Cake Care

STORAGE AND SERVING

- Store cakes in the refrigerator and serve at room temp.

  • Classic Cakes: leave out at room temp. for at least 1-2 hours before serving — this is the general timing. (Timing is relative to the actual room temp. I.e., for colder days the cake may need more time to be left out)

  • Designer Cakes: leave out at room temp. for at least 2-3 hours before serving — this is the general timing. A way to check is that the buttercream should be soft, similar to the consistency of room temp. butter and the knife should easily glide through. (Timing is relative to the actual room temp. I.e., for colder days the cake may need more time to be left out)

    *Cakes can be left out at room temp (68-72°F) for 5 hours max. For warmer days (temps exceed 80°F), we don’t recommend leaving the cake out for more than 3 hours.

- Consume within 4-5 days from the day you receive the cake.

- DO NOT leave the cake out under direct sunlight especially during the summer months. The cake will lose its shape and stability as the buttercream begins to soften.

- Leftovers: Wrap in plastic wrap before refrigerating — make sure the plastic wrap is flush against the exposed cake to lock the moisture in to prevent the cake from drying out. To prevent any external food odors from tarnishing the cake flavor, wrap aluminum foil over the plastic wrapped cake. This is the best way to keep the cake moist and fresh.

Precaution: We specialize in Swiss meringue buttercream decorated cakes NOT FONDANT. Therefore, please be extra cautious when it is carried or on display (it’s more fragile and less forgiving from any rough handling than a fondant cake). If people bump into it or touch it, it will leave a mark! Swiss meringue buttercream reacts to temperature similarly to butter—at room temp. the buttercream begins to soften. The softer/warmer the buttercream is, the easier it is to create a blemish, scratch, or a dent. When it’s refrigerated, it becomes firmer and sturdier.

CUTTING THE CAKE

We base our serving count off of a party serving slice (wedges) which is the preferred method for cutting and serving our cakes.

1-Tiered cakes:

  1. Cut slices like how you would a pie—cutting wedges from the center of the cake and working your way around.

    5” Large: This size consists of a 3 layer cake stacked on top of another 3 layer cake with a saran wrapped cardboard divider in between. To proceed, slice and serve the top half—3 layer cake that is sitting on top of a saran wrapped cardboard divider. After the top half has been sliced and served, remove the cardboard divider and any wooden dowels. Proceed to slicing the bottom half of the tier.

2-Tiered cakes: The top tier sits on a saran wrapped cardboard divider. Wooden dowels are inside of our 2-Tiered cakes which you will need to work around.

  1. Starting with the top tier first, cut slices like how you would a pie—cutting wedges from the center of the cake and working your way around.

  2. Once the top tier is sliced and served, remove the cardboard divider it was sitting on and the center wooden dowel. Proceed to slicing the bottom tier in a similar fashion as the top tier.

    Large 2-tiered cake size: follow the 1st step above and remove the top tier’s cardboard divider and wooden dowel. For the bottom tier, it consists of a 3 layer cake stacked on top of another 3 layer cake with a saran wrapped cardboard divider in between. To proceed, slice and serve the top half of the bottom tier—3 layer cake that is sitting on top of a saran wrapped cardboard divider. After the top half of the bottom tier has been sliced and served, remove the cardboard divider and any wooden dowels. Proceed to slicing the bottom half of the tier.

Tip: to get more servings out of the cake, cut slices into rectangles which is considered a wedding serving slice and yields smaller slices. To slice in rectangles, start by slicing vertical, ~1” columns across the entire cake and then taking each column of cake and slicing them into smaller rectangle serving slices.

CARRYING AND TRANSPORTING

Carrying:

  • 1-Tiered cakes: carry the cake box with one hand on the top, holding it by the tied string (string acts as a carrying handle) and one hand on the bottom to carry the weight and stabilize the cake.

  • 2-Tiered cakes: hold the cake with both hands at the bottom of the cake box as the cake is heavy—the raffia string can be used to gently lift the cake up to slide your hand underneath the cake box.

  • DO NOT grab/hold the cake box by its sides, bump the sides of the box, or place anything on top of the box as these actions can bend the cake box which, can damage the cake inside.

Transporting: Upon pickup, we help load the cake(s) into the recipient’s car and instruct the recipient how to carry our cakes. It is highly advised to place our cakes on the floor of the front passenger seat of the vehicle. This is the flattest, most level surface in the car, making it the safest and most secure place to keep the cake during transportation—so make sure that area is clean and clutter free for cake transportation. The next best options are the floors of the back passenger seats (if there’s room). We do not recommend placing our cakes on top of the car seat or in someone’s lap (the cake is more prone to movement and it will not sit level as car seats have a slight slant to them).

  • Extra precautions:

    • Avoid steep hills, abrupt stops, and sharp/quick turns.

    • Crank up the AC! The colder the car, the longer it allows the cake to hold up which, makes it more forgiving during any rough transportation. So turn on the Air Conditioner (the lower the better) to keep the inside of the vehicle nice and cool! Because our cakes are decorated with buttercream, the buttercream could collapse/melt under very intense heat/sun.

*Our cakes are packaged in a standard cake box with raffia string tied into a bow for added carrying security. Our cakes are secured onto the cake board, with the board fitting snuggly inside of the cake box to prevent the cake from sliding around and getting damaged. Clients don’t need to worry about cake damage because the way we package our cakes ensures for an easy and seamless transportation as long as our clients follow the carrying and transporting instructions above and handles the cake with care.