If you have a photo of a cake you’d like, you can email it to us and we’ll give you a quote. The general rule is, pricing for custom-designed cakes is based on the size of the cake and the intricacy of the design. And, we frequently run our popular “Flash Sale” via Instagram, so if you follow us there (and follow our hashtag #honeycrumbcakestudio), you’ll be the first to know when our latest specials are up for grabs! How much do the cakes cost?Īn overview of our Pricing can be found here.
However, you can often snap up a pre-designed cake or other baked treats from our online shop with just 4 business days’ notice (depending on our schedule). Larger and more intricate cakes require more planning time, regardless of the season (we recommend 1-3 months for themed/sculpted cakes, and 3-9 months for Fine Art wedding cakes). During peak wedding season (May through September), we need much more lead time than this. We generally require at least 1-2 weeks of lead time for most SMALL cake orders. How much lead time is required for a cake order? Please visit our online sho p for cakes that can be prepared with a week or two of lead time, depending on our seasonal availability. We don’t carry cakes for sale to walk-in customers, as we are a custom cake studio rather than a retail bakery. So sorry, but no! All of our cakes are made to order. Are you in?Īre there any cakes ready for pickup today? I am here for you! Honey Crumb is here for you… with all the fun, fancy, unforgettable desserts. Love fills my life and it overflows into my cakes, too. We’re happiest when we’re cooking dinner together, chasing powder at Whistler or Crystal Mountain, or working a wedding together (I bake, he shoots!).
He’s an award-winning photojournalist turned wedding photographer. I am married to my favorite and most darling boo thang, Loren. I do a **happy dance** when I see you cut a big slice and grin while sharing your first bite as a married pair. When clients or their photographers send me images after the event is over, the first thing I scroll down to find is the cake-cutting moment. I am so honored and excited to be part of it all. I want you to be WOWED by your cake and desserts. You deserve beautiful, delicious memories.
#Crumb together menu manual
My silly sense of humor, adventurous and determined spirit, keen eye for detail, and excellent manual dexterity all combine synergistically when I’m creating cakes for my clients. I’ve been a Seattle-based pastry chef for 13 years and counting. Let cool before serving.I’m Carla Callahan - slayer of cake! I love everything about my job, from creating sugar flowers to match the ones in your centerpieces, to making your guests GASP in amazement at how silky the buttercream is, to helping you with vendor recommendations for the rest of your wedding planning process ( I’ve got all the good ones on speed dial). Run a small knife around the edge of the pan and lift the cake out using the parchment overhangs. Remove from oven and let cool for about 15 minutes.
Bake for about 45 minutes, or until a tester poked in the middle of the cake comes out clean. Spread the jam in an even layer on the batter and sprinkle the reserved crumble over top. Pour the batter in to the prepared cake pan. Repeat with the remaining flour and milk. Reduce speed to low and add half of the flour mixture, then half of the milk and mix till the flour is just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula.
Reduce mixer speed to medium and add eggs one at a time and mix until fully incorporated. Increase the paddle speed to medium-high and whip until light and fluffy, about two minutes more. Place the softened butter in the bowl of a stand mixer with a paddle attachment and whip on medium speed until it comes together, about 10 seconds, then slowly add the sugar. For the cake, whisk together the flour, baking powder, and salt. Whisk in the melted butter until combined and the topping starts to clump together. To make the crumb topping, combine the flour, brown sugar, salt, and cinnamon in a small bowl. Line the pan with parchment, leaving a 2-inch overhang on two sides.
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