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Fall 2024

CHAMOMILE PEACHES CORNMEAL 

cornmeal sponge cake, roasted peaches with champagne shrub, chamomile pastry cream, salted swiss buttercream — stone fruits sing summer. roasting peaches with the acidic shrub balances the sweet and the tangy. combined with cornmeal and lots of herbal pastry cream, its rich and warm and fruity and just the season of it all.

CHERRY HONEY GOATS CHEESE 

sour cream cake, poached cherries and goats cheese whip, burnt honey and bayleaf swiss buttercream — its sweet and savoury and oh so very lovely. the best base sponge cake filled with slow poached cherries and a delightful, airy goats cheese whip. the whole thing is tied up in layers of burnt honey and bayleaf buttercream. i love this cake because I love cherries, and goat cheese and honey and also just how they all work together.

BLUEBERRY THYME LEMON ELDERFLOWER 

lemon chiffon cake, thyme lemon curd, blueberry compote and elderflower olive oil swiss buttercream — every year, I make a lemon blueberry cake. they are always different but at their core, its lemon, its blueberry, its herbaceous and delicate and just timeless. there really isn’t much more to say.

COCOA CARDI FIG LEAF

cardamon chiffon, fig leaf pastry cream, fresh figs, fig jam, cocoa swiss buttercream — every summer, a cake inspired by fig leaves, the taste is reminiscent of coconut and vanilla and almond. it’s rich but also light and complex. i’ve paired it with cardamom and chocolate to richen the flavours and make luxury in the form of cake.

ROSEMARY LABNEH caramel BROWN SUGAR SPELT 

brown sugar spelt sponge, honey milk drizzle, rosemary pastry cream, miso caramel, labneh swiss buttercream — this cake made me think of eating cake in a sunroom on a mid-summer afternoon. i can’t explain why. spelt is nutty and layered, the cake is drizzled in honey milk to sweetened and filled with herby rosemary cream and salted miso caramel, whipped to perfection. its all wrapped in tangy labneh buttercream and it makes me want to drink sweet english breakfast tea and talk with good friends.

APRICOT DARK CHOCOLATE VANILLA

vanilla bitter cocoa nib sponge, milk chocolate mousse, stewed apricots, almond swiss buttercream —  apricots are so underrated. in a cake. they add tartness and colour and just something special. i’ve paired them with a vanilla and cocoa nib cake, filled with my favourite milk chocolate mousse and a delightful nouex 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.