Frequently Asked Questions
Q. How early should I place my order?
A. As soon as you know you want a cake! We aren't kidding. There are times, especially in wedding season, March through October, when we get very busy, and can't possibly make another cake. We ask for at least a weeks' notice for some specialty cakes. Of course, you can always call to ask us with shorter notice. If we can create your cake as it should be created, we will do it! Your order will not be placed until a deposit is paid. The deposit secures your spot for the specific date. Until your deposit is paid, the order is not placed. Please be sure to pay your deposit asap, to keep you from losing your spot.
Q. What is fondue?
A. Fondue is a Swiss dish heated in a pot and shared during a meal. It can be chocolate or cheese, and would make a terrible frosting for a cake, not that we've tried. Recently. Most people mistake this word for "fondant" which is a much more appropriate outer layer of a cake. Which brings us to...
Q. What is fondant?
A. Fondant may or may not originally be Swiss; I'm honestly not sure. Google can probably help you out. Incidentally, in Tennessee, we say it FON-dant, with the accent on the first syllable.
Today, fondant is a sugar-based frosting that can be rolled or poured on top of a cake. There are hundreds of different types of fondant out there. We make a particular type that tastes like the middle of an Oreo, er... a certain type of black and white sandwich cookie. If you keep it in the refrigerator, it stays soft and gooey like it's supposed to be. If it sits out for a few days, the water evaporates out of it, and it gets hard. We love the stuff because you can make it into most any color. You can airbrush it. You can form it into any shape you want, kind of like Play-Doh. Very cool stuff. We all turn into kindergartners around it. Add in the edible glitter, and we have an arts-and-crafts class in our bakery. But with power tools. Our fondant is made from 3 basic ingredients, 1. Marshmallows 2. Sugar & 3. Water.
Fondant cakes contain the exact same amount of buttercream as a “buttercream” cake, this style just has a very thin layer of fondant covering the cake. Fondant acts as a canvas for us to employ certain techniques not available to buttercream cakes - including stenciling, sculpting and hand painting. We’d be happy to steer you in the right direction if you are unsure which suits your style best.
Q. I have designed a cake that I want. Can you make it?
A. I'm 100% sure we can, but only 99% sure we will. There are a few cakes we won't make. We can make "inspired by" cakes, but that's the closest we can come. And as for other more, shall-we-say-"risqué" cakes, if you wouldn't serve it your grandmother, we can't make it for you. Hmm, maybe we should change that to MY grandmother, since I'm not sure what everyone else out there would approve of. And please, please don't ask for a cake in the shape of your newborn baby. While it's such a cute idea, once you have to cut into it, you'll understand why we won't do it. A baby's eye staring back at you from a cloud of red velvet crumbs is not a pretty site.
Q. Are your cakes frozen?
A. Only in fear from our awesome talent! No, we do not freeze our wedding cakes.
Q. I am gluten-intolerant and/or dairy-free. Do you offer a cake for me?
A. We do offer gluten free. We are just not certified as a gluten free facility. According to our bakery weather forecasts, we have frequent dust storms of flour. Our icing is half butter..thus we cannot offer dairy-free.
Q. I am allergic to nuts. Any help there?
A. How allergic are you exactly? We can always make cakes without nuts, but if you are highly allergic to them, we wouldn't suggest having our cake. As with flour, there is always dust from nuts in the air here, mixed with all the flour.
Q. What flavors do you offer?
A. We are an all-scratch bakery, so we can make most any flavor you like. We have a list of flavors here, but we are always coming up with new ones. So if you need anything from Chocolate to Sassafras to Bubblegum flavored cake, we're your bakery. If you have a strange flavor you would like, you can always call us to ask if we would be willing to make it!
Q. How should I prepare for my wedding consultation?
A. We ask that you find photos, clippings, jpgs, anything of cakes you like, your colors, your flowers, your dress, anything you have. If we have an idea of what style of cake you like, it’s much easier to help design what you would want!
Q. How many servings of cake do I need at my wedding?
A. A four-tier cake per guest! Kidding... sort of. Most weddings will do well with 1 serving of bride's cake for everyone, and half that number for groom's cakes. This allows for 1 and a half pieces of cake per guest. That doesn’t mean that you have to pick and choose who gets groom’s cake and who doesn’t. Wouldn’t that be a mess for the caterer?
Most people will have one piece of cake. Some people, like us, will go back and have 2 pieces. We understand there are a small number of people out there that will not have any cake, sadly. We've never met these people, but we are assured they exist. Very strange, those people.
Q. Do you offer delivery?
A. Yes, we do offer delivery on cakes. We have a $300 minimum order for us to deliver within a 50 mile radius of the bakery. There is a $600 minimum order for us to deliver anywhere outside of the 50 mile radius. Delivery charges will apply and differ depending on the distance. Although, we do not offer delivery to rental cabins. For delivery to Gatlinburg, we have a $1000 minimum cake order. This is due to the amount of time it will take us on that one delivery.
Q. When will you deliver my cake?
A. We plan to deliver cakes two hours prior to your wedding or start of your event. We deliver and set up the cake before your guests arrive. They want to see the cakes, not us moving them around on the tables.
Q. What else do you guys make besides cake?
A. Excellent question! While we specialize in specialty cakes, we also offer among other things, cupcakes, mini-cupcakes, cookies, brownies, breads, chocolate covered strawberries and dating services. Okay, that last one isn't entirely accurate. That's only on one day of the week. And it's not today.
Q. I really, really want to work for you. Will you hire me?
A. We are always accepting resumes, but our staff is pretty solid. Just like pastries, we're flaky at times, but we tend to stick around. Get it? Stick around? Like butter, lol! But every now and then, we'll bring in an intern or will be looking for new talent. If you're interested, email your resume to artofcakesbakery@gmail.com.
Q. Can I/my daughter/my son/friend/brother/sister come and work with you guys for a day?
A. Due to insurance restrictions, we cannot have any non-employee inside the bakeshop, except for delivery personnel. If you really want to see where all the magic happens, I would suggest you to get a job with FedEx and get put on our route. We can't let everyone in on all of our secrets now, can we?
Q. What words of advice can you give to a pastry-chef-slash-baker-in-training?
A. It doesn't matter where you go to school, just that you learn the art. Creativity is your friend. Sugar is good. Practice makes... well, not always perfect, but better-than-before. Never underestimate the power of cake. That should be on a t-shirt, don’t you think?
A. As soon as you know you want a cake! We aren't kidding. There are times, especially in wedding season, March through October, when we get very busy, and can't possibly make another cake. We ask for at least a weeks' notice for some specialty cakes. Of course, you can always call to ask us with shorter notice. If we can create your cake as it should be created, we will do it! Your order will not be placed until a deposit is paid. The deposit secures your spot for the specific date. Until your deposit is paid, the order is not placed. Please be sure to pay your deposit asap, to keep you from losing your spot.
Q. What is fondue?
A. Fondue is a Swiss dish heated in a pot and shared during a meal. It can be chocolate or cheese, and would make a terrible frosting for a cake, not that we've tried. Recently. Most people mistake this word for "fondant" which is a much more appropriate outer layer of a cake. Which brings us to...
Q. What is fondant?
A. Fondant may or may not originally be Swiss; I'm honestly not sure. Google can probably help you out. Incidentally, in Tennessee, we say it FON-dant, with the accent on the first syllable.
Today, fondant is a sugar-based frosting that can be rolled or poured on top of a cake. There are hundreds of different types of fondant out there. We make a particular type that tastes like the middle of an Oreo, er... a certain type of black and white sandwich cookie. If you keep it in the refrigerator, it stays soft and gooey like it's supposed to be. If it sits out for a few days, the water evaporates out of it, and it gets hard. We love the stuff because you can make it into most any color. You can airbrush it. You can form it into any shape you want, kind of like Play-Doh. Very cool stuff. We all turn into kindergartners around it. Add in the edible glitter, and we have an arts-and-crafts class in our bakery. But with power tools. Our fondant is made from 3 basic ingredients, 1. Marshmallows 2. Sugar & 3. Water.
Fondant cakes contain the exact same amount of buttercream as a “buttercream” cake, this style just has a very thin layer of fondant covering the cake. Fondant acts as a canvas for us to employ certain techniques not available to buttercream cakes - including stenciling, sculpting and hand painting. We’d be happy to steer you in the right direction if you are unsure which suits your style best.
Q. I have designed a cake that I want. Can you make it?
A. I'm 100% sure we can, but only 99% sure we will. There are a few cakes we won't make. We can make "inspired by" cakes, but that's the closest we can come. And as for other more, shall-we-say-"risqué" cakes, if you wouldn't serve it your grandmother, we can't make it for you. Hmm, maybe we should change that to MY grandmother, since I'm not sure what everyone else out there would approve of. And please, please don't ask for a cake in the shape of your newborn baby. While it's such a cute idea, once you have to cut into it, you'll understand why we won't do it. A baby's eye staring back at you from a cloud of red velvet crumbs is not a pretty site.
Q. Are your cakes frozen?
A. Only in fear from our awesome talent! No, we do not freeze our wedding cakes.
Q. I am gluten-intolerant and/or dairy-free. Do you offer a cake for me?
A. We do offer gluten free. We are just not certified as a gluten free facility. According to our bakery weather forecasts, we have frequent dust storms of flour. Our icing is half butter..thus we cannot offer dairy-free.
Q. I am allergic to nuts. Any help there?
A. How allergic are you exactly? We can always make cakes without nuts, but if you are highly allergic to them, we wouldn't suggest having our cake. As with flour, there is always dust from nuts in the air here, mixed with all the flour.
Q. What flavors do you offer?
A. We are an all-scratch bakery, so we can make most any flavor you like. We have a list of flavors here, but we are always coming up with new ones. So if you need anything from Chocolate to Sassafras to Bubblegum flavored cake, we're your bakery. If you have a strange flavor you would like, you can always call us to ask if we would be willing to make it!
Q. How should I prepare for my wedding consultation?
A. We ask that you find photos, clippings, jpgs, anything of cakes you like, your colors, your flowers, your dress, anything you have. If we have an idea of what style of cake you like, it’s much easier to help design what you would want!
Q. How many servings of cake do I need at my wedding?
A. A four-tier cake per guest! Kidding... sort of. Most weddings will do well with 1 serving of bride's cake for everyone, and half that number for groom's cakes. This allows for 1 and a half pieces of cake per guest. That doesn’t mean that you have to pick and choose who gets groom’s cake and who doesn’t. Wouldn’t that be a mess for the caterer?
Most people will have one piece of cake. Some people, like us, will go back and have 2 pieces. We understand there are a small number of people out there that will not have any cake, sadly. We've never met these people, but we are assured they exist. Very strange, those people.
Q. Do you offer delivery?
A. Yes, we do offer delivery on cakes. We have a $300 minimum order for us to deliver within a 50 mile radius of the bakery. There is a $600 minimum order for us to deliver anywhere outside of the 50 mile radius. Delivery charges will apply and differ depending on the distance. Although, we do not offer delivery to rental cabins. For delivery to Gatlinburg, we have a $1000 minimum cake order. This is due to the amount of time it will take us on that one delivery.
Q. When will you deliver my cake?
A. We plan to deliver cakes two hours prior to your wedding or start of your event. We deliver and set up the cake before your guests arrive. They want to see the cakes, not us moving them around on the tables.
Q. What else do you guys make besides cake?
A. Excellent question! While we specialize in specialty cakes, we also offer among other things, cupcakes, mini-cupcakes, cookies, brownies, breads, chocolate covered strawberries and dating services. Okay, that last one isn't entirely accurate. That's only on one day of the week. And it's not today.
Q. I really, really want to work for you. Will you hire me?
A. We are always accepting resumes, but our staff is pretty solid. Just like pastries, we're flaky at times, but we tend to stick around. Get it? Stick around? Like butter, lol! But every now and then, we'll bring in an intern or will be looking for new talent. If you're interested, email your resume to artofcakesbakery@gmail.com.
Q. Can I/my daughter/my son/friend/brother/sister come and work with you guys for a day?
A. Due to insurance restrictions, we cannot have any non-employee inside the bakeshop, except for delivery personnel. If you really want to see where all the magic happens, I would suggest you to get a job with FedEx and get put on our route. We can't let everyone in on all of our secrets now, can we?
Q. What words of advice can you give to a pastry-chef-slash-baker-in-training?
A. It doesn't matter where you go to school, just that you learn the art. Creativity is your friend. Sugar is good. Practice makes... well, not always perfect, but better-than-before. Never underestimate the power of cake. That should be on a t-shirt, don’t you think?
1909 Sevierville Rd, Maryville, Tn 37804 865-306-2919 ArtofCakesBakery@gmail.com www.Facebook.com/ArtofCakesBakery