CAKES, FROM CASUAL TO FANCY

We’re passionate about our cakes, and we’re certain that you can taste that love in everything that we bake.

NOTE: During the week of Thanksgiving - November 26-28, we ONLY fulfill orders from our holiday menu. (Menu will be posted on Thursday Nov 7th.) We are then closed November 29-Dec 3 to recover. We apologize to those celebrating birthdays and wanting cakes that week - we just cannot do it all. So - last cake pick-up day is Sunday Nov 24, then we start again on Wednesday Dec 4. Christmas week is similar.

We specialize in small to moderate size cakes, and we put great care into the quality and freshness of our product. We use all natural from-scratch ingredients - butter, flour, sugar, eggs - and we really don’t take shortcuts, as much as that might make our work more complicated - it makes for a superior cake. We ask that you place your cake orders at LEAST a week ahead of time by calling the shop Wednesday through Friday 11am-6pm. 267.740.2354 Cakes are baked to order, we do not freeze or store extra cakes, we don’t use cake mixes or an EasyBakeOven - this is the real deal people; cakes take time, we’re a small bakery and we have a pretty full schedule always so please call your orders in advance! That said, we do try to make an extra or two for the weekends - those are first-come, first get, and if we can squeeze you into our schedule we will, so it’s worth calling even if it’s a little last minute - but if you wait til the last minute and we’re booked, please don’t say we didn’t warn you. We love baking for you and we want to make as many people happy as we can, but please remember that we’re human and there’s a limit to the work day and the work week and the work load.

But back to cake - it’s like our favorite thing! As we said above, we specialize in small to moderate size cakes of high quaility. If you are looking for large sheet cakes to feed a crowd or cheap cupcakes for a kids party, we might not be the best option. We offer a variety of flavors from classic to creative and we take great care and pride in the presentation of our cakes, favoring minimalist frosting in natural colors. We love adding fresh botanicals to our cakes, when in season - we actually grow most of the florals that we use ourselves and you can read more about that in the FLOWERS section of this site. We do not do decoration work with fondant or colored frostings or painting or drawing or shaped cakes. We’re a very special little bakery that makes delicious cakes, and we love making them pretty, but we are not a cake studio - we do not do specialty cake art; if you saw it on Pinterest, it might not be our jam. See the bottom of this page for images of the kind of cakes that we DO do and that we’d love to do for you!

We do not offer gluten-free cakes — there is so much flour in the air here, it is just not practical. We do offer egg-free/dairy-free cakes. We are a facility that works with nuts and other allergens and while we are mindful of allergies and careful about keeping things tidy and separate, we must inform you that we do work with nuts, seeds, and other allergens.

The menu below is organized into “casual” cakes, classic layer cakes, fancy more-layer cakes, and cupcakes. At the bottom we offer options for decoration. Please call us Wednesday through Friday 11am-6pm if you have any questions, we’re always happy to talk about cake. 267.740.2354

Fresh and delicious is our main focus, but we love making our cakes as beautiful as they are tasty.

“Casual” Cakes

We put Casual in quotes because, does FactoryGirl really do anything casual? These are the cakes for Thursday nights, for impromptu get-togethers with neighbors, for bringing to a loved one just-because, or for whenever and whatever you gosh-darned want.

Brown Sugar + Bourbon Bundt Cake

Baked in a fancy bundt pan, it’s elegant and fancy all on its own. Our signatue Brown Sugar + Bourbon cake - not as strong and intense as drinking a bourbon cocktail, but it’s got those warm notes and that brown-sugar sweetness. Glazed for a finish that locks in moisture and gives a delicious crust. $36

Orange+Almond+Poppy Bundt Cake

Baked in a classic bundt pan shape, this cake is all about classic comfort. Our surprising mix of orange zest, poppy seeds, and almond extract baked into a dense, moist cake of yum. Dusted with powdered sugar. $36

Classic Jewish-style Apple or Pear Cake

January through August, it’s pear cake. September through December, it’s apple cake - celebrating the seasons and the fruits of our local growers. Classic cake baked in a tube pan, serves about 12. $38

Classic Layer Cakes

Our FactoryGirl classics. Two-layer cakes, average about 4” high. Frosting (or other, as noted) between the layers, frosting on top and sides - you know, like a classic layer cake! Available as 6”, 8”, and 10” cakes, except where noted. We say a 6” cake serves up to 10, an 8” cake serves up to 16, a 10” cake serves about 25 and could serve up to 30, but you’ll need to look up one of those cake-cutting guides rather than just cutting wedges for that one. We also do tall (3 layer) & tiered cakes - call for info on those.

Chocolate Stout Cake

Our favorite, and our most popular. A dense, dark, not-too-sweet chocolate cake, with vanilla filling and frosting. *Contains stout beer - but you absolutely do not taste it. The alcohol content bakes out of it, it just creates some magic richness and moisture. 6” $46, 8” $64, 10” $88

Coconut Cake

Coconut cake, with vanilla filling and frosting, and then the top and sides are covered in shredded coconut. *If you want writing, we’ll leave the coconut off the top. Available in 6” or 8” size. Also available with golden-milk flavor (a delicious blend of turmeric, ginger, cinnamon+honey+spice - naturally a vibrant yellow color!) Swiss meringue buttercream 6” $46, 8” $64

Brown Sugar + Bourbon Cake

A light cake base, but with brown sugar instead of white sugar, and bourbon instead of vanilla - gives it a richer, and slightly boozy flavor. Brown-sugar buttercream. *As it gets brushed with a bourbon syrup, this cake isn’t really a kids cake… 6” $46, 8” $64, 10” $88

Cardamom and Browned Butter Cake

This is our Fall/Winter seasonal cake — warm cardamom spice and honey in the cake, finished with a browned-butter Swiss meringue buttercream filling and frosting. 6” $46, 8” $64, 10” $88

The Vanilla/Vanilla/Vanilla

Vanilla cake, with vanilla Swiss meringue buttercream filling and frosting. *If you wanna spice it up a bit, we’re happy to do raspberry jam, or chocolate, between the layers instead of vanilla. 6” $46, 8” $64, 10” $88

Carrot Cake

Developed by my sister and me for our grandmother’s 80th birthday celebration, it’s become a family and Factory Girl favorite! With or without raisins and/or walnuts. Cream cheese filling and frosting. Available in 6” and 8” size only (or see above for “snacking cake” size/options). Not available as cupcakes or tiered cake. 6” $42, 8” $58

Vanilla+Lavender

A light vanilla sponge cake, flavored with what we think is just the right touch of lavender and a hint of honey. Blackberry jam filling. Milk chocolate frosting - can be honey+vanilla frosting if you prefer. It all works together soooo well. 6” $46, 8” $64, 10” $88

Almond Dream

A fluffy white cake, kissed with sweet almond extract. Between the layers we do a thin smear each of raspberry jam and chocolate ganache, and the cake is finished with (naturally light pink!) raspberry Swiss meringue buttercream. 6” $46, 8” $64, 10” $88

Confetti Cake

Our vanilla cake base, with sprinkles mixed in. We do it with a chocolate ganache or vanilla filling, with vanilla frosting with rainbow sprinkles swirled in to make it like a confetti look. 6” $46, 8” $64, 10” $88

Lemon Cake

Luscious lemon cake, with raspberry jam filling between the layers, and our vanilla Swiss meringue buttercream frosting. Available in 6” and 8” size. 6” $46, 8” $64

Vegan Vanilla

This has been years in the making - testing vanilla vegan cake recipes, we’ve finally got the magic formula. Vanilla cake base, add freeze-dried strawberries (+$5) OR (vegan) rainbow sprinkles (+$2) to the mix. Vanilla filling+frosting. Available as 6” or 8” only. 6” $42, 8” $58

CocoaVelvet

It’s as sexy as it sounds. Kinda like a red-velvet cake, but without the red, the flavor is hard to pin down - it’s cocoa-y, but not chocolate - with notes of vanilla and a texture that is positively divine. Between the layers you’ll find red berry jam and chocolate ganache. Frosted with our vanilla swiss meringue buttercream. 6” $46, 8” $64

Chocolate+Chocolate Cake

A lighter chocolate base than our stout cake, with a rich and creamy chocolate ganache filling and frosting. It’s THE combo for the chocolate lover. (Hard to believe, but this delicious cake is egg and dairy free.) Available in 6” or 8” size. 6” $42, 8” $58

Orange+Almond+Poppy Cake

The orange+almond combo is unique, and the flavor is delicious. Moist, dense, and studded with poppyseeds, the cake is then finished off with a buttercream that has a tiny bit of almond extract, flecked with poppyseeds. 6” $46, 8” $64, 10” $88

Rose and Rosé Cake (Currently Unavailable)

My inspiration for this cake was the 1960’s pink champagne cake and it took me almost two years to get right. Rosewater, rosé, and vanilla combine for a a light and delicious flavor, without the artificial pink. Finished with a vanilla+rose frosting. Not available Nov-April!

While we call ourselves a modern-classic bakery, we do things a little differently than the old-school joints. We don’t do piped borders, and colors and pictures and excessive decoration just really aren’t our thing. We say we make cakes that look like cakes. Scroll right to see some of our design options.
Slices of our classic two-layer cakes.
A trio of white cakes, made festive with texture. Coconut cake, white sprinkle-crusted sides, classic.
Our Orange+Almond+Poppy cake, with poppy seeds flecked through the frosting. Shown in 6" size.
Our Coconut cake.
The Chocolate/Chocolate cake. It's egg-free/dairy-free, but so full of rich chocolate, you'll never know.
Our egg-free/dairy-free vanilla cake, shown with added strawberries option.
We love a monochrome design. Here, milk chocolate buttercream (on vanilla+lavender cake), with the buttercream rosette design option. 6" + $2.50, 8" +$4.25, 10" +$6.00
Our buttercream really is delicious. We do a Swiss meringue buttercream, which is lighter, and slightly less sweet and greasy than classic American buttercream. If you’re a fan of frosting, you might opt for the “buttercream rosettes” for decoration on your cake, like in this pic. We favor all-white frosting, but we’ll do pink, too. Other colors aren't really our wheelhouse.
The drama of white buttercream rosettes on our chocolate/chocolate cake - like a tuxedo effect.
Full-coverage buttercream rosettes. 6" +$6, 8" +$8, 10" +$10. And here, we've added sparkly sprinkles, too.
Full-coverage buttercream rosettes, with leaf detail, on an ombre-frosted cake.
One of our favorite ways to write out a birthday greeting - just spelling out the year. It's so classy! We do not charge additional for writing on cakes. We always pipe in chocolate - no colors.
We do not draw or paint on our cakes, but sometimes we can rock out a cool stencil for simple shapes, letters, or numbers. +$6+
Stencil letter plus florals. Fresh florals/botanicals is our signature decoration style, scroll right to learn more.
We specialize in small to medium cakes. For larger parties, some customers opt for two cakes that can be styled together.
Nearly-naked frosting style. Here shown as pink frosting on a 6" chocolate stout cake with added florals.
Rainbow-crusted sprinkle sides makes it a party! We can also do the sprinkle-sides in white, or a few other options. 6" +$3, 8" +$4, 10" +$5
Texture on all-white cakes. White sprinkles, white scattered coverage nonpareils, frosting "stucco" texture.
"Stucco" textured frosting. Decorating with fresh flowers is one thing we’re known for. Whenever possible, we use local, organically-grown flowers. In season, we grow most of our flowers in our own on-site garden. While all of the varieties we use for decoration are non-toxic, most are not really delicious. We recommend removing flowers before serving.
Verticle texture frosting.
Horizontal texture frosting.
We do tiered cakes, too!
Our tiny-tiered cake - serves 16 and makes the occasion feel so special. 4"+6" cake $100+
Working with gold is one cake trend that we are onboard with. Shown on a 6"+8" cake which feeds up to 30. $225+
Three-tiered cakes make it extra-special. 4"+6"+8" serves up to 35, $300+
We grow or forage, and press, all of the edible and non-toxic blooms that we use for our pressed flower cakes. We do them on standard non-tiered cakes, too - I just couldn't find any pics.
New List Item
Our signature Woodland Magic/Stump style cake, here in chocolate. It's extra-whimsical when we can add wildflowers and fresh sprigs and greenry.
In the Winter, we love to do the stump cake in winter-white, using dried apple slices as mushrooms.
A curated group of cakes for a party, in a variety of flavors and styles, with cohesive decoration.
Peony season, from mid-May through most of June, is one of the best seasons for fresh-floral decorating.
Seriously, those peonies! They make my cakes look gooood.
Rose season is also magical for fresh-flower cakes. We tend to get a first flush late-may through June, and then another good one mid-September.
Every one of these blooms on this set of cakes for a bridal shower was grown by us!
Fresh fruit decoration in sparse, minimalist style is extra sweet during peak strawberry season. (mid June?)
...or blueberry/blackberry season, later in the summer.
A late-August color palete.
We love a good quote on a cake.
While we grow and do have access to a wide variety of flowers, we are not florists, and we cannot color-match or get every variety of blooms you may want. We work best when you give us an occasion, a basic color-way, or a vibe, and you let us do our thing.
Like mostly whites for a baptism or first holy communion. Or all-out pinks for a proudly pink baby girl party, or yellows and whites and greenery for gender-neutral party. Or whites with a pop of blue for baby boy parties (most blue flowers are toxic, so we work within our limits there!)
While we're always happy to write on cakes, they're just so classy with florals and no writing! PS - that's the magic of late-summer/early-fall dahlia season right there.
just, happy. :)
This quote is a winner.
A trio of cakes in late August-October.
Decoration style in December.
Cupcakes with our standard rosette-swirl frosting + sprinkles. Last row on the right is vegan cupcakes.
Vegan Chocolate cupcakes.
Bouquet-style cupcakes, ombre-option of one-colorway.
Minimum order of Bouquet cupcakes is 18. Because they're more costly (way more work!), some folks opt to order a mix of bouquets and standard rosette-swirl decorated cupcakes. Shown here is the multi-color option.
Mini cupcakes. Classic rosette-style frosting with added leaf detail.
Fruit/botanical/floral/herb+berry garnish depends on what's seasonally available. +$5-12ish per dozen depending on choice/vibe/market-price.
Fresh flower garnish - we love it, especially in the late-spring through late autumn when we forage or grow 95% of the blooms and botanicals we use.
Late Spring is a dreamy time for adding wildflower-style botanicals to cupcakes. We recommend that you arrange to pick up your order the same day as serving, so bakes and blooms will be at their freshest.
Just more love for berries, flowers + herbs on cupcakes.
We color our own sprinkles! While we only work in light colors and we do not promise color-matching, we can offer sprinkles to coordinate with the vibe of your theme. They're great on cupcakes!
Quarter-Sheet/9x13 Carrot Cake done as a single-layer "snacking cake". We do not actually cut them - this was just for photo. We can, if you'd like, add cut-marks for 12-20 slices but will not cut. Pressed-flower or other deco is additional $10+
Our "Modern Sheet" is a quarter sheet - remember we specialize in small-medium sized cakes - and can serve 12-36. We don't do piped borders, and we don't do cheap.
Decoration of the Modern Sheet is fun for us, especially in the fresh-flower season, especially when the client gives us full creative control with "fun and beautiful" as guiding vibe.
Orange+Almond+Poppy Bundt
The BrownSugar+Bourbon Bundt.

Cupcakes

Standard - $34/dozen

Minimum order of one dozen. Can do six vanilla and six chocolate, all other flavors are one dozen minimum. Flavors are those under the “classic layer cakes” section, exceptions where noted. We’ll be happy to top your cupcakes with sprinkles for no additional charge - rainbow, white, or some specific color way? Give us a mood and we’ll do our best to match it, in FactoryGirl style. Seasonal fruit/berry or fresh floral may also be an option, depending on week/time of year. Market price of $5-12 per order. We do not do filled cupcakes.

Mini - $36/two-dozen

Smaller than a standard cupcake, minis are fun for bigger parties, or for kids parties. Minimum order is two dozen - can do one dozen vanilla + one dozen chocolate, all other flavors are two dozen minimum per flavor. We’ll be happy to top your cupcakes with sprinkles for no additional charge - rainbow, white, or some specific color way? Give us a mood and we’ll do our best to match it, in FactoryGirl style. Seasonal fruit/berry or fresh floral may also be an option, depending on week/time of year. Market price of $5-12 per order.

Bouquet - $46-48/dozen

Those fancy piped flowers - a floral dream in Swiss meringue buttercream! Minimum order on these is 18. You give us a general colorway and we’ll work within in. We do not do exact colormatching and please note that we favor and work in softer, more muted tones. Same rules for flavors as standard cupcakes. Yes, they’re much more expensive than standard cupcakes - it takes A LOT more from-scratch buttercream and WAY more time (and mess, and clean-up).

Fancy Layer Cakes

A step-above the classics - like a little next-level; a little fancy-pants. These are a more tall, sleek, contemporary silhouette - three layers of cake with filling between, frosted pretty. Average height 6”. Here, we get a little more fancy with our flavors and our fillings, too. Available as 6” and 8” only.

More about our Fancy Cakes options coming soon…. Modern Sheet cakes, tiered cakes, three-layer tall cakes… Call for info if interested.

CAKES, FROM CASUAL TO FANCY

We’re passionate about our cakes, and we’re certain that you can taste that love in everything that we bake.

The menu below is organized into “casual” cakes, classic layer cakes, fancy more-layer cakes, and cupcakes. At the bottom we offer options for decoration. Please call us Wednesday through Friday 11am-6pm if you have any questions, we’re always happy to talk about cake. 267.740.2354

Fresh and delicious is our main focus, but we love making our cakes as beautiful as they are tasty.

“Casual” Cakes

Brown Sugar + Bourbon Bundt Cake

Orange+Almond+Poppy Bundt Cake

Classic Jewish-style Apple or Pear Cake

Classic Layer Cakes

Chocolate Stout Cake

Coconut Cake

Brown Sugar + Bourbon Cake

Cardamom and Browned Butter Cake

The Vanilla/Vanilla/Vanilla

Carrot Cake

Vanilla+Lavender

Almond Dream

Confetti Cake

Lemon Cake

Vegan Vanilla

CocoaVelvet

Chocolate+Chocolate Cake

Orange+Almond+Poppy Cake

Rose and Rosé Cake (Currently Unavailable)

Slices of our classic two-layer cakes.

A trio of white cakes, made festive with texture. Coconut cake, white sprinkle-crusted sides, classic.

Our Orange+Almond+Poppy cake, with poppy seeds flecked through the frosting. Shown in 6" size.

Our Coconut cake.

The Chocolate/Chocolate cake. It's egg-free/dairy-free, but so full of rich chocolate, you'll never know.

Our egg-free/dairy-free vanilla cake, shown with added strawberries option.

We love a monochrome design. Here, milk chocolate buttercream (on vanilla+lavender cake), with the buttercream rosette design option. 6" + $2.50, 8" +$4.25, 10" +$6.00

The drama of white buttercream rosettes on our chocolate/chocolate cake - like a tuxedo effect.

Full-coverage buttercream rosettes. 6" +$6, 8" +$8, 10" +$10. And here, we've added sparkly sprinkles, too.

Full-coverage buttercream rosettes, with leaf detail, on an ombre-frosted cake.

One of our favorite ways to write out a birthday greeting - just spelling out the year. It's so classy! We do not charge additional for writing on cakes. We always pipe in chocolate - no colors.

We do not draw or paint on our cakes, but sometimes we can rock out a cool stencil for simple shapes, letters, or numbers. +$6+

Stencil letter plus florals. Fresh florals/botanicals is our signature decoration style, scroll right to learn more.

We specialize in small to medium cakes. For larger parties, some customers opt for two cakes that can be styled together.

Nearly-naked frosting style. Here shown as pink frosting on a 6" chocolate stout cake with added florals.

Rainbow-crusted sprinkle sides makes it a party! We can also do the sprinkle-sides in white, or a few other options. 6" +$3, 8" +$4, 10" +$5

Texture on all-white cakes. White sprinkles, white scattered coverage nonpareils, frosting "stucco" texture.

Verticle texture frosting.

Horizontal texture frosting.

We do tiered cakes, too!

Our tiny-tiered cake - serves 16 and makes the occasion feel so special. 4"+6" cake $100+

Working with gold is one cake trend that we are onboard with. Shown on a 6"+8" cake which feeds up to 30. $225+

Three-tiered cakes make it extra-special. 4"+6"+8" serves up to 35, $300+

We grow or forage, and press, all of the edible and non-toxic blooms that we use for our pressed flower cakes. We do them on standard non-tiered cakes, too - I just couldn't find any pics.

New List Item

Our signature Woodland Magic/Stump style cake, here in chocolate. It's extra-whimsical when we can add wildflowers and fresh sprigs and greenry.

In the Winter, we love to do the stump cake in winter-white, using dried apple slices as mushrooms.

A curated group of cakes for a party, in a variety of flavors and styles, with cohesive decoration.

Peony season, from mid-May through most of June, is one of the best seasons for fresh-floral decorating.

Seriously, those peonies! They make my cakes look gooood.

Rose season is also magical for fresh-flower cakes. We tend to get a first flush late-may through June, and then another good one mid-September.

Every one of these blooms on this set of cakes for a bridal shower was grown by us!

Fresh fruit decoration in sparse, minimalist style is extra sweet during peak strawberry season. (mid June?)

...or blueberry/blackberry season, later in the summer.

A late-August color palete.

We love a good quote on a cake.

While we grow and do have access to a wide variety of flowers, we are not florists, and we cannot color-match or get every variety of blooms you may want. We work best when you give us an occasion, a basic color-way, or a vibe, and you let us do our thing.

Like mostly whites for a baptism or first holy communion. Or all-out pinks for a proudly pink baby girl party, or yellows and whites and greenery for gender-neutral party. Or whites with a pop of blue for baby boy parties (most blue flowers are toxic, so we work within our limits there!)

While we're always happy to write on cakes, they're just so classy with florals and no writing! PS - that's the magic of late-summer/early-fall dahlia season right there.

just, happy. :)

This quote is a winner.

A trio of cakes in late August-October.

Decoration style in December.

Cupcakes with our standard rosette-swirl frosting + sprinkles. Last row on the right is vegan cupcakes.

Vegan Chocolate cupcakes.

Bouquet-style cupcakes, ombre-option of one-colorway.

Minimum order of Bouquet cupcakes is 18. Because they're more costly (way more work!), some folks opt to order a mix of bouquets and standard rosette-swirl decorated cupcakes. Shown here is the multi-color option.

Mini cupcakes. Classic rosette-style frosting with added leaf detail.

Fruit/botanical/floral/herb+berry garnish depends on what's seasonally available. +$5-12ish per dozen depending on choice/vibe/market-price.

Fresh flower garnish - we love it, especially in the late-spring through late autumn when we forage or grow 95% of the blooms and botanicals we use.

Late Spring is a dreamy time for adding wildflower-style botanicals to cupcakes. We recommend that you arrange to pick up your order the same day as serving, so bakes and blooms will be at their freshest.

Just more love for berries, flowers + herbs on cupcakes.

We color our own sprinkles! While we only work in light colors and we do not promise color-matching, we can offer sprinkles to coordinate with the vibe of your theme. They're great on cupcakes!

Quarter-Sheet/9x13 Carrot Cake done as a single-layer "snacking cake". We do not actually cut them - this was just for photo. We can, if you'd like, add cut-marks for 12-20 slices but will not cut. Pressed-flower or other deco is additional $10+

Our "Modern Sheet" is a quarter sheet - remember we specialize in small-medium sized cakes - and can serve 12-36. We don't do piped borders, and we don't do cheap.

Decoration of the Modern Sheet is fun for us, especially in the fresh-flower season, especially when the client gives us full creative control with "fun and beautiful" as guiding vibe.