: $180.00
2-Tier Large: $275.00
WEDDING CAKES START AT:
$9.00 per guest for butter cream cakes
$10.25 per guest for fondant cakes
$900 ORDER MINIMUM
Cost may go up depending on intricacy of design
Example: $9.00 x 100 Guests = $900.00
We do not make sheet cakes.
If you book with us, please do not order any desserts or cake from other bakeries as your contract will no longer be viable.
A 50% non-refundable deposit is required to book your date, with the remaining 50% due 6 weeks prior to your wedding. We accept Cash, Venmo, Check & Credit Card (CC additional 2.9% charge) for final payment.
Delivery & Set Up is $75 for much of Central Oregon, HOWEVER due to some remote locations, the delivery fee increases.
$90 Delivery & Set Up fee for: Suttle Lake, Faith Hope & Charity, Ranch At The Canyons, & House On Metolius.
Cake tastings are $40 (6 guests maximum) for 4 mini cakes of your choosing. Please email to schedule a tasting.
Signature Cake Flavors
We have many other flavors we can make for you.
We make everything to order so please don't hesitate to ask.
MARION BERRY ME
Oregon marion berry almond chiffon cake with mascarpone cream & finished with fleur de sel caramel butter cream. (This is Our Signature Cake)
Decadent devils food cake with valhrona ganache cream vanilla bean butter cream
Vanilla bean chiffon cake with alternating layers of lemon curd and lavender creme brulee with vanilla bean frosting
Hazelnut chiffon cake with hazelnut cream and finished with brown sugar butter cream
Vanilla bean chiffon cake with mascarpone whip & fresh Oregon berries finished with brown sugar butter cream
Moist spiced carrot cake with coconut & pecans finished with white chocolate cream cheese frosting
Rum soaked pineapple chiffon cake with white chocolate ganache finished with coconut butter cream
Almond chiffon cake with alternating layers of Peruvian caramel and spiced ganache filling and finished with passion fruit butter cream
Almond poppy seed cake with alternating layers of house made fresh strawberries & bavarian cream finished with rose scented butter cream
Olive oil chiffon cake with yuzu cream finished with olive oil rosemary butter cream
Vanilla bean cake with fresh peach preserve & pistachio cream finished with white chocolate butter cream
YOU'RE TURNING VIOLET
Blueberry cake with lime curd & a violet scented blueberry butter cream
Buttermilk red velvet cake with vanilla bean cream cheese filling & finished with white chocolate butter cream
ZEST OF CITRUS
Orange zest chiffon cake with Grand Marnier ganache finished with white chocolate butter cream
Pistachio chiffon cake with strawberry jam & ginger whip with white chocolate butter cream
ESPRESSO YOUR LOVE
Back Porch sspresso soaked devil's food cake with valhrona ganache finished with espresso brown sugar butter cream