The cake at the
centre of the day.
We design and hand-build bespoke wedding cakes in Edmonton — sugar florals raised petal by petal, tiers that stand true, and flavours composed for one couple, one afternoon.
A wedding cake is never ordered from a shelf. Each one begins with a conversation — a colour, a flower, a season, a grandmother’s recipe — and is built entirely by hand in our Edmonton kitchen.
So look first. The collection below is the truest way to know whether our hand is the right one for your day.
The Collection
Alba
Four tiersHand-smoothed ivory fondant with sugar peonies drawn open by hand, petal over petal.
The Botanist
Three tiersButtercream in bloom — a meadow of wildflowers piped fresh the morning of.
Orchard
Three tiersVanilla bean and crème, crowned with the season’s first berries.
Rosé Soirée
Three tiersChampagne sponge and blush blooms for a celebration that runs past midnight.
Fleur Blanche
Two tiersQuiet, white on white, a single spray of garden roses at the shoulder.
Wild Strawberry
Three tiersCrushed strawberry and vanilla, finished with fruit picked at ripeness.
Cardinal
Two tiersDeep red garden roses against smooth ivory — a little drama, on purpose.
Meringue
Three tiersArchitectural and undressed — the cake itself is the ornament.
Something here close to what you imagine?
Start your enquiry
From first sketch
to the first slice.
- I
Consultation
We meet — in the studio or over a call — to hear about the day, the venue, and the two of you. No two conversations start the same way.
- II
The Design
A sketch and a written quote follow: tiers, sugar work, palette, and finish, drawn to your guest count and budget before a single egg is cracked.
- III
The Tasting
You taste. Sponges, curds, and fillings arrive as a flight so you can compose the flavour the way you composed the look.
- IV
The Day
We bake to the date, hand-finish the morning of, and deliver and set the cake ourselves — so it arrives exactly as drawn.
Flavours
Everything is baked from scratch. Below are the signature pairings we return to again and again — or compose your own from the menu that follows.
Signature Combinations
- Chocolate Fudge Snickers
- Fudge chocolate cake and peanut-butter cream, stacked with nut praline and dark ganache. Unapologetic.
- Lavender Lemon Blueberry
- Lavender butter cake studded with wild Alberta blueberries, house lemon curd, and a scatter of zest.
- Persian Love
- Cardamom white-chocolate mud cake, rose cheesecake, toasted pistachio, and petals on top.
- Salted Caramel Popcorn
- Vanilla butter cake, sea-salt caramel, vanilla-bean meringue, and a crown of caramel corn.
- Coconut Raspberry Passionfruit
- Coconut cake with house passionfruit curd, raspberry cream, and fresh crushed berries.
- Carrot Pecan
- Fresh-grated carrot, toasted pecan, and warm spice under a proper cream-cheese buttercream.
- Earl Grey Blackberry
- Bergamot-scented butter cake, blackberry buttercream, and a ribbon of crushed blackberry.
- Strawberry Champagne
- Champagne butter cake, strawberry compote, strawberry cream — the toast, as a cake.
- Chocolate Salted Caramel
- Espresso-dark chocolate cake, house salted caramel, and velvet chocolate buttercream.
- American Red Velvet
- Deep red-cocoa crumb between vanilla-bean cream cheese and a layer of Swiss vanilla.
- Banana Nutella Pretzel
- Soft banana cake, Nutella cream, and a salty snap of pretzel crumb.
- Black Forest
- Dark chocolate cake soaked in kirsch, cherry and chocolate creams, and house cherry compote.
- Funfetti
- White cake full of rainbow sprinkles and vanilla-bean Swiss buttercream. Joy, undisguised.
- Classic Vanilla Bean
- Fluffy white cake and dense vanilla-bean Swiss buttercream. Nothing to hide behind.
Build your own
Choose a cake, choose a buttercream, and we’ll compose the layers with you at your tasting.
The Cake
- Vanilla Bean
- Coconut
- Earl Grey
- Funfetti
- Carrot
- Banana
- Pumpkin Spice — seasonal
- Chocolate
- Red Velvet
Swiss Meringue Buttercream
- Vanilla
- Chocolate
- Latte
- Nutella
- Peanut Butter
- Strawberry
- Raspberry
- Passionfruit
- Lemon
- Caramel
- Cookies & Cream
- Cream Cheese
Seasonal flavours come and go through the year — ask what’s in the kitchen.
The Details
The practical answers, so you can compare us properly. Anything not covered here, ask in your enquiry — we answer every one ourselves.
- Lead time
- Reserve eight to twelve months ahead where you can. We take a limited number of weddings each weekend, and peak-season Saturdays fill first.
- Booking & deposit
- A deposit of 50% holds your date; the balance is due one month before the wedding.
- Pricing
- Tiered cakes are priced per serving — from $6 depending on finish, with a $450 minimum for custom work.
- Tastings
- Held by appointment at our Edmonton studio once your date is confirmed. Seasonal tasting boxes are available to take home.
- Delivery & setup
- We deliver and set every cake ourselves across Edmonton and the Capital Region; a travel fee applies by distance.
- Dietary needs
- Gluten-friendly and nut-aware cakes can be arranged — just mention it in your enquiry.
Prices and deposit terms shown are placeholders for layout — real figures are confirmed before launch.
Let’s begin
your cake.
Tell us a little about the day. We take a limited number of weddings each season so that every cake gets the attention it deserves — the sooner you write, the better we can hold your date.
- By commission, from our Edmonton studio
- Delivery & setup across Edmonton
- We reply to every enquiry within two business days
Thank you — your note is on its way.
We read every enquiry ourselves and will be in touch within two business days to talk dates, tastings, and everything in between.