Fondant is a sculptable paste made from sugar and water that is rolled out and covers the exterior buttercream layer to give it a very smooth silky finish. It is chewy and can be peeled off if desired. Buttercream is a lightweight, airy and creamy finish that offers different types of finishes. Both can be colored but fondant tends to have more vivid colors.
Italian Buttercream is made of Italian meringue (egg whites+ cooked sugar) and butter. It is light airy and not too sweet.
American Buttercream is made from sugar, milk and butter. It is similar to the fillings found in the black and white cookie sandwiches.
Cream Cheese Buttercream, per its name, contains cream cheese, sugar and butter.
If you are having an outdoor celebration, we recommend pulling your cake out of the fridge at least 1h before cutting into it and making sure it is in a shady area. We do not recommend leaving it too long in the sun as it will melt it faster.
Typically, a cake can last up to 3 days without going stale. When stored in a fridge they can last up to 7 days. The trick is to keep it in an airtight container and in a dark and cold place (ex: fridge). Cake retains its moister better when uncut.
You can slice the remains of the cake into portion sizes and store them in plastic containers, or you can tightly wrap the rest of the cake delicately with plastic wrap making sure to secure all sides making it airtight.
Yes, we recommend you have enough room in your fridge for when your cake is delivered and pull it out of the fridge at least 1h before your event.
If the event is the following day we recommend leaving the cake in its original wrapping.
Yes you absolutely can. It is best consumed within 2 to 3 months of freezing it.