For Heaven Bakes

Talk About a Piece of Cake

This isn’t your run-of-the-mill grocery store cake. Every For Heaven Bakes cakes starts with your unique and custom idea. We then take your idea and turn it into the puzzle that become your beautiful and delicious creation. Then that idea becomes a sketch. Then that sketch becomes a puzzle. What are the materials needed for construction? How will this be able to stand up to gravity? And of course let’s not forget, what is it going to taste like? Sometimes you never know how it’s going to come together until the very end.

I view cake decorating as creating a piece of art, with cake as the canvas. And the best part about this kind of artwork? When it’s finished, you get to eat a delicious cake! Designing a cake is like solving a puzzle and the pieces are butter, sugar, fondant and of course the occasional hardware.

These cakes are hard work. All-nighters are common because there’s always one more detail to finesse and perfect. But it’s not complete until I get to see customers’ reactions.

I love making people do dessert double-takes. The best compliment I can get is, “I can’t believe that’s a cake!”. When I get to see the excitement and disbelief on people’s faces, that makes what we do so rewarding.

This isn’t your run-of-the-mill grocery store cake. Every For Heaven Bakes cakes starts with your unique and custom idea. We then take your idea and turn it into the puzzle that become your beautiful and delicious creation. Then that idea becomes a sketch. Then that sketch becomes a puzzle. What are the materials needed for construction? How will this be able to stand up to gravity? And of course let’s not forget, what is it going to taste like? Sometimes you never know how it’s going to come together until the very end.

I view cake decorating as creating a piece of art, with cake as the canvas. And the best part about this kind of artwork? When it’s finished, you get to eat a delicious cake! Designing a cake is like solving a puzzle and the pieces are butter, sugar, fondant and of course the occasional hardware.

These cakes are hard work. All-nighters are common because there’s always one more detail to finesse and perfect. But it’s not complete until I get to see customers’ reactions.

I love making people do dessert double-takes. The best compliment I can get is, “I can’t believe that’s a cake!”. When I get to see the excitement and disbelief on people’s faces, that makes what we do so rewarding.