**NON FONDANT CAKES**

Our Most Popular Cake Flavors are

Whipped Vanilla

Tres Leches

Triple Strawberry

Red Velvet

Lemon Chiffon

Funfetti

Marble

Double Chocolate

~Client requested Flavors are also available~

Custom Cake Care Tips

1. Storage

• Refrigeration:

• If your cake contains perishable fillings or frostings (such as cream cheese, fresh fruits, or custards), store it in the refrigerator. Use a cake box or airtight container to prevent it from absorbing other odors.

• Buttercream and fondant cakes can generally be kept at room temperature in a cool, dry place, provided the room is not too hot (ideally under 75°F or 24°C).

• Avoiding Humidity and Heat:

• Keep the cake away from direct sunlight, heat sources, and humid environments, as these can cause melting or condensation, especially on fondant or buttercream cakes.

• Duration:

• For best taste and freshness, consume the cake within 2-3 days. If stored properly, some cakes can last up to 5 days.

2. Freezing

• Short-Term Freezing:

• If you need to freeze a custom cake, it’s best to wrap it tightly in plastic wrap and then place it in an airtight container or wrap it again in aluminum foil. This helps prevent freezer burn and preserves moisture.

• Cakes can typically be frozen for up to 1 month for optimal quality.

• Thawing:

• To thaw, transfer the cake from the freezer to the refrigerator and let it defrost slowly overnight. Bring it to room temperature about 1-2 hours before serving to restore its texture and flavor.

3. Serving

• Temperature:

• For the best flavor and texture, let refrigerated cakes sit at room temperature for about 30 minutes to 1 hour before serving. Cakes with buttercream or fondant will have a softer, more pleasant texture at room temperature.

• Slicing:

• Use a sharp knife to cut the cake, dipping it in hot water and wiping it dry between slices to ensure clean cuts.

• For tiered or stacked cakes, start slicing from the bottom layer, and use cake boards or dowels as guides to maintain structure.

4. Transporting

• Secure the Cake:

• If transporting the cake, ensure it’s placed on a flat, level surface. Use a non-slip mat or towel to prevent it from sliding around during transit.

• Temperature Control:

• Transport the cake in a cool, air-conditioned vehicle. Avoid leaving the cake in a hot car or in direct sunlight, as this can cause the frosting to melt or the structure to weaken.

5. Presentation

• Display:

• Set up the cake on a sturdy, flat surface, such as a cake stand or table. Make sure it’s in a location that is cool and away from direct heat or sunlight.

• Decorations:

• If your cake comes with separate decorative items (such as fresh flowers, figurines, or toppers), place them on the cake just before serving to ensure they remain fresh and intact.

6. Handling

• Fragility:

• Custom cakes, especially those with intricate designs or tall tiers, can be delicate. Handle them with care, and use proper tools (like cake lifters or spatulas) when moving them.

• Support Structures:

• Tiered cakes often have support structures such as dowels or cake boards. Be cautious when slicing and serving to avoid these supports.

7. Allergens and Ingredients

•Clearly communicate the ingredients used in the cake, especially if there are common allergens like nuts, gluten, dairy, or eggs.