FREQUENTLY ASKED QUESTIONS
WHEN TO CALL FOR A QUOTE
2-3 months in advance is the best time to contact us to ensure your day is available and to give ample time to communicate and plan out all the details of your cake. Any sketches will be sent after retainer has been received and booking is confirmed.
I make the majority of my cakes from scratch depending on the type of cake I’m designing, i.e., 3D, Sculpted or tiered, because stability is key in these types of cakes, I will also start with box cake mixes for some cakes and then enhance the cake mix with extra ingredients and flavors that produces a moist, consistent, delicious cake that all my customers love. But with either technique I use, I guarantee, it will be delicious. I make my buttercream and Marshmallow Fondant from scratch also.
I specialize in fondant decorated cakes. For that reason it’s very. important to me that it tastes good and compliments your cake.
Fondant is a sweet, chewy and taffy-like dough that I make using marshmallow, powered sugar, flavor extract and a small amount of Wilton’s fondant, I then color and/or flavor it to compliment every cake.
I love everything about Liz Marek of the Sugar Geek Show and her homemade fondant called LMF- check out how its made on her YouTube channel.
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