ORDER A SPECIALTY CAKE
Little Things to Note
All cakes are finished with Swiss meringue buttercream—a smooth, silky frosting that is intentionally not overly sweet and holds beautifully in warmer weather. I do not work with whipped cream frosting, fondant, or American buttercream.
I use high-quality ingredients in every bake, incorporating mother grains and offering a thoughtfully developed range of fillings, flavors, and original recipes. Cake, to me, should never feel cloying or leave a waxy mouthfeel. It should be a harmony of flavor, texture, and depth.
Nadine Loraine is a one-woman micro bakery. Everything is made entirely from scratch, with care taken at every stage and the best ingredients I can thoughtfully source.
Artistic Approach & Sizing
As a cake artist and creative, my work is rooted in both flavor and form. Each cake is designed to be visually striking, conceptually cohesive, and deeply considered. Many pieces involve intricate detailing, unique flavor pairings, and a layered creative process—resulting in a cake that functions as both a centerpiece and a shared experience.
Because of this level of intention, my offerings are best suited for gatherings and events where the cake can be fully appreciated. While I understand the appeal of smaller cakes for one to two people, this format does not allow for the depth of design and craftsmanship that defines my work. I’ve chosen to focus my energy on projects that allow for fuller creative expression.
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