Frequently Asked Questions

Click on the Custom Quote button found on the Custom Cakes or Treats page to place your order with me. Fill out the Order Request form with the specifics of your order, provide as much information as possible. Responses will be received within 24 hours.

A minimum of one weeks' notice is required for custom orders. Orders placed after the week will be subjected to a rush order fee. Please place your orders as soon as possible to provide me with adequate time to prepare your order and to avoid any disappointment.

All cakes are made with Swiss Meringue Buttercream which is made from pasteurized egg whites.

Other buttercream types can be requested.

All cakes and products made here do not contain nuts. I do work with other products that contain nuts and cannot say that I am a nut free zone. 

If a nut allergy is indicated I will keep all tools, equipment and work areas clean and nut free.

Yes, a 50% non-refundable deposit is required for all orders with the remaining balance due upon pickup/delivery of the product. 

Payments can be made via e-transfer to kellys.kakes01@gmail.com.

Yes, delivery is available at an additional cost. The delivery fee is based on the location.

Please place all cakes on a flat surface when driving, ideally the floor of the car or if you can create a flat surface on the car seat. Do not place cakes directly on the slanted seats of a car.

Please drive carefully with these cakes. I am not responsible for any damage to cakes once they leave my hands. 

All cakes must be kept refrigerated. Depending on the temperature, remove the cake from the fridge and leave it on the counter 1-2 hours before the event so that it may come up to room temperature.

During the summer do not leave cakes out for hours as it will melt.

If there is any left over cake it can be stored in the fridge for up to 1 week or frozen for up to a year.

To store cakes in the fridge place cling wrap directly onto the exposed/cut side of the cake. This will ensure the cake does not dry out.

To freeze a cake, place it in the fridge for one hour so that the buttercream hardens and then double wrap it with cling wrap. The cake can then be placed in the freezer.

To defrost a cake, place the wrapped cake in the fridge overnight then leave it on the counter for 1-2 hours so that it may come up to room temperature.