Pricing


Pricing is based on the flavour combinations published on this site. Customized requirements are welcome and complex orders may be subject to price adjustments. Please contact me for a quote.

 

All major credit cards and Debit tap accepted. GST additional.

 

  • CUPCAKES

$48 per dozen (large size)

$48 for 38 mini cupcakes

 

  • DOUBLE LAYER CAKE SERVING BASED ON STANDARD PARTY SIZE OF 2" x 2" SLICE

$68 - 2 LAYER, 6" CIRCLE (SERVING 6-10)

$73 - 2 LAYER, 6" SQUARE (SERVING 9-12)

$93- 2 LAYER, 8" CIRCLE (SERVING 12-18)

$110 - 2 LAYER, 8" SQUARE (SERVING 16-20)

$130- 2 LAYER, 10" CIRCLE (SERVING 19-28)

$145 -  2 LAYER, 10" SQUARE (SERVING 25-30)

$180- 2 LAYER, 12" CIRCLE (SERVING 28-40)

$195 - 2 LAYER, 12" SQUARE (SERVING 36-48)

 

* I do not do fondant covered cakes

 

  • CUPCAKE / CAKE TOPPERS

Fondant, Gum Paste or paper/ plastic - cost dependent on quantity and complexity

 

 

 

I want to work with you. Together we can determine a product offering that can meet your needs.

 

FAQ


QUESTION: Why are your products more expensive than your competitors?

 

ANSWER: I focus on organics, free range eggs, natural flavors and other high quality ingredients which is why my products are priced as they are. The taste and quality is second to none.
  • Did you know that 1 LB of Organic butter costs $7.00? On average, one dozen cupcakes uses 1 LB of butter.

QUESTION: Are your products made from scratch?

 

ANSWER: Yes! No cake mixes, canned icing, bought fudge or caramel sauce. I avoid overly processed items, preservatives and additives by making as much as possible in house.

QUESTION: Why do you use sprouted spelt flour?

 

ANSWER: I choose to use sprouted spelt flour because it incorporates nutrients into the products without the recognizable taste whole wheat flour adds. Spelt flour is very similar in nutritional value to whole wheat.

  • Did you know that soaking whole grains such as spelt activates enzymes in the grains that can make digestion easier, increases nutrient content and neutralizes phytic acid. (Phytic acid blocks the absorption of minerals such as phosphorous, iron, zinc, calcium and magnesium)
  • When grains are sprouted, enzymes start to break-down phytic acid in the grain and your body can absorb more of the vitamins and minerals.

QUESTION: Why do you use the Swiss Meringue Buttercream? How is it different from the frosting we usually get on cupcakes?

 

ANSWER: Two reasons- texture and taste. The frosting most people are used to on cupcakes is called American Buttercream. Personally, I am not a fan because it is WAY too sweet and tastes like icing sugar- yuck! The texture of the Swiss Meringue Buttercream is so smooth and light, it can be mounded onto cupcakes and won't make your tooth ache!

  • The Swiss Buttercream takes longer to make, but it is 100% worth it!
Swiss Meringue Buttercream American Buttercream

Ingredients: Egg whites, granulated sugar, butter, flavouring

Ingredients: icing sugar, butter or shortening, milk, flavouring

Total Time: 20-30 min

Total Time: 5-7 Min

Taste: Buttery, lightly sweet

Taste: very sweet, taste of icing sugar

Texture: Light, fluffy, smooth mouth feel

Texture: denser, crusting, can be heavy

 

  • The egg whites in the Swiss Buttercream are fully cooked and safe for pregnant women, young children and the elderly.

QUESTION: What are the other high quality and healthy ingredients are in your products?

 

ANSWER:

  • Natural organic peanut butter
  • Belgian or Bernard Callebaut chocolate 
  • Local honey
  • Fresh spices
  • Natural coloring*
  • 100% pure maple syrup
  • Natural flavours
  • Himalayan pink salt
  • Unbleached flour
  • Organic sprouted spelt flour
  • Organic fruits
  • Organic butter & milk
  • Organic free run eggs