CARE INSTRUCTIONS
* Follow these simple instructions to
ensure your cake is served beautifully and tastes delicious!
Pick-up: Make sure you have enough room in your car for the size 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 because it is
not a good flat location). Place cakes in the flattest part of your vehicle: floorboard or SUV flat bed space is best. 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. 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.
If traveling
long distances with your cake: Let us know so we can chill it before you pick it up. Pop the cake into the refrigerator for
an hour or so on arrival to firm
everything back up again.
Cutting Your Cake: Run knife between cake bottom and cake board.
Use a long knife to cut slices, cleaning blade with 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.
Cake Storage: The cake should be refrigerated up to 1-3 hours before
serving. Remove cake from refrigerator and let sit at room temperature to
develop best flavor and texture. Tiered cakes take longer to warm up, so let
sit at least 2 hours before serving. (Red
Velvet, Carrot, Fruit and cakes with Cream Cheese Frosting should stay
refrigerated up to 30 minutes to 1 hour before serving) Any leftover cake can be store in the refrigerator.
However, 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.
*Note: Some elements of
your cake should not be
refrigerated or frozen for long periods of time: chocolate, fondant, and
gum-paste. 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. Never freeze a fondant cake.
Cake Display: Keep the cake out of the sun and away from a heat. If,
a cake gets too warm it will begin to loose 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. When
determining the placement of your cake at the event venue, keep it out of direct sunlight 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 or warm up that side of the building. 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.
* Sugar Flowers, Figurines and many sugar decorations are very delicate, don’t
touch them if possible.
* Once the cake is delivered or picked up and it is not in our care we are no longer responsible for any damages
that occur, all responsibility belongs to the client. If you have specific questions about the care
of your details, please ask.
Choosing
the right cake stand: is
tricky business, and there are many options on the market right now.
a. Single layer cakes 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 offer plateaus
for rent in silver and in gold, square and in round.
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. We have level slabs available for rent.
If your party is postponed a couple of day: 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 reduce
condensation.
*Food Allergen Note*:
*Our cakes may contain wheat, dairy, eggs,
soy, tree nuts and peanuts.