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Before you order a cake



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Specialties:
wedding cakes, celebration cakes for every occasion

Price (per serving):
$5.00 - $20.00

Extra Charges:
delivery charge based on distance; fresh flower work, handmade extras

Payment Terms:
25% non-ref. deposit, balance due 10 days prior to event
Credit Cards:
Visa, Master Card

Lead Time:
2 months

Tasting:
yes

Fresh Flower Decoration:
yes

Service Area:
Greater Bay Area and beyond

Katrina's fame is not restricted to the East Bay. In fact, her work has been featured in Perfect Weddings, Bride's Magazine, In Style Magazine, and in several Bay Area publications. Town & Country Magazine also recognized her as one of the country's best wedding cake providers, and Bride's Magazine featured one of her cakes among the favorite cakes of the nineties. I saw her work all over the Bay Area. Whether they are simple designs or sophisticated creations, Katrina's cakes look just wonderful. They are meticulously done, elegant, and the most perfect I have ever seen - and they taste so good. Not only did San Francisco Focus vote her pastries and desserts "Best in the Bay Area" but I also found them great when I sampled them during a cake tasting. Her devil’s food, genoise, pound, and chiffon cakes can be filled with a variety of chocolate mousses, Bavarians, fresh fruit, and much more. Very popular is her award- winning tiramisu cake. I also love her elegant mini cakes; they are available in 1-, 2-, and 3-tier styles and can be personalized with color, monograms or graphics, and a large selection of handmade flowers and decorations.

Each cake is customized to the client’s specifications. Covered with marzipan, rolled fondant, chocolate glazes, or butter creams, Katrina’s cakes can be embellished with fresh flowers or handmade flowers of marzipan, chocolate, or gum paste. What makes her cakes so special is the balance between the cake and the decoration - always perfect. The biggest and most work-intensive cake she ever has created was for a famous San Francisco wedding. Modeled after the architectural detail of Grace Cathedral, this cake was 6½ feet tall and decorated with 450 flowers.

Katrina inherited her love for food from her grandmother, a chef to the Royal Family of Sweden. A graduate from the Culinary Academy in San Francisco, she started her career as a pastry chef for the famous Narsai David. She opened her own shop in 1987. In addition to her business, she is frequently asked to make special appearances and give demonstrations. Her second store location is at 5931 College Avenue, Oakland.

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