A Cake a Day Keeps Me Away...From the Computer.

Ok, internet. I've got to pace myself, here. I got a bit over-zealous yesterday, so I'm imposing a "one-cake-per-day" rule. That's right! That's ALL you get, internet. You better be happy with it, too, because I'm sticking to it. I will persevere!

Honestly, this is likely to last about a week, if that. Once I get this blog going a bit more, I have to assume that I will post cakes as they are created, and it will be more sporadic.

In any event, enjoy this wedding cake, cruisers of the inter-tubes! It was white cake with vanilla buttercream and apricot filling.

In Other News...

Hello there, internet! Here I am in my living room, watching my roommate, Jesse, play "God of War", smelling the catfish my other roommate, Alex, is frying, and missing the Caps game. I'm a HUGE Caps fan, and, since my beloved Saints already won the Superbowl this year, I'm hopeful that the Caps can make this my dream year and win the Stanley Cup. Since I can't grow a playoff beard, I'm instead pledging to make a spectacular Caps cake in celebration of our inevitable victory. I will, of course, post pictures. In the meantime, here's a kitschy birthday cake and a seasonably inappropriate Valentine's Day cake.

38 Flavors: I've Got Baskin-Robbins Beat!

I'm always in the process of developing new flavors, but here's the list as it currently stands:

1. Milk Chocolate
2. Dark Chocolate
3. White Chocolate
4. Vanilla (White)
5. Vanilla (Yellow)
6. Vanilla/Chocolate Swirl
7. Strawberry
8. Banana
9. Pineapple
10. Orange
11. Raspberry
12. Key Lime
13. Cherry
14. Lemon
15.Coconut
16. Amaretto
17. Chocolate Kahlua
18. Dark Chocolate Rum (With or Without Chocolate Chips)
19. Milk Chocolate Rum (With or Without Chocolate Chips)
20. White Chocolate Rum (With or Without Chocolate Chips)
21. Pistachio
22. Chocolate/Pistachio Swirl
23. Cinnamon Swirl
24. Honey
25. Peanut Butter
26. Mint
27. Mint Chocolate Chip
28. Root Beer
29. Rocky Road
30. Green Tea
31. Red Velvet
32. Chocolate Bacon
33. Red Bull
34. Mocha
35. Vanilla Pound Cake
36. Chocolate Pound Cake
37. Butterscotch
38. Pecan Praline

All flavors contain only high-quality, organic ingredients. Flavors can be combined in any way desired by the customer. Upon request, a completely new flavor will be created especially for your cake, and may even be added to the regularly-offered flavors!

Frostings include:

1. Vanilla Buttercream
2. Chocolate Buttercream
3. Lemon Buttercream
4. Raspberry Buttercream
5. Cream Cheese Frosting

Other frosting flavors are available upon request, as are fruit fillings.

I use marshmallow fondant to cover my cakes, but will use regular fondant upon request. Gum paste and modeling chocolate are used to do detailed figures.

Just for fun, here's another cake! This one was for a garden party, and was layered with milk chocolate, strawberry, and vanilla cake. It had vanilla buttercream frosting.

Getting Down to Business

I suppose I should mention that these cakes do cost money. Furthermore, I should probably explain my pricing, since telling you a cake will "cost money" doesn't really give you much information, now does it, internet?

My pricing works in the following manner:

1. Flat Fee: $50- This is the starting fee for ALL cakes and cupcakes. I will waive this fee for return customers and non-profit/charitable organizations.

2. Delivery Fee: $10 + $0.50/mile for distances over 20 miles- This is non-negotiable.

3. Per Person Fees: $2-$6/person, depending on the intricacy of the work- Discounts are available.

4. Cupcakes Fees: $1-$3/cupcake, depending on the intricacy of the work- Discounts are available.

5. Extra Fees: Variable- Extra fees may apply when ordering cakes with special effects, etc. These fees will always be discussed with the customer PRIOR to cake creation and PRIOR to the assessment of any payment.

Incidentally, here's a cake that's tangentially related to money. It was made for a birthday party, and was a lemon cake with raspberry buttercream frosting.

You're Lucky I'm Sick Today, Internet!

Well, World-Wide-Web, seeing as I'm feeling "under the weather" and will not be going near anyone's food today, I figure it will do me well to post as much here as possible. That way, I can feel like I did something productive with my day, and perhaps there will actually be something for all my friends to look at when I excitedly announce, "Hey, guys! I joined the internet!". This is big news, you see, since my friends think it's adorable that I'm still discovering new web comics and am still in complete awe of how many cat pictures/videos are contained within this vast network. Anyway, have a picture of a zombie cake. This was a red velvet cake with cream cheese frosting; it bled red raspberry "goo" when cut. Halloween is, by far, my favorite cake-making holiday, and this was, by far, my favorite Halloween cake.

Here Goes Nothing...

Well, hello again, blog-o-sphere! I'm going to make my first attempt at posting a picture here, and I'm starting you off with one of my very favorites. It's a castle cake I made for a child's birthday party. It was a peanut butter cake with chocolate buttercream, as I recall. Speaking of, I also intend to post my list of 38 flavors ASAP. I'm sure you're simply dying from anticipation, internet!

Inaugural Post

...so despite being in my twenties, I've just recently discovered the internet. I actually had to Google "How to start a blog" just to find this website. Bottom line: Please bear with me as I figure out the inner workings of the inter-webs!

I'm the owner of a small cake-making business, and I'd like to get my cakes out there for the world to see, and hopefully admire. Also, I'm sick of having to say, "No, I don't have a website. Can I email you my portfolio?".

"For Heaven's Cake" (or, as my friends call it, "I can't believe you think this is a real job!") serves the MD/DC/VA area. I do wedding cakes, Bar/Bat Mitzvah cakes, birthday cakes, and, ummmm, cakes of a lewder variety for bachelor and bachelor-ette parties. I also make themed cakes for all holidays. As a result, I'm frequently tinted with food dye and almost always smell like vanilla.

As soon as I can figure out how to do so, I'll be uploading pictures. If this proves impossible, I'll be begging my net-savvy friends into doing so for me. In any event, there will be pictures to be had shortly.