FAQs
- Do you have a store that I can come in and browse around? I operate out of a commercial kitchen that I share with a fantastic caterer (FusionsCuisine.com if you’d like to check them out) – we have a lovely lobby/tasting room but no retail store so, no – I’m afraid one couldn’t come in and buy a cupcake. What are your hours? Since I do not have a retail shop I do not have set hours. I work on a strictly “by appointment” basis.
- Do you sell decorating supplies, wedding cake toppers or offer baking classes? No I do not, but Fran’s Cake and Candy in Fairfax, VA is a great resource for all of these things.
- Do you have pre-made cakes that I can come in and buy? No, sorry. All my cakes are custom made fresh for each individual client.
- How far in advance do I need to place an order? This is a tough one – I usually say that there is no such thing as too early. I take orders on a first-come first-served basis so once a certain date is full, I cannot take any more orders. I ordinarily book up about three weeks in advance – but it truly depends on the day. How can you be “booked”? – I only need a simple cake. I
do all my own work, from designing to baking to decorating to delivering
– I do not have any assistants or use any contract help (with the exception
of my loving husband who is quite proficient at lifting heavy wedding
cakes!) I prefer it this way to ensure the highest possible quality
and service. So, once my schedule is full, it’s full. I do have several
“cake friends” that I would be happy to recommend!
- What is the best way to reach you? By phone or email – I will tell you that if my hands are sticky (which they sometimes are when I’m in the kitchen) or if I’m “in the zone” working on a detailed cake, I won’t be able to pick up the phone when you call – but just leave me a voicemail or better yet, send me an email and I will get back to you. I left you a message on Thursday evening and it’s Monday morning – why haven’t you gotten back to me? I sincerely apologize – please understand that weekends are my busiest times and my weekends most often start on Thursday mornings. All of my clients are very important to me, but this weekend’s clients will receive my undivided attention this weekend – just as you will on your weekend.
- Do you offer cake tastings? I offer complimentary tastings for Wedding cakes only. Tastings for other event cakes are possible but there will be a $25 fee which will be deducted from the total price of your order. When can I come in for a tasting? I schedule tastings at my shop in Sterling VA on Tuesdays, Wednesdays and Thursdays between 11am and 6:30pm. Can I get a weekend appointment? Weekends are tricky for me since I am usually delivering and setting up cakes on the weekends, but if there is no other option, we can try and work something out.
- How much do your Wedding cakes cost? Do you have a minimum order? Wedding cakes start at $7 per serving with a minimum of 75 servings. Is there any flexibility in your pricing? I offer undecorated “kitchen cakes” at a lower cost to supplement parties greater than 125. Please ask for details. Also, I am happy to introduce “Simply Elegant” - my new economy-friendly division of Wedding cakes. “So you can have your cake and your budget, too.” These cakes are $5 per serving, but certain restrictions do apply. Plain smooth buttercream with pearl border – round shape only – Vanilla or Chocolate cake and a minimum of 100 servings. Delivery is extra but there is never a charge to arrange your fresh flowers on the cake. Please ask for this by name!
- How much are your sculptured cakes? Is there a minimum? Sculptured
cakes start at $10 per serving and there is a minimum of 25 servings. Is
there any flexibility in your pricing? For sculptured
cakes, no. I’m sorry – these cakes require a lot of labor hours and
that is reflected in the price.
- Do you make ‘”plain” cakes for birthdays, baby showers etc? I normally do not take orders for less than $200, but if you would love to get a Vanilla Lemon cake for Aunt Trudy’s birthday next week and I will already be making a Vanilla Lemon Wedding cake, then I’m sure we could work something out. “Plain” cakes are priced at $3 per serving. Do you make sheet cakes? I do – my sheet cakes, like all my cakes, are three layers of cake with two layers of filling – they will serve up to 100 and cost $300. – this ain’t no Costco cake!
- Do you deliver? Delivery is available for Wedding cakes and Sculptured cakes that require extra care. The cost is $40 for most of the DC area – distances greater than 25 miles are subject to additional charges. Can I pick up my cake? Of course – but please be aware that transport is at your own risk and driving in DC traffic with a cake can be a harrowing experience! Make sure you have a good flat surface and plenty of cold A/C – cakes don’t fare well in the seats with open windows!
- Are there almonds in your almond cake? It cracks me up that I even have to answer this, but I do. I am a huge fan of real ingredients. It’s amazing how accustomed we have become to artificial flavorings. All my cakes are baked from scratch in small batches to provide the best taste and quality. Yes, there are almonds in my almond cake – and strawberries in my strawberry cake, and bananas in my banana cake, and carrots in my carrot cake, and…
- I have heard that Rolled Fondant is horrible, can I get something
else? I am SO glad you asked! I know that there are horror
stories out there of 1.5 inch thick layers of hard yuck-y fondant on
the outside of cakes – well not around here! I use only one brand of
Fondant that is imported from Switzerland and I stand by it. It has
been described as tasting like marshmallows – I can let you try it
if you like – don’t be scared! My cakes are iced with my own silky
smooth Italian-meringue buttercream and then a very thin layer
of fondant is applied to the outer surface of the cake. It provides
a lovely porcelain-like finish to wedding cakes which is more polished
and elegant than the more rustic-looking buttercream. It is a MUST
for sculptured cakes – you just can’t achieve the same effects without
it. But if you are absolutely morally opposed to fondant, then of course
you may have what you like – it just may not look the same as it would
if you let me convince you to use fondant.
- Don’t you just love your job? I do, I really do. I am thankful every day that I get to do this for a living. I have been baking professionally for more than 17 years now, and StephanietheBaker is truly the realization of a dream!