Story and photo by Bill “Hutch” Hutchison
Reporting for West Seattle Blog
Stuffed Cakes is now open at 9003 35th SW, next to the new West Seattle Fish House.
We checked in with owner Donna Lawson, and she tells us she passed her final inspection, so that means she’s open and getting ready for a grand-opening celebration early next month.
As previously reported, her new headquarters will be functioning in two ways – for making custom cakes and cupcakes (special orders), and to sell individual cupcakes daily.
Hours of operation (at this point) are; Tuesday-Friday, 10am-6pm, Saturday, 10am-3pm, Sunday by appointment only, closed Mondays. One caveat – both Donna and assistant Jeff Roeser may be “in and out” picking up their kids for possibly thirty minutes at a time. It’s also possible that they might be out to deliver a large order, so it might be best to call ahead if you’re driving any distance – there will be a sign posted during these times. If you want to schedule a consultation or tasting for a special order, you can call and make an appointment; custom cakes need to be ordered at least 3 days in advance, and dozen-plus cupcake orders need at least 2 days’ notice.
Donna will be accepting cash, checks and credit cards for special orders. Individual cupcakes bought in the store are a cash-only transaction. Prices for individual cupcakes to-go (classic flavors) are $2.75 each and stuffed versions, $3 each. Mini cupcakes to-go will cost $1.25 for classic flavors and $1.50 for stuffed. The selection of in-store flavors will depend on what they are cooking for special orders that day or week. A gluten-free cupcake will also be available daily.
There’s no place to sit in Stuffed Cakes, but seats and coffee are available right around the corner at Bird on a Wire Espresso.
Donna plans a grand-opening event on November 5th, with free cupcakes and Seattle Sorbets will be serving up free sorbet. There will also be face painting and some other special events.
Previous coverage: September 2011 WSB preview of new store
| 12 COMMENTS