What kinds of items do you offer?
I specialize in cakes and cookies. Visit the Menu page for a list of goodies!
How do I submit an order?
To make an order, visit the Contact page or click on the email icon (button) at the bottom of this page.
How much do your baked goods cost?
Please contact me for pricing. Cost depends on the type of ingredient, if something is seasonal or not (e.g., fruit), inflation (premium butter costs a lot these days), and other factors. Prices will fluctuate because of these factors.
How do I pay?
You are welcome to pay in cash at the time of delivery, or you can use Venmo. Please contact me for Venmo details!
How much notice do you need for an order?
This depends on what and how much you order, if the ingredients are available, and by when you need. It also depends on other orders I’m working on. I ask customers to give me as much time as possible (one week at least), to ensure I can meet their needs. If you have a big order in mind, let's talk!
What size are your cakes?
All cakes are 8-inch 3-layer, except the Lemon Blueberry Poppyseed Bundt (which is 9.5 inches).
Can you bake something that isn’t on the menu or modify a recipe?
Unfortunately, no. My menu is the one approved by the Department of Agriculture. However, if you have an idea for a future cake or cookie, let’s talk!
Do you frost the sides of your layer cakes?
No, I never do. I have a special process for assembling and frosting my layer cakes so the sides of the cakes show. I want customers to see their cake, its texture, color(s), and contrast with the frosting, crumb, or other toppings.
Do you do “themed” cakes?
No; however, if you would like to add a topper or something special to your cake once it’s delivered, please let me know and we can work something out for the placement of the cake toppings (e.g., crumb).
Do you do cupcakes or sheet cakes?
No, I bake only layer cakes and Bundts.
Do you do wedding cakes or other celebration/special event cakes?
If any of the cakes on the Menu page look enticing, I am delighted to bake that for your special day! Please note I'm unable to modify the recipe or change the style, look, or size of the cake.
Don’t you have to bake in a professional or commercial kitchen to sell baked goods?
Luckily, Washington State’s Cottage Law, through the Department of Agriculture, allows me to bake goodies in my own kitchen. Even though my home kitchen isn’t a professional or commercial kitchen, I follow stringent rules to ensure the health, safety, and enjoyment of my customers.
What if I don’t like what you baked?
Please tell me! Honesty is very important to me, and your feedback will help me refine my skills. We can also talk about how I can fix the problem, whether it’s money back, another cake or cookies, or something else.
I have allergies. What do I do?
Please let me know! All my cakes and cookies contain wheat, milk, and eggs. Some also contain soy and/or tree nuts.
Do you have any vegan, paleo, Keto, dairy-free, sugar-free, or gluten-free options?
No, but there are other bakeries in the area that do.
How many slices do I get in a cake?
It all depends on how much (or how little) you cut per slice. But you should get between 12-16 slices in a layer cake and 10-12 slices for a Bundt.
Do you bake cookies by the dozen? Can I just order a slice of cake or a couple of cookies?
No, I bake by the batch. Depending on the type and size of a cookie, you will get a different amount.
Do you deliver or can I pick up?
I am happy to deliver or meet up with you somewhere to drop off.
Do I need to refridgerate my cake or cookies?
No, all my cakes and cookies are safe to leave out on the counter (just keep them covered so they stay fresh). However, you are welcome to keep your goodies in the fridge. And they freeze nicely, too!
What’s the best way to keep my cake or cookies fresh?
If possible, keep your goodies in an air-tight container or cake dome.
Many of my cakes have crumb, which are tiny, soft cookie-type crumbles that enhance a cake's texture, flavor, look, and personality.
What’s a “soak?”
All my cakes have a soak, which is a flavored liquid that keeps the sponge soft and fresh and enhances the overall taste of the cake. For example, I use a chocolate milk soak for my chocolate cakes.
What’s the difference between a sponge and cake?
“Sponge” is the actual cake. I also use the word “cake” to refer to the sponge. And “cake” can refer to the whole shebang, including the sponge, soak, frosting, and topping.
Can you mail my order?
According to Department of Agriculture rules, I can only sell my goodies in person within Washington State.
Do you bake dog treats?
Unfortunately, no. According to Department of Agriculture rules, I can only bake for humans.