Florine's Flour Shoppe

Amanda is outstanding and provided the perfect order.

My husband and I hired Amanda to do our wedding cake and are so so happy we did! We wanted a Red Velvet painted floral buttercream cake and she knocked it out of the park! I seriously couldn’t/cant get over how beautiful it was. Annnnnd, it was Vegan! My non vegan family and friends were blown away by the fact. Highly recommend booking with Florines 😍

My wife and I have seen every episode of The Great British Baking Show. We’ve seen some episodes twice. We know — vicariously — how difficult it is to produce something at such a high level. Until now, we have been able to sample the results of such artistry only virtually and vicariously.

The cake you created for Tina’s birthday brought Star Baker artistry into our home.

Perhaps engineering is the wrong place to start, but I prefer to build to a big finish. We are not accustomed to cutting such a show-stopping 3-tiered cake, but your cake made us look like professionals who had years of experience. We could feel the knife pass through each layer and it passed easily, with nary a crumb falling and no damage to the surrounding icing. Our first two slices separated from the cake with picture-book perfection — your genius made us seem more skilled than we are, and I know how little we contributed to the success.

Your cake box deserves a mention: It was easy to free up one side for slicing the cake, but it re-engaged smoothly and securely — and did so at least three times, before we had consumed enough cake that the box was no longer the optimum enclosure.

This year, we Partied Hearty on our own, for reasons of safety, and so we were the only ones to celebrate Tina’s birthday together. That’s OK: We got to eat all of the cake!

Tina’s cake was almost too beautiful to cut, but it was so compelling, and had such a great aroma that Tina decided to have cake two days before her birthday. She has never done anything like that before today.

Her cake has kept its beauty as we have taken slices on succeeding days.

It has never been heavy, or oily. In fact, I notice that our cake knife has no smears of any sort of oil.

Tina’s cake has wonderful “structure” or crumb: It is light, without being fragile, yet it is substantial – though it avoids the “25-year-old fruitcake” textures we have seen in other bakers’ vegan products.

It is as graciously sweet as any great cake. It is neither “centered” in sugar nor an exercise in using sugar to mask shortcomings (as is done in winemaking).

At first, we did not even want to pair our cake with vegan ice cream, because it was such a treat in its own right. Finally we did try a slice with SoDelicious “Very Vanilla” (cashewmilk), and that pairing was equally sublime.

Tina’s birthday cake has never, in any aspect, been anything other that a top-tier baking triumph.

It is, in sum, the achievement of a Star Baker.