Here I hope to answers a lot of common, frequently asked questions!
For more information please submit an enquiry.
I look forward to hearing from you. Michelle
Q.How do I order my cake? What is the process?
A.Simply fill in the enquiry form, with as much information as possible. I will respond letting you know if the date is available. If it is, I will email some general information for you. If you have some designs you like I can provide a quote. Then we can organise a no obligation consult & complimentary tasting box.
Q.How do I book my cake?
A.Once you are happy with the design & price, I will send you an invoice with the cake details & payment details. 30% deposit is required to book & balance paid 2 weeks prior to your event. I do not do hold the date deposits.
*please note an enquiry is not a booking & unfortunately sometimes between enquiring & booking I do become booked out as other clients pay deposits. Once the deposit is paid you are then put on the calendar.
Q.When should I book my Wedding cake?
A.Most clients book in 3 - 6 months in advance. Minimum is 2 months. However some clients book in 12 months or more in advance & popular dates in wedding season do book out very quickly.
Q. Can I order my Wedding cake from interstate or Overseas?
A. Absolutely! I often work with overseas or interstate Brides & Grooms getting married in Newcastle or the Hunter valley. Everything can be done by emails & phone calls.
Q.Do you do dummy/ styro tiers? and kitchen cakes? Will it reduce the price?
A.Yes! I certainly do. Styro is a great option if you have a small wedding but want a bigger cake. Sometimes a grand venue calls for a grand cake! Kitchen cakes are great if you have a large number of guests to cater for. Styro tiers are not really a way of keeping the price down, it doesn`t make a huge difference as most of the cost is in the decorating.
Q.Do you do consults & cake tastings?
A.Yes, by appointment only & only available for custom Wedding cakes. At the consult you will receive a complimentary tasting box to take home. It will consist of 5 different flavours that I have available. Unfortunately the flavours you may be interested in may not be in the box, but tasting flavours cannot be chosen and 1 box only per couple.
Q.What should I bring to a consult?
A.Anything from your Wedding you would like to use for inspiration! Inspiraion can come from stationary, Bride`s dress, Brdesmaid dresses, Venue room, jewellery, flowers etc. I highly recommend a mood board with colours, fabric swatches etc to show all your suppliers.
Q.Are your cakes expensive?
A.When shopping for quotes make sure you have all the relevant information for comparison. The CakeChef cakes are layered with ganache filling, covered in ganache & then covered in thin fondant. This gives a professional finish with crisp lines & edges. The finished tier is 5/6 inches tall. Cakes are baked from scratch with quality ingredients not packet mix. I also do the baking, they are not outsourced.
Unfortunately, cakes that aren`t layered & ganached can be dry & unpalatable. Boards are covered & edged in ribbon to give a beautiful finish. Sugar decorations are handmade. We have a minimum starting cost of a 1 tier cake of $180. Most Wedding Clients choose designs costing between $680 - $950 for a 3 tier fully decorated & delivered wedding cake. Between $900 - $1200 for 4 tier fully decorated & delivered Wedding cakes. We have done more expensive showstoppers! & we do offer cheaper options. Our rustic iced cakes are a great affordable option & I will certainly work with you to stay in your budget.... within reason :)
Q. Do you offer buttercream cakes? Butter cake or sponge cake?
A. No, due to the instability of buttercream. Especially in hot, humid weather! I think a wedding cake should take centre stage in your reception, not be kept in the fridge till the cake cutting!
Butter cake & spongecake don`t hold up under fondant & have a very short shelf life. Sponge`s should be eaten the day it`s made. Some cakes are best enjoyed for afternoon tea, not your Wedding.