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, gumpaste flowers, modeling or other gumpaste decor, detailed piping, painting, beading, airbrushing, or other time consuming design elements. Round cakes finished in buttercream and ribbon (shown) suitable for fresh flowers from your florist start at $5 per serving.  All other buttercream designs as well as cakes covered in fondant start at $6 per serving.  The final price is determined by finish, flavor choice and design.

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

“Strawberry”- Pink velvet cake, Fragola strawberry liqueur syrup, strawberry buttercream, white chocolate shavings

“Neapolitan”- Vanilla butter and pink velvet cakes, “light” chocolate buttercream, strawberry buttercream

“Red Velvet”- Red velvet cake, hazelnut buttercream

“Latte”- Vanilla butter cake, coffee buttercream, Kahlua syrup

“Go Nuts”- Almond pound cake layered with pistachio and hazelnut buttercreams

“Chocolate”- Chocolate sponge, Godiva chocolate syrup, white chocolate buttercream

“Thin Mint”- Chocolate sponge, mint syrup, white chocolate buttercream, chopped Andes mints

“Piña Colada”- Coconut cake, pineapple rum, coconut filling

“Berries”- Vanilla butter cake, raspberries, raspberry jam, lemon curd (can substitute strawberries or blackberries)

Our Specialty- “3 Color”- chocolate cake, dark and milk chocolate ganache and white chocolate buttercream ($.75 additional)

“Black Velvet”- Devil’s food cake, raspberry buttercream, raspberry jam ($.25 additional)

*“Toffee Fudge”- Decadent fudge cake with salted caramel buttercream ($.50 additional)

“The Elvis”- Pound cake, 99 Bananas syrup, caramelized bananas, peanut butter buttercream ($.50 additional)

“Pumpkin”- (Seasonal- Fall)  **Pumpkin cake, white chocolate buttercream, homemade candied cranberries ($.50 additional)

“Aloha”- (Seasonal- Spring/Summer)  Banana cake, pineapple rum syrup, passion fruit curd ($.50 additional)

“Spice”- (Seasonal- Winter) Applesauce cake with caramel buttercream ($.50 additional)

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 and included with all wedding cake orders.

Due to the number of cakes on our schedule, tastings are offered for event cake orders serving 100 people or more. 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 between 1:00pm and 5:00pm. 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.