Custom cakes
Design your cake
Pick the size, the sponge, what goes between the layers and how the outside is finished. The estimate updates as you go, and we confirm the final price once we’ve seen your reference.
The process
From idea to collection
Send the spec
Build it above and add it to your order, with a reference photo link if you have one. Anything you can’t express in the options goes in the notes.
We quote and sketch
We come back within a day with a firm price and what we can realistically do with the design. Complex work gets a sketch before anyone commits.
Deposit holds the date
50% by e-Transfer books the slot. The balance is due at collection. We only take a limited number of custom cakes per weekend.
Questions
Custom cake questions
How far ahead should I order?
A week for a single-tier custom cake, two weeks for anything tiered. Peak weekends — graduation season, Mother’s Day, December — book out earlier than that, so ask sooner rather than later.
Can you copy a photo exactly?
We’ll get close and we’ll be honest about what we can’t do. Some designs depend on equipment or a technique we don’t have, and we’d rather tell you that upfront than hand you a disappointment.
How many people does each size feed?
6″ serves 8–10, 8″ serves 14–18, 10″ serves 24–30, 12″ serves 40–50. Two tiers serve 30–35 and three tiers 55–65. Those are dessert portions — cut thinner for a buffet and you’ll get more.
Are fresh flowers safe on a cake?
We only use food-safe varieties, washed and stemmed with barriers, and we tell you which ones we’ve used. If you want a specific flower we’ll check it first.
Is the estimate the final price?
It’s close for standard work. Heavy sugar work, sculpted shapes or a design that needs a custom mould will come in higher, and we’ll tell you the number before you pay anything.