Neither do I! I use a Swiss meringue buttercream as the base for all of my frosting (asides from chocolate ganache). It’s not the typical American Buttercream which is just powdered sugar and butter. My buttercream is smooth, silky and pairs well with so many flavorings.

Signature cakes have a set cake/sponge, buttercream flavor and some type of textural or drizzle addition in between the layers. They were designed to deliver a palate pleasing experience with every bite. You can read more about the mouth-watering options of my signature cakes on the Flavors page.

Please keep in mind this is just the taste options, not the outer decorative part of the cake. That is always customized.

At that point you would be building your own cake (BYOC) and that’s totally fine! You can use the Signature Cake flavors as inspiration to try new combinations.

This one is an easy one!

You will use the form on the Order Inquiry page to submit all the information needed to quote you properly and any pictures as inspiration. Think invitation, theme, colors and etc. No copycat cakes here please.

I suggest 2-3 weeks minimum. While I will always try to work with you, the earlier the better.  I work alone and often times book up pretty fast due to the sheer amount I can handle on my own per week and maintain the quality I pride Sugar Spell on. 

I am currently not taking orders for more than 1 year to date out.

We sure do! As a matter of fact any cake over 2 tiers, requires delivery (you’ll thank me for that). 

We offer curbside delivery, which does not include set up and you would meet us at the door for your cake and/or treats.
We also offer full delivery which covers set up and placement of our cake and/ or treats.

Order size and distance affects delivery pricing**

Sadly right now we only offer tastings for wedding cakes. The good news is we will be offering monthly taste boxes that you can order and have delivered right to your door.

Follow me on Instagram to stay up to date! 
You can also sign up for my newsletter if Instagram isn’t your jam. We will notify you of new flavors and treats as they come along.

Ahh, this is a bit embarrassing but what the heck! Simply put my poor hands can’t handle the hand-rolling needed to complete them. Those little suckers take a lot of effort, you’d be surprised. I will try to accommodate large orders based on the situation.

Instagram for the win! I post my most recent cakes there. My Gallery page is a quick jump to my up-to-date feed.

Our cakes start at $150. All of our cakes are custom and as such it depends on key factors. The amount of people it needs to accommodate (size), flavor choices / extras, and of course the complexity of the final design.

We can provide all the desserts for your event, but that’s where the magic ends with us and starts with a party planner. One of my favorite event planners is Therese from Helping Hans. You can check her out  on her website or Instagram page.

As long as your party is being held in a temperature controlled space, you can leave the cake on display for a few hours. If the room is hot, or filled with sunlight, you should not leave the cake out. Even though I ganache 90% of my cakes which makes them a bit more resilient to heat, the buttercream will melt, and your cake can become unstable if left out too long. 

For best results, remove the cake from refrigeration at least 2 hours before serving. Let it sit out in a cool/temperate room during that time. You must let the butter in the cake warm up so it will taste moist and amazing! As long as the cake has time to come to room temperature prior to serving, your guests will be able to enjoy the dessert at optimal flavor and texture!

Funny you should ask, I have a whole page dedicated to it!
Check it out here.

Sure! I can’t wait to hear from you. Send me a quick message here.