So, you wanna talk cake!
All of our cake and buttercream is made from scratch, good old fashioned flour, milk, eggs and butter. Our cakes arrive chilled from the fridge, like butter – our cakes are best served at room temperature. Let your cake stand at room temperature for an 1-2 hours to enjoy buttercream at its softest point, or enjoy firm straight from the fridge!
FAQ “Do you take tastings on the weekend?”
Yes! As long as we have availability we can accommodate tastings on weekdays and weekends in the off season. Please
fill out the tasting form. All our tastings are to go so that you enjoy everything on your own time.
Our tastings include three flavors of cake and three flavours of buttercream. To book we need to know what you would like to try and a pick up time!
Pricing
Cupcakes $48/Dozen
Cakes All of our cakes are priced depending on intricacy, materials and time it takes to decorate. Typically the more detailed, or intricate a cake looks, the more time it takes to decorate which carries over to a higher price. To receive a full quote for a cake, send us an email on our chat page, or fill out our order form! Be sure to include details such as, wedding date, guest count, venue, if your reception is having more then one dessert, and if you are looking for delivery as well!We have a variety of different cake sizes available. Depending on the height of the cake, the prices vary. For a full quote please fill our our order form!
Slab cakes *Slab cakes are great for making up for servings without increasing the size of the cake.
Slab cakes are more budget friendly then increasing the cake size.
Our slab cakes are square cakes that are delivered to the kitchen for serving! 6″ – 18 servings $72 8″ – 32 servings $128 10″ – 50 servings $200
*sheet cakes are not meant for presentation, and are taken straight to the kitchen when delivered*
Style Of Cake
Depending on what you would like your cake to look like, and if you prefer buttercream over fondant will directly effect the style of the cake! We have two main options as well as some alternative styles!
Buttercream We use a Swiss Meringue buttercream on all of our cakes. Its silky smooth, not overly sweet and does not crust. Our buttercream is naturally a soft ivory colour, because of our ingredients. Butter naturally being a soft yellow colour, and real vanilla naturally being brown. Please take this into consideration when looking at our cakes with your colour scheme. Buttercream designs are not as detailed and not completely 100% perfect, there are often air bubbles or scrape makes on the surface. The best way to get an idea of what is possible for buttercream cakes, is to do a quick search under “buttercream cakes” in google.
If you are thinking of using bright or deep colours on the cake, one thing to remember is that buttercream has a tendency to stain mouths, teeth, fingers and clothes.
Fondant Fondant is a malleable, chewy marshmallow like icing. Fondant will give you a flawless surface as well as more design options. If you are looking for a true white cake, fondant would be your best bet! We use fondant to do our more complex designs as well as any sugar flowers/greenery. Fondant tends not to stain mouths, teeth and fingers as much as brightly or darkly coloured buttercream, but there is always a possibly of colour transfer. Fondant is placed on a layer of buttercream, if you are not a fan of fondant and peel it off the cake you will still have a buttercream cake underneath.
Naked Glazed Cakes / Semi-naked Cakes
Naked cakes are trending full force!
Most of our cakes at KAKE are not a true naked cake, but a semi naked cake. These cakes have a thin layer of buttercream on the outside that seals in the cake to prevent the cake from drying out.
Alternative Surfaces The possibilities are endless!
The cake below has a bottom tier done in rice paper attached to fondant for an avant-garde look, as well as rice paper flowers! Rice paper can add a lot of softness and texture to a cake, take a look through our Modern section in the gallery to be inspired!
Florals
Taking into consideration the design of the cake and your budget will depend on if sugar flowers or real flowers are best option for you. Our cake prices do not include any florals. Depending on the style and size of the flower, sugar flowers can range from $15-$30 each. If real floral elements work best for your design and you would like to work with your florist to make sure the type and colour of flowers for the cake match the rest of your event they can be ordered with the florist. The flower can then be dropped off to our studio so we can arrange them on the cake free of charge.
If you are not fussed about the type and colour of the flowers we can pick up flowers for you to place on the cake. This is referred to as “Bakers choice flowers”
Sugar flowers often have wires and or Styrofoam incorporated into the base of the flower, while we do make the petals, leaves and details of the flower from sugar they are not meant for consumption. All of our flowers will dry out completely, allowing you to keep them as a token from your event. Sugar Flowers
Fresh Flowers
Omg - how do I build this thing?
All of our cakes come a standard 4.5″ high. They contain 4 layers of cake and 3 layers of filling. If your looking for a taller cake there a couple different options. You can add in an extra layer of cake per tier (an extended tier). Or you can double the height of the tier, which we call a double barrel cake! Adding an extra layer can increase the number of servings if sliced smaller, or can increases the servings size (a bigger slice of cake per person). Doubling the height of the tier will give you double the amount of serving. For example a standard 6″ (4.5″ high), will give you around 10-12 servings. A double barrel 6″ will be twice as high (9″ total) and give you roughly 20-24 servings total.
Our cake servings are based off of 1″ x 2″ x 4″ high servings, the servings amounts are all dependent on how the cake is cut.
When you are putting together your cake, the filling and the cake flavour will not be seen, except on naked cakes. For example, if you decide on a chocolate cake, with strawberry buttercream filling, the cake will still appear a soft ivory as we typically use vanilla buttercream on the outside of the cake.
On our order from you will see the serving size corresponding to the cake size. If you are planning on saving your top tier for a later date or anniversary then this needs to be accounted for when factoring in how many servings you need to serve for dessert.
The bottom tier will be your largest tier – which will have the most servings.
6″
6″ + 8″
6″+8″+10″
How much and what do I need to order?
The first thing to think about is if you would like to keep the top tier for your anniversary. The second important thing to think about is how much you will be feeding your guests. If your meal includes a dessert option or a dessert buffet then you will need less servings. Typically if cake is your only dessert you would allow for one serving per guest. If you are having another dessert option we recommend 50-70% of the servings to guest count. Another important thing to ask your venue is if they have a cutting fee. Cutting fees vary depending on the venue, and can add an additional cost onto your total. If you would like to opt out of the cutting fee, cupcakes are often the best route. They are displayed at the dessert/cake table and are self serve. Just mention to your guests that they are not part of your decor, and that they can help them selves after the dinner service is done!
Regular cupcakes – 1 per person
If you are planning a dessert bar we recommend 3-4 items per person, as many people will want to take multiple desserts
We also recommend keeping the flavour combinations to a minimum, the more options you have, the more likely it is that guests will try more than one. This will affect your numbers for ordering.
Stand Rental
We have a selection of cake and cupcakes stands for hire. The stand is brought out with the cake when delivered. Stands must be returned to the store the day after, if you are not able to return a pick up fee can be added on for next day stand pick up.
If stands are returned damaged or broken, then double the rental charge is billed. If you have your own stand that works great! Your stand can be left at the venue for us to place the cake on when we arrive. Your stand does not need to be given to us before your event.
Delivery
Wedding cakes are typically delivered after the ceremony, and before the cocktails/reception. Ceremony locations, reception rooms and times are all very important to making sure everything arrives on time! Include these details in your order to us! Our shop maxes out at so many orders per week, typically Friday, Saturday and Sunday are delivery days and we work on a first come first serve basis.
How soon should I book?
For our busy wedding months, we start talking tastings the year before, and often book up 50% our availability. We max out at so many orders per week, and tend to book up for the busy months (June-October) months before. As soon an you know what you are looking for we recommend booking as soon as possible.
How to guarantee my order? Deposit/Cancellation
To officially book in we take a 50% non refundable deposit, and the remaining amount one month before the event. Once a quote has been given, the quote is guaranteed for one month. After this time the quote is subject to price increases/review. If you are unsure about the number of servings you will need, the quantity can be adjusted closer to the event date. For a decrease in size, up to one month prior to the event the order can be decreased by 25% with out a penalty. If more then 25% the charge will be equal to 50% of the decreased dollar value.
If a booking is made more then 16 months in advance, prices are subject to change, based on market value.
Methods of payment
We take cash, certified cheque or email transfers or credit cards.
How do I cut this cake!?!
Here is a basic guide to cutting a round cake. Cakes larger then 7″ are usually cut in a grid fashion as opposed to a pie shaped slice. This guide is based off of 1″ by 2″ cake servings.
How do I store my cake?
Your cake is perfectly happy to sit out for a full day on the counter, any longer and we recommend storing in the fridge.
If your cake contains cream cheese or a ganache it must be refrigerated.
If you would like to freeze your cake for a later date simply place in the freezer for an hour uncovered. Remove when the buttercream is solid and wrap in cling film twice. Place into Tupperware container to enjoy later! If cake does not fit into tupperware container – continue eating until desired size remains. 😉
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FROM s5lipr_posts
WHERE 1=1
AND ((s5lipr_posts.post_type = 'tt_font_control'
AND (s5lipr_posts.post_status = 'publish' OR s5lipr_posts.post_status = 'acf-disabled')))
ORDER BY s5lipr_posts.post_date ASC
0.3488
SELECT s5lipr_posts.ID
FROM s5lipr_posts
WHERE 1=1
AND ((s5lipr_posts.post_type = 'tt_font_control'
AND (s5lipr_posts.post_status = 'publish' OR s5lipr_posts.post_status = 'acf-disabled')))
ORDER BY s5lipr_posts.post_date ASC
0.5698
SELECT *
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ORDER BY s5lipr_posts.post_title ASC
LIMIT 0,1
0.2201
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FROM s5lipr_options
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FROM s5lipr_options
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SELECT autoload
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DELETE
FROM `s5lipr_options`
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0.2370
SELECT autoload
FROM s5lipr_options
WHERE option_name = '_transient_timeout_global_styles_svg_filters_parallax-pro'
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DELETE
FROM `s5lipr_options`
WHERE `option_name` = '_transient_timeout_global_styles_svg_filters_parallax-pro'
0.4370
SELECT option_value
FROM s5lipr_options
WHERE option_name = '_transient_global_styles_svg_filters_parallax-pro'
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0.2239
SELECT option_value
FROM s5lipr_options
WHERE option_name = '_transient_timeout_global_styles_svg_filters_parallax-pro'
LIMIT 1
SELECT t.*, tt.*
FROM s5lipr_terms AS t
INNER JOIN s5lipr_term_taxonomy AS tt ON t.term_id = tt.term_id
WHERE t.term_id = 34
0.3321
SELECT tr.object_id
FROM s5lipr_term_relationships AS tr
INNER JOIN s5lipr_term_taxonomy AS tt ON tr.term_taxonomy_id = tt.term_taxonomy_id
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AND tt.term_id IN ('34')
ORDER BY tr.object_id ASC
0.6919
SELECT s5lipr_posts.*
FROM s5lipr_posts
WHERE 1=1
AND s5lipr_posts.ID IN (1414,2078,2083,2086,2766,2780,2863)
AND s5lipr_posts.post_type = 'nav_menu_item'
AND ((s5lipr_posts.post_status = 'publish'))
ORDER BY s5lipr_posts.menu_order ASC
0.6280
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (2086,1414,2083,2863,2078,2766,2780)
ORDER BY meta_id ASC
0.5679
SELECT s5lipr_posts.*
FROM s5lipr_posts
WHERE 1=1
AND s5lipr_posts.ID IN (1886,288,1753,80,1093,2759,2777)
AND s5lipr_posts.post_type = 'page'
AND ((s5lipr_posts.post_status = 'publish'))
ORDER BY s5lipr_posts.post_date DESC
0.6790
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (2777,2759,1886,1093,288,80)
ORDER BY meta_id ASC
0.8278
SELECT *
FROM s5lipr_posts
WHERE (post_type = 'page'
AND post_status = 'publish')
ORDER BY menu_order ASC
0.3819
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (82)
ORDER BY meta_id ASC
0.3231
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
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ORDER BY meta_id ASC
0.3731
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (2826)
ORDER BY meta_id ASC
0.4010
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (86)
ORDER BY meta_id ASC
0.5860
SELECT s5lipr_posts.*
FROM s5lipr_posts
WHERE ID IN (2319,2312,1596,1088,1861,1604,1741,1608,1824,1794)
0.7010
SELECT post_id, meta_key, meta_value
FROM s5lipr_postmeta
WHERE post_id IN (1088,1596,1604,1608,1741,1794,1824,1861,2312,2319)
ORDER BY meta_id ASC
