If you've ever ordered a cake at a bakery, you've probably realized that the world of sweets is filled with technical terms that, quote often, sound like a foreign language. My goal is to provide you with a reference base for questions that you may have to make your experience less stressful and more enjoyable.

Commonly Asked Questions

Q: How much does a wedding cake usually cost?

    -Prices for wedding cakes vary depending on the amount of work involved and the chosen flavors.  Typically wedding cakes are priced by the amount of servings. As each of my cakes is created specially for each customer, prices will vary but start at $5.00 per slice.

Q: Is delivery available?

     -Yes, I will precoordinate with your reception venue and personally deliver and set-up your cake.  I will also provide cutting and serving instructions with the venue. There is no delivery charge within a 30 mile radius.  Deliveries outside 30 miles, will incur a $100 delivery fee.

Q: How do I set up a consultation?

     -Free consultations are available at our Marlborough shop.  Please email or  call to schedule a day or evening visit.  We recommend both bride and groom attend so that both are able to sample different flavors as well as see different sizes and designs available.  We feel that this is important as the cake should be a reflection of the couple as a whole.

Q: How do I reserve a date for my cake?

     -We schedule limited bookings to ensure that each of our customers receive individualized service and attention.  We suggest that you reserve a date as early as possible.  A 50% deposit is required at the time of reservation with the balance due 2 weeks prior to your event.

Q: Should I save the top tier?

     -A time honored tradition, many couples will save their top tier, freeze it and serve it on their first anniversary. If you choose to save your tier, instructions and a special box will be provided to your function facility.

                                                           Glossary

Butter cake is a butter based cake but is not as dense as poundcake.  This pairs nicely with a delicate buttercream.

Buttercream is a type of frosting used to cover cakes.  It is butter based, hence the name.  This, to me, is the quintessential frosting.  Most people today are used to frosting from supermarket cakes.  This frosting is based on vegetable shortening and is very quick to produce.  It tends to be much sweeter and leaves a greasy film the roof of your mouth. I feel that there is no comparison between the two.  Buttercream wins hands down.

Fondant is a smooth cake covering with a sugar base.  It is rolled out and used to cover cakes providing a smooth seamless finish.  In the past, fondant enjoyed a more favorable audience in the United Kingdom and Australia but is quickly gaining favoritism in the United States.  Fondant is meant to be eaten and does not need to be refrigerated.

Ganache is made from chocolate, butter and cream.  It is the basis of truffles and is very rich.  It can be used a filling or poured over cakes to create a smooth glossy covering. It also makes a wonderful, dense cake base.

Modeling chocolate is a form of chocolate that is rolled out and placed over a cake similar to fondant.  Of course, as it's made from chocolate-it has a yummy chocolate taste.

Poundcake is a dense butter based cake.  It makes a wonderful base for cakes covered with fondant.  I love pound cake as it has more of a neutral base when paired with sweeter frostings and fruit fillings.

Royal icing is a mixture of egg whites and powered sugar.  It is used for piping designs on cakes and cookies.  It is not used for covering cakes. 

Sugarpaste (gumpaste) is similar to fondant yet it dries very hard.  This makes it useful for making very lifelike flowers and other decorations.

Syrup is sugar and water cooked down into a sweet, simple syrup.  It is brushed on cut layers of cake to add moisture and impart an extra flavor.  Liquors or flavored oils and extracts can be added to create a custom taste.