Allergen & Food Safety

Updated September 22, 2026

This page is important. Please read it before placing an order, and please share it with anyone who will be serving the cake.

1. Our Kitchen Is Not Allergen Free

Cake Cravers, Inc. operates a single shared kitchen. Every day we handle wheat flour, eggs, milk, butter, cream, soy, tree nuts and peanuts. Mixers, bowls, work surfaces, ovens, refrigeration, piping tips and turntables are shared across all products.

We cannot guarantee that any cake or item we produce is free from any specific allergen. Flour becomes airborne in a working bakery and settles across the room. No amount of cleaning removes that risk entirely, and we will not tell you otherwise.

2. Major Allergens Present In Our Facility

• Wheat and gluten
• Eggs
• Milk and dairy
• Soy
• Tree nuts including almond, pistachio, walnut, pecan and coconut
• Peanuts
• Sesame
• Fish and shellfish are not used in our kitchen

3. What We Can Do

• Avoid deliberately adding a specific ingredient to your cake where the recipe allows
• Prepare your cake first in the day, on freshly cleaned and sanitized equipment
• Flag your order in the kitchen so every person who touches it knows
• Tell you the full ingredient list for anything we bake for you
• Source ingredients with clear allergen labeling and check labels for changes

4. What We Cannot Do

• Guarantee any cake is free of traces of any allergen
• Provide a certified gluten free, nut free or dairy free product
• Safely serve a severe, anaphylactic level allergy

If someone eating the cake has an anaphylactic allergy, we will tell you honestly that we are not the right bakery for that order, and we would rather lose the sale than take a risk with someone's life.

5. Tell Us Before You Order

Allergy information must be given at the time of ordering, in writing where possible, and noted on your order confirmation. We cannot act on an allergy mentioned after production has begun or at pickup. If an allergy is not on your written confirmation, it was not communicated to the kitchen.

6. Your Responsibility To Your Guests

Whoever serves the cake should be able to tell guests what is in it. Please share the ingredient information we provide with your guests, particularly at events where you are not personally serving each person. A guest with a food allergy should always be given the information and allowed to make their own decision.

7. Non Edible Components

Cakes may contain items that must be removed before eating, including internal dowels and boards, tier supports, floral wire and tape, picks, skewers, toppers, ribbon and isomalt decorations. Sugar flowers with wired stems are decorative and should not be eaten. Please remove everything of this kind before cutting and serving.

Where fresh flowers are used, we wrap stems and use food safe barriers, but fresh flowers are decorative only and should never be eaten. Some flowers commonly used by florists are toxic if consumed.

8. Storage And Shelf Life

• Buttercream cakes may sit at cool room temperature for a few hours and should otherwise be refrigerated.
• Cakes with cream cheese, pastry cream, fresh fruit or whipped topping must be refrigerated at all times until roughly an hour before serving.
• Tres leches must stay refrigerated and is best eaten the same day.
• In Florida heat and humidity, do not leave any cake outdoors, in direct sun or in a parked vehicle, even briefly.
• Take a cake out one to two hours before serving so it is not served cold and dense.
• Leftovers keep three to four days refrigerated in an airtight container.
• Cake freezes reasonably well for up to a month, well wrapped, though texture changes after thawing.

9. Transport

Keep the cake level on a flat floor space rather than a car seat, run the air conditioning, drive gently and take it straight to its destination. Tiered cakes should be delivered by us. We provide these instructions at pickup, and once a cake leaves in your possession its condition is in your care.

10. Food Safety Practices

We operate as a licensed and inspected food establishment. Our routine includes temperature control and monitoring for perishable ingredients and finished products, dated stock rotation, hand washing and glove protocols, cleaning and sanitizing of all surfaces and equipment between production runs, staff illness reporting, and pest control.

11. Reporting A Concern

If you have any food safety concern about something we produced, contact us immediately at Cake Cravers, Inc., 5040 SW 21 St, West Park, FL 33023, phone (682) 593-6922, email order@cakecravers.site. Please keep any remaining product refrigerated rather than discarding it, so we can investigate properly.