Meet Oriol

My first job at a bakery, over 20 years ago, ignited my passion to create edible custom cakes and cupcakes.  Almost 7 years ago, I took the plunge and decided to start my own cake business, and teach myself how to do fondant cakes.
 
I have taken many classes with Master Sugar Artists, including Ruth Rickey, Kaycie Lackey, Joshua John Russell, Bronwen Weber to name a few. I loved meeting all of my 'cake idols'... learning skills from them all has been so rewarding.
 
I have also learned much on my own. When I first started to learn fondant application, I had to learn as I went..with a lot of practice. There were many cakes that were very challenging to me. I still love to challenge myself, and never stop learning new techniques.
 
I love making sugar flowers, I love being in the 'cake zone', being able to be creative, and also have a keen eye for attention to detail.
I love what I do. It is my passion. Creating visually stunning and delectable desserts that will be memorable for my clients for years to come. I love my business.

I am so grateful and blessed for my wonderful Husband Wes. He is very supportive of my career and business. He is my rock.

Meet Oriol

My first job at a bakery, over 20 years ago, ignited my passion to create edible custom cakes and cupcakes.  Almost 7 years ago, I took the plunge and decided to start my own cake business, and teach myself how to do fondant cakes.
 
I have taken many classes with Master Sugar Artists, including Ruth Rickey, Kaycie Lackey, Joshua John Russell, Bronwen Weber to name a few. I loved meeting all of my 'cake idols'... learning skills from them all has been so rewarding.
 
I have also learned much on my own. When I first started to learn fondant application, I had to learn as I went..with a lot of practice. There were many cakes that were very challenging to me. I still love to challenge myself, and never stop learning new techniques.
 
I love making sugar flowers, I love being in the 'cake zone', being able to be creative, and also have a keen eye for attention to detail.
I love what I do. It is my passion. Creating visually stunning and delectable desserts that will be memorable for my clients for years to come. I love my business.

I am so grateful and blessed for my wonderful Husband Wes. He is very supportive of my career and business. He is my rock.

Meet Oriol

My first job at a bakery, over 20 years ago, ignited my passion to create edible custom cakes and cupcakes.  Almost 7 years ago, I took the plunge and decided to start my own cake business, and teach myself how to do fondant cakes.
 
I have taken many classes with Master Sugar Artists, including Ruth Rickey, Kaycie Lackey, Joshua John Russell, Bronwen Weber to name a few. I loved meeting all of my 'cake idols'... learning skills from them all has been so rewarding.
 
I have also learned much on my own. When I first started to learn fondant application, I had to learn as I went..with a lot of practice. There were many cakes that were very challenging to me. I still love to challenge myself, and never stop learning new techniques.
 
I love making sugar flowers, I love being in the 'cake zone', being able to be creative, and also have a keen eye for attention to detail.
I love what I do. It is my passion. Creating visually stunning and delectable desserts that will be memorable for my clients for years to come. I love my business.

I am so grateful and blessed for my wonderful Husband Wes. He is very supportive of my career and business. He is my rock.

Meet Oriol

My first job at a bakery, over 20 years ago, ignited my passion to create edible custom cakes and cupcakes.  Almost 7 years ago, I took the plunge and decided to start my own cake business, and teach myself how to do fondant cakes.
 
I have taken many classes with Master Sugar Artists, including Ruth Rickey, Kaycie Lackey, Joshua John Russell, Bronwen Weber to name a few. I loved meeting all of my 'cake idols'... learning skills from them all has been so rewarding.
 
I have also learned much on my own. When I first started to learn fondant application, I had to learn as I went..with a lot of practice. There were many cakes that were very challenging to me. I still love to challenge myself, and never stop learning new techniques.
 
I love making sugar flowers, I love being in the 'cake zone', being able to be creative, and also have a keen eye for attention to detail.
I love what I do. It is my passion. Creating visually stunning and delectable desserts that will be memorable for my clients for years to come. I love my business.

I am so grateful and blessed for my wonderful Husband Wes. He is very supportive of my career and business. He is my rock.

Hi there!
My name is _________________________________ and I'm interested in having a cake and/or cupcakes  made for ________________. The location will be _________________________________________ in _______________________________________. You can reach me back at ______________________________ or by email at _________________________________________________. 
How did you hear about us?:  _________________________________________________________________________________________________________________________.

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Frequently asked questions 

How much do you charge for a Custom Birthday cake?
 -Prices vary with the size, and detail. Please contact me for pricing.
 
How much do you charge for Wedding Cakes?
 -Prices vary with the size, and detail. Please contact me for pricing.
 
How much notice do I need for a cake?
 - Typically a couple weeks to a month is best. More if during Peak Wedding Season, however, please feel free to contact me regarding availability.
 
Do you deliver?
 - Yes, I do. If your Wedding cake is over $525.00 delivery is free up to a 30 km radius from my address. Additional km's will be a fee of $0.65km/roundtrip. Wedding cakes under $525.00 will have a $50.00 fee within Red Deer. Outside of Red Deer, $50.00 plus $0.65 km/roundtrip 
 
How much do you charge for 3D sculpted cakes?
 - Prices vary with the design and detail. Starting price for a 3D sculpted cake start at $275.00.  Please contact me for an exact quote.
 
Do you have a retail store or do I have to custom order?
 - I have a Alberta Health Inspected and  Licensed Cake Studio in our basement. All my designer cakes and cupcakes are custom order only.
 
Is a retainer needed to book my cake?
 - Yes, I do require a non refundable retainer at time of booking.
 
Do you offer tastings?
 - I do. My Cake Studio is by apt only. My tastings are $50 and include a variety of large cupcakes and fillings to sample. Payment for our tasting is due prior to our tasting apt. Upon booking with me, $20.00 from your fee will go towards your Dream cake.  If you should need to reschedule, or cancel, I ask that you please contact me no later than 1 week in advance. I urge you to bring family/friends, and definately your fiance.   We can discuss and design your Dream Wedding Cake.   Please bring any inspirational photos, and  colour swatches (unfortunately I cannot guarantee exact colour match..I do get as close to possible to the colour). The tasting lasts 1 hour to an Hour and a half, and I ask that you please  arrive on time. I do not rush the tasting process, as I want you to enjoy this special event with your fiance. 
 
Do you offer dairy or egg free cakes?
  - I do. I have a fantastic recipe for dairy and egg free chocolate cake. Please keep in mind tho, that my Cake studio is not a dairy free studio. I separate the orders from others and sanitize the equipment and tools used for the order.

How can I order my cake or cupcakes?
 - I take orders either by phone, email or my online form.

Can I supply my own design?
 - Yes, absolutely! It is important that we work together to incorporate your style and tastes into your order. I work individually with each client to ensure your cake and/or cupcakes are tailored for your event.

Do you make gluten free cakes?
 - I do apologize, however at this time I do not make these.

What cake flavors and fillings do you offer?

 - I offer vanilla, almond, raspberry, strawberry, orange, banana, lemon, coconut, cream cheese. Chocolate, Red Velvet and Carrot cake are a bit extra per tier due to the extra special ingredients that go into making them. Filling choices are vanilla or chocolate buttercream, flavored buttercreams such as salted caramel, tart lemon, raspberry, strawberry, mint, banana and Passionfruit. Specialty fillings such as fudge or cream cheese are a bit extra charge per tier.

Can I eat the flowers on the cakes?
 - Although the gumpaste that I use is an edible product, one should not eat the sugar flowers. There are wires in the flowers, and they are wrapped for food sanitation and no cross contamination.
 
Do you use royal icing as an icing?
 - I use royal icing for scroll work designs, and for glue..edible glue that is. It dries very hard. I would not use this to ice a whole cake.
 
Do you make everything from scratch?
 - I do. I bake with quality ingredients, such as fresh butter, milk, eggs. My Swiss meringue buttercream is soft and silky. It melts in your mouth. It is not as sweet as American buttercream. I can make whichever icing is more pleasing to your pallet.
 
Can I come and visit?
 - I love to have guests, however, I apologize, I am by appointment only.

Can I eat the characters and decorations on the cake?
 - Yes and no. The characters are made of either fondant or modeling chocolate. So of course you can eat them. However, structurally I use cookie sticks or spaghetti in the characters as well. I use mostly all edible items on your cake. If something is not meant to be eaten, I do tell you, and advise to remove the item prior to cutting your cake.
 
Are your cakes sturdy?
 - Yes, of course. My tiered cakes are doweled with food grade plastic straws. I also dowel all the way thru the whole cake to keep it nice and sturdy.
 
Can I pick up my tiered cake and travel with it on the seat?
 - No..definately not. I do not recommend any tiered cake to travel on a seat, or someone holding it. Things happen. I recommend a SUV or hatchback where the cake can ride flat. Some cakes that are 4 tiers or higher, I recommend delivery for. Some cakes need to be stacked on site.