Batter: Made with yummy buttermilk; distinctive lemon flavor is achieved from fresh lemon juice and the zest of the lemon
Filling: Premium raspberry preserves in chantilly cream
Icing: Buttercream icing flavored with fresh lemon juice        $5.50
Enhancements: Fresh raspberries; cake layers brushed with raspberry/Chambord simple syrup; second filling of lemon cream curd and iced with Swiss Meringue buttercream lightly flavored with Limoncello        $7.25

Batter: Light, yet richness & depth in flavor; a good cake base for an abundance of fillings/flavors
Fillings: Premium blackberry (or other flavor) preserves swirled into chantilly cream
Icing: Vanilla buttercream       $5.50
Tropical Enhancement: Fillings 1) pineapple pieces, minced crystallized ginger, toasted organic coconut & minced macadamia nuts swirled into chantilly cream or buttercream; and 2) passion fruit curd. Cake layers brushed with Limoncello simple syrup; exterior iced with Swiss Meringue buttercream flavored with a hint of Meyer's Rum        $7.25

Batter: Light in every sense (egg whites only); batter flecked with vanilla bean
Filling: Strawberry or raspberry preserves in chantilly cream. This delicious white cake provides a neutral base that will complement a full range of flavors & filllings
Icing: Vanilla buttercream        $5.50
Enhancement: Fresh berries (in season) hand placed on top of a layer of Swiss meringue buttercream, then berries are topped with chantilly cream; cake layers brushed with fruit or Chambord enhanced simple syrup; cake exterior iced with Swiss Meringue buttercream flavored with premium vanilla or Chambord        $7.25

received so many requests for this cake that we made it part of our regular offerings!
Batter: Yummy premium Dutch cocoa and canola oil give this batter its luxurious, soft texture
Filling: Traditional cream cheese buttercream
Icing: Traditional Vanilla buttercream        $5.50
Enhancements: tiny French semi-sweet chocolate flakes added to the cream cheese filling; cocoa nibs added to the cake batter for a subtle demi-crunch & flavor boost; Swiss Meringue buttercream icing lightly flavored with Godiva White Chocolate liqueur        $6.50

Batter: Rich cake layers made with almond paste; cake layers are brushed with Amaretto/Espresso simple syrup
Fillings (choice): Mocha buttercream or Chocolate ganache buttercream
Icing: Swiss meringue Mocha buttercream        $6.25
Enhancement: Cake batter is lightly laced with cocoa nibs for subtle texture and added flavor; and use both fillings         $7.25

There are eight elements built into this cake. There are two cake flavors in each cake tier: rich, Dutch Cocoa Chocolate cake (with cocoa nibs) in between White Vanilla Bean cake "bookends," and the reverse in other tiers of the cake. Each cake layer is first brushed with Chambord or raspberry simple syrup. The layers are filled with two icings: Swiss Meringue vanilla buttercream and chocolate ganache buttercream, the latter is flavor enhanced with Kahlua or Godiva dark chocolate liqueur. Exterior of cake is iced in white chocolate buttercream or Swiss Meringue buttercream, lightly flavored with Chambord. This is cake is divine and is gorgeous when cut and served. Chef Jen considers this her "signature" wedding cake!        $7.50
Substitution: This cake can become a wonderful summer wedding cake by adding a light pink cake layer (Neopolitan), enhanced with fresh strawberries or raspberries -- result is three cake layers in each tier: white, chocolate and light pink!

Batter: Bursts with the flavors and fragrance of premium cinnamon, cloves, grated fresh ginger and nutmeg; layers are brushed with premium rum / pure maple simple syrup
Fillings: apple walnut cream (a mixture of apple butter, grated organic apples, organic toasted walnuts, all blended into chantilly cream); and caramel cream cheese filling
Icing: Classic vanilla or maple buttercream        $6.50
Enhancement: Exterior iced with Swiss meringue buttercream flavor enhanced with Calvados, a fabulous French apple brandy        $7.25

Batter: Classic Pound Cake with orange zest, layers brushed with a Grand Marnier enhanced simple syrup
Filling: Orange Buttercream lightly enhanced with Grand Marnier or orange zest curd; plus a layer of whipped chocolate ganache is applied to each cake layer
Icing: Orange Swiss meringue buttercream or White Chocolate Buttercream        $7.50
Enhancement: Each piece served with a three inch tall baked Swiss meringue letter (couple's monogram) leaned on the side of each slice of cake        Add $1.35
(Basic recipe courtesy of: "Martha Stewart Weddings")

Batter: Pistachio (minced) sponge cake layers, brushed with simple syrup lightly flavored with green Chartreuse (French liqueur) or pistachio liqueur
Fillings (2): Pistachio Cream with minced pistachios; and whipped White Chocolate ganache or mousse
Icing: Swiss meringue buttercream or White Chocolate buttercream with just a wisp of green Chartreuse or pistachio liqueur      $8.25
(Basic Recipe courtesy of: "Martha Stewart Weddings")

Other cake design, decorating & customizations
Cake structure and exterior customization / decoration increases the cost of your wedding cake. Customizing your cake is done in conjunction with your complimentary design consultation with Chef Jen. Items listed below are examples of how you may customize your cake:

Fresh flowers Flowers & designs made from sugar (gum) paste or modeling chocolateCrystallized flowers (organic/edible) Sugared fruits Custom ribbon Fondant (or marzipan or sugar paste) cutouts, molded shapes, ribbons, bows, designs, appliqués or laceInlay workAdding color (dust, brush, sponge, marbleing or paint) by hand or color spay (air brush) Using a multi-color paletteDetailed or intricate piping Embroidery or cornelli lace techniquesSculpted, non-traditional shaping of the cake Complex structureDesign elements, crystals, beads created on wires cantilevered away from the cake's surfaceDesign elements to be replicated into/onto the cake, such as from a selected pattern or motif (source examples: invitations, fabric design/pattern, architectural element, wedding dress detail, china pattern)Spun sugarChocolate, fondant or sugar paste tiles used to cover all or part of the exterior of the cakeSugar plaquesWriting or letteringSpecialized use of fondant: ruffling, draping, braidingEdible bees, butterflies & bugsGilding decorative elements with edible gold or silverEdible photo images
Chocolate transfer sheets

Other pricing information:

Written Contract
A non-refundable deposit of $150 will hold your date until six (6) months before your wedding date.
Then, your written contract will include a 50% deposit on the edible portion of the wedding cake order, and terms for payment in full at least 31 days before your event.
Payment is by local check, money order or cashier's check [$50 for NSF]. Payment by credit card is not available.

Multiple Cake Flavors, Different Tiers & Sheet Cakes
There is a $50 charge each time a new cake flavor/filling combo is added to the wedding cake. For example if you order a three tier cake and each tier is a different flavor, there is an additional charge of $100.
Sheet cakes can be prepared for use at the back of the house for weddings that exceed 85 guests; pricing for sheet cakes is one-half (1/2) the price of the cake and flavor enhancements chosen; sheet cakes will not incude fondant or other matching exterior decoration of the wedding cake, but will otherwise feature all the same flavor elements.

Delivery, Set up & Presentation
Minimum charge is $75.00 (more if location is beyond a 12 mile radius of Interstate 5 and La Jolla Village Drive in San Diego - per Google map), or if the on-site setup will likely exceed one hour.
can design and fabricate cake stands made specifically to compliment your cake / design. [Per quote]

Rental Information
Minimum rental fee for silver cake plateaus, cake stands or plates, wood, plastic or metal tiered units is $60.00, plus a fully refundable security deposit. Refundable deposits for small plastic & other structure parts is $40.00.

A note regarding ingredients: our confections may be enhanced with espresso (caffeine) or alcohol; clients must request omission if none is desired. This also applies to other ingredient sensitivities or preferences, including nuts and coconut.
We use as many organic ingredients as are practically available to us at any given time. If you require all organic, please let us know well in advance for procurement reasons; there will be a market price adjustment.
We reserve the right make a substitution of ingredients based on availability or temperature considerations. Do remember that your cake (fillings and exterior) are temperature sensitive and cannot be exposed to extreme conditions, even for short time periods. We highly recommend you arrange to have your cake displayed and served in an air-conditioned area at your venue.