Follow these instructions to ensure your cake is served beautifully & taste delicious.
Make sure you have enough room in your car for the size of the cake you are purchasing. Larger specialty cakes do not come with a box. If you do not have a clean level space, please bring someone to hold the cake.
Transporting Your Cake:
Make sure to keep the cake is level when you carry it / transport it (avoid putting it on a slanted car seat). Don’t squeeze the sides of the box because the frosting may stick to the box. When carrying or transporting your cake, please place both hands underneath the cake to support the cake and the board. If you will be traveling with your cake after you take it home, we recommend keeping it refrigerated so the cake will be nice and firm for travel and of course, drive carefully and avoid slamming your brakes or turning sharply.
Cutting Your Cake:
Run a knife between the cake bottom and cake board. Use a long knife to cut slices, cleaning the blade with a damp towel between cuts if possible. Do not cut yourself. Watch for and remove all dowels, sugar flowers, sugar characters and support material before serving.
The cake should be refrigerated up to 1-3 hours before serving. Remove cake from the refrigerator and let sit at room temperature to develop the best flavor and texture. Tiered cakes take longer to warm up, so let sit at least 2 hours before serving. Store leftover cake in refrigerator. (Red Velvet, Carrot, Fruit and cakes with Cream Cheese Frosting should stay refrigerated up to 30 minutes to 1 hour before serving) Never freeze a fondant cake.
Keep the cake out of the sun and away from heat. If a cake gets warm it will begin to lose shape. Buttercream cakes may melt or the buttercream may sweat. Water and Sugar do not mix, if fondant gets wet it will leave dimples. Make sure your cake stand and table are stable if bumped.
Sugar Flowers, Figurines and many sugar decorations are very delicate, don’t touch them if possible.
Once the cake is delivered or picked up, all responsibility belongs to the client.