My pastry experience began after receiving a Nutritional Science degree from Cal Poly San Luis Obispo. I then went on to apprentice in French pastry in Paris, France. I have worked as a private chef, as well as at the French Laundry with Don and Sally Schmitt, at the Boonville Hotel with Johnny Schmitt, at Grace Baking with Glenn Mitchell, and then went on to create Melinda Ellis Cakes.
I believe that a wedding cake must taste as good as it looks. A cake must be fresh. I bake the cake the day before your wedding, in small batches, never freezing the ingredients. I believe in using the best ingredients including organic free-range eggs, organic flours, organic milk and cream. I believe in supporting other small producers and use fair-trade chocolate, and fresh fruits from local farmers. I use natural food dyes for creating the colors in the fondant work and sugar flowers. And I make one major cake per weekend, saving the attention and detail for your wedding.
I am happy to work with you to create the perfect combination of flavors and the ideal design for your wedding day. Here are some of the possibilities:
Chocolate Devil's Food Cake
A rich chocolate cake filled with bittersweet chocolate ganache and frosted in vanilla meringue buttercream.
Lemon Buttermilk Cake
A tender lemon butter cake filled with Meyer lemon curd and frosted in Italian meringue and served with seasonal fresh berries.
Toasted Hazelnut Cake
A light genoisé cake brushed with espresso and rum, filled with whipped cream and marscapone, a thin layer of bittersweet chocolate ganache and covered in white chocolate buttercream.
Fresh Vanilla Bean Cake
A light chiffon cake filled with vanilla pastry cream, fresh blackberry sauce and whipped cream, frosted with Italian meringue buttercream.
Linnaea's Carrot Cake
A traditional carrot cake with toasted walnuts, pineapple and coconut and covered in whipped cream cheese frosting
Toasted Almond Cake
A buttery almond cake filled with a layer of fresh raspberry jam, frosted with vanilla buttercream.
A rich chocolate cake filled with bittersweet chocolate ganache and frosted in vanilla meringue buttercream.
Lemon Buttermilk Cake
A tender lemon butter cake filled with Meyer lemon curd and frosted in Italian meringue and served with seasonal fresh berries.
Toasted Hazelnut Cake
A light genoisé cake brushed with espresso and rum, filled with whipped cream and marscapone, a thin layer of bittersweet chocolate ganache and covered in white chocolate buttercream.
Fresh Vanilla Bean Cake
A light chiffon cake filled with vanilla pastry cream, fresh blackberry sauce and whipped cream, frosted with Italian meringue buttercream.
Linnaea's Carrot Cake
A traditional carrot cake with toasted walnuts, pineapple and coconut and covered in whipped cream cheese frosting
Toasted Almond Cake
A buttery almond cake filled with a layer of fresh raspberry jam, frosted with vanilla buttercream.