Go ahead...indulge yourself!
Your prices are lower than what I've seen at most other local bakeries. Why? And will I get as good a
product?
True, our prices are as much as half what other bakeries charge. But we also do not have the giant overhead of a
commercial storefront and multiple employees. It has been a long-time strategy of ours in running this business, to
keep our overhead low so we could focus on the quality of our art and not on quantity. Unfortunately, too many
bakeries have to do just that, in order to support an unnecessary infrastructure. As to the quality, taste it...ask the over
500 elated local brides that have had our wedding cake...check discussion boards (like The Knot). We have a stellar
reputation for providing the best. And as one of the most recommended bakeries in Central Iowa, we take that as a
great compliment and a sober responsibility!
I've heard you do not do rolled fondant. Why?
Rolled fondant looks awesome. I remember being quite taken with it when I first started baking almost 26 years ago.
As a matter of fact it was what we used in one of our American Culinary Federation / Texas Chef's Association
competitions to place first in the Grand Buffet. I agree that it is quite in demand. And it seems that in the last few years,
it has finally become all the rage. Sadly, also, I must confess that I have even made some wedding cakes using it (in the
late 80's and early 90"s). But the reason I refuse to now is simply--quality and flavor. I have found that most people
scrape it off and throw it away! It has a texture similar to chewing gum or a soft pillow-mint. The flavor is overly sweet
and many times artificial (even when homemade). It simply does not measure up to the standards of quality we strive
to maintain.
Now, I will let you in on a trade secret. (Shhh, don't tell or I might catch a lot of flack). Most bakers love the stuff and
here's why: It is a fad so, in some cases, it sells itself; it comes ready-made in a bucket, which means little or no prep
time; it is inexpensive, from a cost and labor standpoint (it's rolled out like a pie dough and laid on the cake); it is easy
to work with since it can be done in a very short period of time (allowing them to do more cakes in the same weekend);
and they can charge twice as much for it! So, from a business standpoint, who wouldn't want to do it? Well...those who
truly take pride in the quality of the product and feel an obligation, not only to the craft of baking but also, to the
customer.
Do you do "dummy" cakes so that we can just serve sheet cakes?
"Dummy Cakes" or artificial tiers are usually made of Styrofoam and then frosted with either fondant or artificial icing.
Most brides I've dealt with want a custom design--not something "off the shelf." Some bakers have ready-made
"Dummy Cakes" but because the icing is permanent, you have to use the style and design they already have created.
That allows for little to no customization. As an alternative, sheet cakes are less expensive than tiered cakes, and that
is why I offer and recommend them. As a matter of fact they not only cost less, but also offer a great way to have
multiple flavors and allow you to adjust your numbers as the date gets closer, without having to redesign the entire
cake. However, for the main tier cake, I don't make "Dummy Cakes" because the "ingredients"/ supplies are about the
same price as a real cake. The main expense is not the ingredients anyway but rather the labor. So if a customized
artificial tier cake would cost the same amount, why not just have a real cake?
Do you accept credit cards?
Not at this time. Credit cards not only, make money by the interest they charge the customer to use them, but also from
companies that accept them. They provide a great convenience and so I understand the need for them, but currently
(as part of our low over-head strategy) we do not accept credit cards. We do, however, accept Dwolla, cash, check and
money orders.
How far out will you deliver?
We have a standardized delivery and setup fee that covers any distance up to 45 miles one-way from our locations near
Des Moines. This area includes Adel, Salorville, Ames, Marshalltown, Newton, Pella, Indianola, Winterset, Waukee, and
all Des Moines suburbs.
Do you do more flavors than you list on this site?
We find that too many choices tend to overwhelm prospective clients because there are already so many other details
to be concerned with. So we list the most common flavors that tend to satisfy the majority of people. But if someone
already has a special flavor in mind, we are more than happy to discuss and settle on what will work best. Short
answer...yes, just ask and within reason, we will try to accommodate. Got any recommendations? Shoot us a line. Let
us know what you'd like to see!
product?
True, our prices are as much as half what other bakeries charge. But we also do not have the giant overhead of a
commercial storefront and multiple employees. It has been a long-time strategy of ours in running this business, to
keep our overhead low so we could focus on the quality of our art and not on quantity. Unfortunately, too many
bakeries have to do just that, in order to support an unnecessary infrastructure. As to the quality, taste it...ask the over
500 elated local brides that have had our wedding cake...check discussion boards (like The Knot). We have a stellar
reputation for providing the best. And as one of the most recommended bakeries in Central Iowa, we take that as a
great compliment and a sober responsibility!
I've heard you do not do rolled fondant. Why?
Rolled fondant looks awesome. I remember being quite taken with it when I first started baking almost 26 years ago.
As a matter of fact it was what we used in one of our American Culinary Federation / Texas Chef's Association
competitions to place first in the Grand Buffet. I agree that it is quite in demand. And it seems that in the last few years,
it has finally become all the rage. Sadly, also, I must confess that I have even made some wedding cakes using it (in the
late 80's and early 90"s). But the reason I refuse to now is simply--quality and flavor. I have found that most people
scrape it off and throw it away! It has a texture similar to chewing gum or a soft pillow-mint. The flavor is overly sweet
and many times artificial (even when homemade). It simply does not measure up to the standards of quality we strive
to maintain.
Now, I will let you in on a trade secret. (Shhh, don't tell or I might catch a lot of flack). Most bakers love the stuff and
here's why: It is a fad so, in some cases, it sells itself; it comes ready-made in a bucket, which means little or no prep
time; it is inexpensive, from a cost and labor standpoint (it's rolled out like a pie dough and laid on the cake); it is easy
to work with since it can be done in a very short period of time (allowing them to do more cakes in the same weekend);
and they can charge twice as much for it! So, from a business standpoint, who wouldn't want to do it? Well...those who
truly take pride in the quality of the product and feel an obligation, not only to the craft of baking but also, to the
customer.
Do you do "dummy" cakes so that we can just serve sheet cakes?
"Dummy Cakes" or artificial tiers are usually made of Styrofoam and then frosted with either fondant or artificial icing.
Most brides I've dealt with want a custom design--not something "off the shelf." Some bakers have ready-made
"Dummy Cakes" but because the icing is permanent, you have to use the style and design they already have created.
That allows for little to no customization. As an alternative, sheet cakes are less expensive than tiered cakes, and that
is why I offer and recommend them. As a matter of fact they not only cost less, but also offer a great way to have
multiple flavors and allow you to adjust your numbers as the date gets closer, without having to redesign the entire
cake. However, for the main tier cake, I don't make "Dummy Cakes" because the "ingredients"/ supplies are about the
same price as a real cake. The main expense is not the ingredients anyway but rather the labor. So if a customized
artificial tier cake would cost the same amount, why not just have a real cake?
Do you accept credit cards?
Not at this time. Credit cards not only, make money by the interest they charge the customer to use them, but also from
companies that accept them. They provide a great convenience and so I understand the need for them, but currently
(as part of our low over-head strategy) we do not accept credit cards. We do, however, accept Dwolla, cash, check and
money orders.
How far out will you deliver?
We have a standardized delivery and setup fee that covers any distance up to 45 miles one-way from our locations near
Des Moines. This area includes Adel, Salorville, Ames, Marshalltown, Newton, Pella, Indianola, Winterset, Waukee, and
all Des Moines suburbs.
Do you do more flavors than you list on this site?
We find that too many choices tend to overwhelm prospective clients because there are already so many other details
to be concerned with. So we list the most common flavors that tend to satisfy the majority of people. But if someone
already has a special flavor in mind, we are more than happy to discuss and settle on what will work best. Short
answer...yes, just ask and within reason, we will try to accommodate. Got any recommendations? Shoot us a line. Let
us know what you'd like to see!
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