Request a Commission


To initiate your commission, please select an option from the Bake Shop and be sure to include details about your flavor and design preferences. Advance payment does not guarantee your commission will be accepted. Commissions are dependent on availability. I take on as many orders as I can without sacrificing quality and creativity. Thank you for your understanding! 

An illustration of a layer cake with floral design and a slice missing

An illustration of tools used to decorate cakes.

An illustration of a cupcake


Clicking the button above will take you to a Square site. Please note, advance payment does not guarantee your commission will be accepted. Commissions are dependent on availability. Payment for commissions that cannot be accepted will be refunded. Additional fees may apply for delivery, on-site set-up, rush orders, etc. Thanks for being patient with the evolution of this process! Have questions? Email

Get Inspired

If you’ve visited the cake page or social media accounts, you’ve seen a wide range of flavors, techniques and styles, but maybe you need a prompt or examples so you have the words to describe what you want. Ideally, every cake I create is unique in some way, suited to your tastes, both in flavor and design. You’ll find some examples below, but this is by no means an exhaustive list. Some ingredients, materials or tools aren’t easy to find in Juneau but if I can get them, there are few limits.

You may notice that the majority of my cakes rely on Swiss meringue buttercream for decor — it’s ideal for a lot of the techniques I employ and it is superior in flavor to American buttercream, in my opinion. I limit use of fondant and modeling chocolate, preferring to use them for select sculptural elements that are easy to remove so you can enjoy the unadulterated flavors of the cake, filling and frosting. I also prefer to create custom designs rather than copy another baker’s design, though I often employ the same techniques and design principles as other bakers, so you can have a good idea of what to expect when using other bakers’ work as inspiration. 


  • Vanilla
  • Chocolate
  • Lemon
  • Masala chai
  • Masala chai carrot
  • Espresso
  • Orange
  • Strawberry
  • Coconut
  • Lavender
  • Maple-bourbon
  • Pumpkin
  • Whatever we dream up



  • Buttercream
  • Chocolate ganache
  • Custards 
  • Curds
  • Pastry creams
  • Jam or jelly
  • Fruit puree
  • Mousse
  • Whatever we dream up



  • Swiss meringue buttercream*
  • Almost Swiss meringue buttercream* 
  • American buttercream
  • Cream cheese frosting
  • Ganache
  • Caramel
  • Cookies
  • Candy
  • Fondant
  • Modeling chocolate
  • Kohakutou
  • Whatever we dream up

* For most decor, these frosting options are ideal and for some they are necessary to achieve the design. Both use egg whites and real butter.


  • Abstract or non-representational
  • Floral or nature-inspired
  • Animal representations
  • Pet portraits 
  • Pop culture
  • Fantasy
  • Folk art
  • Lace
  • Textural
  • Textile
  • Marbling
  • Ombré
  • Galaxy
  • Lettering
  • Lambeth
  • Sculpted/carved
  • Realism
  • Whatever we dream up


  • Buttercream painting
  • Buttercream piping
  • Buttercream sculpting
  • Buttercream transfer
  • Buttercream marbling
  • Buttercream ombré
  • Buttercream carving
  • Buttercream layering
  • Stencil (custom)
  • Painting with edible paint, dye or pigments
  • Modeling chocolate sculpting
  • Fondant sculpting
  • Sugar flowers
  • Whatever we dream up
  • Any combination of techniques


  • Cookies
  • Candy
  • Confections
  • Sprinkles
  • Sanding sugar
  • Edible shimmer dust
  • Ganache
  • Caramel
  • Kohakutou
  • Fondant sculpture
  • Modeling chocolate sculpture
  • Chocolate (molded or shaped)
  • Sugar/Isomalt (molded or shaped)
  • Whatever we dream up


Oh, did you want to commission art that isn’t consumable? That’s a possibility too! Paint, embroidery, mixed media, digital — let’s talk! 


Email me about it.