Choose from one of my signature cake flavors, or mix & match from the flavors listed below!

CAKE
Vanilla Bean
Milk Chocolate
Marble
Confetti
Cookies & Cream
Cinnamon
Strawberry
Lemon

Signature Cake Flavors

Classic Vanilla Bean
A tender, light, fluffy and moist vanilla bean sponge cake made with real vanilla bean for pure, fragrant flavor. Covered in silky, not-too-sweet vanilla bean swiss meringue buttercream.

Confetti
A celebration in cake form! Fluffy vanilla sponge studded with rainbow sprinkles. Covered in vanilla bean swiss meringue buttercream, and layered with more rainbow sprinkles and buttercream between each layer. 

Raspberry Ripple
Our classic vanilla bean sponge cake, swirled with bright house-made raspberry jam for a sweet/tart contrast and a gorgeous natural ribbon through the crumb. Filled with more jam, and covered in vanilla bean swiss meringue buttercream. 

Milk Chocolate Olive Oil
Rich cocoa meets olive oil for a deeply moist, refined chocolate cake with modern flavor. Covered in milk chocolate ganache and milk chocolate buttercream. 

Lemon
Light, sunny, and citrus-forward with real lemon zest and juice for a bright & not-too-sweet sponge cake, filled with fresh lemon curd and covered in a thick layer of lemon swiss meringue buttercream.

Strawberry Jam
Your choice of vanilla bean OR strawberry sponge cake: layered with house-made strawberry jam for a juicy, summery sweetness, and covered in beautiful strawberry buttercream.

Cookie Butter
Warm brown sugar, cinnamon, and vanilla sponge cake pair perfectly with cookie butter between each layer for a cozy, slightly nostalgic flavor. Covered in vanilla swiss meringue buttercream.

Caramel
A buttery caramel-forward cake with rich toffee notes and thick scratch-made salted caramel between each layer. Covered in a caramel vanilla bean swiss meringue buttercream.

Collection, Delivery & Setup

• Pickup: My home-bakery is based in downtown Lancaster, Ohio.

• Delivery: Priced by distance/time; quoted with your order

• On-site setup: Recommended for tiered cakes/large florals (fee applies)

Policies

• Retainer: 50% to book (non-refundable; transferable at my discretion).

• Final payment: due 7 days before pickup/delivery.

• Changes: flavor/design changes accepted up to 14 days prior.

• Photos: I may share finished cake photos on social media (always AFTER your event, and with no personal details!)

• Damage after pickup/delivery: I can’t be responsible once the cake leaves my care, but I’ll always try to help if something happens… just reach out.

Tastings for Brides

For weddings and bigger events, I offer tasting boxes once monthly. Please email me at intheflourgarden@gmail.com to be added to my tasting box list for next month.

• Tasting Box: from $45

• By email only; limited availability.

Allergies & Special Diets

My kitchen handles wheat, dairy, eggs, nuts, and other common allergens. I cannot guarantee allergen-free products. If you have a severe allergy, please consider this carefully before ordering. The ingredients for my cakes and buttercream are listed above. I do not substitute ingredients at this time, however, I can create a dye-free cake for you for designs with minimal color.

How to Order

1. Share your vision
   Fill out the form below with your date, servings, flavors, inspo pics, and budget.

2. Design & quote
   I’ll reply with design ideas and a detailed quote. Simple buttercream cakes can often be booked right away; intricate designs may include a sketch.

3. Secure your date
   A 50% retainer saves your spot. The balance is due 7 days before pickup/delivery. For orders less than $50, your total is due in full at the time of order.

4. Bake & decorate
   I bake as close as possible to your event for freshness, and decorate the day before or morning of.

Please note! Your cake is NOT accepted/booked by only completing this form. I will respond to most inquiries within 48-hours. :)

Cake Care

Keep chilled and transport flat. Bring to room temp about 60–90 minutes before serving for best texture (Swiss meringue buttercream shines when not ice-cold). Avoid heat, sun, and long outdoor display. Your cakes can be eaten cold, but the butter in my recipes makes the cakes very firm when cold, so room temp is recommended for all cakes.

FAQs

How far in advance should I book?
As soon as you have a date! 3–6 weeks ahead for custom/tiered is safest.

Do you work with fondant?
I’m a buttercream girl at heart. I’ll use tiny fondant details if absolutely needed, but truthfully it’s not my strongsuit, (I don’t think it tastes good, either) and my style is buttercream buttercream buttercream!

Can you match my invitation colors?
Yep… share a photo or swatch.

Do you provide cake stands or toppers?
I have a small collection; ask for availability. You’re welcome to provide your own.

What if I need to feed a crowd on a budget?
Order a smaller display cake and add a simple kitchen cutting sheet cake to serve extra slices… pretty + practical.