Cashier Cake

We take great care to ensure every cake leaves our studio in perfect condition. We kindly request you to inspect your cake at the time of pickup or delivery and accept it only once you are satisfied. Once the cake has been collected, we are unable to take responsibility for any damage that may occur thereafter.

Storage Guidelines:

• Buttercream, fresh cream, and ganache cakes must be kept refrigerated until serving.
  
• Fondant cakes may be stored at air-conditioned room temperature. However if there is a long gap between cake arrival and cutting then better to store in refrigerator considering the temperature fluctuations.
  
• Cakes should be sliced and served in an air-conditioned environment and kept away from heat.
  
• For fondant cakes, we recommend using a serrated knife for clean cuts.

Please note that fondant toppers, sculptural elements, and figurines may contain internal supports such as wires, toothpicks, wooden skewers, or dowels—especially in taller cakes. Kindly check and remove these supports before serving, and take extra care when serving small children.

When transporting your cake, ensure it is placed on a flat surface in a chilled, air-conditioned vehicle, with no direct exposure to heat or sunlight. Once the cake leaves our premises, its handling and safety become the customer’s responsibility.

For best taste and quality, the cake should be consumed within 24 hours.

If you have any questions or need further clarification, please feel free to contact us—we’re always happy to help.