Cakes & Things
We make cakes and other custom desserts. All are special orders. We don't typically keep them on hand.
You just have give us a call.
You just have give us a call.
Birthday Cake
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Standard Cakes (2 layers, plain cake and icing)
8" - $55 • 10" - $90 •. Half Sheet - $135 Premium Cakes (3 layers, flavored cake, specialty icing or filling) 8" - $70 • 10" - $115 • Half Sheet - $175 Super Premium Cakes (> 3 layers, custom cake, custom filling) 8" - $85 • 10" - $140 • Half Sheet - $205 |
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Tarts/Pies
Texas Whiskey/Pecan Tart - $42 Pecan Tart (No Alcohol) - $39 Chocolate Chess Tart - $37 Chocolate Chip/Walnut Pie - $39 Lemon Tart - $32 Pumpkin Meringue Tart - $36 Coconut Cream Pie - $34 Chocolate Cream Pie - $36 Key Lime Pie - $34 Chocolate Pecan Tart - $42 |
Coconut Cream Pie
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What is the difference between a TART and a PIE?
Well, a tart is usually thinner and bigger around, and baked in a pan that has straight sides that may or may not be fluted. It is usually open on top, and it is made from what we call a "cookie dough" crust – butter, sugar, and flour. A pie is made in a smaller, deeper pan, usually with sloped sides, and it may or may not be open on top. The crust is usually a more crumbly/flaky and less sweet dough made of fat (butter/shortening/lard), flour, and water. Honestly, all of our tarts or pies are really tarts. They're all made in the same fluted tart pans with some version of tart dough for the crust. They are 11" in diameter, and they serve 8-12 people (the 8-cut option produces a large slice of "pie", but sometimes that's what you need!).
Can you make things other than what's on this list?
Of course! We can make almost anything...just ask.
Well, a tart is usually thinner and bigger around, and baked in a pan that has straight sides that may or may not be fluted. It is usually open on top, and it is made from what we call a "cookie dough" crust – butter, sugar, and flour. A pie is made in a smaller, deeper pan, usually with sloped sides, and it may or may not be open on top. The crust is usually a more crumbly/flaky and less sweet dough made of fat (butter/shortening/lard), flour, and water. Honestly, all of our tarts or pies are really tarts. They're all made in the same fluted tart pans with some version of tart dough for the crust. They are 11" in diameter, and they serve 8-12 people (the 8-cut option produces a large slice of "pie", but sometimes that's what you need!).
Can you make things other than what's on this list?
Of course! We can make almost anything...just ask.
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