Hot
Cakes are tailored to create a unique wedding cake inspired by your vision of the perfect cake.
All cakes are made using only the freshest and finest quality ingredients, baked fresh to order and never frozen.
My belief is that a cake should taste as good as it looks - or delightfully surprise you when taking the first bite, with moist texture and true flavors that are as unforgettable as your wedding day!
All cakes are made using
only the freshest and finest quality ingredients, baked fresh to order.
Hot Cakes
is one
of the only bakers in Winnipeg that doesn't use any shortening in any
products.
I set myself apart from
other bakers by focusing on achieving the best possible taste. I have
searched around the world for the best quality ingredients and import them from all over.
At Hot Cakes, we have confidence you will taste the difference. We refuse to use any preservatives, artificial flavorings, margarines, pre-made fillings or
hydrogenated fats.
All cakes are made 100% from fresh sweet cream butter & superior ingredients, something that is difficult to find in Winnipeg.
It has never been about finding the cheapest product or cutting corners in a recipe but consistently striving to evolve in what we
do.
Hot
Cakes can also come Gluten Free or for Diabetics
Wedding Cake Towers can be made up of cupcakes or mini cakes for an alternate touch to your event.
Display cakes are also available for purchase
Kosher cakes can be prepared upon request. Prices are determined by flavor, sizes and design.
Wedding cake stands and tiered plates can add to your cake, which are available in several designs for rental. Tasting samples are provided at the first consultation.
Four months notice is required for wedding cakes and 1 week notice for smaller cakes, however, contact us and we can always try our best to
accommodate.
Please specify event date, number of guests and a contact phone number and we will get back to you with a free quote.
About Shelley
I grew up in a family, here in Winnipeg, where great food was
always the focal point of any gathering and have always been interested in cooking.
After
deciding to make a career out of it, I left for Ottawa, followed
by London, England to obtain my Grand Diploma from Le Cordon
Bleu Paris Cooking School, graduating with honors within in the top three of my class.
I
did my apprenticeship in a small hotel near Zurich, Switzerland
and then returned for work to Canada. I worked at Tavern in the
park in Winnipeg and then moved to Vancouver. I worked as a
Pastry Chef for Rob Feenie of Lumiere, a Relais & Chateau
restaurant as well as some larger hotels. I then returned home,
to Winnipeg, where I currently reside, to expand and improve upon my cakes.
I
absolutely love what I do and believe it shows in the products I create -
Shelley Nikkel
