Wedding Cake Pricing & Policies
$2.25 per serving for smooth or Signature design using butter cream frosting to include unlimited flavors within tiers, fillings, frosting tinting,*
$2.50 per serving for all other designs on round shaped tiers, or replications of patterns using butter cream frosting to include unlimited flavors within tiers, fillings, frosting tinting, and ribbons.*
$2.75 per serving for all other designs on square shaped tiers, or replications of patterns using butter cream frosting to include unlimited flavors within tiers, fillings, frosting tinting, and ribbons.*
$3.00 per serving for butter cream base icing with fondant embellishments like sashes, ribbons, etc. *Fondant or gum paste additives to main butter cream frosted cakes such as flowers, shells, leaves are subject to separate fees.
$3.75 per serving for rolled fondant on round tiers
$4.75 per serving for rolled fondant on square tiers
*Loose silk and/or fresh cut flowers may be added to your cake (as provided by the bride) and a trained designer will arrange them for your cake accordingly. A service fee may be added for extensive work.
$43 in pan, precut prior to reception, serve 70 guests and half sheets are available at $22 each to serve 35. Decorative patterns or frosting flowers added to full sheet cakes will increase the price to $55. Other cheesecakes, bars, brownies are available in 1/2 sheets and range in price from $24-$30 serving 30-36 guests.
Cupcakes range $1.25 – $2.00 each, unlimited flavors or frosting tinting; price dependent on frosting design. Simply iced cupcakes are $1.25 each. Fillings or adding piped designs atop the cupcake base icing increases the price to $1.50 to $1.75 each. Full large roses, extensive piping, or fondant pieces prices them at $2.00 each. Cutting cakes that accompany cupcakes $25 any flavor/design.
Petit fours glace
$1.25 each, unlimited cake flavors, includes small design on white or chocolate icing (icing can be tinted to match wedding colors)
Cake Pops are $1.50 each, basic cake flavors; extensive decorating subject to additional fees.
Regular cookies (ie. Chocolate Chips, M & M) are $4 per dozen. Dipped cutouts in wedding form $1 ($1.50 when packaged for favors). Extensive piping work may be subject to additional fees. Cookie 1/2 sheets to cut into bars of 36-48 are $28 each. Large cookie cakes decorated range by size from $10-40.
1/2 sheets of cheesecake cut into bars of 36-48 are $32 each. 8″ decorated are $15. Flavors include raspberry, strawberry, lemon, cherry, raspberry lemonade, blueberry, chocolate chip, turtle.
1/2 sheets cut into bars of 36-48 are $28 each. Can be put on chargers in liners and displayed with a dessert buffet. Many toppings included.
8″ pies are $7 and 10″ pies are $12, used as table center piece displays. Individual 3″ pie/tortes are $1.50 each. 1/2 sheets available for $28, again cut into 36-48 pieces. Flavors include: Cherry, Apple, Carmel Apple, Mixed Berry, Strawberry Rhubarb, Pumpkin, Blueberry
Cakes are customized by size to serve the amount of guests you wish to serve from the main cake; Sheet cakes, while not displayed to guests with your main cake, but served as dessert are an inexpensive way to serve larger groups (our sheet cakes serve 70 per-cut wedding style pieces) and run $40. The average wedding cake that couples select from our bakery is the 3-tier, 150 serving cake (decorated and flavored to their liking), which runs $300-337.
Delivery and equipment rental are extra (see below). Furthermore, some brides have designed different versions of wedding cakes in the form of cupcake or petit four displays, dessert buffets, individual table settings of cupcakes or cake pops, party favors or later reception cookies, or table centerpiece displays of cakes, cheesecakes, pies, or cupcakes.
Themed rehearsal cakes or grooms cakes are a fun way to add spark to your reception. Part of working with your bakery consultant is to create the best representation of dessert for your special day, customized to your liking!
Important Information and Policies
For example, you may be expecting 200 guests to your reception. You may then want your main cake to serve 150 and the balance of guests would be served from a sheet cake. That would allow for 220 servings, serving all cake in its entirety. Your reception halls will always slice and serve first from sheet cakes, then from the bottom layer up.
When planning your flavors, it’s always best to select the most appealing flavor to your group of guests in the sheet and/or the bottom layers, with the bride and grooms favorite as the top. In addition, some brides are also taking advantage of false layers incorporated into their actual cake. Recently, a bride was having only 70 guests; however she wanted a 4-tier cake, and it to be the focal point of her reception decor. Two of the under-layers were actually made of Styrofoam, and iced over; two other layers were edible and served as the dessert. No one visually was able to tell which layers were real, and which were false. Again, customizing cakes to your needs is the number one priority.