Are you licensed?
Yes - Home Run Cakes, LLC is a home run business, but it has been inspected by the State of Ohio and has received licensing as a home bakery. This means that unlike a cottage industry bakery, I can sell outside of state lines, I can sell items that require refrigeration, and I can do all the other things a store-front bakery can do -- though I promise your cake won't be baked up to three years in advance and sit in a freezer, like your local grocery cake could be. ;-)
Do you deliver?
Yes! My cakes will be delivered FREE for all orders over $65 within 25 miles of my location (in Blacklick). For smaller orders or if you are farther than 25 miles from my location a small delivery charge of $10 ($5 per way) will be added to cover fuel and time costs for the first 50 miles. Deliveries farther than 50 miles from Blacklick will incur additional time and fuel costs, based on standard fuel recovery charts. Most cakes can also be arranged for pickup at my location. I insist on delivering all wedding cakes or event cakes three tiers or higher. Many bakers tell you if you don't want to pay for delivery, that you pick the cake up yourselves. Even on wedding cakes. I'm sorry, but I just can't understand how anyone would want a bride or groom or wedding family member to pick up their own wedding cake on their day! Delivering a stacked cake higher than two tiers is stressful, and I don't consider these cakes to be complete until they are fully assembled at the reception. I don't consider it to be an "extra" service, which is why I don't tack on a huge delivery fee.
Can I have more than one flavor on a cake?
Absolutely! Get creative! For any cake 32 servings or more, I don't charge any more just because you want more than one flavor in your cake. For example, on a three tier wedding cake, you can pick a different flavor combination on each tier, if you so choose, or if you are wanting a two tier birthday cake, I could make each tier contain one layer of chocolate and one layer of vanilla. The only cost difference comes in when a flavor choice includes premium flavors.There are a few instances when I can't do more than one layer of cake (such as a one-layer quarter sheet cake), but even in those circumstances, you can do a marble such as chocolate and vanilla, or strawberry and lemon. See the Cakes and Fillings page for more information. For small cake orders under 32 servings, there will be an additional cost for multiple flavors, even if all flavors chosen are basic, since it will require double the ingredient prep and baking for two flavors and the oven will often need to be run twice.
How much advance notice is needed for a cake order?
The short answer is, order as soon as you know your date! Dates book up even months in advance, so if you want to guarantee that I can get a cake for you on your date, please call to book as soon as possible. Even if you don't know a guest count, color scheme or event location, it's best to secure your date as soon as you have it, and the details can be worked out at a later time. That said, I generally need at least 5 days advance to purchase ingredients and prepare a custom cake order. If you need a cake for Saturday and it's Monday or Tuesday, you can still contact me to see if it would be possible. I could very possibly get you in, but if I have a big order for that weekend or a family commitment coming up, I may have to turn down the order. As this is a custom order shop, I usually will do no more than two cakes per weekend, and only one when the cake is a large order such as for a wedding.
A list of fully booked dates is shown at this link. If a date is listed on this page, we cannot book any more orders for that date.
Do you require a deposit when placing a cake order?
I require a $20 deposit when placing an order for under 75 servings. This $20 deposit is applied toward the total cost of your cake. This holds your date, but the main reason for the deposit is because it helps cover the cost of your ingredients. I generally like to purchase new, fresh ingredients for each cake I make. Stale eggs do not a good cake make.
For wedding cakes or other orders for 75 servings or more, the deposit is 25% of your total. This deposit amount is applied to your balance due.
Please note that after contacting me and discussing your cake, if you have left me your name, email address and phone number I will be happy to let you know if there has been another request for your date prior to booking the date you wanted, but unfortunately, unless you have sent a deposit, I cannot guarantee that a previously discussed date is still open. Thank you for your understanding! Deposits can be sent to my address by check, money order or cash. Prior to posting a payment by mail, please first contact me to make sure your date is available. Credit card payments may be made either in person or over the phone.
For more information about how to order your cake, see the Order Info page.
Do you have an order minimum?
I will happily create any cake to fit your needs, whether for a big or small event. However, as every cake is a custom made creation for you, I do have minimum totals for any custom cake order:
$75 minimum for any tiered cake (tiered meaning stacked cake with multiple layered cakes, not layered single tier)
$35 minimum for a single tiered layer cake or sheet cake
If you are only wanting, for example, a tiny stacked cake with a 4 inch top tier and a 6 inch bottom tier, this would not meet the minimum order amount by serving price alone, so to meet the minimum, either the minimum of $75 will be charged, or you may choose to add additional cupcakes to round up the cost. If you were ordering a quarter sheet cake, which is 16 servings, the cost might be just under $35 depending on the decoration complexity, so the total cost to you would be rounded up to $35.
Please note, the above minimum amounts are NOT indicative of the total cost of all cakes. Prices of cakes vary depending on cake and filling flavors chosen, as well as complexity of design and decoration.
How much do your cakes cost?
My cakes are priced per serving, depending on the complexity of your design and the number of servings or tiers. Fondant will cost more per serving, because it's another layer of ingredients that need to be purchased and made. Designs with extensive gum paste work can increase the cost, as well as carved cakes.
The following are typical or average ranges of cake prices. The price may vary up or down depending on your design. Please contact me with your needs to get a specific quote:
Multi-tiered cake average: $3 to $4 per serving
Single tiered layer cake average: $2.50 to $3 a serving
Sheet cake (no filling) average: $2.25-$2.75 a serving
Cupcakes, standard size: $2.25 - $2.50 a serving
I also don't charge more the instant the word "wedding" is mentioned -- I used to be a wedding planner, trust me, it happens more than you'd like to think. My typical wedding cake (or other stacked, fondant-ed and filled cake), will average $3.00-$4.00 per serving, for a standard cake flavor, buttercreme or fruit filling, buttercreme frosting and top covering of homemade fondant, if desired (or needed, in the case of most outdoor weddings). Extensive gum paste or fondant work other than the basic overlay, just as in non-wedding cakes, will incur additional cost. Just calling it "a wedding cake" will not. :)
Please contact me with the number of people you will need the cake for, and a few ideas as to what kind of cake and design you are looking for, and I'm happy to discuss pricing in specifics with you.
What are your cake and frosting flavor options?
If you can dream it, I can probably make it, but I do have some personal favorites. You can chose from the basic list for my most popular flavors, or get creative with some premium flavor cakes or fillings. Don't feel limited because it's called "premium". As a scratch baker, I'm baking anyway, so I don't charge a "premium" price for non-basic flavors -- you just cover the actual raw cost of the additional ingredients needed. The average cost for premium flavors is between $5-7 per 25 servings. See the Cakes and Fillings page for more information.
What about allergies to nuts?
Unfortunately, since this is a home run business, I cannot guarantee that your cake has not come into contact with any nuts, even if your cake itself isn't nutty. I CAN guarantee that nothing in my cakes or frostings will contain even a bit of hydrogenated oil or high fructose corn syrup. Gluten-free cakes can also be made upon request, for additional cost.
Allergen and ingredient information can be provided upon request, and will also be provided with every cake delivered.
Any other yummy goodies you can make for me?
Yes! In addition to cakes and cupcakes, I also make other tasty desserts. Like my cakes, everything is homemade, and I use absolutely no high fructose corn syrup or shortening in my homemade pie crusts. It's all 100% real butter. Butter = Yum. I have a secret recipe for the most delicious chocolate chip cookies I've had, and they can be made with either dark, milk, or white chocolate (real Ghirardelli white chocolate, not "white vanilla chips"), or candies. I've also made various other confectionary, like chocolate nut fudge, and chocolate dipped marshmallows. Please contact me for pricing on these items.
Another fun idea is to add Cake Pops to your party! All the deliciousness of a slice of cake, frosting, and filling, wrapped up in a bite-size chocolate-dipped pop. Imagine these little cuties at your baby or bridal shower, or as a fun "thank you" for guests to your wedding or birthday party. Colors can be coordinated however you need, including wrappings and ribbon trim, and can be covered in white, dark, or milk chocolate (or a combination). Flavors can be made in virtually *any* combination that you desire. See the Cakes and Frostings page for some fun combinations. As always, only REAL chocolate and cake ingredients are used -- no flavor bottles, and no hydrogenated "chocolate coating". Cake pops are $20 a dozen including wrappings and ribbon trim. A base for displaying the cake pops can be added for a small additional charge.
What Makes Your Cakes Different?
Cake mixes are cheap and easy. I can buy enough cake mix to make two large cakes for just a few bucks. Unfortunately, the ingredients in those cake mixes are not good for your body. They are made to be cheap, and like many cheap, processed foods, they are made with hydrogenated oil. All of my cakes are from scratch, using all REAL ingredients -- real unsalted butter, organic/cage free eggs, real vanilla and flavorings, baking soda and powder, and plain cake flour. If you want a chocolate cake, I use dutch processed cocoa and/or melted Ghirardelli chocolate, depending on the recipe.
It's not as easy to start from scratch, but it's worth it. No, non-hydrogenated cakes can't be called "healthy" (mmm, butter...), but your body knows how to process REAL food. Chemical sludge? Not so much.
Just What is Buttercreme and How is Yours Different?
Those crisp, sharp, bright white frostings you see in all bakery cakes? That's not buttercreme. It may have artificial butter flavoring added to it, but it's usually made with 100% shortening mixed with powdered sugar. That slimy aftertaste that stays in your mouth after a bite of bakery cake? It's not butter.
If you notice in some of my gallery cakes, typically all-butter BUTTERcreme isn't as pure white; it appears more off-white/cream colored. It doesn't hold stiff roses as nicely. It's a softer frosting that won't hold up well in high heat. Those are the downsides of my buttercreme decorations. They still look nice, but they will not be as sharp and crisp as what you see on cake shows and at the grocery store or bakeries that show photos of white-white frosting.
The upside of my frosting? It is SO good. My standard buttercreme frosting is a fluffy swiss meringue buttercreme. It is so amazingly yummy. It is light and fluffy, and not sickeningly sweet. This is what I use on all my cakes, even those that are covered in fondant. (The buttercreme is the "under layer".) If the cake isn't going to be covered in fondant, I will still use the meringue on the "crumb coat" layer, and follow that with a decorator's buttercreme, which is stiffer and holds up to piping well. It's still all butter - no Crisco, and still delicious with no greasy aftertaste. (Please note that I can still make stiff buttercreme decorations, such as piped roses, but they just tend to have a "softer" edge to them than the hard frosting roses you can find at store bakeries.) I also offer a chocolate or white chocolate buttercreme frosting, which is my same meringue buttercreme with melted Ghirardelli chocolate mixed in. Yum.
My homemade fondant actually TASTES good. I've tried pre-made fondant, and fondant at many weddings (I used to be a wedding planner), that were just unpalatable. Just so gross, all you could do was peel off the fondant layer. What a waste. Being homemade, I can make my fondant actually worth eating. My standard fondant is sugar and gelatin based, with natural vanilla extract. I can also make a chocolate fondant, either with white or standard chocolate. I also make flowers, bows and other decorations that need to hold up well, out of gum paste or royal icing.
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