Layered Cakes
All cakes are made with U.S-grown heritage grains, locally grown flowers and local produce, pasture eggs, and ORGANIC butter.
All layered cakes are made in 6in, 8in or 10in rounds and are three layers unless specified differently. For cake care and serving sizes, see below.
Photos of cakes are examples only, all cakes are decorated differently depending on customer requests and local flower availability.
Custom cakes start at $75.00 *prices are subject to change*
FOR LARGE-FORMAT CAKES OR WEDDINGS SEE THE CONTACT FORM BELOW OR EMAIL BRITA@WITHFLOURINHERHAIR.COM.
This Season’s Cake
BEACH DAY IN DEcember
Coconut Sonora wheat chiffon, passionfruit curd, mascarpone cream mousse with Valencia orange Swiss buttercream.
Tea Cakes
SERVING SIZE
6in - Serves 8-10
8in - Serves 10-16
10in - Serves 16-22
CARING FOR YOUR CAKE
For Cakes with Swiss Buttercream: Take your CAKE out of THE FRIDGE 1 to 1&1/2 HOUR BEFORE YOU ARE READY TO serve.
Swiss BUTTERCREAM NEEDS THIS TIME TO come to room temperature AND BECOME THE PERFECT TEXTURE!
For Cakes with MAscarpone or Whipped Cream Frosting: Leave in refrigerator until ready to serve.
Do not LEAVE CAKE IN DIRECT SUNLIGHT, OR BY ANYTHING HOT. STORE LEFTOVERS IN THE FRIDGE WITH A PIECE OF PARCHMENT or plastic wrap PLACED AGAINST THE CUT SIDE OF THE CAKE. THIS WILL ENSURE IT IS FRESHER LONGER!
When traveling with a cake transport your cake by placing it on a flat surface in your car. The passenger floor of your trunk is a great place. Make sure your AC on to keep your cake cool.
For leftovers: Keep in the fridge. Place a piece of plastic wrap or parchment paper on the cut side of the cake to keep it from drying out.
TO ORDER A CAKE OR ASK FOR A WEDDING CAKE CONSuLTATION PLEASE FILL OUT THE FORM BELOW
