Caring for your cake:

Transporting a cake and storing it until event  time is a challenging aspect of our business.  By the time we’ve boxed your cake, we’ve moved it, photographed it, jiggled it, and given it our stamp of approval for travel.  We want to make it as easy as possible to take your new cake home and to keep it in the best and freshest condition for the event. 

Here are some basic guidelines.

Once your cake leaves our care, we are no longer responsible for any damages that occur, in transport or in your home.  If you have specific questions about the care of your cake, please ask. 

1.    Before leaving, please look it over carefully to make sure all details and spelling are correct.  We can make minor corrections before you leave.

2.    Place both hands under the board of your cake to distribute the weight evenly when carrying.  The corrugated cake boards can flex and bend if not fully supported, causing the cake to torque and leaving cracks in buttercream and in fondant.


3.    Today’s cake boxes are not sturdy things…please be careful not to squeeze the sides into your cake’s borders.


4.    Please arrive in a vehicle with space large enough to carry your custom cake.
                a.  Large custom cakes may not include a box for transport or may be in an open box without
                     a lid.

5.    Transport your cake safely. 
               a.  Place cakes in the flattest part of your vehicle: floorboard or SUV flat bed space is best. Your   seats are not a good location.  Most have some slope to them,                     and all it takes is a few degrees of slope combined with our roads, curves, and potholes  to cause damage.

               b.  Be sure items are not stacked around your cake that can fall or slide into your box.
               c.   Pets and children are devious…especially when the scent of fresh buttercream surrounds    them.  They can’t help it. :)


6.    Go DIRECTLY to your cake's final destination.  We try to ensure your cake has been refrigerated or frozen upon your pick-up, to ease in transportation. Your decorations are made with creamed butter!  Every little bump, every little curve, every stop and go affects the solidity of your cake.  In our years of delivering, we've seen elements slide off, tip off, lean, and literally leap off the cakes while transporting.  Warm buttercream can and will slide down the sides of your cake, especially if they have heavy decorations or thick buttercream designs.  Reduce the risk by going straight to your destination with your cake.

7.    If traveling long distances with your cake, let us know so we can chill it and package suitably for  your trip before you pick it up.  Pop the cake into the refrigerator for an hour or so on arrival to firm everything back up again.

8.    Be sure your cake is not near a floorboard heater or in direct sunlight.  Cakes need to stay below 72 degrees to avoid melting. 65 degrees is even better.  Never leave them in an un-air-conditioned car.  Direct sun through glass is also bad.

9.    When determining the placement of your cake at the event venue, keep it out of direct sunlight, intense spotlights  and avoid increased temperatures near windows. It is best not to place your cake on the westerly side of a windowed building or pavilion where the setting sun might hit it later in the day. Not being mindful of these details could cause the buttercream decorations on your cake to melt while no one is watching. The cake needs to stay below 72 degrees.

10.   Some elements of your cake should not be refrigerated or frozen for long periods of time: chocolate, fondant, and gum-paste.  They draw moisture in the cool conditions of the refrigerator, causing condensation and drippiness when you pull them out into humidity.

11.   Cakes that have been hand painted or airbrushed should not be refrigerated.  As soon as it comes out, humidity condenses on cold cake, causing food colorings to drip and run.

12.   Your cakes are best enjoyed at room temperature, but Fresh Fruit, Cream Cheese Icing, and Egg Based Fillings (pastry cream and lemon curd) should be refrigerated if being held overnight, for food safety.  Be sure to let us know if your cake will be served on a later date. 

13.   Sculptural elements and figurines may contain wire supports or toothpicks or wooden skewers for support.  It is best to remove these elements before serving.

14.   Fluorescent Lights and Daylight can fade the color of your decorations, especially items colored in pinks and purples.

15.   We do not offer delivery services, but arrangements can be made with a local courier. We do make arrangements to deliver, set up and do touch ups on large scale special order cakes. This delivery within 15 miles of the bakery, Tuesday through Friday, 9am to 11am and 2pm to 3pm, is available at $25, with prior agreement.  All other times and days are a minimum of $60 within 15 miles of the bakery, or $1.00 per mile round trip outside the 15 mile radius.

16.   If we are delivering your buttercream cake, we will refrigerate it for as long as we can before pulling it out and placing the final details.  This definitely reduces our stress and worry of buttercream and decorations sliding down the edges of your cake. On arrival, your cake may be quite cool.  If you prefer to serve your cake at room temperature, please let us know so we can arrange pick up times to allow your cake time to come to temperature in it's new home.  (Trust us...Chilled cakes are much prettier that melted cakes.)

17.   If your party is postponed a couple of days, you can preserve your cake by completely wrapping the boxed cake with cling film/saran wrap and then placing your boxed cake into the refrigerator.  (The saran wrap will help reduce condensation later when bringing it back to room temperature.)  If the party is postponed longer, you can place your wrapped box into the freezer for about a week.  24 hours before the party, bring the cake to room temperature, but keep the boxed cake wrapped in the cling wrap.  This should help prevent condensation.

18.   Choosing the right cake stand is tricky business, and there are many options on the market right now. 

               a.   A single three layer cake can go on any cake stand.  The adorable metal and ceramic stands are perfect for small cakes.
               b.   2-Tiered cakes should be limited to well made ceramic or glass pedestal cake stands.  These cakes are heavier than you think.  The 4 or 5 spot welds holding                      the base to the plate of metal stands can pop under the weight of heavy cakes.
               c.   For 3-Tiered cakes or larger, we recommend heavy duty cake plateaus with a wide footprint instead of pedestals.  Once you reach 3 tiers, your cake becomes                      very top heavy and can risk toppling over on single stem pedestals. We present your cake on a sturdy double wall corrugated board.
               d.   Avoid cake plateaus with lips around the upper edges or plates with a slope or curve.  If you are using a pedestal with a lip, be sure we know the                                        dimensions inside the lip.  If the cake board cannot fit nice and flat on the pedestal, it risks cracking, bowing, warping, and potentially damaging your cake.

               e.  When choosing wood slabs for your cakes to sit on, choose slabs that are level!  If your slab is even slightly off level, a stacked cake will appear to be a                             leaning tower.  The visual effect is worse the taller a cake gets.  Type your paragraph here.