Dessert Care

HANDLING THE DESSERTS

Carrying Your Cake or Dessert:

Boxes should be held from the bottom only with both hands in order to prevent the dessert from sliding and denting the sides.

Driving With Your Cake or Dessert:

Our cakes are fragile so in order to help prevent the layers from bouncing around and sliding in transport, place the cake on a flat service in your car. Do not place on a sloping seat or on the floor of the car. Please drive carefully with no sudden jerks or stops.

::: STORING & SERVING:::

Because we use the finest ingredients, all cakes should be refrigerated and best served at room temperature. If you pick up your dessert a few days in advance of serving, please refrigerate until the morning of -- at least 4-6 hours prior to serving.

Once the cake is cut, please do not refrigerate the cake as no fillers, stabilizers or preservatives are used in our cakes. The only time refrigeration should be used for both before and after serving is for desserts with cream cheese frosting, whipped cream, fresh fruit, or egg-based fillings like lemon curd, custards, and pastry creams.

If you have any questions, please contact us.

::: CUTTING :::

Each cake can serve 10-14 slices depending on size. Each slice should yield a 1" piece. Using a sharp cake knife or chef's knife (preferably warmed under hot water), place the tip of the knife in the center of the cake and cut straight down. Wipe the blade, repeat along the entire cake, and lift each piece with a server.