Frequently Asked Questions (about Cake)
Do you make wedding cakes?
I make cakes for all occasions! If you like my cake decorating style & want to celebrate unique flavor combos & seasonal ingredients LET’S CHAT :) What I don’t do is copy photos of other people’s work. If you have a specific look in mind that isn’t my own, I’m more than happy to recommend other talented bakers who have that style of work.
** I typically don’t book cakes more than a month or two in advance, but for weddings I’m willing to start planning your cake 3 months prior to your date pending a paid deposit. I assure you that is PLENTY of time to land on flavors and cake sizing (& you will have a more accurate guest count closer to your date).
Can your cakes be Vegan or Gluten Free?
At this time I am not offering any vegan or gluten free options. It is not my expertise and I feel like there are other bakers who can better serve you in this realm (that I’d be happy to recommend!) I am passionate about the ingredients I enjoy working with and the product they yield and I believe you should find bakers who are whole heartedly stoked about what they make. It’s more delicious this way, I promise.
How do I order a cake?
Send me an email at bellsbakedstuff@gmail.com OR hop on over to the contact page and fill out an inquiry form. Please do not DM me on instagram or ask me to call or text you. All cake plans happen via Email.
Early bird gets the worm so please send me your cake requests at least a week or more in advance. I can’t always guarantee request fulfillment but your chances are much higher if you don’t wait till the last minute.
Can you put flowers on my cake?
Hopefully! I work exclusively with a select few flower farms that are a mere 20 minutes from my shop. Their flowers are grown organically/untreated/free from pesticides and are safe to be in contact with food. Many of the varieties I use on cakes are edible, but are mostly used for decoration and not adding any flavor to the actual cake. Getting to play with their beautiful flowers are one of my favorite parts of what I do. Like everything in the natural world, we have to roll with seasonal availability. Fresh flowers take a break during the hot summer months and select winter months. Please check out these local flower growers & the amazing work they do:
Do you have a menu?
Every couple of months I try to come up with a ‘suggested menu’ composed of 2 to 3 seasonally driven cake flavors. You are also more than welcome to share pertinent info with me like “My mom LOVES pistachio” and I can brainstorm something special for the occasion. I will always push for seasonal ingredients because strawberries during strawberry season just taste way better (for example). Expect to see citrus during our winter months, berries and stone fruits as the weather warms, tropical fruity flavors during the summer, and warm spicy things in the fall. This creates a dynamic, ever changing offering & I think that keeps things exciting.
I don’t work with fondant or use any artificial food coloring (sorry, no red velvet)
I LOVE to work with all things botanical — herbs, teas, flowers, spices, fruits & veggies.