Sunday, September 30, 2012

Sample cake order form


Name of your business
motto
address
Phone . Contact information
Slogan
CUSTOM CAKE ORDER FORM AND CONTRACT
SOLD TO: __________________________________________________________________
Address: ___________________________________________________________________ City: ___________________________________ WI Zip: _______________________ Phone(s): Hm ______________________ Wk __________________ Cell _______________
EVENT DATE: _________________________________________________________ TIME NEEDED: PHONE ON EVENT: Cake Serves:
CAKE COLORS:_____________________________________________________________ CAKE FLAVOR: ______________________ CAKE COVERING: ______________________ CAKE FILLING FLAVOR: _______________ CAKE BOARD BASE: ____________________ CAKE STAND: _________________________________________________________________ CAKE DESCRIPTION:________________________________________________________________
__________________________________________________________________________________ __________________________________________________________________________________
Logo
SIZE
TYPE OF CAKE AND COLOR OF ICING
DECORATIONS
SERVINGS
ORDER TAKEN BY
DATE ORDERED
DEPOSIT PAID
DELIVERY DATE
DELIVERY TIME
RENTED ITEMS
CAKE STAND CAKE PLATES CAKE PILLARS CANDLE HOLDERS MIRROR
PUNCH FOUNTAIN
QTY COST
CAKE TOTAL RENTAL TOTAL REFUNDABLE SECURITY DEPOSIT
SALES TAX DELIVERY CHARGE SUB TOTAL DEPOSIT BALANCE DUEName of your business
motto
address
Phone . Contact information
Slogan
CUSTOM CAKE ORDER FORM AND CONTRACT
DELIVER TO: ____________________________________________________________________________
ADDRESS: _______________________________________________________________________________
CITY: __________________________________ TELEPHONE: _______________________ CLOSEST CROSS STREET: _________________________________________________________________ SPECIAL INSTRUCTIONS: __________________________________________________________________
As your cake decorator, I agrees to deliver the above described cake in a timely and agreed manner. The following conditions apply:
1) A deposit of 50% is required to consider this an order and contract for services to be rendered in your behalf. The remaining balance is due three (3) weeks prior to the delivery date. Any changes to this order must be made no later than three (3) weeks prior to delivery. If order is canceled, 50% of the total cake cost is non-refundable, plus any and all expenses already incurred in behalf of the finished product. Payment via cash or paypal by “X”, or contract will be void for non-payment and the customer must make other arrangements for a cake.
2) In the case of fresh flower usage on the cake, the responsibility of the flower safety and safe food practices will rest with the florist and not with (name of your business}.The person placing this order should obtain a notice of plant safety, in question, from the florist.
3) All rental items will be for a three (3) day period. The day of the event and up to two (2) days after. A late fee of $25.00 per day will be imposed for each day the items are late. Should any parts be not returned or damaged in any way, the renter will be responsible for the cost of replacing the entire item. (ie: cake stand, punch fountain, mirror, cake plates and/or pillars, etc.) I, INSERT YOUR NAME OR BUSINESS, will provide a list of all items rented. Returnable Security Deposit (known as RSD) will be refunded when ALL rental items are cleaned by the client and returned in the same condition. If items are not clean, a cleaning fee of $30.00 will be subtracted from the RSD.
4) The colors blue and purple or any shade of these colors cannot be guaranteed. These colors are unstable and tend to fade and /or bleed into surrounding colors and frosting. Outdoor events there is no guarantee.
5) Be Aware: Ingredients or machinery may have come in contact with nuts, milk and wheat products.
W Initial please
6) In the case of an unavoidable occurrence, such as a car accident or poor road conditions (see #6) during delivery --- (name of your business} cannot be held liable for more than the price of the cake described in this order.
7) The client will provide clear driving instructions to location and inform (name of your business} of any adverse road hazards and/or obstacles that may hamper the delivery and quality of finished cakes. (PLEASE NOTE: excessive jarring due to “pot holes”, road construction or unseen road conditions, will damage the finished product to an unstable and undesirable state.)
8) I agree that NO CHANGES CAN BE MADE UP TO 2 WEEKS BEFORE THE EVENT DATE!!
Responsible party / client __________________________________________________________________ Signature Date
Witness: _______________________________________________________________________________ Signature Date
name of your business
OUTDOOR AND DELIVERY DISCLAIMER
I, _________(CUSTOMER’S NAME)_______________, accept this cake as satisfactory and understand that name of your business, is not
responsible for the condition of products following set-up at an outdoor event. Due to the effects of outdoor weather conditions, table on un-level ground, wind blowing undesirable atmospheric items (ie: dirt, leaves, branches, sunlight.), insects and other wildlife, I understand that products such as icings, fillings, cake decorations, etc, may not hold up and cannot be insured past satisfactory delivery and set-up.
Client Signature ________________________________________________
Delivery Representative ____________________________
Date _________________________

Beth Fahey Cake contracts


Wedding Cake Contracts Demo
Why do you need a wedding cake contract? A contract conveys that you are a professional running a business A contract explains in detail how the cake will be designed and structured It outlines expectations for both the cake designer and the customer It establishes clear guidelines for payment It defines your liability 
What should the contract include? Contact information for the couple and reception venue A detailed description of the cake Clear pricing logic Payment terms Cancellation terms Your company’s liability 
Basic Information Your company name and contact information Title of the document (i.e. Wedding Cake Contract) Wedding date and day of the week Name, address, and several phone numbers, and e-mail addresses for the couple Name, address, and phone number for the reception venue Guest arrival and delivery time If possible: estimated guest count, wedding colors, florist, and photographer information 
Basic Information - Example To be filled out by the bride 
Wedding Cake Details Name of design Notes for decorator Toppers Flowers Advance work Pillars Board size and color Swatches Wrapping or Serving? Illustration Pricing Amount x Price Filling Upcharges Floral Add-ons Accessory Charges Rentals Delivery Grand Total Non-refundable Deposit Additional Deposit Final Balance Due
1 Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com
Wedding Cake Contracts Demo
Lines for Payments Final Cake Balance
Rentals - Example Make the item’s value clear Explain when it needs to be returned Type of deposit Emergency contact information Explain when it needs to be returned Type of deposit Emergency contact information 
Totals Delivery and set-up Grand total Non-refundable deposit Additional deposit Final balance due date Lines for payments Final balance 
Extra Servings Should be treated as a completely separate transaction from the wedding cake Provide a due date for the extra servings cake order Payment information 
The Fine Print Cancellation Policy Re-consultation Fee Inedible Products Disclaimer Outdoor Display Disclaimer Structural and Design Discretion Completed Set-up Liability Limited to Value of Cake Right to Cancel if not Paid in Full Photography Rights Acknowledgement Signature 
Wedding Cake Contract Terms Flowers Toppers Photography Extra Servings Anniversary Tier Cake Bags Changes Swatches Flowers
2
Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com
Wedding Cake Contracts Demo
Who – provides and arranges What – fresh, silk, gumpaste Where – at hall, delivered to bakery When – will they be there
Cake Toppers Who – puts it on What – type (monogram, ceramic, floral) Where – will it be 
Extra Servings Who – only your bakery What – how is it constructed Where – it goes to the kitchen When – do you order How – much should you order 
Deposits and Refunds Clear time frames Specifically how much deposit is kept How much is refunded Reasoning for deposit and refund policy 
Payments How much at time of booking Methods of payment Personal check policy Statements Absolute deadline for final payment 
Liability When does your liability begin and end? Food safety and allergen statement Inedible products disclaimer 
The Real Legal Stuff Our Liability Force Majeure (acts of God) Venue (where litigation takes place) Attorney’s Fees (who pays) Entire Agreement (the whole shebang) Other Notes (write – in) Signatures of both parties 
How do I draw up a contract? DIY - Do It Yourself Small Business Administration www.sba.org Online resources: search engines (Google) “contracts” Computer programs: word processor, spreadsheet, graphics, specific DIY legal software Professional printing services Invest in professional legal advice
3 Beth Fahey Creative Cakes Tinley Park, IL 708-614-9755 beth@realbuttercream.com


A Short History of Cake Decorating

Cake decorating is one of those oft-ignored culinary arts. Although the sight of a beautifully decorated cake delights almost everyone, most people are not aware of the long and intricate history of cake decorating. Cake decorating indeed has a long and colored history. Here is a brief overview of the history of cake decorating.
The Roots of Cake Decorating
What are the origins of cake decorating? Compared to other forms of food preparation, cake decorating is actually one of the newer culinary arts. Cake decorating can be traced back to the mid-17th century. This is around the same time, probably not coincidentally, that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Beginning in the mid-17th century, cake decorating gained widespread popularity as a way to create elaborate desserts that were used as displays during the feasts and banquets of the wealthiest aristocracy. However, these were mainly used as display pieces.
The Mid-19th Century Brings Cake Decorating to the Forefront
The history of cake decorating, as we know it today truly got its start in the mid-19th century. This coincides with the period in which the French began to serve the dessert as a completely separate sweet course that was served at the very end of the meal. This is the time in which decorated desserts, namely cakes, began to appear on banquet tables with some kind of regularity.
The Development of Temperature-Controlled Ovens Changes Everything
In the 1840s, there was an important development in kitchen and cooking technology: the temperature controlled oven. This, of course, made baking much more pleasant and convenient. During this period, cake baking became easier and thus more popular. However, during this period, most cake decorating consisted of the elaborate and difficult old English method, which generally consisted of decorating with dimensional over piping. The cakes would generally be covered in rolled fondant, and the borders would be intricately over piped. Another important development during this same period is the introduction of baking powder and baking soda. This, of course, also makes baking cakes much easier.
The Wilton Method Arrives in the Early 20th Century
Around 1929, a business known as Wilton Enterprises began to advertise its own cake decorating classes. Their classes were advertised to enterprising chefs, caterers and other gourmands with an interest in baking and cake decorating. The cake decorating classes took off and became a great success among bakers and chefs. In 1947, the Wilton's began to develop and promote their own line of baking and cake decorating products. Wilton enterprises made a great splash, and by the 1960s, the so-called Wilton Method became a stand-by method of cake decoration. In 1983, the Wilton Company merged with the Copco kitchenware company. Then, in 1991, the company merged again with Rowoco, who changed the name of the company to Wilton Industries.
The Lambeth Method Becomes Another Popular Decorating Method
A few years after the Wilton school came into existence, Joseph Lambeth published a book that would become a classic of cake decorating. The book was known as The Lambeth Method of Cake Decoration and Practical Pastries. The book became widely popular with budding cake decorators, bakers and other gourmands. The book contained real step-by-step instructions and clear, oversized drawings and photographs that showed readers how the Lambeth Method of cake decorating was constructed.
The International Cake Exploration Society Come Onto the Scene
In 1976, a new organization known as the International Cake Exploration Society in Michigan came into the cake decorating scene. The organization is still active, and meets each year during their annual conventions.
 
retreived from:
http://www.cakedecoratingart.com/articles/a-short-history-of-cake-decorating/?action=print