About Jasmine Rae
Photo by Haley Sheffield
Your event is sacred and unique—I hold my responsibility as one of reverence when you invite me in to be a part of bringing life to your ceremony.
I was born in the new age soup of San Francisco in 1981. After a formal art background, a mural-painting business, and a B.A. in Cognitive Science, I started my cake studio in 2006, then concurrently returned to school for an M.A. in Psychology. When I had my son in 2016 I put aside my budding therapy practice and reinvested in my craft as a fine art cake maker.
I’m often asked if and how my master’s degree contributes to my cake business. I find it extremely relevant to my work and life, in part because it’s now part of my identity, a trained tool of sensitivity, with a social justice lens. This influences the creative process both in making cakes and working with real people to help form a meaningful moment.
I believe art should reveal the hand of the artist—as humans, we are sensitive to the vitality of another human’s artifacts. And I believe there is a certain degree of readiness necessary to become an artist. Rules are for students to hone skills—when I found I was ready to challenge those traditions and conventions, that's when I found freedom. It was an identity shift and for me, it happened 8 years into my business.
Almost 20 years in as a wedding cake designer, the cornerstone of my work is the natural process—relying on experienced skills to set up my materials and revel in their surprise; to surrender to the contortion of a rice paper petal as it dries; and constantly be responding to the cake as it forms. I hold you in mind, replaying the parts of myself that overlap with you, your vision, and your celebration, until we have an outcome that is personal and authentic.
-Jasmine Rae de Lung
About The Cakes
The Experience Of Eating
I always encourage you to try something a little teeny bit outside of your comfort zone, which is one reason every tasting box is a unique surprise combination of flavors.
You can mix and match, add and edit, until we design the right flavor combination for your cake.
Real Ingredients
I care about my son’s body and I care about yours too.
Here you’ll find organic dairy, organic flour, organic sugar, organic fruits that are naturally sweet - 70% Dandelion Chocolate (ethically-sourced cacao with organic sugar), X Roads Philippine sea salt, Vanilla Queen ethically-sourced vanilla beans.
I don't use sugar where it's not necessary.
Let the raspberries speak for themselves.
BETTER PRACTICES: My kitchen studio is plastic-reduced. I prefer to use tools and supplies that don’t leach chemicals into the food. For faux cake tiers, I use sustainably grown balsa wood when possible instead of styrofoam.
Favorite Flavor Combinations
vanilla bean . vanilla bean . vanilla bean (complex, floral, and earthy)
lavender . honey . almond
cabernet . chocolate . hibiscus flower . raspberry
elderflower . Meyer lemon . pistachio
brown butter . cinnamon . rose
earl grey tea . orange . chocolate
jasmine flower . matcha green tea . toasted rice
coconut sugar . sesame . coconut cream . coconut flake
osmanthus tea . roasted apricots . almond