Specializing in modern design, sculpted cakes and handmade sugar flowers, Cake My Day uses flawlessly executed decorating techniques to create stunning edible works of art. Each cake starts with delicious homemade recipes using fresh quality ingredients.
Cake My Day is licenced and insured. Cakes are prepared in a commercial health inspected kitchen.
Base pricing, starting at $/per serving:
1 tier - Buttercream and Naked cakes $4.25/ Fondant cakes $5.25
2 tiers - Buttercream and Naked cakes $4.50/ Fondant cakes $5.50
3 tier (and up) - Buttercream and Naked cakes $4.75/ Fondant cakes $5.75
Each cake size has two serving sizes, ‘Party’ size and ‘Wedding’ size. Base price is calculated on number of party sized serving (1.5 x 2 inch slices) making wedding sized servings (1 x 2 inch slices) slightly less than above. This ensures consistent pricing regardless of event type.
Example: 10 inch fondant party cake - serves 28, starting cost $140 ($5/per serving) ;10 inch fondant wedding cake - serves 38, starting cost $140 ($3.68/per serving).
Additional cost is then calculated based on all design and flavour choice(s).
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Delivery is available throughout the GTA at a rate of $1 per/km (Additional charges may apply during rush hour and/or peak holiday traffic times).
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YOUR ORDER IS NOT BOOKED UNTIL YOU HAVE RECEIVED AN ORDER CONFIRMATION EMAIL AND PAID THE 40% DEPOSIT. Customers are booked first come first serve, failure to pay the deposit promptly may results in loss of booking.
If event date is more than 1 year away, a 10% deposit is required at booking, with remaining 30% deposit is due 1 year prior to event date.
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FLAVOURS - PLEASE SEE PINNED POST ON MAIN PAGE
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FREQUENTLY ASKED QUESTIONS...
How early do I need to place my order?
The sooner the better. I book first come first serve. Some dates fill up a year or more in advance. March to September are the busiest months.
Do you offer consultation and/or tastings?
I am available for consultations by phone, email and fb messenger daily.
I offer small sample cakes (6 inch cake- serves 10-12) for $40 that may be ordered and picked up. On cake orders over $600 the cost of 1 sample will be credited back to you on booking.
Why do some flavours have additional costs?
I believe in getting what you pay for and only paying for what you get. Some flavours cost more to make and instead of increasing the base costs per serving on every cake in order cover these extra costs, I use what I believe to be the fairest pricing model and price cakes based on flavour.
Will you negotiate the price? I received a better quote from another bakery. Will you match it?
I will not discount a quote or price match with another bakery. I give my best price right away and my pricing is very competitive to that of other local artist with similar skills and experience. I will however try my best to provided you with an options that fits both your budget and design needs.
How much cake should I order?
I typically recommend 50% of the guest count if other desserts are being served with the cake. If the cake will be plated and served as the main dessert I recommend at least 70%. BUT, this is a hard question for me to answers… It depends on so many factors (menu, plans for serving, family traditions, time of serving, etc.).
We’ve all heard people say that at weddings ‘no one eats the cake’, but from my experience this couldn't be farther from the truth. When you have good cake and a plan for serving it, it get devoured!
I’ve done weddings where there’s been more servings than the guest count and very little, if any, cake was left over. I’ve received messages from customers that ordered 70% of the guest count, planned on keeping a small tier and couldn't because it was gone and I’ve had customers who have order 50% of the guest count and went home with lots extra.
Best advice I can give is this…Look at your whole menu, have a plan for serving the cake and decide if its more important to you that no cake goes to waste or that every person who’d like some cake can have some.
Are all your cakes, frosting and fillings made from scratch?
All cakes, frosting and fillings are made from scratch with the exception of fruit preserves.
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TERMS AND CONDITIONS (and Instructions/ Important Information)
- Cakes should not be refrigerated the day of the event (unless specifically stated otherwise). Any leftover portions should be refrigerated.
- Pick-up/travel: place cakes on a flat, level surface (trunk or floor is best, never on a seat). Tiered cakes should never be held on someone’s lap. Should you choose to pick up your tiered cake, Cake My Day will not be responsible for any damage to the cake while in transit. Delivery is strongly recommended for cakes with 3 or more tiers.
- Tiered cakes have an internal non-edible support system (plastic rods and a wooden center dowel). Starting from the top, slice around the center dowel. Each tier is on a cake board which can be lifted from the tier below by inserting a knife or spatula under the board. Once top tier board is lifted, remove the plastic rods from cake below and continue slicing around the center dowel.
- Fresh florals/greenery: all live stems will be wrapped in floral tape and coated in a food safe barrier made of medical grade beeswax. This method allows for the stems to be safely inserted into the cake without the use of straws or flower picks. Please remove the florals/greenery prior to serving.
- Decorations made with edible material may also contain non-edible materials such as: lollipop sticks, wires (all wire inserted into the cake will be coated in the same food safe barrier as noted above) and/or foam centers in sugar flowers, plastic/paper stamen etc. Some decorations may be completely non-edible (such as: ribbon). Please ensure these decorations are removed prior to serving. Rice paper decorations although edible, should also be removed as they are tasteless.
- Colours: I will make the closest match to the colour(s) you have chosen, however please be aware that shades and tones can varies from your screen to mine. If an exact colour match is required, please provide a color sample in person. Keep the cake out of direct sunlight. Some colours fade out of fondant quicker that others (reds, pinks and purples are most at risk), placing the cake in direct light may cause the cake to change colour.
- All products may have come in contact with nuts and/or other food allergens. Although vegan, gluten free, and options without nuts are available, I cannot guarantee against cross contamination as all of these ingredients are used regularly in my space.
- Deposit/cancellation terms and conditions: your order is not booked until the deposit is received. Failure to pay deposit promptly may result in losing your spot. Payment of deposit confirms your approval of the order details and your agreement to the terms set out in the confirmation email. Deposit is non-refundable on orders cancelled 0-90 days prior to event date. Full payment of balance is required on orders cancelled with less than 8 days notice. Deposits on orders cancelled with 90+ days notice will be converted to credit (less the cost of any custom decorations, toppers etc. which have already been purchased) which can be used on any other order within 12 months of cancellation date (any credit not used within 12 months will expire).
- Cutting tips: tall cakes (6 inches and up) you may find it easier to cut the cake in half horizontally before slicing vertically; for round cakes 9 inches or larger the following cutting patterns will allow for the maximum number of evenly sized servings:
