Care and Storage Tips, & Serving Guides
Travel Tips:
Transporting whole cakes is a daunting task – especially anything tall! If you are coming to collect your cake yourself, I recommend putting it flat in the passenger footwell of the car – not on somebodies’ lap! – with the air con on if it is warmer and with the heating off if it is a colder month. This is the safest way to travel with whole cakes. If you have an anti-slip mat in your boot, or you can pack it in (without squishing the sides of the box in) with something like carrier bags, these are good alternatives if you really can’t put it in the footwell.
It is unadvisable to have it on someone’s lap as this is not a flat surface. It is also definitely not recommended to put it in the back seats of your car as these are also uneven.
When you are carrying the cake, to minimise the risk of damage, hold it flat. Take the box (or bottom of the board if it is out of the box) by both hands from underneath, and avoid squashing the sides in. Make sure you have adequate space for your cake before moving it and setting it down.
Storage Tips:
For anything with buttercream, it is advised that you keep it in the fridge until about an hour before you are ready to serve it – especially in the warmer months. Once cut into, store any leftovers in an airtight container under the same conditions.
Cake products will keep for 3-4 days minimum under these conditions. For anything with fondant toppers, or wrapped in fondant, please do not put these in the fridge as it will cause the fondant to go sticky and sweaty. Whole cakes that are covered in fondant will be okay left in a cool place until cut, after which they should be stored in an airtight container.
Any fondant toppers, card toppers, or homemade personalised toppers should be removed first if the cake is to be kept in the fridge any longer than a couple of hours as the fridge will ruin the quality of your toppers. For best results, remove any decorative toppers until ready to serve (if the product is being kept in the fridge).
Traybakes should be kept in an airtight container and will last for at least a week.
Cupcakes and cookies are made to be as fresh as possible and should therefore, ideally be consumed on the day they are collected/delivered. They will keep fresh for a few more days but again, storing them in the fridge or in airtight containers will help to preserve them a little bit longer if you don’t intend to eat them for a couple of days.
All products can be frozen and, if stored correctly, will keep in the freezer for at least 2 months.
Serving Guides:
Please note that all of my cakes come as a standard 4 sponges, sandwiched by either buttercream or ganache (and fillings if desired) as standard.
Any alterations to this model may affect the serving suggestions.
Most people don’t realise how much cake you actually get when you order bespoke. As a result, I have a rough outline (specific to my whole cakes) of the servings you get with each size.
Of course, if you cut bigger/smaller slices this will change.
The best way to get the most out of your cake is to cut it party style which you can find easy tutorials for online.
6 inch: 12-15 servings
8 inch: 24-30 servings
10 inch: 32-40 servings
For traybakes, sold in batches of 16 (decorated or undecorated), 1 slice measures roughly 2x2 inches.
If you would like these portions to be bite-sized/party-sized portions please get in touch.
