Custom Wedding Cakes From mild to wild Jeffery's one of a kind wedding cakes are sure to impress your wedding guests. 

Drawing from his extensive background in the arts, sculpture, special effects, and patisserie your imagination can soar with creative possibilities.

The initial consultation will consist of sitting down with Jeffery and going thru some of your ideas, magazines, fabric swatches, etc. As you let the concepts flow Jeffery will do some pencil sketches and rough out a general image. Next is the number of people it is to serve, flavours, icing styles, and location information. After a week or so Jeffery will meet with you again and show you the four or five cake designs he has come up with at this time a tasting of you flavour choice(s) will be offered. All that remains is the set up of the finished cake on your special day.

Wedding cakes start with a base price per person which includes a standard, smooth buttercream finish, appropriate borders, the first set of cake boards and dowels, and delivery with set up in Edmonton. Anything added beyond the standard finish, such as rolled fondant or handmade flowers, would add to the base price. Because the design possibilities are endless, please call or visit us for an accurate quote on your particular design. Delivery outside of Edmonton will be subject to a transportation fee..

Please contact Jeffery directly to see what availability he has. Only 2-3 wedding cakes are done a month and slots fill up quickly. We do not do birthday cakes etc unless the minimum below can be met and the cake is something really out of the ordinary. Please visit the Gallery page for wedding cake images.

There is a $550.00 minimum on cake orders.
Note: Prices are in Canadian Dollars

Wedding Cake
Base price per serving
$9.50

Remember any custom sugar work is later added to the price. Pricing varies depending on the work desired. Make sure when e-mailing us you mention you want "custom sculptural work" for your cake and and price will be negotiated with you.

The cake displayed was alternating flavours of: *Madagascar vanilla bean cake filled with sizillia lemon italian buttercream imbibed with white rum.
*Coconut cake with pina colada syrup and mango-white chocolate italian buttercream.
*Dark Belgian Callebaut chocolate cake soaked with Kirsch then filled with imported polish sour cherries and a 75% pure bitter dark chocolate ganache.

The cake was covered in fondant, hand painted with 24k gold and 2 layers were covered in multiple layers of 24k gold leaf then hand painted with black arabesque. Edible, hand sculpted sugar roses, leaves, and gold vines covered the cake.