FAQs

This information also forms my terms and conditions. Please ask if anything isn't clear.

 

How much notice is needed?

It's never too early to pencil in a date! Everything is made to order so a minimum of 7 days' notice is required, but it also depends what's already booked in. Just drop me a message or give me a ring to check availability and we can take it from there.

 

What flavours do you do?

Ready Range - Victoria (vanilla and jam), chocolate or lemon

Baked Bespoke and Wedding - pretty much anything! Download my top 10 menu here and just ask if your favourite isn't listed as it may well be possible.

 

Any cake covered in sugarpaste (rolled icing) is first coated in white chocolate ganache, which seals the sponge and provides a perfect foundation for decorating.

 

How is my cake made?

I bake regularly in my home kitchen - this means that your cake will be fresh for a good few days after you collect it. I always use free range eggs in my cakes and real butter in my buttercream! I am registered with Rushcliffe Council and hold a 5* elite food hygiene rating.

 

Occasionally I source a sponge from a top Nottingham bakery to allow me to focus on the design and decoration of a cake. This may be because of a hectic week, a last minute order or if particularly large dimensions are required. The bakery I use supplies cake decorators nationwide and has an excellent reputation. If you have strong feelings either way, just let me know. My objective is always to achieve the best end result possible in both look and taste. I always buy red velvet and fruit cake from here as I choose not to make these.

 

How do I store my cake?

Keep it in its box at room temperature, away from sunny windows or radiators. It is happy in a cool garage but not in the fridge. Once cut, cover the exposed sponge tightly with foil or clingfilm and pop it back in its box.

 

What about allergies?

I am unable to cater for severe allergies because a home kitchen cannot provide a sterile environment, but I do have lots of experience of working with 'free from gluten' and 'free from dairy' recipes. Please note that I do not have separate equipment for these orders but 'free from' bakes are handled separately to others and with newly-cleaned equipment and utensils, plus additional safety processes. I am more than happy to discuss my ingredients and my processes so you are in a position to decide if I am the right cake maker for you. Please mention any special requirements when you first get in touch, as it will affect the quote and availability because of the additional time this type of order deserves.

 

Ingredients and allergens

In line with the law, you will receive an allergen chart with your order. Products made to order are not required be labelled with a full ingredients list, but I can provide one if needed. I keep my allergen training up to date so feel free to ask me anything!

 

How do I pay?

Once we have more or less agreed on a design, a 25% non-refundable deposit is required to confirm your cake's slot in the diary (£100 for any wedding cake). The design can still be tweaked up to two weeks before collection day (weddings 1 month). Changes may incur extra costs if they require additional time or materials but I will always tell you this if applicable.

 

The balance is payable by bank transfer as follows:

Ready Range / Bespoke: 7 days prior to collection

Weddings: 28 days prior to the day

 

I will always send a payment reminder as I know how busy everyone is! However, after that, I reserve the right to cancel orders not paid for on time. If you have any technical issues with payment, please ring me. 

 

Cancellations

Should you need to cancel your order for whatever reason, deposits and balances are unfortunately non-refundable; I am likely to have turned down other orders in its place, and as a small business, I can't absorb empty slots in the diary. If your event date changes for whatever reason, I will do my best to accommodate this, but it will depend if I have space and whether I have already started making your order, so cannot be guaranteed.

 

Returns policy

As we have time to discuss and create the cake that's right for you, I don't expect there to be any reason for disappointment. I have been using the same trusted recipes and techniques for years so I can be sure each bake comes out just the same. If at any point in the process you have a question about your order, please get in touch straight away. Once I have started ordering materials specific to your order, changes are much harder to accommodate, but I'm here to help!

 

Should you feel there is a problem after you have collected your cake, please contact me straight away. In order to fully investigate your concern, I require at least 90% of the cake to be returned. Your cake is at its best for the first few days after collection, so please bear this in mind when ordering for your special occasion.  

 

When do I collect?

Collections are by appointment from my house in NG2 and I will offer you a choice ot times to fit what suits you. However, please don't assume I can wait in if you run late, as this is not always possible. If you need to change your appointment, please contact me asap.

 

Tranporting your cake 

Your cake must be kept cool and flat. A footwell or the boot of your car are ideal, because car seats are sloped. Once you have collected your cake, you become responsible for it, so if you have any questions about transporting it, just ask. Long journeys are of course more risky; if you know you will need to travel a considerable distance with your cake, let me know before we design it, because we can avoid delicate elements if needs be. As with wedding cakes, I do offer a delivery and setup service to remove the worry for you - just ask for a quote (this will depend on the date, time and location). One and some two tier cakes can be transported ready-assembled. Three tiers and above always need to be tranported in separate boxes and stacked in situ. 

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Email:

jo@joannacakedesign.co.uk

 

Call or WhatsApp:

07877901466

 

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