Q. Can you make a cake for me this weekend?
A. By all means, please make an inquiry just in case. I’m often scheduled several months out, and don’t schedule any additional events if I have a wedding cake to make. Usually if I’m in town and don’t have a wedding going on, I can easily accommodate your request - but the farther in advance you plan, the easier it is for me to guarantee a confection for your party.
Q. What are your prices?
A. A starting point for pricing your order is outlined below. Some ingredients or processes require extra time, money, or attention and may carry a higher price. If you have any questions, please contact me for an estimate. I am happy to work within your budget to provide tasty treats for any occasion.
6″ round cake $25
8″ round cake or cheesecake $40
10″ round cake or cheesecake $65
chocolate truffles $18/doz
cookies, biscotti $10/doz
cupcakes $3 each
wedding cake $3/serving
Q. Can you make my wedding cake super fancy, with fondant?
A. I don’t use fondant. Please see below.
Q. Do you charge for delivery?
A. Delivery is usually $5-10 depending on how far I’m going.
Q. Do you make local, organic, gluten free, or vegan goods?
A. If you would like to emphasize local and/or organic ingredients, please let me know; it is usually really easy to accommodate this.
Unfortunately, at this time I am unable to accommodate most vegan or gluten free variations to my standard recipes. I can often find alternative desserts, but I am not currently able to carry specialty ingredients, or invest the time to tweak recipes to provide the same flavor and quality with non-standard ingredients. Thank you for your patience and understanding.
In Seattle, I’m happy to recommend the Flying Apron Bakery. Even though sometimes I secretly judge them only for having their space in what used to be my absolute favorite restaurant (RIP Bouchée), their forte is vegan, gluten free, and wheat free baked goods.
Q. I want you to make my wedding cake/desserts. How can we make this happen?
A. Congratulations on your engagement! I love making desserts for weddings. A few ground rules will make it easier on everyone:
1) My emphasis is on flavor, and not decoration. I will always make your cake as pretty as I possibly can, but very ornate or elaborate designs are just not possible for me at this time. I don’t do fondant for a variety of reasons: it is very expensive; requires another set of skills, tools, and space; and frankly, tastes like crap. I don’t want to double the price of your cake for something that I don’t really believe in.
2) I’m very happy to meet you in person or arrange a phone call to discuss details, but everything must be put in writing (via email) before I can start anything. This is for our mutual benefit.
3) Tastings are happily provided upon request, and incur a nominal fee, depending entirely on the amount/complexity of goods you want to taste. Since I am such a small operation, it is necessary that I bake you an entire separate (small) cake for each tasting.
4) A 50% deposit, and all final details in writing, must be paid one calendar week before your wedding date. The balance is due on or before delivery.