Frequently Asked Questions

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This really is the first question, because nothing else matters if a baker doesn't use good ingredients! I start with Eggland's Best eggs, King Arthur unbleached flour, and Land-O-Lakes butter. I use fresh fruit whenever possible for my syrups, purees, reductions, curds, and jams.  I never, never, never use any store or discount brands for any ingredient.

Thank you for asking! I always challenge myself to learn and master new decorating techniques and flavor profiles. During the years that I had my brick-and-mortar bakery, I earned a strong reputation among Wedding Venues and Vendors alike. I don't cut corners, I don't use discount ingredients, and I don't ever stop learning. I love, love, love what I do, and you can rest assured that your Wedding Cake will be created from that labor of love.

No, but I do specialize in large, tiered Special Event Cakes. I don't make kids' birthday cakes; they're just not my strong suit! Also, I do have order minimums, which preclude most cakes for kiddos. As for other types of treats, my signature treat is my Cake Truffles, which are absolutely divine bites of decadence (take a look at them in the Treats Gallery). I also make decorated sugar cookies, cupcakes, amazing fudge, cakesicles, and the whole array of cookie varieties.

Congratulations on your Big Day! After you secure your date and venue, it’s time to select all the nuances for your wedding, like the Wedding Cake! 

1. Contact me by email at karen@frostingartistry.com. Let me know your wedding date and guest list size, and any thoughts you have about your cake. If you know what you’re looking for in a Wedding Cake, provide any details you can think of: a picture of your Vision Board, theme inspiration pictures, or a link to your Pinterest board. If you’re wide open for suggestions, that’s fine too! We’ll figure it out together. If you’re working with a Wedding Designer, Florist, or Planner, that’s great information to know.

2. After I get your email, I’ll let you know if I have availability on your wedding date. I’ll review your info, and I’ll forward several documents, including my Flavor Inspirations Page and my Size and Price Guidelines. 

3. Take a look at the information I send back. Let me know if you’d like to move forward. For some orders, I may be able to provide a quote at this step. For others, a consultation and/or tasting may be appropriate. (See the Consultation Section.)

4. After the consult, I’ll finalize a quote with the agreed upon design. The quote is valid for 30 days from issue date. A non-refundable deposit is due to secure the order, and the balance is due one month prior to the pickup or delivery date.

Plan on two to twelve months before your wedding date. I take orders based on our availability, so getting your Wedding Cake ordered right after booking your venue is a good idea. 

Yes, I do. A consultation by FaceTime or Zoom is no charge for up to the first sixty minutes. Most of my orders are from people who have tasted my cake elsewhere, so an in-person tasting appointment is usually not necessary. If you would like a tasting cake (6” round by approximately 4” tall),  I offer them in the flavor of your choice for $60 (pick up in Williamsburg.) An in person, one-hour consult including one tasting cake is $100, and can take place in Williamsburg, either at my home or another mutually convenient location. 

Yes, my order minimum is $400.

For 2024, my pricing is $8 per portion for a standard flavor, buttercream-frosted cake. Specialty flavors, cake artistry, and floral work is extra, and is priced specific to the flavors and design. My Sizing and Pricing Guideline will give you a good feel for the cost of my cakes. A ballpark estimate for a decorated cake is about $10 per portion.

 Please refer to my Sizing and Pricing Guideline, which I can send to you per request. I absolutely recommend ordering based on at least one slice per person. Even people who “don’t eat cake” DO eat cake at a wedding! Plus, when a skeptic sees the person next to him just melt when they bite into our cake, they’ll definitely want a slice! 

Yes! I make beautiful cupcakes, in all our various flavor combinations. I make Decorated Sugar Cookies, which are individually bagged and look amazing on the charger at each place setting. I also offer Cake Truffles, (in a style exclusively mine!), which are like a wedding-worthy, decadent version of a cake pop. Be sure to ask about them! I also make a beautiful, melt-in-your-mouth selection of fudge, and a full range of cookies, including  everyone’s favorite: Chocolate Chip!

You can, but please know that the pricing structure is the same. In 2024, elaborately decorated, very large sheet cakes that seemingly take up the whole table are having a moment! Additionally, regular sheet cakes that are kept in the kitchen (sometimes called "kitchen cakes") are always a handy option for supplementing the tiered cake at a wedding where the guest list tops 200 people.

I build my cakes using VERY sturdy assembly techniques, and my cakes are ready to travel! I deliver most of my cakes, but some can be picked up if the cake size and your schedule allow.

a. For delivery, we charge $40/hour (round-trip travel and set up time) plus the current IRS gas milage rate, which for 2024 is $0.67/mile.

b. For pickup, I charge a box fee based solely on the cost of the box, which is typically $20-$30, and $2/dozen for cupcakes. You’ll have to sign a waiver of responsibility form. I’ll give you “pointers” about how to drive with a tiered cake, but I cannot be held accountable for fast turns, slammed brakes, slanted seats, and hot cars. I’ve driven my cakes all up and down the East Coast, from Florida to New Hampshire, and my cakes arrive safely. Yours will too if you drive as though you have a Tiered Wedding Cake in your car.

Yes, I do have several cake stands available, and I add to my collection often! My cake stands rentals are $50 per stand, plus $100 deposit. The cake stand must be returned within 5 days of the wedding, at which time the $100 deposit will be refunded. 

While I do not have a separate, dedicated workspace that is allergen-free, I can easily accommodate Nut Free or Gluten Free baking. Any order made for nut or gluten sensitive clients is made first order of the day, with freshly sterilized work surfaces, equipment, and utensils. This means no nut- or gluten-containing ingredients will be present on baking or decorating days. There is no extra charge for Nut Free baking, but Gluten Free baking will incur a $2/portion upcharge. My Gluten Free cakes and cupcakes are every bit as delicious as my regular cakes! One thing to consider for Gluten Free options is to have just the top tier made Gluten Free and the rest of the cake with standard ingredients. The Gluten Free tier will be added last, and will have a cake circle separating it from the rest of the cake. The cake circle won’t be visible to the guests, but the catering staff will be able to lift the tier off the cake and set it aside for cutting and plating. 

Yes, you can. Availability can be secured in advance for a non-refundable $200 deposit, which will be applied to the cake order when we work out the details. Final design must be agreed upon and deposit must be made no later than two months prior to the wedding date. 

Yes. Payment of deposit and/or balance is not refundable, but rescheduling may be possible based on my availability. I definitely do my best to work with the client in these cases, but I do refrain from taking orders for a fully booked date.