We are a custom cake studio that also offers (remove extra) sweet treats such as pies, cupcakes and cookies to offer your guests options. “Custom” requires us to work by appointment only and combine your ideas with our imagination to create a one of a kind Sweet Centerpiece that your guests will never stop talking about.
Chef Julie received her Associates Degree from the Randy Rayburn School of Culinary Arts. She has also been very fortunate to train under of some the great bakers and sugar artist’s such as Karen Portaleo, Natalie Sideserf, Colette Peters, Liz Marek and Kerry Vincent just to name of few.
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Frequently Asked Questions
Yes. Simply choose the skin tone (1, 2, 3 or 4) that you would like from the four in the picture below and then put it in the notes setion of your “Create a Cake” order form.
It’s always best to refrigerate if possible; especially if traveling to an alternate venue for the event as it travels better cold.
Absolutely if packaged properly our cakes can be frozen up to one year and still taste fresh once removed. Wrap leftovers in cling wrap and then put in an airtight container.
Sugar art serving guidelines may vary. Generally cakes are best when refrigerated and set out at room temperature 30 minutes to an hour before serving. This allows them to be cut easily and the buttercream to be light and fluffy.
Sugar art serving guidelines may vary. Generally cakes are best when refrigerated and set out at room temperature 15-30 minutes before serving. This allows them to be cut easily and the buttercream to be light and fluffy.
Our products are produced in a commercial kitchen that does use gluten and nuts. However, we do now offer gluten free cake and cupcakes. Please be sure to let us know upfront if you have any allergies.
For custom cakes we do our best to accommodate up to 2 written order changes. In order to ensure your order is correct changes must be in print and confirmed no less than 7 days prior to your reserved date.