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Wedding Cakes & Custom Orders

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Looking for a particular pastry and don't see it on the website? Kelley's is willing to fulfill a special pastry order, when possible.  Email/call with your request.  We still make some of our previous pastries not currently on

the website (eclairs, raspberry almond bars, scones, etc).  They are just considered to be a special order now. However, you may be able to find them all at Smooth Joe Coffee at 5321 Tin Roof Way, Raleigh, open 8am-3pm Mon-Sat.

Kelley's can also do customized dietary alterations to any existing items. If we are unable to fulfill your particular need, we will let you know immediately.  

For all custom orders, a non-refundable 30% deposit will need to be paid to execute the order.  The remaining balance will be due the day of the event/pick-up.  We also require, at least a 3 day advanced notice on custom orders.







Kelley's Bake Shoppe would love to make your wedding cake or provide sweets for a catered event. 

Wouldn't you love to offer everyone at your wedding or event a cake they can all eat without compromising the taste, texture, etc? Many prefer Kelley's gluten free cake to any cake they've gotten from ANYWHERE else, despite not being gluten free themselves.  We will only add delight to your special day!

Pricing for tiered cakes (multi-level) is based on the number of servings needed.  The starting price is $3.50/serving.  Additional costs may apply depending on special requests (vegan, no refined sugar, etc.).  The base price includes gluten and dairy free cake, decorated with Swiss Buttercream (dairy free optional) and filled with desired filling(s).  Kelley's does not work with fondant, so all design work is done with the buttercream (except additional accents/toppers such as flowers, etc.)  Your vision is important to us.  We will work with you to provide the cake design you want. Contact us for more information.



I really didn't like cake until I tried Kelley's. Now I can't wait to cut the cake at events where her's is served!

Stephanie P.

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