Frequently Asked Questions

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Orders begin with the Contact Us page which we will respond to via email. We will put together a quote for you based on the information you provide.  We will request your approval on this quote. If you decide to order, we will send you an invoice that can be paid directly online. Once you’ve paid, we receive a notification that immediately puts you on our baking schedule! Your order will be available for in-person pick up or an arranged delivery. 

Please place your cake order 5-7 days in advance. 

Once your order is paid for, no refunds will be issued for canceled or down-sized orders. 

Changes to your existing order (design, size, or flavor) can be made up until 3 days before your scheduled pickup time.

Payment in full is due at the time you place your order; payments must be made through an online invoice we will email to you or in person. Exceptions are orders under contract (weddings, special events.)

Pick up preferred for orders.

Free delivery within Clark & Floyd county on orders of $100.00 or more. 

Reach out to us as we may have these available on a first come first serve basis and are always happy to customize it with a message. 

First things first: heat up your knife in warm water before you begin. 

Run hot water over your knife before you begin slicing the cake. Ensure dry then slice. Re-warm the knife between each major cut in the cake.

Slice the round cake into long, thin strips. 

Each strip should be about 1 in wide. Once you’ve sliced off a strip of cake, lay it flat onto a cutting board or plate.  Cut the strip into desired sizes say 3 in thick and 1 in wide with a length that’s equal to the height of the cake.

• If you don’t need as many pieces of cake, you can make the strips larger/wider.

Cakes with cream cheese icing must be refrigerated.

Cakes iced in buttercream or non-dairy whipped icing do not need refrigeration if they are to be served the same day; otherwise, refrigerate and then serve at room temperature.