• How to cut your cake:

This is a 10" cake, iced in buttercream only, for demonstration purposes.  It was cut according to "My Chart" (please see articles below for more information).

Click on images to enlarge!

• Best way to freeze your cake: 

  I know this is basic knowledge but I've been asked many times how I do it so I thought I would share ...

  If you end up with too much cake or you wish to save some for later, the best way to freeze it so that no odors are transferred to it and the fondant stays intact is to first, wrap tightly with plastic wrap then cover again with aluminum foil or freezer paper.  Now place in ziploc bag (freezer kind) purge air out and freeze.

  When you are ready for some more cake, take it out and remove from ziploc bag, aluminum foil and plastic wrap while it is still frozen, thaw at room temperature.  You will see condensation forming, do not touch fondant, as it  will be sticky and any marks made at this point will remain.  When fondant is dry and no longer shiny from condensation, you are ready to eat.  Enjoy!

• Servings per cake:

  Most of our cakes, excluding 3D cakes, are at least 4" tall.  The amount of servings you get out of any cake really depends on how big you want your slices to be, some people have enough with a thin slice and some like it big!

  Here are some numbers to help you understand it better:  For a wedding, the usual slice is 1"x2"x4", for parties and other occasions, it is between 1 1/2"x2"x4" and 2"x2"x4".  If the party includes children, you may serve smaller slices.

  Prices are based on what we call "My Chart", which is an average between 1 1/2" and 2", always by 2" x 4".