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FREQUENTLY ASKED QUESTIONS

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Q: How do I place an order or get a quote?

A: Fill out the contact form here.

We will get back with you within 24 hours (excluding Fridays/weekends). If you don't hear back in that timeframe, please check in with us! Emails are answered on Monday-Thursday, between 10:00a-4:00pm.

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Q: What is the ordering process?

A: First we will assess your event needs from the form, discuss/finalize details.

Once your event details are confirmed, we'll invoice you via Square.

Orders within 4 weeks are due at booking. Over 4 weeks out requires $200 retainer due at booking, with the balance due no less than three weeks ahead of pickup date.

Invoices are due at the time of booking to secure your event, no exceptions. Pickup appointments are set either at booking or the week of your event. *Availability changes based on booked projects

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Q: When can I meet and sample cake?

A:  Limited edition assorted boxes are created for flash sales, and are announced on social media.

Phone consults are by appointment only; if you request a phone call, please note this at time of inquiry.

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Q: What payment method do you accept?

A: We process any major credit card accepted by Square invoicing.

Carefully review your invoice and details *BEFORE* making payment.

**PayPal is a checkout option for seasonal specials only- available here

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Q: Will you copy the pictures I send?

A: We will review elements from inspiration you love and work to incorporate these into a unique design.

We will not duplicate a cake or cookies from a photo.

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Q: Where is pickup? 

A: All orders are collected from my home studio, located near Highway 290/Grand Parkway.

The full address is located within your invoice/order confirmation- and available at payment.

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Q: I want sheet cakes to save money.. Do you make sheet cakes?

A: You can always ask about our kitchen cakes: layered in the same way as a tiered cake, easier for serving.

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Q: I have another quote; do you match those?

A: Custom cakes and cookies are a luxury item.

Our pricing is based on: experience, skill level, and ingredients.