The first step would be to fill out the form on my Contact page. The most important details to include are the date (so I can let you know if I have availability), how many people you will be serving (so I can recommend a cake size), and any design ideas or inspiration you have!

I definitely prefer that inquires come in via my contact form. This is to streamline the ordering process as I will require all of the questions to be answered anyways--the form cuts out all of the back and forth. After that point we can schedule a phone call if you would like!

As soon as possible! I am currently booking through 2023 and will open my 2024 calendar around the end of summer. If you are interested in my services, totally reach out to get the ball rolling! For other event cakes, generally 2 to 3 weeks is preferred at minimum.

All of my cakes are covered in buttercream, I do not use fondant. For tiered cakes or cakes in the warmer months, a cake may be covered in white chocolate ganache for stability purposes. As far as genre, wedding cakes are my favorite but I also enjoy making cakes for bridal showers, baby showers, birthdays, and more! The only variety of that I will regularly pass on is themed cakes. While I love the amount of detail and how fun a baby shark or Cocomelon cake can be, it just doesn't light my creative fire. I am happy to provide recommendations to some of my amazing baker friends who would be so happy to provide you with a quote.

At this time I do not offer allergen friendly or specialty recipes such as gluten-free, dairy-free, sugar-free/keto, or vegan. While I would love to be able to accommodate all dietary restrictions and lifestyle choices, I have found that the resulting flavors and textures are not up to my personal standards in order to be able to offer them for sale. I do apologize for any inconvenience this may cause.

Unless otherwise noted on the menu, I use all Swiss Meringue Buttercream (SMBC) in my cakes and cupcakes. SMBC is different from the more commonly used American Buttercream (ABC) as it is made by forming a meringue with egg whites and sugar before adding butter. Because of this meringue, SMBC is lighter and less sweet than ABC.

Cakes are best enjoyed at room temperature but should be stored in the refrigerator whenever possible. You can remove your cake from the refrigerator an hour or so before serving and allow it to come to room temperature. Cake can be stored at room temperature for up to three days or in the refrigerator for up to a week. Wrap leftovers in plastic and place in the freezer for even longer storage! When transporting your cake, place on the floor or in the trunk, never on the car seat. Make every attempt to drive with caution to prevent too much jostling of the cake. During the warmer months, ensure that the air conditioning is on and the temperature of the vehicle is chilled. Do not leave your cake in the car! Please do not display your cake in direct sunlight. We all love a good outdoor party but your lovely cake will melt if left in the sun or if the temperature is greater than 70 degrees.

For event cakes, a 50% non-refundable retainer is required to formally book your order if the need date is more than 7 days from the payment date. The retainer fee counts towards the final balance. Final payment is due 7 days before the need date. If the order is to be placed within 7 days of the need date, the balance will be required in full. There is a $100.00 minimum for all event cake orders not including set up or delivery. For weddings, a $100.00 non-refundable retainer is required to formally book the date. The retainer fee counts towards the final balance. Final payment is due 30 days before the event date. If the order is to be placed within 30 days of the event date, the balance will be required in full. There is a $250.00 minimum for all wedding cake orders not including set up or delivery. Payment may be submitted by credit or debit card through an invoice sent via email or by digital method such as Venmo to @MarbleMadeCakes.