Cake flavours:

Chocolate, vanilla, marble, cherry chip, confetti, lemon, carrot, butter pecan or red velvet

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Cake fillings:

Vanilla buttercream, chocolate buttercream, mocha, lemon, raspberry, cherry, strawberry or custard

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6 inch serves 10-12

8 inch serves 16-18

9 inch serves 22-24

10 inch serves 30

Mini 2 tier (4 inch and 6 inch) serves 16-18

2 tier (6 and 8 inch) serves 25-30

2 tier (6 and 9 inch) serves 35-40

Smallest slab cake serves 30

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1. When picking up your cake, it's best to have it travel flat on the floor (yes it will be boxed!)

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2. Cake should be kept refrigerated if possible, or in a cool area of your home/venue.

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3. If your cake is covered in fondant, air bubbles may form when transitioning from cold to hot temperatures. If this happens, simply take a toothpick and poke a small hole in the bubbled fondant and it will go down on it's own.

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4. If you have an edible image, it may lift up when taken out of the fridge. Let it sit at room temperature and gently pat down the image.

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5. When slicing, dip your knife in hot water and wipe the blade between slices. This will ensure clean cuts especially when dealing with fondant or ganache drip cakes.

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6. Cakes can be kept refrigerated for up to 2 days prior to your event.

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Enjoy!