All cakes are made with as many local to Georgia ingredients as possible. The produce used in these cakes come from farmers markets in Decatur, Avondale Estates, and occasionally Grant Park. Cakes are decorated with ingredients that reinforce the cake flavors, as well as with organic & pesticide-free Georgia-grown flowers. I am unable to ship cakes.

Note about Pay What You Can: This model of pricing is my attempt at being more accessible to anyone in the metro Atlanta area who wants a garden cake, regardless of budget or monetary limitations. No questions are asked; no explanations are expected. Please note in your order request that you’d like to use the Pay What You Can model for payment. The Pay What You Can pricing option is available for all cakes. Reach out at teresa@atheartpanaderia.com if you have any questions.

6" cakes serve 10 / 8" cakes serve up to 15 / Quarter sheet cakes serve up to 20

Please reach out via email for larger cakes, including tiered and event cakes.

LAYERED CAKES

CITRUS POPPYSEED

Layers of citrus poppyseed cake made with a medley of citrus zest, filled with a medley of winter citrus vanilla bean curd; frosted with a toasted white chocolate Swiss meringue buttercream. Cake notes: For the citrus lover. White chocolate gets toasted in the oven low and slow until caramely and light brown. The vanilla bean in the curd gives orange creamiscle.

(Contains: dairy; eggs'; gluten)

6” $105 / 8” $120 / Quarter sheet $200

PILONCILLO PEAR

I swap out the cane sugar normally used in my chiffon cakes for grated piloncillo, then fill the cake layers with a spiced pear butter filling. This cake is frosted with ground hibiscus Swiss meringue buttercream. Cake notes: warm, toasty, tangy flavors here. The ground hibiscus stains the buttercream a beautiful flecked pink.

(Contains: dairy; eggs; gluten)

6” $115 / 8” $125 / Quarter sheet $210

CHOCOLATE TAHINI

At Heart chocolate cake is made with brown sugar and a little whole wheat pastry flour to help balance out some of the sweetness. I fill this cake with a caramel diplomat cream (pastry cream lightened with whipped cream) and crushed sesame brittle. To emphasize the sesame flavor, I spike the milk chocolate Swiss meringue buttercream with salty tahini. Cake notes: Grown up chocolate cake.

(Contains: sesame; dairy; eggs; gluten)

6” $120 / 8” $130 / Quarter sheet $225

SPICED JAMAICA

Layers of spiced sponge cake, filled with jamaica (hibiscus) lemon curd and frosted with lemon olive oil swiss meringue buttercream made with Brightland’s LUCID. The olive oil lends a bright lemon flavor to the buttercream.

(Contains: dairy; eggs; gluten)

6” $100 / 8” $150 / Quarter sheet $200

AT HEART COCONUT

Layers of classic coconut cake. The At Heart version is brushed with coconut milk, filled with a tart citrus medley curd and frosted with coconut sugar swiss meringue buttercream. This cake gets covered in coconut flakes.

(Contains: dairy; eggs; gluten)

6” $105 / 8” $150 / Quarter sheet $210

AT HEART FUNFETTI

An olive oil-based funfetti cake filled with seasonal jam or curd filling; frosted with Heilala vanilla bean swiss meringue buttercream. Can be made into a heart cake.

(Contains: dairy; eggs; gluten)

6” $100 / 8” $140 / Quarter sheet $200

CUSTOM CAKE

A cake just for you. Your choice of cake and buttercream flavor.

6” $150 / 8” $200 / Quarter sheet $250