🎂 From Our Kitchen to Yours: How We Bake Our Cakes
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At Bakes & Cakes, every cake starts with a simple belief: dessert should actually taste like something. Not just sweet — but balanced, light, and full of real flavor. That's the standard we hold every single bake to, and it's the reason Myra and I started this bakery in the first place.
It All Starts With the Right Ingredients
We don't cut corners on ingredients. Our signature chiffon cakes use high-quality eggs, fresh dairy, and real fruit where the recipe calls for it. We avoid artificial flavors and heavy stabilizers — if the cake needs to taste like strawberry, it should taste like actual strawberry, not a candy approximation of one.
Every batch is made fresh to order, which means we're not pulling cakes off a shelf. When you order, we bake.
The Magic of Chiffon
Our Signature Chiffon Cakes are the heart of what we do. Chiffon is a notoriously finicky style — it sits somewhere between a sponge cake and an angel food cake, relying on carefully whipped egg whites for its lift. Too much mixing and it collapses. Too little and it's dense. Getting it right every time takes practice, patience, and a very good oven.
We separate our eggs by hand, whip the whites to a stiff but not over-beaten peak, then fold them gently into the batter. It's a process that can't be rushed — and we wouldn't want to rush it. That careful fold is what gives our cakes that impossibly soft, cloud-like crumb.
The Decorating Process
Once the cake layers are cooled (properly cooled — we don't skip this step), we move on to assembly and decoration. Our cakes are frosted and styled by hand. Whether it's our classic fresh fruit designs, our beloved Salted Egg cakes, or a fully custom birthday creation, every detail is placed intentionally.
We use Korean-style decorating techniques for many of our designs — clean lines, elegant piping, and a restrained color palette that lets the cake speak for itself. No fondant-heavy shells here; just real cream and fresh toppings.
Made in Small Batches, Always Fresh
Because we operate as a small family bakery out of Keele & Finch in North York, we can control exactly how much we produce. We're not a factory — and that's the point. Small batches mean fresher cakes, more attention per order, and a product that reflects real care rather than scale.
Every order matters to us. When you pick up a cake from Bakes & Cakes, you're not getting something that's been sitting in a display case. You're getting something made for you, for your occasion, by people who genuinely love what they do.
A Note From Our Family
Hi — Ben here. Myra and I started Bakes & Cakes because we wanted to make the kinds of cakes we actually wanted to eat: lighter, less sweet, and more thoughtful than what we could find at most Toronto bakeries. We're proud to say that every cake that leaves our kitchen is something we'd be happy to serve at our own table.
Thank you for supporting our family business. It means more than we can say.