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Custom Orders
How a custom cake goes from an idea in your head to a finished cake on your table, step by step.
The process
Eight steps, no surprises
Check the date
Before anything else we confirm the calendar. There is no point designing a cake for a Saturday we cannot cover.
Talk it through
Occasion, guest count, venue, colors, the theme and any photos you are working from. Fifteen minutes on the phone usually covers it.
Flavor selection
Pick cake and filling. For weddings and quinces we schedule a tasting so you are not choosing blind.
Design direction
We sketch or describe the build, confirm the finish and flag anything that will not hold up in Florida heat or transport.
Written quote
Size, servings, flavors, filling, finish, design notes, delivery, total price and pickup time, all in writing.
Deposit and lock
A deposit puts your date on the calendar. That slot is then held for you and closed to everyone else.
Bake and build
Layers baked close to your date, filled fresh, stacked, doweled where needed and decorated the morning it leaves.
Pickup or setup
Collect at the shop with handling instructions, or we deliver, place and touch up on site at the venue.
What helps us
Come to the conversation with these
You do not need all of it, but the more you have, the faster we can quote accurately and the closer the result lands to what is in your head.
- The event date and the time the cake needs to be ready
- Guest count, and whether cake is dessert or one of several desserts
- Venue name and address if we are delivering
- Two or three reference photos of cakes you like
- A color swatch, invitation, dress photo or hex code
- Flavor preferences, including anything to avoid
- Allergy information for anyone eating the cake
- A realistic budget range so we can design to it
Telling us your budget does not raise the price. It lets us put the money where it shows instead of designing something you have to cut back later.
What drives the price
Two cakes the same size can differ by hundreds of dollars. This is what moves the number.
- Servings needed, which sets size and tier count
- Buttercream versus fondant finish
- Hours of hand piping, texture or sculpting
- Sugar flowers, which are made individually by hand
- Premium flavors and multiple fillings
- Structural complexity such as suspended or topsy turvy tiers
- Delivery distance and on site setup time
- Rush turnaround inside our normal lead time
Design options
Techniques we do well
An honest list. We would rather point you elsewhere than take on a design we cannot execute at the level you deserve.
Smooth buttercream
Sharp edges and clean sides in buttercream, which is harder than it looks and the base for most modern designs.
Textured finishes
Palette knife strokes, combed lines, ruffles, petal effects and rustic semi naked sides.
Piped detail
Lace, pearl borders, scrollwork, rosettes and vintage piping in the heritage style that has come back around.
Fondant work
Sharp geometry, sculpted shapes, wrapped tiers and the crisp look buttercream cannot hold in the heat.
Drip and ganache
Chocolate or colored drips over a chilled buttercream shell, with a controlled edge instead of runaway streaks.
Floral cakes
Sugar flowers made by hand, or fresh florals prepped and placed safely with food safe barriers.
Number and letter
Cut shape cakes topped with piping, macarons, berries and chocolate, popular for milestone birthdays.
Photo and logo prints
Edible image printing for photo cakes, company logos and licensed character style prints you supply artwork for.
Tiered construction
Doweled and boarded builds that carry their own weight, so a tall cake still stands at the end of the reception.
Delivery
Getting the cake there in one piece
Single tier cakes travel fine in a car if you follow the handling instructions we give you. Tiered cakes are a different matter. Florida heat, a sloped seat and one hard brake is all it takes.
- Delivery quoted by distance from West Park
- Climate controlled transport with stabilized boxes
- On site placement on your table, not left at a door
- Final touch up and floral placement at the venue
- We coordinate arrival time with your venue or planner
- Tiered cakes should always be delivered by us
Once a cake leaves in your hands, the cake is in your care. We will always tell you honestly when we think a design should not travel in a personal vehicle.
Cake care once you have it
- Keep the cake level, on a flat floor space rather than a car seat
- Run the air conditioning, and never leave a cake in a parked car
- Refrigerate on arrival if it will sit more than a couple of hours
- Take the cake out one to two hours before serving so it is not cold and dense
- Keep it in the box and away from direct sun and outdoor humidity
- Remove any non edible supports, dowels, wires or picks before serving
- Leftovers keep three to four days refrigerated in an airtight container
Common questions
Custom order questions
Can you match an exact color?
Close, yes. Exact, not always. Buttercream has a natural cream base that pulls deep colors slightly warm, and colors deepen as they sit. Send us a swatch or hex code and we will get as close as the medium allows. Fondant holds true color better than buttercream.
Can you make a cake from a photo I found?
We work from photos as inspiration and build our own interpretation. We do not copy another bakery's signature design line for line. If a photo involves techniques outside what we do well, we will tell you before you commit rather than after.
Do you do sugar free or vegan cakes?
Ask us. We can accommodate some requests with notice, though the range is narrower than our standard menu and we are honest about what works. Sugar free cakes in particular behave differently and we will set expectations before you order.
Can I supply my own topper?
Yes. Bring or send it ahead of the pickup or delivery date so we can plan the top tier around it. Make sure anything that touches the cake is food safe, and be aware that heavy toppers need planning for support.
What if I need to change the design after I order?
Small changes are usually fine up to about a week out. Changes to size, tier count or flavor affect the price and may not be possible once material has been ordered or baking has begun. See our Order and Cancellation Policy.
Do you do fresh flowers on cakes?
Yes. We prep stems, wrap them and use food safe barriers so nothing unsafe contacts the cake. If your florist is supplying the flowers, we coordinate directly with them on timing and delivery to the venue.
Let's talk about your cake
Tell us the date, the headcount and the occasion. We will come back with flavors, a design direction and a price.