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The Details

Artisanal Cakes

All of my artisan cakes are made from scratch using only premium ingredients including organic pasture raised eggs and pure cane sugar. Round cakes have 3 generous layers of cake with a buttercream filling, with the exception of mini smash cakes.   
Rectangular cakes are 2 generous layers of cake with a buttercream filling. Cakes are filled and frosted in the same flavor buttercream unless otherwise discussed.


WARM VANILLA: Tender Vanilla cake with a deep and complex vanilla flavor. Creamy with a hint of spicy sweet aromatic characters.


DECADENT DARK CHOCOLATE: The chocolate cake you've been dreaming of. Incredibly moist and decadent infused with specialty dark chocolate and ebony cocoa powders. 


FRAGRANT ALMOND: Subtle and fragrant white cake with the unmistakable aroma of Sweet Almonds and Creamy Vanilla. This pairs excellently with nearly any flavor of buttercream.


RUSTIC LEMON: Love lemon? Tender white cake speckled with the zing of real lemon zest and fresh lemon juice. Wonderfully fresh and citrusy. 


CINNAMON SWIRL: Tastes just like fresh snickerdoodles. Real Brown Sugar and Cinnamon is swirled throughout a moist, white, yummy cake.


YELLOW SPONGE: Reminiscent of the classic European Sponge Cake, this light Vanilla scented cake gets it's color from farm-fresh egg yolks. 


VELVETY RED: Classically Southern, the Red Velvet cake is wildly popular for its' color, slight tang from buttermilk and splash of cocoa.  


CELEBRATION: Vanilla cake with a colorful surprise! Real rainbow sprinkles mixed throughout for a party in every bite.

CLASSIC WHITE WEDDING: Classically white in color, tender in taste. This cake blends the flavors of both Vanilla and Almond with a hint of citrus.



This is my signature buttercream. Luxurious and velvety, not too sweet style made with a light, whipped meringue base.  Used for adult celebrations, showers, weddings and many birthday cakes.



Bakery style made with confectioners sugar is what I primarily use for young  kids' celebrations and items with more piping details that require a more stable structure.

Standard Buttercream Flavors:
​Warm Vanilla, Creamy Chocolate, Fragrant Almond, Rustic Lemon, Cool Mint​


Gourmet Fillings

Gourmet Buttercream Flavors and Fillings are available for an additional charge.


Raspberry or Strawberry Preserves

Cookie Dough Buttercream

Peanut Butter Buttercream

Hawaiian Sea Salted Caramel Drizzle

Caramel Buttercream

Espresso Buttercream

Cookies & Cream Buttercream

Fluffy Marshmallow Buttercream

Cinnamon Brown Sugar Buttercream

Honey Ginger Buttercream

Dark Chocolate Ganache

White Chocolate Ganache

Artisanal Cupcakes

All cupcakes are sold by the dozen per flavor and are classically frosted in the style shown in the photo above in ruffle, rosette or dollop.  The following prices are for regular sized cupcakes, without artificial coloring, in my signature silver cupcake liners.  Elegant parchment liners are also available and often used for Weddings and Bridal Showers. Customization is additional and quoted on an individual basis.


Warm Vanilla, Decadent Chocolate, Fragrant Almond, Rustic Lemon, Cinnamon Swirl, Velvety Red, Celebration and Classic White Wedding ​

Swiss Meringue Buttercream Flavors: 

Warm Vanilla, Decadent Chocolate, Fragrant Almond, Rustic Lemon,

Cool Mint, Cinnamon Swirl

$39 per dozen  @$3.25 each

American Buttercream Flavors: 

Warm Vanilla, Decadent Chocolate, Fragrant Almond, Rustic Lemon,

Cool Mint

$36 per dozen @$3 each




Warm Vanilla with Chocolate Chip Cookie Dough Buttercream topped with more chocolate chips



Decadent Dark Chocolate with creamy Peanut Butter Buttercream topped with a mini peanut butter cup and a chocolate drizzle



Warm Vanilla with Caramel Buttercream topped with a caramel drizzle and a sprinkling of Hawaiian Alaea Sea Salt



Decadent Dark Chocolate with Espresso Buttercream topped with a chocolate covered espresso bean and chocolate shavings



Decadent Dark Chocolate with Cookies & Cream Buttercream topped with an Oreo cookie and chocolate drizzle



Warm Vanilla with Fluffy Marshmallow Buttercream topped with mini marshmallows



Decadent Dark Chocolate with Mint  Buttercream topped with a chocolate mint candy and dark chocolate shavings



Warm Vanilla with Honey Ginger Buttercream topped with a candied ginger



American $45/dozen @$3.75 each

Swiss Meringue $48/dozen @$4 each

Fondant & Custom Work

Fondant and Gum Paste is often used to accent your cake and cupcake designs.  Prices vary depending on quantity and degree of detail. Decoration Fees for fondant or gum paste is charged at $20 per hour plus the cost of the materials used.  

Small 2D objects: .25" - .5" size

(small hearts, small stars, small flower, small bowtie's, small butterflies, leaves, etc)

$8+ per dozen 

Medium 2D objects: 1/2" - 1.25" size (animals, paw prints, numbers, ninja stars, dog bones, snowflakes, medium name plaques, flowers, fences, water wheels, shapes, etc)

range from $2-10 each

Large 2D objects: 1.25" - 4" size

(barn doors, figurines, balloons, large or detailed name plaques, large or detailed number plaques, etc)

range from $12-30+ each

3D objects (baby elephants, dinosaurs, flowers/trees, game controllers, skeleton hands, large bows, golf bags, etc)

range from $20-45+ each

Non-edible die cut cake and cupcake toppers are also available. 

Cake Pricing

Base prices include simply iced in a textured buttercream or semi-naked style and begin at $3.25 per serving


Serving sizes are 1" wide x 2" deep

and follow the Sugar Dust servings chart (shown below).

Below base prices are filled and frosted in my Signature Velvety Swiss Meringue Buttercream. 

6" round       serves  16-18          $ 55+ 
8" round       serves  24-28        $ 78+  
10" round     serves  38-42        $ 125+  

9 x 12"          serves 54                $ 175+
12 x 18"        serves 108               $ 350+

Custom creations are additional and quoted on an individual basis. Decoration Fees for custom work is charged at $20 per hour plus the cost of the materials used. 

Serving Chart and Cutting Guide

Cutting Guide for Triple Layer Round Cakes & Double Layer Rectangular Cakes

*Servings based on 1” wide x 2” deep slices x height of the cake.

Round Cakes: Move in 2" from the outer edge of the cake and cut a circle in the center. Slice 1" wide slices around that inner circle all the way around the cake. Then slice the center piece as shown.