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

MASA YELLOW CAKE

Two thick layers of yellow cake made with masa harina brushed with a piloncillo syrup, then filled and frosted with salty chocolate ganache buttercream frosting. Cake notes: My idea of a perfect birthday cake.

(Contains: dairy; eggs; gluten)

6” $99 / 8” $105 / Quarter sheet $185

PLUMS & CREAM

Three layers of the softest oil-based almond cake get filled with Beech Creek plum jam and cream cheese whip. This cake gets frosted with a tahini Swiss meringue buttercream. Cake notes: Peaches and cream but make it plums. The unity of the almonds and tahini balance the tart jam and creamy whip.

(Contains: dairy; eggs; gluten; nuts)

6” $105 / 8” $125 / Quarter sheet $225

HIBISCUS MASA

A vanilla cake made with 25% yellow corn masa harina from Masienda gets filled with vanilla bean diplomat cream and frosted with hibiscus Swiss meringue buttercream. Cake notes: The buttercream is tinted a beautiful shade of flecked pink from the hibiscus powder.

(Contains: dairy; eggs; gluten)

6” $105 / 8” $125 / Quarter sheet $225

CITRUS POPPYSEED

Layers of citrus poppyseed cake made with a medley of citrus zest, filled with a medley of 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

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. Cake notes: 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. Cake notes: 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. Cake notes: Can be made into a heart cake.

(Contains: dairy; eggs; gluten)

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