Cake Making Supplies | Bake, Decorate, Celebrate - Specialty Food Source — Page 2

Fall baking season is here · Free local delivery on $250+ in MA & $500+ in RI, NH & ME · Warehouse pickup in Brockton · Shipping chocolate? Add insulated shipping.

Fall baking season is here · Free local delivery $250+ MA · $500+ RI, NH & ME · Pickup in Brockton

Wholesale pricing for restaurants & bakeries → Apply in 2 minutes

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Cake shop supply

Bake it, dress it, box it

Flour, fillings, decorating supplies, boards and boxes for cake shops, bakeries and serious home bakers. Wholesale pricing for businesses, open to everyone.

Browse the stations Wholesale pricing

King Arthur cake flour

White full sheet cake board

Cacao Barry Zephyr white chocolate

BakeCake flour, chocolate and flavorings

FillFruit fillings, praline and pastes

DecorateFondant, colors, glazes and sprinkles

BoxBoards and boxes up to full sheet

Shop by station

Build your cake bench

01

Batter

The base of a tender, even crumb.

King Arthur cake flour Cake flour Pastry flour Baking essentials

02

Flavor

Real vanilla and chocolate you can taste.

Vanilla extract Vanilla bean Chocolate

03

Fillings

Fruit, nut and cream fillings between the layers.

Fillings Praline pastes Dulce de leche

04

Covering

Smooth coats and shiny finishes.

Fondant Buttercream Glaze Mirror glaze

05

Color & Decor

Color, sparkle and crunch on top.

Food coloring Sprinkles Metallic decor Crunch

06

Setting Agents

For mousse layers, glazes and gels.

Gelatin Agar Pectin

07

Boards & Boxes

Rounds to full sheet, ready for pickup and delivery.

Cake boards Cake boxes Paper & disposables

08

Leavening & Dairy

Lift, structure and richness for every batter.

Baking powder Baking soda Cream of tartar Milk powder

Buying for a business?

Open a wholesale account for case pricing and help building your order. Contact us for wholesale orders and special inquiries.

Apply for wholesale Text (508) 941-8992

Or email support@specialtyfoodsource.com

Also for your shopFlours Chocolate Candy making Toppings & mix-ins

From the blog

Know-how for Pastry & Cake Shops

Valrhona Pistache Praliné, American Almond Paste, and Boiron fruit purée — professional pastry ingredients for holiday baking

Beyond the Chocolate: Essential Pastry Ingredients for Holiday Baking Cocoa powders, pralinés, almond paste, fruit purées, and finishing ingredients that turn great chocolate into a complete holiday... Read the guide

From Bakery Case to Backyard Brunch: The Many Uses of Andros Fruit Fillings and Fruit & Chunks

From Bakery Case to Backyard Brunch: The Many Uses of Andros Fruit Fillings and Fruit & Chunks There are ingredients you buy because a recipe calls for them, and then there are ingredients you keep... Read the guide

Using Vanilla Extract in Baking

Using Vanilla Extract in Baking Vanilla extract is the cornerstone of classic baking recipes and prized for its ability to elevate vanilla desserts... Read the guide

Using Vanilla Bean Paste: Complete Guide to Benefits, Uses, and Recipes

Using Vanilla Bean Paste: Complete Guide to Benefits, Uses, and Recipes Vanilla bean paste combines concentrated vanilla flavor and visible vanilla caviar in a convenient syrup, delivering intense aromatic... Read the guide

Baking with Honey: Sweetener Comparison & Conversion Guide

Baking with Honey: Sweetener Comparison & Conversion Guide Discover how raw honey compares to sugar, maple syrup, agave and corn syrup in baking, plus the exact... Read the guide

Zero-Compromise Sweetness: Why Professional Pastry Chefs Are Switching to Monk Fruit Allulose Blends

Zero-Compromise Sweetness: Why Professional Pastry Chefs Are Switching to Monk Fruit Allulose Blends Most sugar substitutes compromise the craft — they brown differently, crystallize unpredictably, or leave a bitter finish. Discover... Read the guide

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