Schedule a Tasting

Each Sweet Heather Anne wedding cake is a labor of love tailored to your personal taste and style. All of our cakes and desserts are made from scratch with the finest ingredients, favoring local whenever possible. As a team of artists we put just as much time and focus into designing and decorating our wedding cakes and dessert tables. The result is a stunning and delicious dessert display that will delight your guests. 

Because of the care and attention to detail that go into our wedding cakes and desserts, we have very limited availability. We recommend securing your date on our calendar six to nine months in advance. We always try to accommodate last minute orders, but once a week is booked we stop taking orders to ensure that quality doesn't suffer.

As your cake designer, we will work closely with you from start to finish to ensure that all the details are just right. Part of creating such personal and customized cakes is getting to know you: the better we understand your personal style and that of your wedding, the better we can design towards your aesthetic. To start the process, Joanna would love to chat with you about your wedding style, general aesthetic, and to schedule a tasting. This chat allows us to brainstorm fresh and innovative design ideas for your tasting. After you taste our cakes, one of our two talented designers, Heather or Katie, will work with you to create your perfect cake.

Our cakes start at $7 per serving, and go up depending on the complexity of the design.  Complimentary tastings are available for orders of 75 servings or more.  They include four flavors of your choice.  Tastings for smaller orders are available for $10 per flavor.  If you already love our cake and just want a consultation, those are complimentary as well. We schedule tastings and consultations Wednesday through Saturday between 10 a.m. and 4 p.m., and they must be scheduled at least two weeks in advance of your appointment date.

Complete the form below to chat with Joanna and schedule a tasting.