How much does a custom cake cost in Northern Virginia?

Custom cakes from Cakes by Steph in Leesburg, VA start at $85 for small celebration cakes (12–20 guests). Signature custom cakes range from $150–$350 (25–60 guests). Grand celebration cakes for weddings and quinceañeras range from $350–$800+. All commissions include a paid tasting experience ($55, credited to order) and custom design mockup.

How much does a wedding cake cost in Northern Virginia?

Wedding cakes from Cakes by Steph cost $350–$800+ depending on the number of tiers, guest count, sugar flower work, and design complexity. This includes a paid tasting experience ($55, credited to order), custom design mockup, white-glove delivery and setup, and day-of support.

Do you require a deposit for custom cakes?

Yes. A 50% deposit is required to secure your date. The remaining balance is due one week before your event. No date is held without a deposit, as weekend slots in Leesburg, VA book 4–6 weeks in advance.

How far in advance should I order a custom cake in Leesburg, VA?

For custom birthday cakes in Leesburg, VA, booking 2–4 weeks in advance is ideal. Wedding cakes and quinceañera cakes should be booked 6–12 weeks out. Weekend slots fill fast — the sooner you reach out, the better chance of securing your preferred date.

Do you deliver custom cakes throughout Northern Virginia?

Yes! Cakes by Steph delivers custom cakes throughout Northern Virginia including Leesburg, Ashburn, Sterling, Lansdowne, Purcellville, Middleburg, Herndon, Reston, and the greater Loudoun County area. Stephanie personally handles every delivery.

What Peruvian desserts do you offer in Northern Virginia?

Cakes by Steph offers authentic Peruvian desserts in Northern Virginia including alfajores (dulce de leche sandwich cookies), tres leches cake, milhojas (thousand-layer pastry), and assorted gift boxes. All made from scratch using traditional family recipes passed down from a Peruvian pastry master.

Sweet Empanadas Are the Most Underrated Thing I Make — Here's the Recipe

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Most people don't know about Peruvian sweet empanadas. Then they try one and they're obsessed. Buttery pastry, warm dulce de leche, cinnamon sugar. Here's how to make them.

Okay, I need to talk about sweet empanadas because I feel like they're the most underrated thing I make and I want to change that.

When people hear "empanada" they think savory — beef, chicken, cheese. And yes, those are great. But in Peruvian baking, sweet empanadas are a whole thing. Buttery pastry folded around warm dulce de leche, baked until golden, dusted with cinnamon sugar. My mentor made them for every celebration — family gatherings, Sunday lunches, special occasions. They're comfort food in the best possible way, and she's the one who taught me how to make them properly.

Here's how I make them.

The Dough

The key to a good empanada dulce is the dough. It needs to be buttery and tender but sturdy enough to hold the filling without leaking. Cold butter is essential — don't let it soften.

3 cups all-purpose flour
1 tsp baking powder
1/2 cup powdered sugar
1 cup cold unsalted butter, cubed small
2 egg yolks
4-6 tbsp cold milk
1 tsp vanilla extract
Pinch of salt

Making the Dough

Cut the cold butter into the flour, sugar, baking powder, and salt until it looks like coarse breadcrumbs. You can do this with your fingers or a pastry cutter — just work fast so the butter stays cold. Add the egg yolks, vanilla, and milk one tablespoon at a time until the dough just comes together. Don't overwork it. Wrap and chill for 30 minutes.

Filling and Shaping

Roll the dough to about 1/4 inch thickness. Cut into 4-inch circles. Place a heaping teaspoon of dulce de leche in the center — don't be stingy, but don't overfill or it'll leak. Fold in half and press the edges firmly with a fork to seal. Brush with egg wash.

Baking

Bake at 350°F for 18-22 minutes until golden. Let them cool for just a few minutes, then dust generously with powdered sugar and cinnamon while they're still warm. The cinnamon sugar sticks better when they're warm.

A Note From Me

These are best eaten warm, the day they're made. They're perfect for dessert tables, gift boxes, or just as a treat for yourself. I include them in my Peruvian-inspired pastry boxes and they always disappear first.

If you want to order some for your next event, just reach out. I love making these and I love even more watching people try them for the first time.