These products are created in a private residence. Be aware products may contain food allergens even with careful monitoring Cake Flavors include French vanilla, decadent chocolate fudge, sweet strawberry, real lemon, egg yellow, fall spice, red velvet. Fillings include vanilla buttercream, chocolate fudge, soft chocolate buttercream, peanut butter buttercream, strawberry, pineapple and raspberry
buttercreams, Coffee cream, lemon, salted caramel made with home made caramel. Just a note to customers:
*Cakes must be transported completely level. Transporting them on a slanted seat can cause the layers to shift, causing distortion. I recommend the back of an SUV or with small cakes, the front passenger floor board.
*Cakes are built on the cake plate/board and trying to remove the cake from the plate will cause damage to the design. If you need your cake on a special plate, I will be glad to build it on your plate for you!
*Refrigerating decorated cakes will cause condensation to form and can cause icing to slump or colors to run as the cake warms to room temperature. Humidity in the air causes this, just like droplets of water on a cold beverage.
*Cakes are made of food. As buttercream frosting forms a crust, it will develop slight wrinkles from evaporation. This is completely normal.
*Refrigerators are also very dry, and will cause cakes to dry out quickly, contributing to frosting wrinkles.
*Keep in mind, with warm weather coming, cakes must be kept cool, at normal air conditioned room temperatures.
*Cakes cannot be left in your car for more than a few minutes without AC running on warm days. Think about the charts you have seen about how fast a car heats up in the sun. A cake will suffer, just like a pet!
*If you want a smoother finish then fondant is your best choice. I will put a layer of buttercream under the fondant so that when you peel it off you will still have a frosting layer.
