FAQs

How do I place an order or get a quote?

Check out my shop for easy to purchase options. For custom cakes, use my contact form or send me an email hello@thepetitepantry.com.au with the following information:

-       Date

-       number of portions required

-       plated dessert or cocktail serves

-       design or theme request

-       inspiration pictures

Once we have discussed your details, I will email an invoice in which a 50% or full payment is required to secure your order. Payment plans can also be arranged.

Please note: your order is not secured until a deposit or payment is received.

 

What are your hours?

Tuesday – Wednesday: admin/prep days

Thursday – Saturday: production days

Sunday – Monday: unavailable

 

·      Orders required for Sunday’s or Monday's can be collected on Saturday.

·      Orders required Tuesday's and Wednesday's will incur a surcharge if the date you request is available, as these are not usual caking days.

 

Where are you located?

I am based in Mildura, Victoria. My cake studio is a council registered home business. Appointments required.

 

How much notice is required when placing an order?

·      Ideally as much time as possible. Please allow a minimum 2-4 weeks to avoid disappointment.

·      Busy periods such as October – December & March can book out at least a month in advance.

·      Please don’t hesitate to check in to see if I have last minute availability. Last minute bookings need to be confirmed by Tuesday, for subsequent weekend.

 

How much are your cakes?

Check out my price guide

*link to page*

 

Do you make dietary cakes?

Gluten-free, Dairy Free, Lactose free, and Nut-Free options are available. Please see cake menu.

No vegan or egg-free options are available.

All my cakes contain egg, including Swiss meringue buttercream.

I adhere to food safety regulations; however, there may be traces of allergens, wheat, dairy & nuts.

 

Swiss Meringue Buttercream for Life

Delicious, fluffiest, buttery-est frosting.

Swiss meringue buttercream (SMBC) is butter based and less sweet than American style icing. It must be consumed at room temperature for the best quality texture & taste. It is made by making a Swiss meringue (using pasteurised egg whites), then adding butter and flavourings.

I don’t use ganache and only use fondant on occasion (as requested).

 

What is the difference between dessert or coffee serves?

Coffee portions: 1inch x 1inch x height of tier

Perfect for shared cocktail platters, serving alongside other desserts or when you don’t need to feed everyone.

Dessert portions: 1inch x 2inch x height of tier

Perfect for plated desserts and serving everyone individually per person.

 

Do you copy cake designs?

An exact replica will not be possible but your cake will be created using your inspiration pics. There will be varying aspects in features and styling as a result.

 

Do you deliver, or how do I collect my cake?

Yes, delivery is available and arranged at time of booking.

Cakes are to be collected at a prearranged time and date only. Please be punctual in the time arranged for collection, as I may have other deliveries to attend to.

Address will be given upon booking, please check your confirmation.

 

How do I store and transport my cake or sweets?

How do I cut my cake?