Design: Tell me what inspires you- theme, photos of cakes you like, your wedding dress, invitation, or anything else that catches your eye. I always look forward to designing a one-of-a-kind cake that reflects your unique style.
Colors: Icing colors are mixed to match your wedding as closely as possible. Bear in mind that these are food colors, and your exact shade may be difficult to obtain. Providing a color swatch for color matching is incredibly helpful.
Topper: If you have purchased a topper, please let me know dimensions and weight. I will need to obtain it from you at least two weeks before your event so I can plan the cake accordingly.
Flowers: Fresh flowers may be ordered from your florist. Many fresh flowers are not edible or in fact actually poisonous, and most will have been treated with a variety of chemicals, so I never insert them directly into the cake. Instead I use floral picks that the flowers can be inserted into. If you provide a contact number for your florist, I can coordinate directly with them. These can be included in your quote, or you can provide them for me to arrange on site.
Silk flowers are easy, affordable, and beautiful.These can be included in your quote, or you can provide them for me to arrange on site.
I can also make beautiful, realistic flowers out of sugar gumpaste. These are more time-consuming to create and are priced accordingly, but create a lasting keepsake for you to enjoy for years to come.
Deposit and Payment: It is best to reserve your date at least six weeks or more before your wedding. At that time, I will note your design and flavors and provide you with an estimate for your cake.
A nonrefundable retainer of 50% will reserve the wedding date, which applies to your final balance, with full payment due two weeks before the wedding date.
A separate, refundable equipment deposit may be required for any support items or cake stands that are returned after the wedding. Any damaged or missing parts will be deducted from this deposit.
Reception~ Check with me about your icing and filling options if your cake will be outdoors, as buttercream, mousses and cream fillings do not withstand high-temperature weather well. Even indoors you should ensure that the cake will not be placed in direct sunlight, near a hot window or baseboard heater.
Check your cake table area to make sure there won’t be anything unsightly in the background for your cake cutting photos. You don’t want to look like you have a “Exit” sign on top of your head! Table location: It’s not a good idea to have the cake table sitting on the portable dance floor or near the loudspeakers. Avoid crowded traffic areas.
Serving sizes and top tiers~ A standard wedding cake serving size is basically a 4″ to 4-1/2″ tall wedding cake cut into 1″ x 2″ servings, or approximately the size of half a sandwich.
Traditionally the top tier was frozen and saved for your first anniversary, but one-year-old frozen cake is not that appealing- so this tradition may be fading. I recommend serving your entire cake, and I can re-make for you a fresh 6″ anniversary cake in one year that will match your original wedding cake.
Cake cutting~ Know who will cut and serve the cake. No, it’s not me…(sorry). Ask your caterers if they provide this service, or appoint someone to help. I will provide you with a cutting guide if needed so your cake will serve the proper number of guests.
After the reception~ Your contract will contain a list of any equipment to be returned, if needed. Designate someone to be responsible for collecting and returning these items to me, and I will coordinate with them. Once these items are returned in good repair, your equipment deposit check will be returned.
Most of all, relax, and plan to have a beautiful and wonderful day full of memories that you will cherish!