top of page


Our cakes are all made from scratch using high quality ingredients. Flavor combinations are up to you, but there is a list of suggested pairings & our favorite combinations to give you some ideas. 

Chicago Lifestyle Editorial-Carrie King Photographer-375_edited.jpg


Almond  - Banana - Carrot - Carrot Walnut - Chocolate - Coconut - Hazelnut

Lemon - Lemon Blueberry - Lemon Poppy Seed - Matcha (Green Tea)  - 

Pineapple-Coconut  - Pumpkin - Spiced Pear - Vanilla


Buttercream Fillings

Almond - Black Sesame - Blackberry Orange - Chocolate -  Coconut - Coffee  - 

Cookies & Cream - Earl Grey - Hazelnut Praline - Honey Lavender - Lemon 

Maple Pecan - Nutella - Passion Fruit - Pineapple - Raspberry

Raspberry-Rose - Salted Caramel - Salted Peanut Butter - Strawberry - Vanilla 


Cream Cheese Fillings

  Coconut  - Lemon  - Ginger-Molasses - Vanilla


Ganache Fillings

Dark Chocolate - Milk Chocolate

Peppermint Milk Chocolate -  Peanut Butter Dark Chocolate 



Caramel Drizzle  - Chopped Toasted Nuts  - Dark or Milk Chocolate Crunchies

 Fresh Raspberries/Strawberries/Blueberrires/Blackberries (subject to seasonality)

Hazelnut Praline Crunchies - Raspberry Preserves -Strawberry Preserves

Apricot Preserves -Vanilla Crunchies 

A Few Of Our Favorite Combinations

Banana Cake – Salted Peanut Butter Buttercream – Caramel Drizzle

Matcha Cake – Black Sesame Buttercream – Vanilla Crunchies

Vanilla or Chocolate Cake – Blackberry-Orange Buttercream - Blackberries

Almond Cake - Honey-Lavender Buttercream

Lemon Blueberry Cake – Lemon Cream Cheese – Chopped Pistachios

Pineapple-Coconut Cake – Pineapple Buttercream - Macadamia Nuts

Coconut Cake – Passion Fruit Buttercream – Strawberry Preserves – Fresh Strawberries

Chocolate Cake – Cookies & Cream Buttercream – Ganache –Chocolate Crunchies

Lemon Poppyseed Cake – Earl Grey Buttercream - Fresh Raspberries

Hazelnut Cake – Nutella Buttercream – Hazelnut Praline Crunchies

Spiced Pear Cake – Ginger-Molasses Cream Cheese 

A few things to note: we do not soak our cakes in sugar syrup, they are moist on their own, and already have a balanced level of sweetness. We do not use perishable fillings such as custards/curds/mousse etc due to the typical long display times of wedding cakes. (meaning they are typically out of refrigeration much longer than 4 hours, and best served at room temperature)

Labus-Silvain Sept22 Walden.jpg

"Every single option was fantastic. The cakes were moist and flavorful and the frostings were delicious without being too sweet. Everyone was so impressed with the taste as well, several people told us it was the best cake they'd ever had. The wedding was over a month ago and just last week my mom was still raving about how smooth and silky the frosting was."

-Annie L.

"I had one guest remark that most wedding cakes are dry and flavorless and ours was the best they’d ever had. It was not only a showpiece for the night but something memorable for our guests. My husband and I are big on good food. Look no further if you want to wow your guests with a beautiful AND delicious cake."

- Ruani R.
bottom of page