M e n u
Savannah & Cameron
Dried summer cherries lend a tart pop to rich caramelized brown sugar cookies loaded with dark chocolate chunks. A unique pan-banging baking technique chisels soft and chewy crinkles to maintain the perfect texture.
Super sweet Tahitian vanilla cookies loaded with rainbow jimmies and topped with ooey-gooey toasted marshmallows. Perfected with a dash of palette-pleasing orange oil.
Teddy & Dolores
Molasses-rich dark brown sugar cookies with a plot-twisting double scoop of old-fashioned rolled oats + shredded coconut. Creamy milk chocolate chips stirred in for extra character.
Salted peanut butter cookies dipped in semi-sweet chocolate. Best friend approved.
Emma & Killian
Silky smooth gingerbread cookies, spiced with cinnamon, cloves, ginger, and a dash of nutmeg.
Organic, artisinal dark chocolate chip lactation cookies made with brewer's yeast, flax seeds, and whole grain rolled oats. A shot of energy for that 3AM wake up call.
Don & Betty
A dense, flourless dark chocolate cookie loaded with dark chocolate chunks and sprinkled with mini semisweet chips + coarse sea salt flakes on top. Naturally gluten-free.
This sugar-fluffed Snickerdoodle recipe features a strong pour of Tahitian vanilla and a prolonged roll in a mixture of coarse cane sugar + Saigon cinnamon.
Misha & Kaul
Smooth almond butter chocolate chip cookies made with California-grown blanched roasted almonds, dark brown sugar, and an extra scoop of 60% cacao chips. Barely baked to maintain the creamiest of textures, this melt-in-your-mouth recipe is finished off with a sprinkling of coarse sea salt.
S. Van Ness Ave.
Shuffle up to this superfine lemon cake spiked with ginger liqueur and lavishly finished with Bulleit Bourbon whiskey buttercream.
Inspired by the Tennessee 75 cocktail engineered at a bar in Oslo, Norway at 3AM after a transatlantic flight, this recipe of lemon cakes + American rye whiskey-champagne buttercream will keep you up all night.
A vintage 1950's Pink Champagne cake made extra light and heavenly. Rosé champagne leaves behind the faintest notes of ripe summer berries, while the buttercream fizzes on your tongue after each bite.
Pier 1 1/2
A double scoop of James E. Pepper rye-infused vanilla buttercream sits atop an adventurous meyer lemon + blood orange cupcake.
These double dark chocolate chip cupcakes, paired perfectly with peppermint stick buttercream, will give you tunnel vision.
Created for my talented friend, Maddie, these sugar shells with rainbow-colored Hundreds and Thousands (or "sprinkles" if you prefer the non-British version) are filled with cake batter buttercream. Make a wish!
Dark espresso beans (with notes of raspberry, peach and root beer) are ground extra fine into a robust, flavorful coffee shell, filled with a sea salted-dark chocolate ganache.
Finely ground pistachios and almonds create the perfect shell for an earthy pistachio buttercream filling in an all-natural light jungle green hue.
Made with stone-ground and antioxidant-rich ceremonial Japanese matcha, the shells (naturally tinted from the green tea!) encapsulate a divine white chocolate ganache filling. #iloveyousomatcha
Made with love and named for my sweet friend's newborn baby girl, this 8" strawberry layer cake is made extra lovely with honey-vanilla greek yogurt, iced with Tahitian vanilla buttercream, and finished with a hand-crafted flower crown of pink roses, sprigs of flush berries, and assorted evergreens.
The two-tier, six-layer naked cake that started it all! Originally custom crafted for an engagement party for bride-to-be, Ann, this recipe features a buttery-crumbed sponge cake, smoothed over with Tahitian vanilla buttercream and filled with a mascarpone + espresso mousse. Finished with organic roses to accent each tier, you'd never guess the topmost layer is vegan!
Four thick layers of moist Tahitian vanilla pound cake filled to the brim with a well-balanced duo of luscious hazelnut buttercream + tart cherry preserves. Garnished with romantic blushing blooms, this rustic-chic naked cake is positively swoon worthy. Best enjoyed before dinner.
French vanilla cake swirled with rainbow sprinkles and smoothed over with sweet vanilla buttercream. Lighthearted and vivacious, this cake is the center of the party. Adorned with a pastel rainbow bouquet of fair trade roses.
The most refined and elegant peppermint cake, filled with peppermint stick buttercream and topped with a drizzle of white chocolate ganache. A dozen Vendela roses crown the top of this monochromatically classy cake.
Tahitian vanilla cake layered with rich vanilla buttercream, adorned with hand-crafted marshmallow fondant twisted into the shape of a glimmering golden unicorn horn, and finished with a sweeping mane of freshly cut lavender and peony-hued roses and wildflowers. Designed for the child at heart, this cake is full of whimsy and delight.
This special pink champagne cake was created in celebration of one of life's most serendipitous moments. The bubbly buttercream dances on the tongue and swoons with the faintest breath of pastel pink. Adorned with magnificent blush garden roses, this cake is most adored.