Cake Pucks, Pops, and Cakesicles can all be stored at room temperature for up to 5 days, refrigerated for 3 weeks and frozen up to 3 months. Wafers, pretzels, rice crispy treats, and madelines can be stored at room temperature and are best when consumed within 2 days. Tartlets and Cheesecakes will need refrigeration and best served within 2 days.

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.

Cookies can be kept at room temperature. Best consumed within 3 days of purchase.