ElephantaesElephantaesCakes & Delicacies
Philadelphia · Custom Cakes · Tiramisu

Cakes that taste likethe good partof the day.

A Philly studio bakery building custom cakes, gourmet pastries and the city's most over-engineered tiramisu. Stunning designs, unforgettable flavours — art you can eat, made one weekend at a time.

WeddingsCustom cakesTiramisuCookie boxes
Elephantaes Cakes & Delicacies
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What we bake

Four kinds of love letter,written in butter.

01

Custom Celebration Cakes

Birthdays, Korean Dohl 1st birthdays, anniversaries — designed around the story, not a stock catalogue. Vintage piping, modern minimal, themed builds (yes, even Avatar).

From $85 · 2 weeks noticeEnquire
02

Signature Tiramisu

Classic Italian, Strawberry, and rotating seasonal flavours like Passion Fruit Honeycomb. Soaked ladyfingers, honey mascarpone, layers all the way down.

From $8 · weekend pickupEnquire
03

Weddings & Bridal

Now booking. Vegan buttercream, multi-flavour tiers, sugar work — designed with you over a tasting and a long talk about the day.

Bespoke quote · book earlyEnquire
04

Cookie Boxes & Minis

Holiday cookie boxes with menu cards, 4" mini celebration cakes for Valentine's and showers, gourmet pastries for gifting.

Seasonal · DM to preorderEnquire
The signature

Soaked ladyfingers, honey-mascarpone cream, layers all the way down. Three flavours on rotation — pick a size, message to order, collect from the studio at the weekend.

Classic Italian

The original. Espresso-soaked ladyfingers, mascarpone cream, dusted dark cocoa.

10 oz$8
20 oz$14

Strawberry

Strawberry purée swap for the espresso. Light, bright, surprisingly summery.

10 oz$9
20 oz$16
LimitedSpringRelease

Passion Fruit Honeycomb

Spring release. Passion-fruit-soaked ladyfingers, honey mascarpone, raw honeycomb on top.

10 oz$12
20 oz$18

Pickup

  • Saturday9 AM — 12 PM
  • Sunday2 PM — 5 PM

To order

Message on Instagram or text the number — flavours, size, your name. Replies within a day, same week pickup if there's a slot.

Hand-piped sugar flowers, close up
hello.the baker
The story

One pair of hands.A lot of butter.

Elephantaes started, like most good things, with a stubborn recipe and a kitchen too small for it. I bake the way my grandmother taught me — slowly, with both hands, and with a cup of strong tea on the counter.

Every order is built from real butter, seasonal fruit and flour I can trace by name. No shortcuts, no fillers, no fondant cement. Just cake that tastes the way you remember cake tasting before you grew up.

Honored doesn't cover it. She walked me through every detail of our daughter's Dohl — colour, symbolism, flavour — and made something my whole family is still talking about.
Ji-won, Dohl 1st birthday · Philly
She nailed a vegan buttercream tier for our wedding when three other bakers said it couldn't be done. The cake tasted better than anything I expected.
Maya & Theo, wedding 2025
The journal

Recipes, ramblings,a little kitchen gossip.

Latest issue cover — holiday cookie box
latestIssue 14 · April 2026

On tiramisu, restraint, and the perfect mascarpone cream

The OGs are back this weekend — Classic Italian and Strawberry on the menu, plus the spring Passion Fruit Honeycomb. Notes from the test kitchen on how I finally got the cream to set without going grainy, and why I stopped over-soaking the ladyfingers.

6 min readRead the issue
The newsletter

Slow recipes,in your inbox.

One thoughtful letter a month. New bakes, behind-the-scenes notes, the occasional confession from the oven. Unsubscribe any time, no hard feelings.

  • One letter a month — never spam
  • First dibs on seasonal collections
  • Recipes you can actually bake
Order a cake

Tell me about yourcelebration.

The more you can share — the date, the people, the flavours you love — the better the cake will be. I reply within two working days, usually with cake on my hands.

  • Custom cakes from $85 — book 2+ weeks ahead.
  • Weddings: 6+ months notice for tasting + design.
  • Studio pickup in Philadelphia — Sat 9–12, Sun 2–5.
  • Prefer to text? DM @elephantaes.cakes or text (267) 414-7861.

By sending, you agree to be contacted about your enquiry.