ElephantaesElephantaesCakes & Delicacies
Philadelphia · Custom Cakes · Tiramisu

Cakes that taste likethe good partof the day.

A Philly studio bakery building custom cakes, gourmet pastries and the city's most over-engineered tiramisu. Stunning designs, unforgettable flavours — art you can eat, made one weekend at a time.

WeddingsCustom cakesTiramisuCookie boxes
Elephantaes Cakes & Delicacies
Scroll
What we bake

Four kinds of love letter,written in butter.

01

Custom Celebration Cakes

Birthdays, Korean Dohl 1st birthdays, anniversaries — designed around the story, not a stock catalogue. Vintage piping, modern minimal, themed builds.

From $55 · 2 weeks noticeEnquire
02

Signature Tiramisu

Classic Italian, Strawberry, and rotating seasonal flavours like Passion Fruit Honeycomb. Soaked ladyfingers, honey mascarpone, layers all the way down.

From $8 · weekend pickupEnquire
03

Weddings & Bridal

Now booking. Vegan buttercream, multi-flavour tiers, sugar work — designed with you over a tasting and a long talk about the day.

Bespoke quote · book earlyEnquire
04

Cookie Boxes & Minis

Holiday cookie boxes with menu cards, 4" mini celebration cakes for Valentine's and showers, gourmet pastries for gifting.

Seasonal · DM to preorderEnquire
The signature

Soaked ladyfingers, honey-mascarpone cream, layers all the way down. Three flavours on rotation. Pick a size, order online, collect from the studio at the weekend.

Classic Italian tiramisu with cocoa-dusted Elephantaes branded top

Classic Italian

The original. Espresso-soaked ladyfingers, mascarpone cream, dusted dark cocoa.

10 oz$8
20 oz$14
Strawberry tiramisu with strawberry slice and Elephantaes branded top

Strawberry

Strawberry purée swap for the espresso. Light, bright, surprisingly summery.

10 oz$9
20 oz$16
LimitedSpringRelease
Passion fruit honeycomb tiramisu with golden honeycomb texture

Passion Fruit Honeycomb

Spring release. Passion-fruit-soaked ladyfingers, honey mascarpone, raw honeycomb on top.

10 oz$12
20 oz$18
Alex, founder and baker behind Elephantaes Cakes & Delicacies
Alexthe baker
The story

Hi, I'm Alex.One pair of hands, a lot of butter.

My baking journey started in high school, baking cupcakes to sell so I could buy my own prom dress. As a daughter of a hardworking single mom from Venezuela, I didn't want to add one more expense to everything she was already doing for our family. What started as a few homemade cupcakes became something much bigger- a passion I couldn't ignore and a dream I wanted to build.

That path led me to the Restaurant School at Walnut Hill College, where I earned my associates degree in Baking & Pastry Arts. After graduating, I realized many bakeries wanted years of experience, so instead of waiting for someone to give me a chance, I created my own.

That's how Elephantaes began.

Today I create cakes, desserts for weddings, birthdays, baby showers, baptisms, and so much more. Every order is personal to me because I know these aren't just desserts, they are memories that families will carry with them for years to come.

To think this all started from a cake box mix ... and now I get to create everything from scratch. Being able to make something meaningful with my own two hands, just for you, is something I'll forever Cherish.

Obsessed is an understatement. I tried the tiramisu and it was so delicious. The kind of dessert where one piece is never enough... you instantly want to come back for another one
Yamileth · Philly
She nailed a vegan buttercream for our bridal shower cake. We were impressed by how similar the taste was to non vegans cakes! We can't wait to try out more of her vegan desserts.
Ali & Karthik's Bridal Shower 2026 - Minneapolis
The journal

Recipes, ramblings,a little kitchen gossip.

Latest issue cover — On tiramisu, restraint, and the perfect mascarpone cream
latestIssue 14 · April 2026

On tiramisu, restraint, and the perfect mascarpone cream

The OGs are back this weekend — Classic Italian and Strawberry on the menu, plus the spring Passion Fruit Honeycomb. Notes from the test kitchen on how I finally got the cream to set without going grainy, and why I stopped over-soaking the ladyfingers.

6 min read

From the archive

  • Designing the Korean Dohl: a first birthday, a thousand small choicesMar 2026
  • Vegan buttercream, finally — the bridal versionFeb 2026
  • Vintage piping, and the cake I keep redoing on my birthdayJan 2026
The newsletter

Slow recipes,in your inbox.

One thoughtful letter a month. New bakes, behind-the-scenes notes, the occasional confession from the oven. Unsubscribe any time, no hard feelings.

  • One letter a month — never spam
  • First dibs on seasonal collections
  • Recipes you can actually bake
Order a cake

Tell me about yourcelebration.

The more you can share — the date, the people, the flavours you love — the better the cake will be. I reply within two working days, usually with cake on my hands.

  • Custom cakes from $85 — book 2+ weeks ahead.
  • Weddings: 6+ months notice for tasting + design.
  • Studio pickup in Philadelphia — Sat 9–12, Sun 2–5.
  • Prefer to text? DM @elephantaes.cakes or text (267) 414-7861.

By sending, you agree to be contacted about your enquiry.