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Frequently
Asked
Questions

Why do you need at least 2 weeks' notice to make a cake?  Can I get one for {tomorrow, this weekend, insert date here}?

One of the things that makes Jessica's Kitchen unique (and, in my humble opinion, the best!) is that I bake FRESH TO ORDER. I do not have extra cakes or cupcakes sitting in the freezer, so the earlier I receive your inquiry, the more likely it is that I can fit your order into the calendar. 

 

In most cases, two weeks is the MINIMUM amount of time it takes to design an order, shop for ingredients and supplies, place any special orders, and THEN actually do the baking and cake decorating in the days leading up.  This is also not including the time it takes to discuss needs with clients, run numbers, research, make up a quote, etc.  

 

Additionally, I plan my schedules WELL in advance.  It is not fair to those who book well ahead for me to take orders that will interfere with the time I've allocated to work on those cakes.  It is also not fair to me and my family, when we've made plans that I have to cancel.  I want to help EVERYONE, but my baking magic only extends so far!

How far ahead can I pick up my order?  How long will my cake/cupcakes/etc last?

I can't speak for everyone, but I am OBSESSED with freshness.  (It's the farm girl upbringing!) At Jessica's Kitchen, your cake is baked to order no more than 48 hours prior to delivery.  I am very proud of the fact that my products go out as close as possible to coming out of the oven, so they stay fresh for as long as possible.  Everything made in the Kitchen is designed to be consumed within 48 hours, but the following gives an estimate based on personal experience, testing, and customer reviews.  What YOU do with your cake, cupcakes, etc will GREATLY affect the quality of the product - so store properly and don't "save it for a rainy day!" 

Cake - 3 to 7 days, depending on whether it is cut or uncut, wrapped, and properly refrigerated.  For best results, keep refrigerated and do not slice until serving time.  Some flavors last much longer than others (ex: chocolate, carrot, and pumpkin cakes will stay fresh for far longer than plain vanilla cake.) Some design elements will not last beyond 24 hours.  Freezing slices (individually wrapped and placed in airtight containers) is recommended for any leftover cake, consumed within 90 days.  

 

Cupcakes - on the counter, approximately 2 to 3 days.  In the refrigerator, 5 to 7 days.  May also be frozen in airtight containers.  Some flavors last for longer than others.

 

Cookies/Etc - 2 to 3 days on the counter; transfer to an airtight container for best results.  Some varieties freeze better than others - ask Jessica for more details.

HELP!  I've never sliced a cake like this before!

Not to worry, we've got you covered!  Visit the Slicing page for instructions and a link to our Instagram reels to watch our videos.  Just DON'T use wine glasses.  Or push anyone's face into it.  We don't take responsibility for that!

Can you make this cake EXACTLY the like photo?

No - I do not recreate other cake decorators' work.  Feel free to show me what you're going for, but know that the cake I design for you will be unique and CUSTOM made!

We're having a character theme!  Why don’t you offer characters (like Disney, Pixar, Marvel, DC, etc) or mascots and logos (like for colleges and sports teams)?

I am happy to, for example, make a mermaid-themed cake, but YOU will have to add Ariel herself to it!  There are two main reasons why:

1. Because copyright law is a serious thing, my friends.  Legally I cannot recreate copyrighted designs.  I know, I know, you find them all over the interwebs.  Plenty of people offer them - and many of us don't realize that it is breaking the law!  It's not like there's ill-intent - so why is this the line I draw?  What's the harm? 

 

The thing is, these logos, mascots, and characters are intellectual property, and their owners spend a lot of time and money making sure their property is protected and used in a way they see fit.  They have teams of lawyers whose job it is to search out use of the IP and shut down illegal usage.  That means I get a letter, a potentially hefty fine, and I may even risk being sued and shut down.  That is not a risk I wish to take just on Bluey's behalf.  Here is a great, easy-to-read article written by an attorney specifically geared to bakers: LilaLoa Top Cookie Decorating Questions About Copyright and Trademarks- and yup, it applies to all artists, not just cookiers, cakers, and bakers.

2. Additionally, my creative style has come a looooong way to the point that I really only take on designs that I enjoy doing, and characters/logos/etc are not it for me.  If you are dead-set on a novelty, logo, or character cake, I recommend purchasing a licensed cake topper and adding it to your cake or cupcakes after pickup. 

No refunds AT ALL?  That's harsh!

Think of it this way: when you place your order, you are telling me that I have money coming my way.  That money is not only going to buy what I need to make your cake, it's also telling me that I can keep the lights on, pay bills, buy groceries, and put gas in my car. Your deposit tells me that you're serious about the order and allows me to purchase ingredients and supplies.  If you cancel, I can't always use the items on which I've already spent money (and often, time shopping, preparing fillings and frostings, and more!)  Additionally, I've likely already turned people away who wanted your spot, and it is VERY hard to fill spots at the last minute.  So as much as I want to help everyone out, I need to be firm on this.  If you cancel, there are no refunds.  If you use a gift certificate, I take the value of the order from the certificate.  Make sure you understand the T&C when you book!

I just need to ask you a question - can I have your phone number, or can I DM you through Facebook or Instagram?

Even though talking about dessert is one of my all-time favorite things (the others being my husband Greg, the JK mascot Fergus, Disney World, and Latin!) I do not give out my cell phone number as a rule until I've confirmed existing orders.  I am a one-woman show, and sometimes my brain gets a teensy bit scattered.  Limiting contact to inquiries through the website (which I respond to via email) is the best way for me to give your questions the attention they deserve.  I do not want to miss you, and often texts and DMs get lost in the shuffle.  Additionally, if you've ever baked ANYTHING, you know that a great deal of what I do is time-sensitive.  I can't stop in the middle of frosting a cake, tempering chocolate, or rolling out a pie crust - not even for a second.

Do you make Gluten/Sugar/Soy/Allergen-Free cakes/cupcakes/etc? 

I do not at this time offer allergen-free cakes or cupcakes, and I cannot accommodate specific dietary restrictions in my cottage kitchen.  Cross contamination is a strong possibility, and I would never forgive myself if someone were to have an allergic reaction to something I made that I THOUGHT was free of a particular item.  I am happy to recommend some excellent, dedicated allergen-friendly bakers in Connecticut though!

Can I leave my cake in the car while I run errands?  Can I bring it to Boston/NYC/some place hours away from pickup?  Can I display it for hours/outside/both?

For the most part, this is not a good idea, and I do not recommend it.  Here's why: even when it feels pleasant or even cold outside to us, it can still be too warm for cakes to make long trips or wait outside the fridge. That delightful sunbeam that comes through the window? It's like a heat ray to your cake. This can cause sinking, bulging, and collapsing, at the very least rendering your edible artwork unattractive, or at worst, inedible.  

 

If you must travel a long distance, I highly recommend choosing cupcakes or other confections (pies, tray cakes, muffins, etc can all be made celebratory!) which travel MUCH better and can be packed in coolers if necessary.  Ask me for recommendations!  And please, be HONEST about what you plan to do with your cake.

If your event is outside, especially in warm weather months, you absolutely MUST plan to keep your cake refrigerated until serving time.  Wedding cakes should be kept in a cool location (preferably in a walk-in cooler) until "cake time." 

You charge WHAT for a cake?! I can get one at Walmart for $25!  Cake mixes only cost a couple dollars!

I know you can, and if that's what you want to spend on a cake, you definitely should!  (I usually recommend Big Y for a good store-bought cake.)  The thing is, what I offer is not Walmart, Costco, or grocery store-quality.  It's not just a box mix with canned frosting, and it's not made in a factory by machines and frozen for months.  I make incredibly delicious, luxurious, edible artwork with my own two hands and a host of ingredients that I select because they are JUST RIGHT.  My vanilla extract alone is $102/bottle.  I use local products when I can.  Even the smallest cake I offer takes a minimum of 5 hours to go from "butter, sugar, flour, and eggs" to "decorated cake."  Mine is a luxury product, but one that is WELL worth my ingredients, time, and years of practice.

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