Person decorating a white frosted cake with dried orange slices, on a cake stand, at a decorated table.

Our Cakes

Our cakes are made for the moments that bring people together. Each one is designed with care, guided by the season and the details you share.

Ingredients & Sourcing
We bake with U.S.-grown heritage grains, organic butter, pasture-raised eggs, and locally grown flowers and produce.

Sizes
Layered cakes are available in 6", 8", or 10" rounds and are typically three layers unless otherwise requested.

Design
Each cake is decorated uniquely based on your celebration and what is in bloom at the time. Photos are examples. No two are the same.

Pricing
Custom cakes begin at $75.
Pricing varies based on size, flavor, and decoration.

Weddings & Large Events
For large-format and tiered cakes or weddings, please use the contact form or email hello@withflourinherhair.com.

This Season’s Cake

A white frosted cake on a wooden cake stand, decorated with caramelized walnuts or similar topping, is centered on a table. To the left, a tall vase with dried flowers and wheat stalks. In front, a plate with dried fruit or bark-like slices. To the right, a beige and pink bowl, a spatula, and some folded fabric are visible, with a neutral tablecloth covering the table.

Beach Day in Winter

Coconut Sonora wheat chiffon, passionfruit curd, mascarpone cream mousse with Valencia orange Swiss buttercream.

Signature Layered Cakes

6” serves 8-10 | 8” serves 10-16 | 10” serves 16-22

IN THE LAND OF MILK & HONEY

Local wild flower honey cake with earl grey mascarpone cream and Swiss buttercream frosting. Additions include seasonal fruit: fresh figs, mulberries, roasted pears.

HAZELNUT PRALINE

Hazelnut chiffon cake, dark chocolate Swiss buttercream, praline.
Additions: coffee cream mousse.

THE TRUNCHBULL

Chocolate rye devil’s food cake, brown sugar chocolate buttercream. Additions: chocolate mousse, espresso mousse, seasonal berries, dulce de leche.

CLASSIC CARROT

Carrot cake base with classic cream cheese frosting and a touch of orange zest.

CHANGING SEASONS

Vanilla chiffon cake, fresh whip cream, seasonal fruit, vanilla Swiss buttercream. Variations: Meyer lemon curd, Strawberry compote, fresh raspberry, roasted apricot.

COCONUT CREAM

Light coconut cake, coconut cream Swiss buttercream, toasted coconut. Variations: Chocolate Swiss buttercream, key lime cream, fresh pineapple and whip cream.

Special request? Send them our way.
Let us make the perfect cake for you!

Send an Inquiry

Tea Cakes

Single layer 8” round; serves 8-10.

CARROT CAKE
with cream cheese frosting

WILD HONEY CAKE
with Earl Grey mascarpone cream

CITRUS OLIVE OIL CAKE

with mascarpone mousse

PERSIAN LOVE CAKE
with cardamon, rose & pistachio

FLOURLESS CHOCOLATE TORTE
gluten free

Send an Inquiry

Two round cakes with white icing and sprinkled with crushed pistachios and dried rose petals, placed on white parchment paper on a light-colored surface.

Illustration of a mermaid holding sea plants, with long flowing hair, a mermaid tail, and a relaxed expression.

CARE FOR YOUR CAKE

Take your cake out of the fridge 1-1.5 hours before you are ready to serve. Swiss buttercream needs this time to come to room temperature and become the perfect texture!
Store leftovers in the fridge.
Leave in refrigerator until ready to serve. Do not leave cake in direct sunlight, or by anything hot.
When traveling with a cake, transport your cake by placing it on a flat surface in your car. The passenger floor of your trunk is a great place. Make sure your AC is on to keep your cake cool.
Store leftovers in the fridge. Place a piece of plastic wrap or parchment paper on the cut side of the cake to keep it from drying out.
Leave in refrigerator until ready to serve. Do not leave cake in direct sunlight, or by anything hot.
When traveling with a cake, transport your cake by placing it on a flat surface in your car. The passenger floor of your trunk is a great place. Make sure your AC is on to keep your cake cool.
Store leftovers in the fridge. Place a piece of plastic wrap or parchment paper on the cut side of the cake to keep it from drying out.

A cake decorated with white flowers, gray leaves, and small orange berries, viewed from above against a light gray background.

Decorative cake topped with dried pineapple, orange slices, and candied citrus peel on a white surface.

To order a cake or ask for a wedding consultation, please fill out the inquiry form below.

Cake please!

White cake decorated with white flowers and gray foliage on top, with a textured pattern on the sides, on a white cake board.