How do I order a cake?

We are happy to discuss the basics of our cakes on the phone, but we prefer cake orders to be placed in person.  In our studio, we can help you with design and flavor ideas. The first thing we need to know is the date of your event so we may check our availability.

We accept a limited number of projects for any given date. When placing an order it is helpful to have an idea of the number of servings, as well as the style or design you have in mind. Tell us your theme, colors, and any specific design ideas you have.

We also ask for detailed contact information, event information, preferred pick-up or delivery times, and a non-refundable deposit to reserve your date.

How far in advance should I place my order?

We accommodate a limited number of cakes for any given date depending on the complexity of the design. Therefore, we recommend you place your order as soon as you know a date for your event.  For brides, if you have your dress and venue, it isn’t too early to proceed with the cake.

We require a non-refundable deposit to reserve your space on our production schedule. Most of our wedding cakes are booked six months to a year in advance. We are often unable to accommodate short notice requests.  Simply put, more time is always better.

How much is that cake on your website?  Will you quote over the phone?

All of our cakes were custom designed for a specific person or event. We cannot tell you how much a previous client paid for their cake because prices depend on many different factors. The number would be meaningless for your order.  It is always better to come into the store where we can discuss your desires and our capabilities.  This is the easiest and most reliable way to obtain an accurate quote.

We do not provide estimates over the phone.  We often find clients are unable to express their design desires or are vague when describing the type of cake they want making a phone quote inaccurate.

What are your prices?

Cakes are priced according to several different criteria. Our base price per slice gives you a general idea of the starting price of your cake.  Factors that can add to the price include cake sculpting, sugarpaste flowers, modeling or other sugarpaste decor, detailed piping, painting, beading, airbrushing, or other time consuming design elements.

All cakes start at a minimum of $7 per serving for basic designs regardless of finish, and most custom cakes range from $9 to $10 per serving. However the final per serving price is determined by design and accurate price quotes can be obtained during a consult/design session.

A sampling of our cake and filling combos is copied below.  Call or email us for our current selection.

“MNF”- Dense, dark Guinness cake, malted buttercream

 “Black Velvet”- Devil’s food cake spread with ganache, and layered with raspberry buttercream and jam

“Toffee Fudge”- Devil’s food cake with salted caramel buttercream

“Latte”- Chocolate cake, cappuccino buttercream, Biscoff cookie spread, hint of orange

“Summer”- Vanilla sponge, chocolate crumbles, strawberry buttercream

  “Lemon Blueberry”- Lemon ricotta cake, signature blueberry filling

“Cerise”- Pound cake, cinnamon streusel, vanilla poached cherry buttercream

“Pumpkin”-  Pumpkin cake, white chocolate buttercream,house candied cranberries

“Apple Spice”- Applesauce cake with caramel buttercream

“Far East”- Mango chiffon cake, green tea and passionfruit fillings

“Tartufo”- Chocolate almond cake, ganache and maraschino cherry buttercream

“Pistachio”- Vanilla sponge, pistachio buttercream and whole fresh raspberries

“PB&J”- Vanilla sponge, concord grape jelly, smooth peanut butter

“Praline”- Almond pound cake, hazelnut buttercream, crushed praline

“Piña Colada”- Coconut cake, rum wash, roasted pineapple buttercream

“Banana”- Banana cake, butter pecan buttercream

“The Elvis”- Pound cake, 99 Bananas syrup, caramelized bananas, peanut butter buttercream

“Hummingbird”- Southern style cake baked with bananas, pecans, and pineapple, caramel frosting

“Chocolate”- Chocolate cake, white chocolate buttercream

“Pound Cake”- Sour cream pound cake, jam, white chocolate buttercream


Do you require a deposit for cake orders?

Yes.  You are reserving a space on our production schedule.  A non-refundable 50% deposit will place your cake on our schedule. Orders are taken on a first come first served basis, and we turn away business once a date is closed, therefore the deposit is non-refundable.

We understand that some clients prefer to have a tasting or care to shop around before making a final decision, so we ask that any interested clients confirm their order with a deposit within one week of the tasting or consult. After this time, we consider the date free for the next client.

Popular dates fill rapidly.

All cakes must be paid for in full with cash, debit, or credit card at least two weeks before the delivery/pickup date for party orders and one month before a wedding, or the order may be cancelled.


Do you ship or deliver cakes?

We do not ship our cakes. Delivery charges, if applicable, depend on distance and set-up requirements. Large cakes or those with intricate décor may incur a delivery charge regardless of distance.

How do I schedule a cake tasting or design consultation?

Cake tastings are complimentary for all wedding cake orders.

Tastings for party/event cake orders (non-wedding)  serving 100 people or more are also complimentary.

For smaller orders, we will help you come up with ideas for a fabulous cake. Because weekends are busiest, we schedule tastings or consults during the week Tuesday through Friday. We can occasionally accommodate consultations on other days or times subject to our availability.

What is fondant?  Must it be used on my cake?

Fondant is a rolled icing made from sugar, gelatin and corn syrup.   We try to design great looking cakes regardless of the type of finish; buttercream or fondant. Keep in mind, the fondant is not a replacement for buttercream, rather it is a final coating on top of the buttercream.

Many designs and techniques cannot be replicated with buttercream alone. Fondant can update an old fashioned design, and provides for a more modern look overall. It also increases stability, seals in freshness, and makes the cake easier to handle, decorate, transport and slice.  It is the most heat stable of any finish, making its use near mandatory for warm weather months.  It can be easily removed by anyone not wishing to eat it.  The quality of our fondant and the thinness to which we roll it means the covering nearly melts into the underlying buttercream.

We want you to use styrofoam tiers to increase the size or to lower the overall cost, will you do that?

Our pricing is based on the amount of detail and handwork involved in carrying out  a particular design. A styrofoam tier still needs to be decorated and is subject to the same pricing guidelines as actual cake.

Are you looking for help?  Do you teach classes?

We are not looking for counter help at this time, nor do we currently teach our techniques.  We do accept interns occasionally and qualified individuals should submit their resumes and samples of work to:

The Cake Studio Internships

1046 Asbury Ave Unit A

Ocean City NJ 08226

Photos or enclosures cannot be returned.  We suggest you send copies of original photos.

We will not open, look at or consider resumes submitted via email.