CUSTOM CAKES MELBOURNE
To view information relating to serving sizes, how to cut your cake, how to transport and store your cake click on the toggles below.
For cakes delivered Melbourne please see the table below for pricing. To see where we are located please click here.
Our cakes are available for pick up or delivery.
HOW TO TRANSPORT YOUR CAKE
- Remember that decorations on cakes and icing are fragile so always handle your cake with care.
- With the exception of large wedding cakes which are delivered and occasionally cakes which due to their extremely large size and weight are impossible to be boxed, most cakes are packaged into a box and covered with cellophane if they exceed the height of the box.
- To remove sugared decorations always use a sharp knife to pry them gently off the cake.
- When transporting we recommend placing the cake on a flat surface with a non-slip mat underneath.
- In hot weather you will need to keep the air-conditioning on at all times and away from direct sunlight, especially with cakes with coloured icing (as this will fade the colour).
- Always drive with care avoiding sudden braking or stopping.
- Ensure there is nothing surrounding the cake that could become a projectile object and ruin your cake in transit
- Ensure when moving cakes you keep them level, tilting a cake in any manner can cause cakes or decorations to move, topple or break. We can not be responsible if the cake is damaged in transit whilst in your care.
- Once a cake has left our premises it is your responsibility to treat the cake with due care and diligence.
- In the event that you damage the cake after it has left our premises, we can in most cases repair it if not to its original state as close as possible depending on the damage. Please contact us immediately if this occurs, take photos of the damage and forward these to us so that we can assess the damage.
- There are several options for repairing your cake, you can return the cake to us and we can repair it at a cost of $30 per half hour or we can come to you with a call out fee of $100 plus $30 per half hour.
SERVING PORTIONS & CAKE SIZES
No matter what the occasion, most cakes can be made to suit the number of guest you have.
The size of the cake will depend on the number of people you need it to serve, if the cake can not be made larger or if you wish to keep the cost down, a cutting cake for the kitchen can be made to supplement the number of servings required.
A dessert serve is approx. 2.5cm x 5cm x 8cm (2″ x 1″ x 3″)
A coffee serve is approx. 2.5cm x 2.5cm x 8cm (1″ x 1″ x 3″)
HOW TO CUT YOUR CAKE
These pictures are a guide as to how to cut your cake.
The first step is to separate any tiered cakes and to remove any decorations on top of the cake.
When slicing your cake it helps to keep the knife in a jug of hot water and clean between slices and always use a sharp or serrated bread knife, this assists with cutting through the fondant and ganache layers on top of the cake which can be very firm. Putting pressure on the cake when cutting will cause the cake to squash and break resulting in the cake crumbling, especially with the vanilla based mud cakes.
Cutting Guide for Round Cakes
Start by cutting an inner circle either 1″ or 2″(depending on desired serving size) from the edge of the cake and slice this into 1″ pieces.
Cut another inner circle which you will slice into 1″ pieces again and continue this until you have cut the entire cake.
Cutting Guide for Square and Rectangle Cakes
Start at one end of the cake and slice 1″ or 2″ thick strips ( depending on desired serving size), then cut strips into 1″ pieces.
Continue until you have cut the entire cake.
HOW TO STORE YOUR CAKE
Decorated cakes must be stored at room temperature away from sunlight.
(In the instance of high humidity, cakes should be stored in a refrigerated air-conditioned room (evaporative cooling increases humidity).
| Type of Icing | Short Term Storage | Long Term Storage |
|---|---|---|
| Cakes with Rolled Fondant | Room temperature | Room temperature for up to 1 week, can be frozen(see below) |
| Cakes with Buttercream Icing | Can remain at room temperature for up to 4 hours. | Refrigeration required to keep for up to 2 weeks or can be frozen for longer storage |
| Cakes with Ganache Icing | Can remain at room temperature for up to 4 hours. | Refrigeration required for up to 1 week,can be frozen see below) |
After the event, you can store any leftover cake in the following manner. Or for uncut cakes that you need to keep for longer than recommended periods above.
- Remove all sugar decorations very carefully, such as flowers, figures etc., keep these in a box on some soft foam cushioning so as not to damage the decorations.
- If you don’t think you will consume the entire leftovers in one instance then we suggest cutting the leftover cake into smaller portions.
- Wrap each piece or the entire cake with plastic food wrap and place in a plastic or ziplock bag and freeze.
- To thaw, simply remove from the freezer, remove all wrapping and allow the cake to come to room temperature, with whole iced fondant, ganache or butter cream covered cakes you will get condensation forming on the surface of the cake and it will become very shiny during the defrost process, avoid touching the cake at this point (especially fondant cakes).
- Once the cake is no longer shiny or condensation, it is completely defrosted and can be enjoyed as normal.
Note – the icing on the cake will most definitely absorb the moisture from the refrigeration or freezing process and loose its smooth texture, this is normal.
Storage of Sugar flower/figures, etc.
Decorations are not to be consumed and should be removed prior to serving.
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