We do a limited number of events per week. After your initial contact inquiry, we will let you know our availability for your date in question. We require a signed contract and $50 deposit to hold your event date. The remainder of your invoice is due 2 weeks before your event date.
Yes! We offer tastings for a flat $40 for 5 samples our most popular flavors of cake or dessert sampling. Flavors are subject to availability. Our tastings are available by appointment Sunday-Thursday. We reserve our weekends to fulfill our orders.
There is a lot of mixed information out there regarding whether buttercream or fondant is the better choice for an outdoor event. The long and short answer is: Not all buttercream is made the same, and not all fondants are made the same.
In our personal experience our clients have mostly opted for buttercream. Because we use only swiss buttercream, with a very low moisture content, it is able to sit out in extreme heat and humidity for about 2 hours. In our cooler seasons, it has been able to sit out for 3+ Hours.
Fondant is not heat-adverse, it’s kryptonite is moisture & humidity. In Hawaii, we have a lot of moisture in our air. When it’s 90 degrees and low humidity I have had very little problems with fondant cakes, they stay perfect. But when it’s 80 degrees and humid and or raining outside, fondant must be refrigerated. The best way I can describe this is phenomenon is an experiment of a bowl filled with sugar, and adding a drop of water, it dissolves the sugar rather rapidly. This is exactly what is happening with the environment and the sugar in the fondant.
Our solution? With fondant cakes, to caution on the safe side, we deliver during cocktail hour, snap photos, and refrigerate until cake cutting. Our most humid months in Hawaii are August-October. The day will determine wether we would keep your cake out as a focus for your guests to enjoy, or place into refrigeration until cutting.