It’s only Spring …

and we are already turning away cake requests … yikes. We have really seen an increase in the demand for custom cakes and cupcakes. The need is growing here in the area, and the providers are shrinking. Anyone who knows me knows that I HATE saying no … I’ll do anything I can NOT to say “no.” But, I can feel it coming … I’ll have to start saying “no.” The goal for our Cakery is to have some readily available cakes and cupcakes, but it’s been so difficult finding the time to make those in between all of the custom orders. Folks, I don’t think you fully understand the time it takes to make a cake - whether it’s big or small, it takes TIME. Our cakes and frostings are made from SCRATCH, not a box or a tub (yes, there are local bakeries that do this, why? because time is money, honey.) And you can either charge less and take shortcuts or charge more, and not. However, that’s when quality over quantity comes in, in my opinion, and it’s challenging to do both just right. How much time does it take for a cake, exactly? Generally 3 hours for a small cake, and up to a full day for a tiered wedding cake. Now, of course there is some time in between where we can multi-task, but honestly - think of how long it would take you to bake a cake at home, from scratch, whip up your frosting, using room temperature butter (please allot time for that), letting your cake cool, doing a crumb coating and chilling the cake a bit, then frosting/writing/decorating/packaging … you get my drift. We don’t have an assembly line of 10 bakers just crankin out cakes (I wish!) it’s just me, and usually one or two assistant bakers (who help me in between customers.) So, just some things to think about and why it’s important for us to have as much time and detail as possible for cake requests, and the best way to submit a cake request is via email at kristinas.cakery23@gmail.com

Thanks for reading, see you soon!