Butter and Blooms Bakery combines artisan recipes with artistic designs to create a luxury dessert experience.
No more expensive fondant that will just be peeled off and thrown away. Our modern cakes are beautiful and delicious, using silky Swiss meringue buttercream or rich chocolate ganache in fondant’s place.
The result is cake that looks too good to eat, but also tastes too good not to.
Custom Cakes
All of the Beauty, None of the Fondant
Frequently Asked Questions
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o Day 1: You submit an order
o Week 1: Butter and Blooms Bakery will send an email confirmation verifying availability and providing a quote.
o Week 2: Butter and Blooms Bakery will email a custom design for approval.
o Week 3: Butter and Blooms Bakery will make minor adjustments to the design based on your feedback, and send an invoice.
o Final: You will pay the invoice in full, and your order is confirmed.
o Your date is not reserved until payment is received.
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I require at least one month to accept an order, but will not accept orders more than 6 months in advance.
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The options are pretty much endless. There are many listed on the order form, but if you don’t see what you want, just reach out.
I do have some limitations as a home bakery. Everything I make must be shelf stable, so no cream cheese frosting or whipped cream frosting.
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Yes! I can use gluten free products to create delicious cakes. However, gluten is present in my kitchen, so I do not guarantee the cakes to be allergen free.
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o Event type, colors, servings, flavors
o I love to have a copy of the invitation, party theme, or other decor to help inspire the design
o Optional: Cake inspiration photos
o I do not created replicas of any cake, whether it is my design or someone else’s. Part of the Butter and Blooms Bakery experience is having a fully custom design for your event. I will accept inspiration for designs.
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Many bakers use American buttercream. This is basically a mixture of butter and powdered sugar. Butter and Blooms Bakery uses Swiss meringue buttercream. This is a meringue base mixed with butter. The result is less sweet with a silkier mouth feel. It’s also more stable in warm environments.
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o Ganache is the most stable. If you plan to have your cake in a warm area, including outdoors, ganache will hold up the best. I also have some wiggle room with the consistency of the ganache. So let me know if you are holding an outdoor event, or if the cake will be unrefrigerated for a long period of time, and I will make the necessary adjustments so your cake is as stable as possible.
o It is still not ever recommended to have your cake in direct heat or sun.
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Butter and Blooms Bakery specializes in modern designs. Expect sharp edges, clean lines, and texture. I love incorporating florals, whether fresh or dried, as well as metallic finishes.
I want to create a luxury cake without the need for fondant. Other than the florals, you will not be peeling things off to enjoy your cake. Your cake will be gorgeous AND delicious.
It doesn’t happen often, but there are times that not using fondant limits the design.
