Daisy Cakes Designs

n of the cake. Please email me to receive an estimate.

3. Do we pick-up or will you deliver? If you wish, you may pick the cake up yourself. As vehicular travel is a tricky thing with cakes, I cannot guarantee that the cake will hold up during travel. I will deliver within the GTA. A delivery fee will be arranged depending on your location.

4. Can you accommodate my dietary needs? My kitchen is not a nut-free facility but I will try to accommodate any dietary restrictions, whether it be gluten-free or dairy-free etc.

5. What cake flavours do you make? I make 5 cake bases: Vanilla sponge, Dark Chocolate, Lemon Chiffon, Red Velvet and Hazelnut. Each cake base is accompanied by a myriad of buttercreams and ganaches. Email me for the full menu.

6. Is alcohol used in your cakes? I will use various liquours and spirits in the in syrups that moisten the cakes. I also use alcohol in some of the buttercreams and ganaches. The spirits give an extra added flavour, but can be omitted if you wish.

7. Can you make a custom cake out of any sort of cake? Not every run-of-the-mill cake can be turned into a work of art. Cakes such as cheesecakes or mousse cakes simply don't have the structural integrity to be sculpted, carved and fondanted. Only traditional batter cakes are able to withstand the work-out I put these cakes through.

8. Can a fondant cake be left out of the fridge? Absolutely! Fondant cakes are designed to be left out at room temperature. In fact, if you leave a fondant cake in the fridge, it will develop condensation and you will end up with wet fondant.

9. How do I pay? I accept cash and personal cheques.

10. Is a deposit required? Because I deal with perishable items, I will require a 50% non-refundable deposit