Hi, I'm Michelle. I bake every cake by hand in Wake Forest. Birthdays, weddings, Tuesdays, whatever you've got going on. Tell me what you're picturing.
I've wanted to make cakes since I was a kid in Arkansas, baking alongside my aunt and saving photos of wild decorated cakes on my parents' computer. That dream led me to the Culinary Institute of Virginia in 2011, and from there into a decade of working in kitchens around the Triangle: convention centers, country clubs, and hospitals. I learned the craft from chefs who took food seriously, and the whole time, cakes were the side project I couldn't put down.
Eventually I went all in. Today I bake out of the commercial kitchen at Flavor District in Wake Forest. I'm ServeSafe certified, inspected by the NC Department of Agriculture, and stubborn about doing things the right way. That means no boxed mixes, real Belgian chocolate I temper by hand, and every cake built from scratch for one specific person on one specific day.
I do my best work when you give me a little creative freedom. Share a few inspiration photos, the colors you love, and the story behind the day. I'll handle the rest.
A few favoritesWhether it's a backyard birthday, a black-tie wedding, or just because. Every cake starts with a conversation, not a catalog.
Birthdays, baby showers, graduations, retirements, and the random Tuesdays that deserve a cake too. Every cake is custom-made for the moment.
Tiered, floral, sculpted, or quietly simple. Wedding cakes designed with you, priced by the design we build together.
Cupcakes, cake pops, cookies, cake sickles, sheet cakes, pies, brownies, dessert tables. Basically anything sweet. If you can dream it up, ask me about it.
A few quick things, because I want your cake to look as good at home as it did leaving the shop.
Set it on the floorboard of your car so it can't slide around. Seats are slanted, and boxes will tip.
Buttercream hates heat. Keep the A/C running the whole drive, and please don't leave the cake in a parked car.
Easy on the turns, easy on the brakes. Picture a full glass of water on your dash. That's the vibe.
Pop it in the fridge (in the box is fine) until about an hour before you cut it. Don't let it sit out for hours.
Once the cake is in your hands, what happens to it is out of mine, so no refunds for things I can't control. Thanks for understanding. Michelle
Heads up, I need at least 2 weeks notice on every order.
Tell me what you're picturing. The occasion, the date, flavors, any inspiration photos. The more you give me, the better I can make it.
Open the order form →Usually within a day or two. We'll lock in the design, talk pricing, and answer whatever questions you have.
Grab it from Flavor District on Capital Blvd, or I can deliver to your venue. Then go enjoy it.
Real reviews from real people. Read them on Google or Facebook, and please leave one if your cake made you happy.
"We chose Chelle's Cakes for our wedding cake and it was the best decision we made. The entire process was incredible."
"The BEST cake I have literally ever had in my life. Not only was it beautiful, but it was delicious. Michelle is a complete rockstar and made my visions come true."
"I gave her a list of things he likes and facts about him for my son's 16th birthday, and she absolutely freaking nailed it. My kiddo still hasn't stopped talking about it."
"These cupcakes are next level. No dry cake or overly sweet frosting here. If you've been looking for a fantastic German chocolate option, this is the place."
Leaving a review honestly means the world. And if you're new here, take a peek at what people have written.
Place a board near your cake.
Slice right down one side and lay on the board.
Cut into slices.
Cut again through the middle for smaller portions.
Repeat with the rest of the cake.
Cut this way and you'll get clean, even slices, and stretch the cake further than you'd think.
Tap any one to start an order with it already filled in.
Tap one to start an order with that flavor prefilled. Mix any two for a layered cake.
Don't see your flavor? Just ask. Chances are I can make it.
