Creating exquisitely detailed and truly custom, creative and one-of-a kind wedding cakes, sugar flowers, sugar lace, and other edible art in New Jersey and New York City for weddings of all sizes. Fresh, delicious cake and fillings made to order using the most natural ingredients. My Daughter's Cakes is owned and operated exclusively by Denise Smith, who creates wedding cakes on a one-per-date basis. Conveniently located to all areas of northern New Jersey and New York City, The Parlor at My Daughter's Cakes provides the perfect setting to discuss the design of your wedding cake and enjoy a complimentary tasting. Consultations are by appointment only.

Cakes made with love in Brooklyn, NY.

Katy Pierson, owner and designer, has been living in and loving the mountains since 2001. Katy attended the Culinary Institute of America at Greystone in beautiful Napa Valley. After returning to the Rocky Mountains, Katy started Katy Pierson Cake and has been baking her art at 9,600 feet ever since. We service all of Colorado including Breckenridge, Vail, Aspen, Telluride, Steamboat Springs and Crested Butte. We also travel to New Mexico and Wyoming.

We use only the highest quality ingredients and baking techniques to ensure that each dessert, no matter how complicated or simple, is exactly what you’re looking for. We’re also able to bake around any allergy or special dietary needs. For us, every cake tells a story. Whether that’s the magic of your special day or the joy of a birthday, we can’t wait to help you tell that story with a unique, handcrafted cake or dessert.

Iranian-born and raised in Texas, Nika grew up watching cooking shows at an early age, always excited to see what the chefs would create next. After having lived in The Netherlands, New Jersey, and California, Nika began her culinary career at The French Pastry School in Chicago, Illinois. There she spent each day learning classic French pastry techniques under the direction of chefs Jacquy Pfeiffer, John Kraus, and Sebastien Cannone, MOF. As part of her training, Nika completed an externship at Blackbird, one of Chicago’s most respected modern fine-dining restaurants. Following pastry school, Nika had the distinct pleasure of opening the Mobil Five Star-awarded Wynn Resort in Las Vegas, Nevada, working with Executive Pastry Chef Frederic Robert. In October 2005, Nika joined the team at the MGM Grand at the Michelin Star restaurant, Joel Robuchon. By January 2006 she joined the AAA Four-Diamond restaurant FiAMMA, where her passion for FiAMMA’s concept and menu quickly catapulted her to the role of Pastry Chef in February 2007. After relocating back to Los Angeles in 2010, Nika joined the pastry management team at Bottega Louie. She has also spent time in the kitchen of Brentwood’s award-winning bakery, Susie Cakes. After having spent years in commercial kitchens, Sugar Studio was born out of Nika’s tiny studio apartment in Brentwood in November 2012. After a move to the San Fernando Valley, now all items are made-to-order in her kitchen in Sherman Oaks, CA. Nika’s early experiences shaped her longtime passion for pastry. She credits her mother for instilling the creativity it takes to create mouth-watering desserts, and her father for her attention to detail. She continues to build upon her foundation of knowledge and loves knowing that with dessert as a final impression, she can turn a great occasion into an unforgettable one.

We specialize in artistic wedding and milestone event cakes with a focus on local and high-quality ingredients. Our online shop has a beautiful line of pre-designed cakes for smaller occasions.

Tiffany Rosales, a visionary cake artist, passionately curates edible masterpieces that transcend mere desserts. Hand-crafted to harmonize with your exquisite love story, each cake becomes a bespoke expression of your unique desires. Designing wedding cakes is her dream job; baking, creating mouth watering edible fine art, and making people happy speaks to her soul.

I was born and raised in Springdale, Arkansas, so my love for our community runs deep. At the age of 17, I opened The Cake Occasion and haven't looked back since. After training at Brightwater Culinary School and finishing my Bachelors at the University of Arkansas - Fort Smith, I am happy to be home here in NWA and running my business full time. My days usually consist of slinging cakes and pastries, running to the store for more butter and hosting the most fun cake classes in town. I am obsessed with my 40+ house plants, my favorite trips always include a national park, my world revolves around our two Australian Sheppard’s and I like to think you can always have room for dessert.

I’m Victoria Hazen, and I’m a Central Florida Cake Designer. My goal is to always come up with something so unique for your special day. It means the world to me to even be apart of it! My favorite part of the entire process is to help you with your thoughts and ideas to create a custom cake that you and your guest will absolutely love!

As a cake artist, I believe in transparency when it comes to my style and expertise. My strengths lie in crafting cakes that embody my signature aesthetic - characterized by abstract designs, intricate sugar art, and personalized touches that truly reflect your vision. I am committed to originality and will never replicate the work of fellow artists or even my own creations. Every cake I create holds special significance, narrating a meaningful story that resonates with you. As you can probably guess, just like how no two tattoos would be exactly the same if different artists did them, the same thing goes for cake design. What I aim to do is make something unique and customized that showcases your personal taste and preferences.

Custom floral cakes in Austin, Texas.