frequently asked questions

  • WHEN SHOULD I ORDER MY CUSTOM CAKE?  For wedding cakes, it is never too early to request a consultation. While 4-6 months is standard, we take on a limited number of cakes per week, and busy season books up quickly (September-November, March-May). All other cake ordering options can be found here.

  • DO YOU DELIVER?  For custom wedding/event cakes $1500+.  All other cakes (1-3 tiers) can be picked up from our Oak Cliff storefront.

  • WHERE ARE YOU LOCATED?  We're inside of Tyler Station in Oak Cliff- a large converted century old factory just South of Downtown Dallas.  You can find us next to Oak Cliff Brewing Co. & Place at Tyler. 

  • WHAT SHOULD I EXPECT THE CAKE TO TASTE LIKE? Our cakes are more European in style- not what you'd typically find in the South.  With butter being a staple around here, you'll find that the cakes take on all-natural flavors from fruits and chocolates very well.  They're moist, a bit dense, less sweet than the American stuff, and paired with meringue-based buttercreams & house-made fillings. 

  • WHAT IS YOUR BOOKING POLICY?  For weddings & large events: a 50% non-refundable deposit due upon booking.  The remaining amount is due at least 21 days prior to the event.  You are allowed up to 2 changes from the date of booking until 21 days before the event.  These may, however, result in a price increase.​  All online signature cake orders must be paid for upon booking thru the website.

  • CAN YOU REPLICATE THIS EXACT CAKE I FOUND?  I prefer that each customer have a completely unique cake designed for them.  Inspiration can be drawn from anything- invitations, fabric, an heirloom, stationery, the venue, a china pattern, etc… That being said, I know a lot of customers find cakes they like and want an exact replication.  Just remember- cake designing is an art form, and no two cakes will ever be exactly alike. 

  • WHAT INFLUENCES THE FINAL COST OF YOUR CAKES?  We use only premium ingredients- from vanilla bean paste to high quality butter and everything in between.  In addition to ingredient costs, the final price of the cake is determined by a combination of the amount of time spent creating the cake, the level of detail incorporated, and the shape/size of the cake. Cakes are priced by the serving, and customs start around $9/serving.

  • DO YOU MAKE SHEET CAKES?  Short answer, no.  I’m a firm believer that the inside of the cake should be just as beautiful as the outside.  There’s nothing I love more than a beautiful slice of layer cake, and I’ve built my business on that standard.  I do offer kitchen cakes if you need additional servings for your guests. These cakes will look the same on the inside, but they won’t be as intricately decorated on the outside- thereby reducing your cost a bit.​

  • ARE YOU PROFESSIONALLY TRAINED?  Yes, after a few years of teaching myself through blogs and online tutorials, I finally attended the Bonnie Gordon College of Confectionary Arts in Toronto, and I received my Designer Cakes Certificate in November 2011.  I should also include my BBA in Marketing from Baylor University in here…as a lot of my business skills and entrepreneurial spirit originated there.