Congratulations on your upcoming nuptials! As you begin the countdown to your special day you begin to envision how things will come together. A wedding cake takes center stage at your reception so it's important to choose a cake artist that will create something that not only looks beautiful but tastes amazing too. If you have not already tasted one of my creations, inquire about ordering a Sampler Box. Sampler Boxes are something that I offer every couple of months and are designed for you to enjoy in the comfort of your own home. Included in each box are 3 of my most popular flavors (my pick) plus 2 additional samples of buttercream or fillings so you can mix and match flavor combinations.
HOW FAR IN ADVANCE DO I NEED TO ORDER A WEDDING CAKE?
For weddings and larger events I usually book 6-8 months in advance so it’s best to contact me as soon as you know the date of your event. After devouring your Sampler Box we finalize the details of your order. At this time, the largest tiered round cake I am able to accommodate is a 10"/8"/6", 3-tiered cake that feeds between 80-88 guests (see the Sugar Dust Servings Chart to see how your venue needs to cut your cake) . You may add cupcakes if your guest count is higher. Orders are not confirmed until a deposit is paid.
CAKE TOPPERS AND FLOWERS
If you choose to purchase your own cake topper it must be dropped off to my home at least 10 business days in advance. Please provide the dimensions of the base of your topper 3 months prior to the reception date to ensure it will fit proportionately on your cake. Keep in mind the weight of the topper when choosing one. You do not want something too heavy that will damage the cake or additional reinforcements will be required (such as wooden dowels and a cake board).
I am always willing to decorate your cake with fresh flowers or lay your flowers around the base of the cake at delivery. If you have a specific layout, please provide me with a detailed diagram. All flowers need to be provided by your florist for larger events or for smaller cakes I work with Sweet Pea Flowers in Waunakee. Please coordinate with your florist to ensure the flowers are available at the time of delivery and make sure to specify they will be placed in a cake.
I require all flowers that will be placed in a cake to be wrapped with floral tape for food-safety reasons.
DO YOU REQUIRE A DEPOSIT?
For weddings and/or larger events I require a non refundable $100 "save the date” deposit. This holds your date on my calendar (because weddings are often booked months in advance vs weeks) and that amount does apply to your order. After the order is finalized I write a contract with the total order amount. At that time I require a non refundable deposit of 50% of your total and the final 50% (minus the $100 "save the date" deposit) must be paid 8 weeks prior to the wedding date. Many people choose to use Venmo or Zelle for convenience. I also accept cash.
HOW MUCH DO YOU CHARGE FOR A WEDDING CAKE OR WEDDING CUPCAKES?
Since each cake design is custom, there are no set prices listed. The largest tiered cake I currently offer is a 3-tiered cake that feeds between 80-88 guests (depending on how your venue slices it). Simply rustic or semi-naked cakes of this size ( 10"/8"/6" tiers) feature my velvety Swiss Meringue Buttercream and begin at $300 plus the cost of any floral arrangements or cake topper.
Smaller cakes are available and there is a minimum order of $100 + delivery and set-up.
DO YOU HAVE A CAKE STAND OR A CUPCAKE STAND TO RENT?
I do have a few cake and cupcake stands available to rent for a daily rental fee plus required deposit. Upon returning the rentals your deposit will be refunded to you, minus the daily rental fees incurred . Please inquire during your ordering process if you are in need.
I HAVE A FOOD ALLERGY, DO YOU OFFER ALLERGEN-FREE ITEMS?
Products are made in a private home not subject to state licensing or inspection. Sugar Dust is NOT an allergen-free environment and ingredients and/or machinery may come in contact with any of the eight common food allergens such as tree nuts, peanuts, dairy, egg, wheat, shellfish and fish . I am ServSafe Food Protection Manager Certified, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Even though machinery and surfaces are properly sanitized, I DO use a few common allergens in my products (see below) and the manufacturers of the ingredients may also come in contact with common food allergens. Clients are responsible for notifying us of any other dietary restrictions prior to placing an order.
*ALLERGEN WARNING: PRODUCT CONTAINS WHEAT, DAIRY, EGGS, SOY
DO YOU DELIVER?
I do offer delivery of wedding cakes and larger events within a 20 mile radius of my home with a delivery fee of $55. Additional travel is charged at .55 cents per mile and there is a maximum travel distance of 35 miles one way. These charges do not include gratuity. My vehicle is not refrigerated so any travel beyond 35 miles (or 45 minutes) risks damage during transportation. Additional set-up fees may apply for tiered cakes, cupcake arrangements or if other decorations are to be placed on or around the cake.
ARE YOU A COMMERCIAL BAKERY OR DO YOU HAVE A STOREFRONT I CAN VISIT?
I am a home baker that works out of my kitchen. On February 26, 2018, Lafayette County Circuit Court Judge Duane Jorgenson provided his final order in the Kivirist et. al. v. WDATCP case, dealing with an exemption from licensing requirements for Wisconsin home bakers who make not-potentially hazardous baked goods. A "not-potentially hazardous” baked good is one that can safely remain unrefrigerated. For example, foods with cream filling, custard, fresh fruit, cheese or meat are potentially hazardous and are definitely not allowed as with whipped cream as a frosting.
Although Wisconsin Cottage Food Laws state that home bakers are not subject to state licensing or inspections, Sugar Dust, LLC is ServSafe Food Protection Manager Certified, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP) and the National Restaurant Association of Wisconsin.
If your venue is unclear on the fact that we can now legally sell home-baked goods, I am happy to provide them a copy of a letter written by Erica Smith, the attorney with the Institute for Justice representing the successful lawsuit lifting the ban on the sale of home baked goods. I can also provide copies of my SafeServ Certification and proof of Liability Insurance.
Listed below are components of the ruling that may also be helpful and can be found on the following website:
The exemption from licensure applies only to people baking out of their homes. All commercial kitchens must follow the requirements of Wis. Admin. Code ch. ATCP 70, related to food processing plants, and commercial kitchens must ensure that all producers and processors using their facilities are licensed.
The exemption from licensure applies only to flour-based “baked goods” as indirectly defined in the Wis. Stat. § 97.29(1) (b) definition of “bakery.” The court’s order did not address other processing activities, such as the cooking and drying of products like candies and other confectionaries. If you prepare items other than baked goods, then you must obtain a license to operate your business.