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CAKE CARE INSTRUCTIONS

CAKE TRANSPORTATION   |   CAKE STORAGE   |   CAKE DISPLAY + TEMPERATURE   |   CAKE CUTTING   |   MULTI-TIER + DOUBLE BARREL CAKES

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 CAKE TRANSPORTATION

 

  • Cakes must be transported cold and eaten at room temperature.

If you elect to pick up your cake from our studio, you will receive a cold cake right out of the fridge. 

During the transportation, the car should be kept as cold as possible. Although our cakes are built with support and internal structure, keeping the cake cold during the drive is the best way to ensure no damage to the cake. 

 

Once the cake arrives at its final destination, the cake should sit at room temperature for about 3 hours to ensure that the whole cake is at room temperature at the time it is consumed.
See more about how to display your cake here.

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  • Cakes must be transported flat 

The best place for the cake to travel is in the trunk of an SUV type of car. The trunk should be empty so nothing moves and hits the cake during the drive. 

If the weather is cold enough you may place a cake in the trunk of a Sedan type of car. This option is not possible in the warmer months because the air conditioner will not reach the cake in the trunk during the drive. 

Smaller one-tier cakes can also be transported on the floor in front of the passenger seat. 

 

  • Don't transport cakes on the seat 

If you place your cake on the seat of the car, the cake will not be flat and it will be damaged during transportation. As a last resort, we have had customers put their cakes on the seat and use a jacket or something similar to make the cake somewhat level. We don't recommend this approach and urge people to be prepared to transport their cakes properly when they choose to pick up their cakes.

 

  • How about having someone hold the cake in their lap? 

This approach is also not the best because the cake will be perfectly flat. But it can be done for short drives with smaller one-tier cakes. 

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  • Drive slow, take wide turns, and don't come to sudden stops

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Disclaimer:

If you choose to pick up your cake and transport it yourself, we are not liable or responsible for the cake once it has left the bakery. You should prepare your vehicle so it is clean and free of items that could roll or slide into the cake. We do everything in our power to provide a well-structured cake, but please note that cakes are very fragile and break easily, drive carefully and slowly. 

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CAKE STORAGE

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  • The cake is at the event place and the event is today

  • The cake can stay on display. The cake should be kept away from direct sun in an air-conditioned room (or a room around 70 degrees). If you want to display the cake outdoors and the temperature is higher than 75 degrees, keep the cake in AC as long as possible before bringing it outside. 

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  • The cake is at the event place and the event is not today

Refrigerate the cake or keep it in a cold room (below 70 degrees). Bring the cake to regular room temperature (above 70 degrees) at least 3-4 hours before will be eaten.

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  • The cake will be transported later to another location.

Refrigerate the cake or keep it in the coldest possible room (below 60 degrees). Bring the cake to regular room temperature (above 70 degrees) at least 3-4 hours before will be eaten.

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  • Leftovers

Cut cakes can be kept at room temperate for up to 2 days. The cut part of the cake should be covered in plastic wrap.

Whole cakes should be refrigerated for up to 2 weeks. Bring it to room temperate for at least 3-4 before it will be eaten.

To freeze your cake, first refrigerate it and enrobe the whole cake or box in plastic wrap. If you plan to freeze for a long time, also cover it with aluminum foil.  To defrost, unwrap the cake and let it come to room temperature on the counter. 

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CAKE DISPLAY + TEMPERATURE

 

  • Always eat our cakes at room temperature (70-80 degrees)

Our cakes are made with butter, the texture of our cakes and buttercreams will only be optimal if the cake is at room temperature. 

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  • The cake is at the event place and the event is today

The cake can stay on display. The cake should be kept away from direct sun in an air-conditioned room (or a room around 70 degrees). If you want to display the cake outdoors and the temperature is higher than 75 degrees, keep the cake in AC as long as possible before bringing it outside. 

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  • Cake stands

If you want to place the cake on a stand make sure the stand is sturdy enough. Cakes are heavier than people think.

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CAKE CUTTING    

 

GENERAL GUIDELINES

  • Remove 3D decorations and flowers from the cake before cutting it.

  • Use a sharp chef's knife and whip the blade clean with a paper towel in between cuts as needed to keep the knife free of any cake or buttercream that might stick to the knife.

  • For tiered cakes, unstack the tiers using the instructions below. We recommend cutting the largest tier first, it's easier to store leftovers from a smaller cake. 

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There are 2 main ways to go about cutting a round cake. into wedges or strips. 

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REGULAR HEIGHT CAKES - For regular height cakes, you can use either the wedge or strip method. 

TALL HEIGHT CAKES - For tall cakes, we recommend the strip method with the help of a cutting board. 

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WEDGE CUTTING METHOD

  • For cakes up to 7" in diameter

Simply cut a wedge about 1.5" thick and with the help of a spatula move it to a plate. 

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  • For cakes 8" in diameter and larger

Cut an inner circle 2.5" in from the edge of the cake. Cut wedges about 1.5" thick. Then repeat the process in the inner circle.

For cakes larger than 12" in diameter you will have to cut an inner circle again after cutting

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STRIP CUTTING METHOD

  • Cut a strip about 2.5" from the edge, then cut the strips into slices. (The first cut is illustrated by the dotted line.)

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  • You may use a cutting board to make cutting the strips into slices easier. For taller cakes, the cutting board aid will be essential. You should also cut the slices in half (red line in illustration) to make them half of the height and easier to serve. 

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tall cake cutting
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Storage
Display +temp
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MULTI-TIER CAKES

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We recommend unstacking the cake before cutting. This step is not crucial but we do find it much easier to cut a cake that has been unstacked.

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  1. To remove the top tier use a knife or spatula and slide it under the cake board (in blue on the the illustration) of the top tier and lift the cake. You will need to lift the cake high enough to clear the middle support skewer/dowel (in yellow on the illustration). You may place the removed tier on a cutting board for easier cutting.

  2. Remove the exposed center skewer/dowel.

  3. If you have other tiers, keep on unstacking the cake.

  4. Remove the support straws as you cut each cut.

  5. We recommend cutting and serving the bottom tier first. We find it easier to save leftovers from a smaller cake.

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DOUBLE BARREL CAKES

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​Double barrel cakes are 2 cakes of the same size stacked and iced as one. It has the same support system as a multi-tier cake and  also a cake board separating the tiers.

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  1. Start cutting the top cake using the wedge or strip method explained under 'cake cutting' on this page.

  2. You will slide the knife until you reach the cake board separating the two cakes.

  3. If your cake is converted with fondant you have to cut the fondant on the bottom of the slice.

  4. When you are done cutting the top tier remove the cake board separating the cakes

  5. Remove the support straws as you proceed by cutting the bottom tier.

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