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Wedding cakes begin at $550 for guest counts of 40 or more. Final pricing is determined by design and flavor selections, with servings typically ranging from $14–$16 per guest. Florals, embellishments, edible shells, pearls, and other specialty design elements are quoted separately.
Professional delivery and on-site setup are required and range from $100–$160, depending on location.
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.
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.
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.
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.
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