Life is short. Eat the cake.

Cake is reverence, cake is love. It's texture, aroma, taste... but it's also a canvas, and a magic wand — whose great power is to set your inner child free.

Considered by Martha Stewart to be the creators of some of America's "Most Beautiful Wedding Cakes", Honey Crumb Cake Studio is a boutique bakery based in Seattle, Washington. We are a woman-owned business with an all-female team, committed to elevating the standards of our industry through networking, mentoring, and leading by example. Everyone in our team is encouraged to learn and soar, working flexibly with a high degree of autonomy and creative license.

Our guiding principles are quality, sustainability, artistic integrity, and inclusivity. Our cake artistry has been featured in industry-leading magazines, including BRIDES, Magnolia Rouge, Seattle Bride, Gay Weddings Magazine, and TrendyBride. Our custom designs have been featured in notable national and international wedding blogs, including Style Me Pretty, Wedding Sparrow, Wedding Chicks, Ruffled, Martha Stewart Weddings, Green Wedding Shoes, and 100 Layer Cake.

We have designed one-of-a-kind cakes for rock legends, U.S. presidential candidates, NFL stars, and celebrated artists.

In our world, anything is possible.

For us, cake is a powerful way to make connections with people. We love helping you celebrate your milestones and then seeing you again when you come back for another cake, for another milestone.

Cake is for the moment, and cake is forever!

Our newest online store design, “Ribbon Ruffle”, with black bows and raspberries this time — for a lovely birthday celebration. Our online store is open and accepting orders throughout the rest of 2025, and all of 2026 (with a brief

Our “Mountain” design is one of the newer additions to the online store and it has been a hit! This two-tiered version is for Stephanie and Chintan, all vegan, in two of our best selling flavors: Seattle Fog (Earl Grey cake + bergamot cre

I just love this design and all the variations we’ve been able to create with it. Sitting at my workbench, piping tiny flowers and vines and ruffles, is definitely a favorite part of my work day (and a nice change from whirring mixers, hot oven

🌺 Have you been yearning to learn how to make sugar flowers?

💐 We have a few spots left in our “One Cutter” workshop next week with me (Carla), November 17-18, in which we’ll use just one set of teardrop cutters to produce three

Three tiers of all-vegan “Strawberry Cream” (vegan vanilla cake + strawberry mousseline + strawberry-balsamic jam) for Allana and Jack yesterday at @the_ruins. Smaller vintage cakes in various sizes and shapes are available to order direc

If you strip away all the sugar flowers, hand painting, custom figurines, vintage piping, etc etc — all of which we do, and love to do, and do well — what do you get? My lovelies, you get what Honey Crumb has always been known for. Absolu

⭐️ Follow your dreams, lovelies ⭐️
Have you always wanted to learn how to make sugar flowers? Or have you tried before with mixed results? 😅 This is the workshop for you! I call it the “One Cutter” class — because we do everything

One of those one-of-a-kind cakes that stands alone, not a copy of anyone else’s design, not a design we’d probably recreate for anyone else — JUST a one-off, special and memorable confection for Amanda and Saige today. Their autumn

For Elaney and Ivan: Three tiers of vegan cake in two of our best selling flavors (Lemon Blackberry and Seattle Fog), lovingly piped with a vintage quatrefoil design and adorned with a flourish of sugar flowers (peony, scabiosa, and ruscus). I staged

For Olivia and Sergey’s wedding at the @woodmarkhotel last weekend: three tiers of gluten-free vanilla cake with French custard buttercream and raspberry compote, finished with a pristine coat of Swiss meringue buttercream and a flourish of sug

SELECTED INDUSTRY AWARDS

“BEST WEDDING CAKES” Winner (Seattle Bride awards: 2014, 2016, 2017, 2018, 2019, and 2022)
”BEST CAKES & DESSERTS (Seattle)” Top Three Finalist (Washington Wedding Day awards: 2024 and 2025)

“BEST GROOM’S CAKES” Winner (Seattle Bride awards: 2019)

“BEST BITE” Winner (Seattle Bride Editor’s Pick: 2019)

“BEST WEDDING CAKES” Top Three Finalist (Seattle Bride awards: 2013, 2015, 2020, and 2023)

“BEST GROOM'S CAKES” Top Three Finalist (Seattle Bride awards: 2017 and 2018)

“BEST DESSERTS” Top Three Finalist (Seattle Bride awards: 2018)

“Most Beautiful Wedding Cakes in America” (Martha Stewart Weddings)

WeddingWire Bride’s Choice Awards (2012, 2013)

WeddingWire Couple’s Choice Awards (2014, 2015, 2016, 2017, 2022, and 2023)

Why choose Honey Crumb?

Woman-owned company with 15+ years of experience in cake & pastry, as well as weddings & events
Uniquely balanced flavors and restrained sweetness
Industry-leading expertise in contemporary cake design and sugar flower artistry
Delicious options for clients with special dietary requirements (including GF, DF, vegan, eggless)
Familiarity with all major event venues (and their loading procedures) in Washington, as well as further afield
Sustainability of ingredients & compostable packaging, strong commitment to reducing single-use plastic and food waste
Ethical employment: Nurturing environment, top-of-market wages, and high degree of personal autonomy & creative license for our team members
Paying it forward: Sharing our skills and trade secrets for free via YouTube tutorials, to help others cultivate their own unique talents
Support for social, environmental, and racial justice: We believe that LOVE is LOVE, that Black Lives Matter, that climate change is real, that women’s rights are human rights, and that organizations fighting for social justice need MONEY and not just lip service (we make monthly donations to EJI)

Moody hand painted watercolor cake with sugar flowers in vibrant Autumn colors

Meet the Cake Magician

Carla: Owner & Pastry Chef

Career burnout brought me to the world of cakes, and it saved my life. Fifteen years ago, creating fanciful cakes for my friends and family became an expression of my lifelong fascination with the visual arts. I started my company in 2010 with a red KitchenAid mixer, a big spoonful of hope, and a heart full of enthusiasm.

Today, 6,000 cakes later, my most important source of inspiration is each client. Some of my most magical and unique cakes are the result of client collaborations — from working with a couple planning a two-day wedding celebration with 500 guests (which called for two highly intricate, multi-tiered cakes in two wildly different color palettes), to scheming up a rainbow-tinted cake interior for two grooms who wanted pride and love infused right into the heart of their wedding dessert. I particularly love it when kids come into the studio excited (and unfettered by terror in the face of deadly reptiles), asking "How about a cake that looks exactly like a diamondback rattlesnake?”

If you’d like to find out more about my personal life and career history, see my “Meet the Owner” blog post HERE.