FAQs

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Weddings~FAQ

 

How far ahead do I need to book?

What is the consultation and what should I bring with me?

Do you offer tastings?

My venue requires all food providers be licensed and insured. Do you have these documents?

How much cake do I need?

Do you offer sheet cakes for weddings?

I would like to have cakes or cupcakes from another source in addition to your cake at the reception. Is that acceptable?

Do you offer “fake cakes” to display instead of real cake? Is this option any cheaper?

I’ve noticed that your Wedding prices are not any higher per serving than your celebration cakes. Why is that?

Do we count the top tier in our serving count, or save it for our First Anniversary?

Why does Fondant Icing cost more than Buttercream Icing?

Isn't fondant disgusting? Why do you use it?

When is the final payment due on Wedding / Grooms Cakes?

Where do we get the Cake Stand (Plateau) from?

Can I make any changes to my Wedding Cake?

Do you deliver the wedding cakes?

When do we serve our wedding cake?

Do you provide cutting or serving services?

What is the best way to save the top tier of our wedding cake for our one-year anniversary?

 

 

 

 

How far ahead do I need to book? I will book anywhere from 2 years out to 1 month out, however it is just me here so, there will be weekends that I will be “booked” as I must limit the amount of cakes I accept in order to maintain the exceptional quality of every cake I do, and my sanity! The busy season is May through October, so if your wedding falls into that window, you may want to book your cake as soon as possible. Your cake is not booked until your non-refundable deposit of $50 is paid to hold your date. If you have an event coming up that is less than 4 weeks, please don't hesitate to call. Though there is a large chance we are booked, occasionally we have cancellations, and may be able to fit you in.

 

What is the consultation and what should I bring with me? Wedding cake designs have become all about personalized intimate detail. At your consultation we will discuss each detail and design your Dream Cake. Consultations are available for all weddings and event cakes 100 servings and over, and are by appointment only. Please allow 1 hour for your design consultation. Appointments are available on Mondays and Tuesdays, and should be made at least 5 days in advance.

Please bring color swatches, photos, ribbons, pictures of your flowers, bridesmaid or bridal dress, invitations, design motif, monogram, pictures of cakes you like and ideas to your design consult. It is also helpful to know what venue you will be using. Also, it will make the process much easier if you have some idea of what style you are looking for before your appointment. You should be prepared to answer the following questions:

What shape do I want my cake to be (round, square, hexagon, oval, paisley, heart, combination, etc)

How do I want my cake configured? (stacked, pillars, flowers in between, floating tiers, off-set, topsy turvy)

Am I going to use flowers on my cake? (fresh, silk, gumpaste, icing)

Will I use a topper on my cake, and what kind? (figurines, novelty, monogram, flowers)

Before you arrive for your consultation, it is helpful to have a budget in mind for what you would like to spend on your cake. This will give us a better sense of what we can design for you. Cakes start at $2.50 per serving for basic buttercream iced and filled, and $3.00 per serving for basic fondant iced and filled and go up according to the amount of detail and specialty techniques.

 

Do you offer tastings? We offer Cake Tastings with 1 week notice, for Wedding cakes serving 100 guests or more. There are a couple options to choose from. There is the Baker's Choice, and the Bride's Choice, both of which contain 4 cake samples and 6 filling samples, a fondant sample and an icing sample. The Baker's Choice is complimentary as it contains cake and filling flavors that I have recently prepared for other orders. I simply make a little extra, which is simpler than the Bride's Choice which includes custom baked mini stuffed cupcakes with custom prepared fillings of the Bride's choice, which costs $24. Either option serves 4 and may be packaged for pick-up Monday through Friday to be sampled in your home, or may be sampled here, during the consultation. Any left-overs will be boxed to take home with you.

If you would like to try a single flavor, or if you do not meet the 100 serving minimum, dessert style cakes are $20 and come with a filling. Please allow 2 weeks notice for tastings and dessert cakes.

A Deluxe tasting platter of 81 stuffed mini cupcakes, in at least 6 flavors of cake, and at least 8 fillings is available for $60, to-go. A typed, printed sheet identifying flavors will be provided. Deluxe tasting platters require 2 weeks notice. (Great for bridal showers too!)

 

My venue requires all food providers be licensed and insured. Do you have these documents? Yes! I am fully licensed by the state and insured. Once booked, I can provide your venue any documentation they require.

 

How much cake do I need? You need as many servings as you have guests. To calculate this number, do not rely on your RSVP's! Many people do not return them, because they think you should “just know” they will be there, or “just know” they will not. A good guide is to go by 75% of the number of people you have invited, not the amount of invitations you have sent out. This number includes their spouses, children, or a date. This number can be raised if most of the people you have invited live “in-town” and it can be lowered if many of your invitees live out of town. Also, it can be raised or lowered if weddings are, or are not, a big deal in your family.

Each cake serves a specific amount guests, and should be cut accordingly. A serving amount is 1” x 2” x 4”, so if you want bigger pieces, you will have to order more cake. Be sure you will have someone knowledgeable to cut your cake. If your cake is cut in teeny-tiny pieces, you will definitely have left-overs, and if it gets cut in pieces as big as a saucer, you are sure to run out.

And, yes, some people don't eat cake, but some people have two pieces. Also, if you have several flavors of cake guests may want to try each flavor, so you may want to have some extra servings available. It is always better to have a little cake left over than to have guests waiting for cake when it is all gone. For this reason, I insist that you order enough cake to serve no less than 80% of your invited guests, because it is the baker that winds up looking bad if there isn't enough cake to go around.

 

Do you offer sheet cakes for weddings? Contrary to what the wedding “experts” advise, guests most certainly CAN tell the difference between the 4” high slices of cake coming from the front, and the 2” high slices coming out of the back! If your design cannot accommodate the number of servings necessary, I offer filled kitchen cakes that are the same height as a tier of wedding cake, and meant to be sliced in the back by the catering staff. Keep in mind that this is more economical only if you have a very elaborate design, and your kitchen cakes are very simple.

 

I would like to have cakes or cupcakes from another source in addition to your cake at the reception. Is that acceptable? I would really prefer not. I work very hard to provide the best quality in decoration and flavor, as well as using high health code and cleanliness standards. I don't want to guests to be confused by something they think came from our bakery which in reality did not, and I do not want the credit for a sweet that is dry and tasteless or dangerously undercooked with poor ingredients. If you have booked your cake with The Buttercream Boutique, all cakes and cupcakes, cheesecakes and cookies should come from The Buttercream Boutique, unless I have previously approved them or cannot accommodate the order for one reason or another.

 

Do you offer “fake cakes” to display instead of real cake? Is this option any cheaper? I do not. When considering this option, please keep in mind that it takes time and ingredients to ice and decorate a fake cake, and the "dummies" are not free! So you are paying for inedible “cake”, and then there is the price of the sheet cakes to add in. While we can use dummy tiers to add extra tiers and size to your cake if you want a grand look but fewer servings, it will still be added to the cost of the cake. Fake cakes are not available in lieu of actual cake. We can work together to find a cake that fits within your budget, and special financing is available. Let me know if you would like this option.

 

I’ve noticed that your Wedding prices are not any higher per serving than your celebration cakes. Why is that? All cakes are priced according to the level of detail, according to how time-consuming they will be. Each of my cakes gets the same amount of care, and all non-edible elements of your wedding cake are returnable, therefore, there is no gouge for wedding cakes.

 

Do we count the top tier in our serving count, or save it for our First Anniversary?Although some couples choose to save the top tier, the serving amount is counted toward your final bill. When comparing prices, be sure to do all the math. A 150 serving wedding cake, including the top tier, in basic buttercream from The Buttercream Boutique will cost $412.50. The same basic buttercream cake with 140 servings and a “free” top tier from the closest competitor will cost $434.

 

Why does Fondant Icing cost more than Buttercream Icing? Fondant Icing is a rolled icing placed on top of buttercream icing. It is hand-made, kneaded, rolled out (like pie crust) and placed on top of a cake that has already been iced with buttercream. So, fondant iced cakes are more time consuming, and contain additional expense so, therefore, they cost more.

 

Isn't fondant disgusting? Why do you use it? Fondant tastes and textures vary greatly. I have had some that tastes like how weed killer smells. Others taste like sweetened Play-Doh. Some are chewy and don't break up, much like bubble gum. My fondant is hand-made and tastes like white chocolate (or custom flavored for extra), rolled between 1/8” and 1/4”, placed over buttercream, and almost melts in your mouth. Alone, it can, and has been eaten as candy. It contains no preservatives and is made fresh weekly. A sample will be included with your tasting package.

Bakers use fondant because with it, it is possible to get a very smooth cake. We cut shapes from fondant and even mold fondant for special techniques that cannot be duplicated with buttercream. Fondant can even be draped to duplicate fabric.

 

When is the final payment due on Wedding / Grooms Cakes? Final payment is required no later than two weeks prior to date of Wedding. Late payments may result in late fees, or cancellation of your cake order, and forfeiture of all monies paid.

 

Where do we get the Cake Stand (Plateau) from? You may rent the Plateau from The Buttercream Boutique. We have a several sizes in both square and round and are always looking for more. Plateaus require a deposit check in the full replacement amount that will be returned when the Plateau is returned, undamaged to the bakery. All Plateaus are required to be returned by the Tuesday following the wedding reception. Rental fees are $20.

 

Can I make any changes to my Wedding Cake? Yes however, these changes may affect the final price of the cake. Any changes must be made NO LATER than two weeks prior to Wedding, before the final payment is due.

 

Do you deliver the wedding cakes? Yes, my husband and I deliver the cakes. Deliveries within a 15 mile radius (according to Google Directions) are $25, and then an additional $1 per mile after that. I reserve the right to choose the best route for the integrity of the cake, which may not always be the shortest route.

 

When do we serve our wedding cake? The best way to get the best value out of your wedding cake is to serve it as dessert. Oftentimes the cake is served at the end of the reception, after many guests have already left. Many people with small children, or older people, don't have the option to stay late. This leaves a lot of left-overs, and guests feeling left-out. And even though it is “your day,” you are not the only person there! Check out this great article by a catering and cake icon on the “whens and whys” about serving your cake. http://cateritsimple.blogspot.com/2009/07/when-do-we-cut-wedding-cake.html Feel free to check out her other articles while you are there. It is a great resource when planning your event.

 

Do you provide cutting or serving services? Not usually, most halls will provide that service. If your hall doesn't provide it, in many cases I can cut and serve the cake, but there will be additional fees. Please check with your venue for specifics.

 

What is the best way to save the top tier of our wedding cake for our one-year anniversary? Remove any non-edible decorations. If your cake has gum paste flowers, remove them from the cake before freezing. Put in a box for storage or display them for everyone to enjoy, they will last forever unless they get wet. Place cake in a box and freeze it solid. Remove it and cover with plastic wrap, wrapping several times in different directions to make sure it is sealed. Put it back in the box and into the freezer. One year later you're ready to thaw and serve. Take it out of the box and unwrap while it is still frozen. Put it back in the box and let it thaw overnight in the fridge, then for several hours at room temperature.