On cakes and planning...
Design: Bring things to your consultation that inspire you--photos of cakes or your dress
design, your 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. At booking you will usually get a
color sketch of your cake, so you'll know it matches your "vision" of your cake.
Colors: Icing colors are mixed to match your wedding colors 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: Fresh flowers and monograms are currently very popular on cake tops. If you have
purchased a topper, please let me know, so I can plan any support necessary. This can be left
on the cake table at the reception for me to set up on arrival.
Flowers: Fresh flowers can be ordered from your florist. Many fresh flowers are not edible or
in fact 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.
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.
Flowers can be also made of buttercream, royal icing, or sugarpaste. These can more
time-consuming to create and are priced accordingly. We also have a large catalog of sugarpaste
flowers to order from, which is very convenient and affordable.
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 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 will make you a fresh 6" anniversary cake in one year. For wedding orders of 100 servings and
more, this replica tier is free. For wedding orders of fewer than 100 servings, this anniversary
tier can be ordered for $25.00. Please call at least two weeks in advance to order for your
anniversary.
Deposit and Payment: It is best to reserve your date six months or more before your wedding,
as popular dates book up quickly, and I can only take so many per weekend, due to the individual
attention that I like to give each cake. At that time, I will note your design and flavors and provide
you with an estimate for your cake. A nonrefundable retainer of $100 will reserve the date, which
applies to your final balance, with full payment due two weeks before the wedding date. Your
date is not reserved until this retainer is received. Your date will be held for you for one week
after your initial consult. If your $100 retainer is not received within one week of your
consultation, your date may become unavailable.
A separate, refundable equipment deposit may be required for any support items or cake stands
that are returned after the wedding (fountain, stands, etc). Any damaged or missing parts will be
deducted from this deposit.
At the reception--Of cakes and heat, cake table placement, and other minor details:
Check with me about your icing and filling options if your cake will be outdoors, as buttercream
and mousses, curds, and cream fillings do not withstand high-temperature weather well. Even
indoors, plan to have the cake not sitting in direct sun or near a hot window or baseboard heater.
This is basic, but 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. If you are opting for
a fountain--Is there an electrical outlet within, say, a mile? Just kidding. But seriously, you don't
want to have to string power cords all over (just another thing for folks to trip on), so it's good
to check outlet location and let me know if we need extra cords.
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 can 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!
design, your 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. At booking you will usually get a
color sketch of your cake, so you'll know it matches your "vision" of your cake.
Colors: Icing colors are mixed to match your wedding colors 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: Fresh flowers and monograms are currently very popular on cake tops. If you have
purchased a topper, please let me know, so I can plan any support necessary. This can be left
on the cake table at the reception for me to set up on arrival.
Flowers: Fresh flowers can be ordered from your florist. Many fresh flowers are not edible or
in fact 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.
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.
Flowers can be also made of buttercream, royal icing, or sugarpaste. These can more
time-consuming to create and are priced accordingly. We also have a large catalog of sugarpaste
flowers to order from, which is very convenient and affordable.
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 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 will make you a fresh 6" anniversary cake in one year. For wedding orders of 100 servings and
more, this replica tier is free. For wedding orders of fewer than 100 servings, this anniversary
tier can be ordered for $25.00. Please call at least two weeks in advance to order for your
anniversary.
Deposit and Payment: It is best to reserve your date six months or more before your wedding,
as popular dates book up quickly, and I can only take so many per weekend, due to the individual
attention that I like to give each cake. At that time, I will note your design and flavors and provide
you with an estimate for your cake. A nonrefundable retainer of $100 will reserve the date, which
applies to your final balance, with full payment due two weeks before the wedding date. Your
date is not reserved until this retainer is received. Your date will be held for you for one week
after your initial consult. If your $100 retainer is not received within one week of your
consultation, your date may become unavailable.
A separate, refundable equipment deposit may be required for any support items or cake stands
that are returned after the wedding (fountain, stands, etc). Any damaged or missing parts will be
deducted from this deposit.
At the reception--Of cakes and heat, cake table placement, and other minor details:
Check with me about your icing and filling options if your cake will be outdoors, as buttercream
and mousses, curds, and cream fillings do not withstand high-temperature weather well. Even
indoors, plan to have the cake not sitting in direct sun or near a hot window or baseboard heater.
This is basic, but 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. If you are opting for
a fountain--Is there an electrical outlet within, say, a mile? Just kidding. But seriously, you don't
want to have to string power cords all over (just another thing for folks to trip on), so it's good
to check outlet location and let me know if we need extra cords.
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 can 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!
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Cakes By Stefanie
208-457-8999