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frequently asked questions

  • When should I order my cake?  For wedding cakes, it is never too early to request a consultation. While 4-6 months is standard, I take on a limited number of cakes per week, and busy season books up quickly (September-November, March-May). For smaller celebration cakes, the cake must be ordered at least 2 weeks prior to the event.  It is always a good idea to place your order sooner rather than later.

  • Do you deliver?  Yes, all wedding cakes are delivered with a starting fee of $50 (increasing depending on location).  Celebration cakes can also be delivered for that same starting fee.

  • Where are you located?  I bake out of a dedicated studio in my home in Dallas, TX.  For this reason, I meet with clients at The Dallas Coterie in Bishop Arts.  Under SB 81 (Texas Cottage Food Bill), which went into effect on September 1, 2011, home bakers can legally sell cakes.  There are a few restrictions on items that are not considered ‘non-hazardous’ goods, which is why cream cheese frosting (sadly) is not on the menu. 

  • Do you charge for tastings/consultations? There is a $30 cake tasting fee, but it is applied to your total contracted cake price upon booking. What’s included?

    • A variety of cake flavors, fillings, and buttercreams are provided so that you can pick your favorites (usually 5-6).

    • An initial design proposal with 2-3 sketches and price points. (Please bring any inspiration pieces you’d like incorporated into the design of your cake!)

    • Up to 2 revisions after the initial design proposal to get your design just right.  Any revisions beyond those may incur an additional fee.

    • If you'd prefer a to-go tasting, those are available for pick up once each month and are $20. All flavors are boxed up for you to try at home with your family.

  • What should I expect the cake to taste like? Our cakes are more European in style- not what you'd typically find in the South.  With butter being a staple around here, you'll find that the cakes take on all-natural flavors from fruits and chocolates very well.  They're moist, a bit dense, less sweet, and paired with meringue-based buttercreams. I believe you'll be completely delighted from first bite. 

  • What is your booking policy?  For weddings & large events: a 50% non-refundable deposit due upon booking.  The remaining amount is due at least 21 days prior to the event.  You are allowed up to 2 changes from the date of booking until 21 days before the event.  These may, however, result in a price increase.​ For smaller celebration cakes, there is a 50% non-refundable deposit upon booking.  The remaining amount is due at least 7 days prior to delivery/pickup.  

  • How does the design process work?  I prefer that each customer have a completely unique cake designed for them.  Inspiration can be drawn from anything- invitations, fabric, an heirloom, stationery, the venue, a china pattern, etc… That being said, I know a lot of customers find cakes they like and want an exact replication, which is also achievable.  Just remember- cake designing is an art form, and no two cakes will ever be exactly alike. After each consultation, I will sketch 2-3 cake designs based on the client’s needs/preferences.

  • What influences the final cost of cakes?   I use only premium ingredients- from vanilla bean paste to high quality butter and everything in between.  In addition to ingredient costs, the final price of the cake is determined by a combination of the amount of time spent creating the cake, the level of detail incorporated, and the shape/size of the cake. Cakes are priced by the serving, and start around $5/serving.

  • Why do I need to give you a budget?  The last thing I want is to design something that you love but is out of your price range.  The possibilities in cake decorating are endless, and by working together, I know we can come up with something you will love.  If you have no idea of what your budget should be, I'm happy to design/sketch a few cakes at different price levels after our tasting/consultation.  The more you share about your expectations, vision, and budget, the more successfully I can serve you.

  • Do you do sheet cakes? Short answer, no.  I’m a firm believer that the inside of the cake should be just as beautiful as the outside.  There’s nothing I love more than a beautiful slice of layer cake, and I’ve built my business on that standard.  I do offer kitchen cakes if you need additional servings for your guests. These cakes will look the same on the inside, but they won’t be as intricately decorated on the outside- thereby reducing your cost a bit.

  • Do you make novelty/groom's cakes? As I've fine-tuned the style of cakes I enjoy creating, I've decided to no longer offer carved cakes or groom's cakes that require much fondant work.  Simple, beautiful groom's cakes? yes! totally.  There are many, many talented cake artists in the DFW area that would thoroughly enjoy providing you with a novelty cake, and I'm happy to recommend them if you need help finding one.

  • Are you professionally trained?  Yes, after a few years of teaching myself through blogs and online tutorials, I finally decided to attend the Bonnie Gordon College of Confectionary Arts in Toronto, and I received my Designer Cakes Certificate in November 2011.  I should also include my BBA in Marketing from Baylor University in here…as a lot of my business skills and entrepreneurial spirit originated there.

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