Banana Butter Pecan
Butterscotch Spice Caramel Pecan
Carrot* Chocolate Caramel*
Chocolate Chocolate Chip* Chocolate Fudge
Chocolate Raspberry Chip* French Vanilla
Key Lime Lemon
Marble Pink Champagne*
Pumpkin Raspberry*
Red Velvet Spice
Strawberry Vanilla Caramel
White White Almond
White Chocolate
Apple Apricot*
Bavarian Blueberry*
Caramel* Cherry
Chocolate Bavarian Chocolate Ganache*
Coconut-Pecan** French Apple
Lemon Maraschino Cherry**
Peach Pineapple
Raspberry Raspberry Buttercream*
Raspberry Chocolate Ganache* Strawberry
Strawberry Buttercream* White Chocolate Ganache*
Buttercream Cappuccino Buttercream
Caramel Buttercream Caramel Chocolate Buttercream*
Caramel Cream Cheese Buttercream* Chai Spice Buttercream
Champagne Buttercream* Chocolate Buttercream
Chocolate Orange Cinnamon Buttercream
Cream Cheese Buttercream* Dream Whip Buttercream
French Vanilla Buttercream Hazelnut Buttercream
Lemon Cream Cheese* Maple Cream Cheese*
Vanilla Almond Buttercream White Chocolate Buttercream
Chocolate Fondant*** Fondant**
Don't see a flavor you are looking for? Let me know. I have hundreds of more recipes not listed here. These
are just the basics or most popular.
An * next to an item is an addition $0.25 per serving per *, do to the extra cost of ingredients, the extra time
needed to make a more complex recipe, or both.
Our products may contain or come in contact with milk, wheat, nuts, cocoa or other allergens. It is the
responsibility of the client to inform his/her guests of this fact. Sweet Art Wedding Cakes does not guarantee
any cake to be allergen free, and is not responsible for any allergic reactions.
All icings can also be used as a filling in your cake for a more simplistic combination.
It is suggested that you limit your cake flavors to just two. It becomes very hectic during the reception trying to
serve a variety of flavors, and some guests often want to try the different flavors, in which case you may end
up short.
If you want your cake to be a true white, take your frosting selection into consideration.
Items that need to be refrigerated can be used in a cake, but then the whole cake will need to be refrigerated
until it is time for the reception. When the cake begins to come to room temperature, it may condensate.
Keep this possibility in mind when ordering refrigerated items.
Cakes must be priced individually do to the many variations of each cake. The overall design of the cake you
choose will also affect the price. The more complex the cake, the more labor involved, the more expensive it
will be. Each cake is a unique work of art and therefore is individually priced.
The cost of ingredients in your cake is usually nominal. It is the cost of labor/decorating that will make up most
of the cost of your cake. Even a very plainly decorated wedding cake can take many hours to plan, bake, mix
icings and fillings, frost, assemble, and decorate. Other costs factored in are ingredients, boards and
covering paper, dowels, delivery time and gas, etc.
When we have worked out the details of your cake, you have the option to pay in person with cash or check,
or be e-mailed an invoice with a link to pay securely on PayPal. (You do not need to have an account with
them to pay the invoice.) PayPal allows you to pay via credit card, debit from your bank, or with a PayPal
balance. (There is a 3% fee when paying with Paypal.)
Our cakes are superior in taste and design. Specialty cakes are in high demand and we book sometimes over
a year in advance, so call or e-mail to reserve your date as soon as possible.
are just the basics or most popular.
An * next to an item is an addition $0.25 per serving per *, do to the extra cost of ingredients, the extra time
needed to make a more complex recipe, or both.
Our products may contain or come in contact with milk, wheat, nuts, cocoa or other allergens. It is the
responsibility of the client to inform his/her guests of this fact. Sweet Art Wedding Cakes does not guarantee
any cake to be allergen free, and is not responsible for any allergic reactions.
All icings can also be used as a filling in your cake for a more simplistic combination.
It is suggested that you limit your cake flavors to just two. It becomes very hectic during the reception trying to
serve a variety of flavors, and some guests often want to try the different flavors, in which case you may end
up short.
If you want your cake to be a true white, take your frosting selection into consideration.
Items that need to be refrigerated can be used in a cake, but then the whole cake will need to be refrigerated
until it is time for the reception. When the cake begins to come to room temperature, it may condensate.
Keep this possibility in mind when ordering refrigerated items.
Cakes must be priced individually do to the many variations of each cake. The overall design of the cake you
choose will also affect the price. The more complex the cake, the more labor involved, the more expensive it
will be. Each cake is a unique work of art and therefore is individually priced.
The cost of ingredients in your cake is usually nominal. It is the cost of labor/decorating that will make up most
of the cost of your cake. Even a very plainly decorated wedding cake can take many hours to plan, bake, mix
icings and fillings, frost, assemble, and decorate. Other costs factored in are ingredients, boards and
covering paper, dowels, delivery time and gas, etc.
When we have worked out the details of your cake, you have the option to pay in person with cash or check,
or be e-mailed an invoice with a link to pay securely on PayPal. (You do not need to have an account with
them to pay the invoice.) PayPal allows you to pay via credit card, debit from your bank, or with a PayPal
balance. (There is a 3% fee when paying with Paypal.)
Our cakes are superior in taste and design. Specialty cakes are in high demand and we book sometimes over
a year in advance, so call or e-mail to reserve your date as soon as possible.
| Call Misty at 1-888-396-8726 for an appointment, or e-mail Misty@SweetArtWeddingCakes.com |
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