Custom Celebration Cakes
Birthdays, Korean Dohl 1st birthdays, anniversaries — designed around the story, not a stock catalogue. Vintage piping, modern minimal, themed builds (yes, even Avatar).
A Philly studio bakery building custom cakes, gourmet pastries and the city's most over-engineered tiramisu. Stunning designs, unforgettable flavours — art you can eat, made one weekend at a time.


Three flavours, hand-built into Mr Rabbit's coffee bar. Walk in for a cup, walk out with a cup of layered honey-mascarpone something.
Birthdays, Korean Dohl 1st birthdays, anniversaries — designed around the story, not a stock catalogue. Vintage piping, modern minimal, themed builds (yes, even Avatar).
Classic Italian, Strawberry, and rotating seasonal flavours like Passion Fruit Honeycomb. Soaked ladyfingers, honey mascarpone, layers all the way down.
Now booking. Vegan buttercream, multi-flavour tiers, sugar work — designed with you over a tasting and a long talk about the day.
Holiday cookie boxes with menu cards, 4" mini celebration cakes for Valentine's and showers, gourmet pastries for gifting.
Soaked ladyfingers, honey-mascarpone cream, layers all the way down. Three flavours on rotation. Pick a size, order online, collect from the studio at the weekend.
The original. Espresso-soaked ladyfingers, mascarpone cream, dusted dark cocoa.
Strawberry purée swap for the espresso. Light, bright, surprisingly summery.
Spring release. Passion-fruit-soaked ladyfingers, honey mascarpone, raw honeycomb on top.













Elephantaes started, like most good things, with a stubborn recipe and a kitchen too small for it. I bake the way I was taught — slowly, with both hands, and with a cup of strong coffee on the counter.
Every order is built from real butter, seasonal fruit and flour I can trace by name. No shortcuts, no fillers, no fondant cement. Just cake that tastes the way you remember cake tasting before you grew up.
Honored doesn't cover it. She walked me through every detail of our daughter's Dohl — colour, symbolism, flavour — and made something my whole family is still talking about.
She nailed a vegan buttercream tier for our wedding when three other bakers said it couldn't be done. The cake tasted better than anything I expected.

The OGs are back this weekend — Classic Italian and Strawberry on the menu, plus the spring Passion Fruit Honeycomb. Notes from the test kitchen on how I finally got the cream to set without going grainy, and why I stopped over-soaking the ladyfingers.
One thoughtful letter a month. New bakes, behind-the-scenes notes, the occasional confession from the oven. Unsubscribe any time, no hard feelings.
The more you can share — the date, the people, the flavours you love — the better the cake will be. I reply within two working days, usually with cake on my hands.