xo

laura

Menu

spring 2025

Dark Chocolate, Miso, Tahini 

cocoa nib vanilla sponge, miso caramel milk soak, malted milk choc tahini mousse, flakey salt, dark chocolate french buttercream —

Parsnip, Ginger, Brown butter 

ginger parsnip cake with dates and sultanas, coconut sugar caramel, coconut milk soak, whipped cheesecake, salted brown butter, date and cinnamon swiss buttercream —

cardi, apple, tahini

semolina lemon chiffon, sweet chamomile and vanilla milk soak, spruce tip custard, lemon thyme marmalade, rosemary olive oil swiss  —

Strawberry Rhubarb, Oat, Magnolia

oat sponge cake, labneh mousse, bay leaf strawberry rhubarb compote, brown sugar magnolia swiss buttercream — 

Cornmeal, Ricotta, Matcha 

sour cream corn cake, whipped ricotta and honey, cinny, honey comb and lemon zest, matcha swiss buttercream —

Earl Grey, Clementine, Bourbon

earl grey sponge, bergamot cream soak, clementine infused whipped ganache, stewed clementine preserves, vanilla bean bourbon swiss buttercream —  

 

Pricing + Options

SIZES

  • 6” $110-130 — serves 10

  • 7" $130-150 — serves 14

  • 8" $150-170 — serves 20

  • 9" $170-200 — serves 25

  • Sheet Cake $400-550— serves 50

 

VEGAN! You can make your cake fully vegan at The Goods. The main replacer is my buttercream: instead of normal eggs and butter, I use a replacer made with aquafaba which is chickpea-based, organic shortening, and Earth Balance. Most of my vegan cakes will contain coconut so please let me know if allergies are a concern

  • Sliding Scale

    This is a new policy at The Goods. I am introducing a sliding scale policy for when you purchase a cake from me. What this means is I will give a price range indicating the cost range for the cake in my follow-up email. You can pay me any price within that range, no questions asked.

    It has always been a struggle for me to increase my prices but realistically, I have to in order to sustain this business. However, I still want folks to have their cake who don't necessarily have disposable income to be spending that kind of money.

    I encourage you to take a moment and reflect on what you can afford when I send you a quote.. if you choose to pay a bit more on the scale, that means I can have some more room to work with customers who can’t and continue baking for you all!

    Please note this policy does not apply to event orders and larger cakes. If I send you a set price, that is why!

  • Allergies

    Before you order a cake, please note that I work in a kitchen with the following: dairy, wheat, soy, tree nuts, peanuts, and eggs as well as probably most other allergens you can think of! I also decorate all of my cakes with fresh flowers. I wish them all in a sanitizing solution however, there will be traces of pollen on your cake most often.

    While I sanitize everything and am careful with cross-contamination, at the end of the day food is messy and I can only do my best. If you have any severe allergies to any of the key ingredients, I do not recommend consuming the cake. Please let me know even if you have a minor allergy and I will keep it in mind while baking your cake!

  • Requests

    I bake cakes because I want to share my baking with the world… but, I also bake cakes because it is my creative outlet and one of my major sources of self-expression and whimsy. Because of this, I do not take specific requests for colour pallets, flowers, etc. The only exception to this is weddings and other major events. I am more than happy to work with customers in these cases.

    In general, you are more than welcome to indicate colour and flower preferences in your notes but please be aware that I do not always accommodate and especially with flowers, use only what is in season.