Wedding F.A.Q.

• How far in advance do I need to book?
  

  There are limited weekends in a wedding season, so it is always a good idea to book as soon as you have your wedding date. Our most popular dates can book out a year in advance. I will do the best to accommodate your booking, but as soon as you know your wedding date, I suggest you put down a $100 deposit to secure your spot.

• What flavors do you have?
  

  I have over 20 flavors of cake and filling options. I have spent many hours perfecting my recipes to maximize flavor and texture and am adding new flavors all of the time! Please see my complete list of flavors.

• Do you charge more for gourmet flavors?
  

  Most of my gourmet flavors are included in my regular price list. Some flavors that contain ingredients that add to the cost of cake may have an added charge, but the charge will be stated next to that particular flavor.

• What is your pricing?
  

  My pricing depends on each individual cake. Buttercream cakes start at $4.75 a serving and can go up depending on the design. Fondant cakes start at $5.50 a serving and can go up depending on the design. Please refer to my pricing page for more detailed information.

• How do I set up a consultation?
  

  I currently do not offer a traditional sit down consultation. We start your wedding cake planning via email and then we can arrange a time for you to pick up samples. Please refer to the Book Your Cake page for more information.

• Can I have a taste test?
  

  I provide one complimentary cake tasting, and we can arrange a time for you to pick up samples. I provide 2 sets of 3 cake and filling combinations of what I’m working on that week. They come with my basic buttercream. You are welcome to request specific flavors, but I cannot guarantee I will have them available. There is a charge for additional flavors or for second tastings. Please let me know if you require more than 2 sets of tastings and I’d be happy to accommodate.

• How long have you been making cakes?
  

  I've been making cakes for 12 years!

• Do you offer gluten free or sugar free options?
  

  I do offer gluten free and vegan and can translate most of my regular flavors over to these options. I currently do not offer sugar free options. I ask that you let me know the severity of any food allergies so that I can accommodate apporatley. I cannot guarantee a gluten free kitchen because I do use gluten in the majority of my recipes, but I encourage you to ask about my process for ensuring a safe product for you and your guests.

• How do you handle food allergies?
  

  I cannot guarantee an allergen free kitchen, but I can work specifically with food allergies such as nut, wheat, peanut, soy, and egg allergies. I suffer from food allergies myself and am well aware of the risk some foods can be to people with allergies. I do ask that you provide detailed information about the severity of any food allergy so that I can ensure the safest product.

• When do you deliver my cake to the event?
  

  I will deliver no later than ½ hour before your ceremony. I strongly recommend delivering the cake in the morning of hot days and letting it chill in a refrigerator until it’s ready to be displayed at the ceremony. If refrigeration is not an option l will do my best to arrive as close to the ceremony time as possible.

• Do you insure my cake?
  

  Your delivery fee will insure your cake while I am transporting, moving, and setting up your cake. If something happens during delivery I will assume responsibility for any damage. Once the cake has been delivered and set up, the responsibility for it transfers to you. I am not responsible for extreme heat, wind, slanted tables, setting up in sun, or any other non-favorable conditions.

• Do you provide flowers or a cake stand?
  

  Your cake will come on a cake board. That is all that I provide. You are responsible for any flowers that you want on the cake and any cake stands or decorations that you want at your cake table. I am happy to put flowers on your cake when I deliver it, but I must be able to find the flowers. If the flowers are not available I won’t be expected to put them on your cake.

• Do you recommend fondant or buttercream?
  

  I know that everyone's individual design of cake will vary. My buttercream and fondant both have very pleasing tastes and textures. I do recommend a fondant covered cake in the hotter months because it is more stable than a buttercream frosted cake. My fondant cakes have a layer of buttercream underneath the fondant. Below are some facts about both.
  Fondant: Gives that 'flawless' look, holds up well in heat, tastes like buttercream and has a smooth texture, can come in any color, can be painted on
  Buttercream: easy to cut into, can be textured, can be colored any color, can be smoothed to look much like fondant.

• Do you make 'kitchen' cakes or sheet cakes to keep cost down?
  

  I do offer kitchen cakes, but they are the same price as my regular cakes. They are 3 layers of cake and 2 layers of filling. The only difference is that they aren’t decorated as intricately as the main wedding cake.