Wedding cakes come in all shapes and sizes, whether you want a small cutting cake for photographs and a variety of mini desserts for your guests, or a large tiered cake for everyone to enjoy. Your cake should reflect YOU in style, color, flavor, fillings, and frostings. My cakes lean toward European recipes - scratch cakes with a soft, fine crumb, fresh fruit fillings or creamy and decadent fillings, with fluffy Swiss buttercream - never too sweet!

I’ve been asked to make vintage cakes, cakes that reflect the architecture of the room, naked cakes, cakes with pearls, edible flowers from European molds, hand painted Mexican tiles, and even a cake that looks like mahi mahi with rice paper waves and white chocolate seashells.

Let’s give them something to talk about