Frequently Asked Questions

All orders must be placed via the website. Each section has an “ORDER HERE” button. This will provide a form to fill out with all of the details

As soon as you know you want a custom cake. The more time I have for design and procurement, the better your cake will be.

No. I bake EVERYTHING to order. Use the Cake 911 order form for 24-48 hour turnaround.

I will send an invoice for your order via Square. Payment is due upon recipient of invoice. Payment secures your order. Fairlue to pay in a timely fashion will result in cancellation.

Your invoice will have all of your instruction for pickup. Please read and follow directions. Text when you will be 15 minutes later than your scheduled time.

Delivery is available in the Austin area for a fee. Please send delivery address for quote when ordering.

I make everything by hand, one cake/order at a time. I use organic unbleached flour, organic raw sugar, oat milk, organic canola oil and extra virgin olive oil for all of my baked goods. Cakes and buttercream are soy free.

Yes. It is considered a custom order. There is an up charge. It must be placed 72 hours in advance. Limited sizes and flavors available. *My kitchen is not gluten-free. Please take this into consideration when ordering gluten-free products.

Gluten-Free flour is more expensive than organic all purpose. Recipes must be scaled to compensate for the lack of “rise” in a gluten-free product to produce similar size cakes and cupcakes.

No. I only add nuts or coconut when requested.

Sometimes. With enough notice, I can usually create a recipe for special diets. Please reach out in advance with your special diet needs.

I will customize your cake from the inside out.  My style leans towards whimsical, textural and expressionist. I do not copy other artists work and I’m not a fan of yearly cake trends. 

I can create unique flavors, and colors inside your cake and make it just as stunning on the outside. My “jam” is creating beautiful one of a kind cakes that taste sensational.

Yes, I use Satin Ice brand.

It’s my personal preference. I think it’s easier to read and looks cleaner on a cake.

I use fondant when possible and budget allows because it’s edible and compostable. There are times when paper and plastic are quicker and budget friendly. 

Fondant decorations are edible and compostable. My decorations are made from molds and hand formed. It is an artform. It takes time and precision to make individual pieces.

Yes. I use seasonal non toxic flowers. Other varieties of florals are available in artificial form.

ALWAYS in the fridge until ready serve. 

FLAT. A floorboard or hatch space (only if it has access to A/C). NEVER place a cake in front of a hearting vent.

Remove all large fondant pieces, all flowers, and or all plastic or paper decorations. Carefully cut into cake. Remove all cake supports as you cut through the cake. 

Cakes 6 Inches are larger should be cut into slabs vs wedges, especially if you are opting for the most servings. Here’s a video showing how to cut.

https://www.tiktok.com/t/ZTRvS4HT3/