The Minns Signature Collection
Everything at Minns is crafted by hand in my studio, from the very first mix to the final detail. I combine the discipline of an architect with the intentionality of an artist to create a menu of refined, scratch-made cakes. Every flavor is curated, every layer is balanced, and every cake is made entirely by me, for you
Heritage Vanilla
The Experience: A Madagascar Bourbon vanilla bean sponge finished with my signature vanilla-bean infused Swiss Meringue Buttercream.
Midnight Cocoa
The Experience: Deep cocoa sponge finished with a rich chocolate Swiss Meringue Buttercream.
Crimson Velvet
The Experience: Tender, lightly cocoa-infused sponge finished with my signature cultured vanilla bean Swiss Meringue Buttercream.
Heirloom Celebration
The Experience: Buttery yellow sponge with hand-mixed rainbow confetti, finished with vanilla bean Swiss Meringue Buttercream.
Sunday Morning
The Experience: Delicate coffee-infused sponge finished with my signature espresso-roasted Swiss Meringue Buttercream.
Orchard Berry
The Experience: Buttermilk sponge finished with my signature lemon infused Swiss Meringue Buttercream and a berry preserve.
Seasonal Flavors
Spring/Early Summer
Strawberry Fields
The Experience: A tender Madagascar vanilla bean sponge layered with a dual-filling of my signature silky Vanilla Bean Swiss Meringue Buttercream and an intense Strawberry infusion.
The Experience: A tender Madagascar vanilla bean sponge layered with a dual-filling of my signature silky Vanilla Bean Swiss Meringue Buttercream and an intense Strawberry infusion.
Summer
Golden Hour
The Experience: Coconut-infused sponge finished with my signature toasted-coconut and white chocolate Swiss Meringue Buttercream.
The Experience: Coconut-infused sponge finished with my signature toasted-coconut and white chocolate Swiss Meringue Buttercream.
Fall
Spiced Chai
The Experience: A rich, nutty brown butter sponge infused with a warm blend of chai spices. It is layered with my signature silky Swiss Meringue Buttercream, delicately balanced with a maple infusion.
The Experience: A rich, nutty brown butter sponge infused with a warm blend of chai spices. It is layered with my signature silky Swiss Meringue Buttercream, delicately balanced with a maple infusion.
Winter
The Solstice
The Experience: A velvety white chocolate sponge paired with a whisper of my peppermint infused Swiss Meringue buttercream.
The Experience: A velvety white chocolate sponge paired with a whisper of my peppermint infused Swiss Meringue buttercream.
FAQs
Cakes start at $120 (for a 6" 2-layer cake). Final pricing goes up based on size and any add-on decor or intricate designs.
To get an accurate quote for your vision, please fill out our inquiry form with your guest count and design inspiration!
To get an accurate quote for your vision, please fill out our inquiry form with your guest count and design inspiration!
If you’ve been with me for a while, you know I used to love making these! However, as a solo cake artist and business owner, I’ve had to make some shifts. Creating custom fondant work, edible images, and sculpted or character cakes takes an incredible amount of time and is simply no longer sustainable or profitable for me to offer.
To honor my time and my energy, I have shifted my focus exclusively to vintage buttercream piping, specializing in elegant creams, whites, and romantic textures.
While I no longer accept requests for fondant or character themes, I would absolutely love to create a beautiful, nostalgic vintage cake for your celebration! I can always customize my signature piping to fit the color palette and vibe of your event.
To honor my time and my energy, I have shifted my focus exclusively to vintage buttercream piping, specializing in elegant creams, whites, and romantic textures.
While I no longer accept requests for fondant or character themes, I would absolutely love to create a beautiful, nostalgic vintage cake for your celebration! I can always customize my signature piping to fit the color palette and vibe of your event.
I am a permitted and licensed home bakery located in Simi Valley, California. General location: Off Alamo between Tapo Canyon St. and Sequoia Ave.
Exact address will be sent to you upon pick up.
Exact address will be sent to you upon pick up.
Buttercream loves a cool environment! If you are picking up your cake, it needs to sit on a flat surface in your vehicle (the floorboards of an air-conditioned car are best, never a car seat or a lap).
Keep the cake refrigerated until your event. It is completely okay to leave it out on display for your event! In fact, buttercream is best enjoyed at room temperature when the cake is soft and the frosting is perfectly creamy. Just ensure it is kept indoors or in a well-shaded area, and never left in direct sunlight or intense heat.
Keep the cake refrigerated until your event. It is completely okay to leave it out on display for your event! In fact, buttercream is best enjoyed at room temperature when the cake is soft and the frosting is perfectly creamy. Just ensure it is kept indoors or in a well-shaded area, and never left in direct sunlight or intense heat.
Yes, I do! I offer delivery for an extra charge, which is calculated based on the distance to your home/venue.
Please note that all 3-tier cakes require professional delivery. Because multi-tiered cakes are heavy and delicate, I require delivering and setting them up myself to ensure they arrive safely and beautifully at your event. For smaller cakes, you are welcome to choose between delivery (subject to availability) or coordinating a pickup time with me.
Please note that all 3-tier cakes require professional delivery. Because multi-tiered cakes are heavy and delicate, I require delivering and setting them up myself to ensure they arrive safely and beautifully at your event. For smaller cakes, you are welcome to choose between delivery (subject to availability) or coordinating a pickup time with me.
At this time, I do not offer dietary preference options for my standard vintage buttercream cakes.
Because I am a solo cake artist , my calendar fills up quickly!
I recommend booking at least 2 to 4 weeks in advance for signature cakes, and 2 to 3 months in advance for large events or weddings. If you have a last-minute request, feel free to reach out, if I have an open slot, I’d love to squeeze you in!
I recommend booking at least 2 to 4 weeks in advance for signature cakes, and 2 to 3 months in advance for large events or weddings. If you have a last-minute request, feel free to reach out, if I have an open slot, I’d love to squeeze you in!
Once we finalize your design details and date, a non-refundable deposit/retainer is required to officially hold your date on my calendar, with the remaining balance due before pickup or delivery. Venmo, Zelle, or Credit Card are accepted.
