Custom Cakes for all Occasions

Custom Cakes By Michelle Edgar of The Sweet Escape Patisserie

Chanel Purse

Cakes for all occasions, whether it be wedding, birthday or corporate function. We can make you the cake you've always dreamed about! All of our cakes are 100% custom no prefab cake molds and our cakes are 100% edible. So let your imagination run wild...

Pricing: Prices will vary depending on the difficulty, size and materials used to make the cake.







How to Order: You can E mail us at info@thesweetescapedistillery.com. However I do recommend giving us a call at (416) 214-CAKE, this way we can go over all your options and better understand what you are looking for.

Purple Penguin

Tip: If you are looking for something cheap this may not be the place for you, but I can give you one piece of advice. The more original/unique your request is the lower the price may be. If you just want something you have already seen on this site, don't expect a discount. Give us a challenge and you will be rewarded.

Sherlock Holmes Dog

African & European Swallows

Cup Cake Art!

We have some new art here at the Sweet Escape (see above), so I thought this

would be a great time to talk about our favorite artist.

(The Cupcake Couple)

Jennifer Herd is a graphic designer and illustrator working in Toronto and a friend of ours from University. She has not only done all the art work for the store but she is also the one responsible for our logo, business cards and stamp.

(Sam)

All the work posted here is for sale at the store or feel free to contact the artist.

(Vince)

If you are interested in seeing more of Jenn's art work you can check out her blog at http://jenniferherd.blogspot.com/

Or her websites at http://pinkinkstudios.slid3r.com/ and http://jenniferherd.com

You can also follow her on Twitter @jenniferherd.

This Wine Takes the Cake

The Local Wine Party
October 28 at The DepARTment

We were honoured to be invited by Suresh of Spotlight Toronto to participate in what we hope is the first of many local wine events. Wineries such as Ravine, Norm Hardie, Nyarai Cellars Rosewood, Chateau Des Charmes and Rosehall Run were all present to introduce all of us to their very fine products.

Suresh dropped of a few choice bottles and asked us to use our imagination.
This is what we came up with:

1. Rosehall Run Rose Strawberry Mousse served in white chocolate cups.

2. Sand Banks Baco Noir Forest cupcakes with White Chocolate icing. Here we not only used the wine in the cake batter but soaked some dried cherries in the wine and put a couple in each cupcake.

3.Harbour Estates Midnight macaron. This wine a blend of is Cabernet Franc/Cabernet Sauvignon/Merlot . It is bursting with flavour and makes a great buttercream icing.

4. Harbour Estates Midnight buttercream on blackberry cupcakes.

5. We finished off the night with a Peller Estates late harvest Vidal Ice Cream. This was the big hit of the night.

This is Halloween...

We here at The Sweet Escape take Halloween very seriously and we have come up with a few treat sure to terrify and delight.

For all you cupcake fans we have: Strawberry Brains, Chocolate Vanilla Mummies and Vanilla Eye Balls.

We also have a selection of Halloween cookies including our Zombie Gingerbead Men.



There may also be a few surprises this weekend so come on down to the Distillery or give us a call at (416) 214-2253.

An Introduction...

All of us here at the Sweet Escape patisserie are dedicated to food in all forms. We create one of the most diverse selections of any bakery in the city that is always rotating to match the season and our whims.

Come checkout our revolving door selection of cupcakes, cookies, squares and cakes. If you are not in the mood for something sweet stop by for lunch and have one of our grilled sandwiches made on fresh home made bread with a side of soup or salad.

Michelle Edgar – Owner/Pastry Chef
Michelle has experienced a meteoric rise through the culinary world in just the past few years. After first graduating from culinary school at Niagara College she quickly went to work at the Niagara’s famed Inn on the Twenty Restaurant. Then came a life changing job at Olson foods working alongside Food Network Chef Anna Olson.

After taking a year off from the culinary world to live, work and explore Japan Michelle moved to Toronto and furthered her education at George Brown College’s pastry program. While still in school Michelle also worked as the pastry assistant at Sassafraz. After leaving school Michelle became the Head Pastry Chef of Bistro 990, up until the opening of The Sweet Escape Patisserie in May, 2008.