Here a a few common questions I am asked about my cakes:
Q. What information do you need to make a booking or when obtaining a quote?
A. The most important pieces of information required are the following:
Q. How long will it take to receive a quote?
A. As a general rule please allow 4 days to receive your quote for your cake. Quotations are done on a Monday and a Friday. It is optimal to complete bookings 2 weeks in advance of the event date.
Q. Do you provide consultations or tastings?
A. Cake tastings or consultations can be arranged by appointment only. There is a $50 fee for a tasting. This will be deducted from your order once a deposit has been made and your order is confirmed.
Q. Are there any nuts used in your cake making process?
A. Our products may contain or come into contact with milk, wheat, nuts, soy, and other allergens. If you will have guests at your event that have any allergies such as nut, gluten and lactose allgeries, it is important that you notify LL&C at the time of ordering. Every step will be made to make your order as allergy-free as possible. It is also important that you notify your guests of this risk.
Q. Should my cake be refrigerated?
A. If your cake is made using elements that contain fondant or gumpaste then your cake should not be refrigerated. The humidity in the refrigerator will melt the fondant and your cake can be ruined. In instances of extremely hot days you can refrigerate your cake in a cardboard box (not a cake box lined with wax, but a proper cardboard box) as this will draw in the moisture from the fridge. However, it is important not to leave the cake in the fridge for too long. It is better to leave your cake in an air-conditioned environment at an optimal temperature of 24 degrees celsius.
Most of the fillings that are used can be left out for a few days without being refrigerated. If there are any instances where your filling is perishable LL&C will notify you of this and advise appropriate cake handling instructions.
If you have any other questions or comments please feel free to contact me via: