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Friday, October 12, 2012
Tuesday, October 2, 2012
very detailed cake contract good example
Cacake contract ke
Works of Art Cakes contract
Basic Information
Date of Order: _______________________________________________________________________
Customer Name: ______________________________________________________________________
Delivery? Yes No Email Address: _______________________________________________
Wedding Date: ____________________________ Day of Week: ______________________________
Requested P/U or Delivery Time: ________________________________________________________
Delivery Address: _____________________________________________________________________
Home Phone: ________________ Cell Phone: ________________ Work Phone: ________________
Building the Wedding Cake
# of Servings _______________ # of Tiers Preferred? _______________
Shapes and Sizes
(please circle desired choice):
SIZE Servings Butter Cream Price Fondant Price
8 – 6 23 60.95 74.75
9 – 6 30 79.50 97.50
10 – 8 45 119.25 146.25
12 – 9 67 177.55 217.75
12 – 10 75 198.75 243.75
10 – 8 – 6 53 140.45 172.25
12 – 9 – 6 75 198.75 243.75
12 – 10 – 8 90 238.50 292.50
14 – 12 – 10 140 371.00 455.00
12 – 10 – 8 – 6 98 259.70 318.50
15 – 12 – 9 – 6 155 410.75 503.75
14 – 12 – 10 – 8 155 410.75 503.75
16 – 14 – 12 – 10 230 609.50 747.50
14 – 12 – 10 – 8 – 6 163 431.95 529.75
16 – 14 – 12 – 10 – 8 245 649.25 796.25
16 – 14 – 12 – 10 – 8 – 6 253 670.45 822.25
Order Form
Please fill out all sections and bring to our Cake Shop located at
614 N. 10
th Street, Killeen, TX.
Rounds
1
2
SIZE Servings Butter Cream Price Fondant Price
8 – 6 36 95.40 117.00
10 – 8 64 169.60 208.00
12 – 10 100 265.00 325.00
10 – 8 – 6 76 201.40 247.00
12 – 10 – 8 124 328.60 403.00
14 – 12 – 10 184 487.60 598.00
12 – 10 – 8 – 6 136 360.40 442.00
14 – 12 – 10 – 8 208 551.20 676.00
16 – 14 – 12 – 10 296 784.40 962.00
14 – 12 – 10 – 8 – 6 220 583.00 715.00
16 – 14 – 12 – 10 – 8 320 848.00 1040.00
16 – 14 – 12 – 10 – 8 – 6 332 879.80 1079.00
SIZE Servings Butter Cream Price Fondant Price
9 – 6 27 71.55 87.75
12 – 9 63 166.95 204.75
12 – 9 – 6 72 190.80 234.00
15 – 12 – 9 128 339.20 416.00
15 – 12 – 9 – 6 137 363.05 445.25
SIZE Servings Butter Cream Price Fondant Price
9 – 6 26 68.90 84.50
12 – 9 58 153.70 188.50
12 – 9 – 6 66 174.90 214.50
15 – 12 – 9 123 325.95 399.75
15 – 12 – 9 – 6 131 347.15 425.75
Cake Flavor, Filling and Icing
(please circle desired choices):
CAKE FLAVORS FILLING FLAVORS ICING CHOICES
French Vanilla Peach Buttercream
Chocolate Fudge Apricot Chocolate Buttercream
Red Velvet Strawberry Fondant
Fresh Strawberry Blueberry
Mandarin Orange Raspberry
FLAVORED ICING **
Lemon Cherry Irish Cream
Italian Cream * Apple Hazelnut
Carrot * Pineapple Amaretto
Apple Spice Lemon Custard Champagne
Chocolate Raspberry Truffle Bavarian Crème Caramel
French Almond * Cream Cheese
Chocolate **
10 cents extra per serving
*
contains nuts and/or coconuts,
which may cause allergic reactions for
some people
Orange Mousse
Mocha Cappuccino Mousse
Peanut Butter Mousse
Hexagons
Squares
Hearts
Tier Stacking
:
Tier 1
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 2
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 3
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 4
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 5
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 6
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Special Instructions
:
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
Picture / Drawing (please attach picture or drawing of desired cake design)
:
Building the Groom’s Cake
# of Servings _______________ # of Tiers Preferred? _______________
Shapes and Sizes
(please see above for choices).
Cake Flavor, Filling and Icing
(please see above for choices):
Tier Stacking
:
Tier 1
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 2
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 3
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 4
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 5
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Tier 6
Size: __________ Flavor: _______________ Filling: _______________ Icing: _______________
Special Instructions
:
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
Picture / Drawing (please attach picture or drawing of desired cake design)
:
3
Terms and Conditions:
Delivery Fees:
Location:
_________________________________________ Price: ____________________________
Fort Hood / Shilo / KCC / Plaza / Hilton / HoJo / VFW-Killeen FREE
American Legion-Killeen / Destiny Outreach / Homebuilders FREE
Killeen / Harker Heights $10
Copperas Cove / Nolanville / West Fort Hood $15
Belton / Florence $25
Salado / Temple / BLORA $30
Lampasas / Kempner $35
Gatesville / North Fort Hood Exact Miles x 2 x $0.585, plus $15 service fee
Waco / Austin Exact Miles x 2 x $0.585, plus $25 service fee
Design:
We attempt to make every effort to create a cake designed to your exact wishes. It is your responsibility to ensure that your wishes are
clearly stated and color swatches, photographs and other design aspects are given accurately to your cake designer. All design aspects must
be delivered to our location no later than 7 working days prior to cake delivery date and time.
Initial: ____________________________
Flowers:
If you are requesting that real flowers be included in your cake design, please have your florist provide the correct type and number of
flowers needed to complete your desired design. We require that you or your florist deliver your flowers at least 8 hours prior to cake
delivery time. We are not responsible for damages that occur if other parties attempt to place flowers onto the cake after delivery.
If you request gum paste flowers, we make every attempt to order them in time for your event from our suppliers. In the case that they are
back ordered or do not arrive on time, we will substitute a quality silk equivalent to carry out your design.
Initial: ____________________________
Stands, Dividers, & Other Cake Devices:
In the event that Works of Art Cakes provides cake stands, dividers and other cake devices not purchased by the responsible party, they must
be returned within 2 days of the event (or first business day following event). Failure to return cake stands will result in NO REFUND of stand
deposit. Upon return of all stands and other devices your deposit will be promptly refunded. $50 Deposit / $10 Rental Fee.
Initial: ____________________________
Cake Toppers & Other Decorative Items:
Cake Toppers, Ornaments, Ribbon or other decorations must be delivered to Works of Art Cakes a minimum of 7 working days prior to cake
delivery.
Initial: ____________________________
Cake Table:
The responsible party for the contract is responsible for ensuring that there is a cake table is available at cake delivery time. If the table is to
be skirted or otherwise covered it must be prepared before the cake is set up. The table must be secure and level and must be able to
support a minimum of 50 pounds. Once the cake is set up it is no longer the responsibility of Works of Art Cakes. Works of Art Cakes cannot
be held responsible for tables provided by the customer that fail to support the weight of the cake.
Initial: ____________________________
4
Changes:
Any major changes to cake design, colors or guest numbers must be relayed to Works of Art Cakes as soon as possible. We may not be able
to accommodate changes of date, location and delivery due to prior scheduling of other contracts.
Initial: ____________________________
Down Payment:
A down payment of 25% is required at the time of this reservation to guarantee the selected time and date of delivery. This contract is not
valid or binding until the 25% down payment has been received. Payment in full must be made no later than 10 days prior to the event date.
Initial: ____________________________
Cancellation:
In the event the customer needs to cancel their wedding cake contract, a refund will be granted minus a $65.00 rebooking fee, if notice is
given more than 60 days prior to the scheduled event. If the contract is cancelled less than 60 days prior to the scheduled event, a refund will
be granted minus the 25% down payment to cover the expense of supplies purchased and loss of potential income due to late notification. If
the customer cancels their wedding cake contract 10 days or less before the event, no refund will be given. In the event of unforeseen
circumstances preventing Works of Art Cakes from fulfilling the order as agreed upon in this contract, the customer will be entitled to a full
refund of the amount paid, including any deposit.
Initial: ____________________________
Finalizing Your Order:
No later than 10 days prior to the event, we will need a final guest count and any last minute changes to your order. Also,
final payment
must be received no later than 10 days prior to the scheduled event
. If final payment or other arrangements are not made by this time, the
order will be cancelled and all monies will be forfeited. We do not bake any cakes until payment in full has been received, and we do not
accept late payments without prior arrangements.
Initial: ____________________________
Delivery / Setup and Acceptance:
At the time of delivery and setup, a designated responsible party must be present to inspect and sign for final cake setup. In the case of a
mishap or damage, Works of Art Cakes will advise the responsible party immediately. Once the cake is set up and accepted, it is no longer
the responsibility of Works of Art Cakes.
Initial: ____________________________
Weather / Climate Conditions:
It is the responsibility of the customer to ensure that the cake will be stored / set-up in an area that is climate controlled to ensure that the
wedding cake remains intact and retains its original condition. Extreme high temperatures and humidity due to weather conditions and the
lack of a cool environment at the appointed location may adversely affect the condition of the cake. Works of Art Cakes will take every step
possible, i.e.: usage of fondant, silk flowers, etc., to ensure a quality product upon delivery. Works of Art Cakes cannot be held responsible
for unfavorable conditions at the cake’s destination.
Initial: ____________________________
I have read, understand and accept the terms of this agreement. I have received a copy of this contract for my records.
Signature of Responsible Party: ________________________________________________ Date: _____________________
Acceptance by Works of Art Cakes:
Signature of Works of Art Cakes Representative: ____________________________________ Date: _____________________
Thank you for your order!
Vavette’s Works of Art Cakes, LLC, cannot ensure that any of our products are free of allergens i.e., nuts, eggs, or other baking ingredients
that may cause allergic reactions. We make every attempt to ensure that your baked goods are free from foreign objects. We are not
responsible for damages caused by foreign objects such as candles, sparklers or other decorations that are placed on or in our products, nor
are we responsible for damages to said products or persons handling them once they are picked up, removed, or delivered from our
premises.
Wedding Cake
RECORD of CHARGES and PAYMENTS
Bride’s Name: __________________________________________________ Wedding Date: ____________________
Bridal Cake _______________________________
Grooms Cake _______________________________
Supplemental Sheet Cakes _______________________________
Gum paste Flowers _______________________________
Delivery Fee _______________________________
Stands Rental & Deposit _______________________________
Subtotal: _______________________________
Tax: (Texas 8.25%) _______________________________
Total _______________________________
Down Payment (25%) _______________________________
Final Payment Due: __________________ _______________________________
Payments Received:
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Date: _______________ Amount Paid: _______________ Balance Due: _______________
Order Form
Monday, October 1, 2012
cake decorating styles
VARIOUS METHODS OF CAKE DECORATING
English
- This method uses swinging curves of borders, piped flowers, and perfect execution of techniques. Color flow, as we
know it, was inspired by the run-in work of the English as well as the Australian and South African methods coming from the
English.
The styles of the English method are:
•
Nirvana Style - Cakes are completely, or almost completely, covered by "run-in" work (color flow, flood work) with a
porcelain finish and a high degree of architectural design resembling miniature buildings. Cakes are done in white or
very pale colors with deeper colors used for accents. This is a method of perfection - the ultimate.
•
Over-piped Style (known as the Lambeth style made known by Joseph Lambeth) - piping and overpiping in graceful
curves and scrolls with some topped with precise, dainty lines done with complete accuracy. Lattice cushion work is
neat and delicate. Over-piped cakes are white or a pale color and often trimmed with an abundance of delicately
piped flowers in bright colors and usually have a bottom bevel. This method always has more overpiping than any
other.
Australian
- This is a dainty form of decorating with cakes being small, perfectly proportioned with meticulous work done to
perfection. Pale pastels are typically used and flowers are either piped or made of gumpaste and are never put on the cakes in
masses or heavy clusters but in a light, airy way. Extension work and embroidery done freehand, both being done with fine
tubes and well-controlled pressure, work, are found in the Australian method. Trim work is often done by making small lace
pieces on nails and applying them to the sides of the cake. Crimper work, ribbon insertion and tulle with intricate lace designs
are also seen in this method of decorating.
South African
- This method of cake decorating consists of two separate styles:
•
Lacework Style- Fancy, elaborate lace pieces, known as "wings," are piped using fine tubes with the main lines being
over-piped to create an airy feeling and rise above the tiers to give dramatic highlights. To create a soft, cushioned
effect on the edges of the cake, similar to the Over-piped English style, trellis work or lattice work is built up. Net
nails are also used to create lace and lattice shapes, curves and scrolls that are over-piped, and "hollow line work"
(over-piped scrolls). This method elaborates on the English and Australian methods.
•
Run-in Style - These cakes feature china-like run-in work based on the Nirvana style. The work is done as three
dimensional to create a dramatic effect.
In the South African method of cake decorating, piped flowers done in royal icing or handmade from gumpaste or marzipan
play a large part in the decorating. They are delicately, realistically and perfectly executed .
Mexican
- The Mexican method is colorful and theatrical with life-like gumpaste figurines that are intricately dressed. The
realistic room settings or formal gardens, done in previous time periods, are done to scale from pastillage. A cake drum made
from pastillage is used to display the work and placed on the cake. This method has very little border or side work done on the
cake.
Philippines -
A dramatic centerpiece displaying the decorator's skills best describes this method. Large tubes are used in
creating sculptural effects with curved borders. Abundant flowers are put in sprays, bouquets, and fountains. These dainty,
gracefully executed cakes with neat, precise work are done in harmonizing pastel colors.
Oriental String Work
- Cakes are covered in royal icing and feature intricate patterned string work that begins at the center of
the cake extending over the edge and dropping to the bottom of the cake. The same pattern, formed in an oval shape, is
repeated on the top half. All work is even and uniform in size
.
Recommended reading on the various methods of cake decorating:
The Art of Confectionery
- George Cox
Lambeth Method of Cake Decoration
- Joseph A. Lambeth
The Art of Sugarcraft - Lace and Filigree - Nicholas Lodge
The Art of Sugarcraft - Piping -
Nicholas Lodge
The Bride's Choice - Wedding Cakes from South Africa
-
Ria Meintjes
Advanced Piping & Cake Designs - Nirvana
Decorated Cakes and Confectionery
- Nirvana
South African Sugar Art
- Margie Smuts
Australian and New Zealand Cake Decorating
- Marie Sykes
and Patricia Simmons
Cake Design and Decoration - Bernice Vercoe and Dorothy
Evans
The Wilton Way of Cake Decorating - Volume Two
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