| Frequently Asked Questions Q. The cake I have in mind is not available on your website? Can you assist me in designing it? A. Of course we can! We can design a unique, individual cake of your dreams incorporating your color scheme, ideas and other design requirements. You can call us or send us an email to discuss details with no obligation. Q. I like one of your designs. Is it possible to vary the shape and colour? A. Absolutely. We can vary the shape or color as you wish. We will need to work together to create the perfect cake for you. Q: How do I reserve a date for my cake? We schedule limited bookings to ensure that each of our customers receive individualized service and attention. We suggest that you reserve a date as early as possible. A 50% deposit is required at the time of reservation with the balance due 2 weeks prior to your event. Q: Should I save the top tier? A time honored tradition, many couples will save their top tier, freeze it and serve it on their first anniversary. If you choose to save your tier, instructions will be provided to your function facility. Q. How long in advance should I order my cake? Normally 4 - 6 weeks is a typical lead time. This time may vary during busy periods, especially during summer. Short notice events can usually be accommodated depending on position availability. For your piece of mind we advise to book in early. Q: How much does a wedding cake usually cost? Prices for wedding cakes vary depending on the amount of work involved and the chosen flavors. Typically wedding cakes are priced by the amount of servings. As each of my cakes is created specially for each customer, prices will vary but start at $5.00 per slice for a buttercream exterior and $6.00 per serving for a fondant exterior. Q, Can fresh flowers be used on your cakes? Our preference is sugar flowers, especially on wedding cake. They have a more sophisticated and polished look. This also allows us to control the scale, proportion, color and overall size of the flower. If for some reason you have an absolute wish to use fresh flowers then we will purchase and place the flowers on the cake during the execution of the design. More info Butter cake is a butter based cake but is not as dense as poundcake. This pairs nicely with a delicate buttercream. Buttercream is a type of frosting used to cover cakes. It is butter based, hence the name. This, to me, is the quintessential frosting. Most people today are used to frosting from supermarket cakes. This frosting is based on vegetable shortening and is very quick to produce. It tends to be much sweeter and leaves a greasy film the roof of your mouth. I feel that there is no comparison between the two. Buttercream wins hands down. Fondant is a smooth cake covering with a sugar base. It is rolled out and used to cover cakes providing a smooth seamless finish. Fondant is meant to be eaten and does not need to be refrigerated. We use a white chocolate fondant which has a very pleasant flavor and stays soft and pliable for eating. Ganache is made from chocolate, butter and cream. It is the basis of truffles and is very rich. It can be used a filling or poured over cakes to create a smooth glossy covering. It also makes a wonderful, dense cake base. Modeling chocolate is a form of chocolate that is rolled out and placed over a cake similar to fondant. Of course, as it's made from chocolate-it has a yummy chocolate taste. Poundcake is a dense butter based cake. It makes a wonderful base for cakes covered with fondant. I love pound cake as it has more of a neutral base when paired with sweeter frostings and fruit fillings. Royal icing is a mixture of egg whites and powered sugar. It is used for piping designs on cakes and cookies. It is not used for covering cakes. Sugarpaste (gumpaste) is similar to fondant yet it dries very hard. This makes it useful for making very lifelike flowers and other decorations. Syrup is sugar and water cooked down into a sweet, simple syrup. It is brushed on cut layers of cake to add moisture and impart an extra flavor. Liquors or flavored oils and extracts can be added to create a custom taste. |
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