Custom Cake What do you need to know to place your order online ? You can make it by instagram, by WhatsApp or text message In this area the customer will be able to obtain more detailed information about our work, such as cake sizes, fillings and decoration techniques. Our cakes are from scratch and are moistened. We don't use buttercream as a filling, our fillings are a cream from condensed milk, they are so delicious. Please, carefully read the topics below to choose the cake that will best represent your style and expectations. Remember the reservation of the date only takes place with the initial payment, so don't leave it to the last minute SIZE AND FAUX The size of our cakes are: 6inches, 8in, 10in and 12in round. Our suggestion regarding the number of slices, for regular cake (around 4.5 inches tall), is: 6in – 10/12 slices8in – 15/22 slices10 in – 32/38 slices12 in – 50/55 slices For TALL cakes our suggestion regarding the number of slices is: 6X6in – 18 slices8X6in – 30 slices In the case of tiered cakes, the sizes vary, with the smallest size, for a 2-tier cake, serving up to 30 slices. We work with decoration in faux cakes, which are Styrofoam cakes, covered by the decoration chosen by the customer. These cakes allow you to build a multi-story structure, even if only one tier is edible. TA FLAVOR Sponge The doughs used for decorated cakes are: White (or vanilla), chocolate and red velvet. Filling We have a variety of fillings, which are listed in the table below, but I emphasize that the variety of fillings in the same cake and their type can change the budget amount, so it is important to have it already defined to have a final and accurate quote for your cake. We don’t use buttercream as a fillingOur flavors can be: Vanilla Cream Chocolate Dulce de leche (with or without pineapple or coconut) Coconut Cream Pineapple cream (with or without coconut) Walnuts Peanuts Strawberry jam with cream FONDANT This technique consists of covering the cake with FONDANT. However, because I work with the cake moistened, our cakes don’t sacrifice texture and taste for aesthetics. This technique is a little bit more expensive then buttercream. In addition, it is important to emphasize in our 3D decorations, pieces outside the initial cake, even though covered with fondant, may contain inedible components to help its structure. If the customer prefers all edible items they must first contact us to ensure it is possible and within their budget. Covered cake by fondant should NOT be kept in the fridge, and is a more heat resistant cake, but before the party you have to keepit in a cold room (around 69o/70oF) BUTTERCREAM This technique consists of covering the cake with buttercream. The decorative components may be fondant, stationery work, or even natural decorations (such as flowers). The client should clarify which decorative model he prefers to revive an accurate quote. In addition, it is important to emphasize in our 3D decorations, pieces outside the initial cake, even though covered with fondant, may contain inedible components to help its structure. If the customer prefers all edible items they must first contact us to ensure it is possible and within their budget. This cake must be kept in the refrigerator until the time of the event, and if there is additional care, it can be used at outside parties. On cold days the cake has to be out of the fridge for about 90minutes before cutting, to make it more creamy.
