SINGLE BATCH
Our standard starting size cake is a single batch of cake which can be constructed as any of the following examples.
You can choose 1 flavor for this size.
SERVINGS
A single batch typically yields 12-20 servings depending on how thick the slices are cut.
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Storage & Shelf Life
Orders are picked up Monday through Friday and will remain fresh so long as they are properly stored. Follow these instructions for best results.
Decorated Sugar Cookies
How to Store My Custom Cookies
Do not refrigerate.
Refrigeration can cause colors to bleed and affect icing texture.
Store cookies at room temperature in their package until you're ready to display/serve.
Up to 7 days for unwrapped cookies.
Up to 3-4 weeks for heat sealed cookies.
Avoid sunlight, humidity, and extreme temperatures.
How to Travel with My Custom Cookies
Keep sturdy and protected.
Place on a flat surface or car floorboard where they will not slide or fall.
You can place in a hard shell food container for extra protection.
Avoid sunlight, humidity, and ice chests.
Keep in shade and out of sunlight.
Do not place decorated cookies into an ice chests or anywhere with humidity.
Do not leave in car.
When you arrive at your destination, keep cookies in their package at room temperature until you're ready to display/serve.
How to Freeze My Custom Cookies
Carefully individually wrap each cookie.
For best results, we can heat seal cookies for $0.50 each ($6 per dozen).
OR in a single layer, place each cookie into a Ziploc bag and close completely.
Gently place wrapped cookies into an airtight container.
Use a hard-shell food storage container for extra protection.
Avoid stacking wrapped cookies more than 2-3 high.
Freeze for up to 2-3 months.
Place baking soda in your freezer to absorb odors that may transfer to your cookies.
Some sprinkles/decorating sugars may be affected or cause color bleed when frozen.
Thaw cookies before serving.
Keep cookies in airtight container at room temperature for at least 2-3 hours before serving. This allows condensation to form on the outside of the container and not on the cookies.
For cancelled/postponed events, we are not responsible for the results of unusable, damaged, or improperly frozen desserts. No refunds will be made in this case.
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Decorated Cakes
Caring for My Custom Cake
While transporting, place cake on floor board or flat, sturdy surface.
Do not place on tilted seat or in your lap.
Keep shaded and under AC.
Refrigerate immediately until you're ready to display/serve.
May refrigerate with or without travel box for up to 4 days before cutting/serving.
Place baking soda in your fridge to absorb odors that may transfer to your cake.
DO NOT display in warm temperatures for more than 10-15 minutes.
Fresh buttercream will melt and may cause cake to lose its shape.
Allow cake to come closer to room temperature before slicing.
Shorter, wider cakes can be cut in triangular pie slices.
Taller cakes can be sliced vertically:
Some cakes will contain support dowels for stabilization.
Be careful of these when slicing and serving.
Refrigerate leftover slices in airtight container up to 7 days.
Can individually wrap slices in plastic wrap first for extra freshness.
How to Travel with My Custom Cake
We do not recommend traveling with custom cakes or cold desserts.
Fresh buttercream and chocolate are meant to be refrigerated and will not withstand warm temperatures. However, if you must travel with your custom cake or cold desserts, here are some tips for best results:
Avoid sunlight and use high AC.
You can use an ice chest if desserts will fit (in or out of its box).
Do not use water, ice, or anything that can melt and damage the desserts.
Keep sturdy and refrigerate ASAP.
Keep sturdy and flat during the drive.
Refrigerate immediately upon arriving to your destination.
We cannot be responsible for any damages caused by traveling with your custom desserts.
It is not recommended to travel with cakes or cold desserts.
How to Freeze My Custom Cake
Cake slices can be wrapped and frozen in an airtight container for up to 2 months.
In some cases, whole decorated cakes may be frozen:
Freeze decorated, unwrapped cake for at least 4 hours.
This will ensure your cake and frosting are frozen solid before wrapping.
Remove cake from freezer and wrap securely in plastic wrap.
Then add a layer of aluminum foil.
Be careful to damage any piping or decorations.
Freeze for up to 2-3 weeks.
Place baking soda in your freezer to absorb odors that may transfer to your cake.
Some decorations or sprinkles may cause color bleeding or change texture when frozen.
Thaw cake before serving.
Loosen aluminum foil and plastic wrap.
Allow to defrost in the fridge overnight before serving.
For cancelled/postponed events, we are not responsible for the results of unusable, damaged, or improperly frozen desserts. No refunds will be made in this case.
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