CAKE  FLAVORS

Butter

​Chocolate

Marble

Yellow

White

Birthday Cake (white cake with multi colored sprinkles added to the batter)

Specialty Cake Flavors

Rocky Road

Description: A dark Chocolate cake filled with a layer of marshmallow buttercream, a layer of toasted almonds and a layer of whipped chocolate ganache.

Carrot Cake with Cream Cheese filling

Red Velvet with Cream Cheese Filling

Banana Cake With Cream cheese filling or Chocolate ganache (your choice)

Chunky Monkey

Description: A dark chocolate cake filled with a banana custard.

Neopolitan

Description: A layer of dark chocolate cake and a vanilla cake filled with strawberry swiss meringue buttercream.

Raspberry Dream

Description: A white butter cake filled with a layer of raspberry preserves and a layer of swiss buttercream.

Strawberry Nutella

Description: A dark chocolate cake filled with Nutella buttercream and fresh strawberries.

Caramel Macchiato

Description: A dark chocolate cake filed with a caramel sauce over a layer of Espresso buttercream.

Coconut Cake

DescriptIon: A coconut cake filled with coconut buttercream and toasted coconut.​

Almond Joy

Description: A chocolate cake filled with a vanilla buttercream, Chocolate Ganache and shredded coconut filling.

Ube

Description: A purple yam cake filled with a purple yam swiss meringe buttercream

Burnt Almond

Description: A white cake filled with whipped custard and burnt almond pieces

​Coffee Crunch

Description: A coffee flavored cake filled with whipped custard and airy honeycomb crunch pieces.

Pina Colada

Description: A white cake filled with pineapple buttercream and toasted coconut .

Strawberry Passion

Description: Red Velvet cake Filled with Strawberry Buttercream

CAKE FILLINGS

SWISS MERINGUE BUTTERCREAM

Chocolate

Mocha

Nutella

Vanilla

Strawberry

Mango

Guava

Raspberry

Passion Fruit

Kahlua

Peanut Butter

Cookie Butter​

Cookies n cream

Chocolate

Coconut

Strawberry

Nutella

Guava

Ube

WHIPPED CREAM FILLINGS

Vanilla whipped cream

Fresh Strawberries and Cream​​​

Chocolate Bavarian cream

OTHER
 

​​Toasted Marshmallow Cream

Chocolate Ganache

Cream Cheese

CAKE INFO

Changes to your Cake Order

* Any changes (date, color, size, decoration, and flavors) to your order must be made 5 (FIVE) days prior to your event.

Cancellation Policy

​* Once your cake order has been placed and confirmed, the cancellation policy is as follows:

   -You have the right to cancel your cake order, but must be done in writing. Orders must be cancelled FIVE (5) days prior to your event in order to receive your deposit. If you decide to cancel any time after this, your deposit will be forfeited.​

Allergen Information

  *PRODUCTS MAY CONTAIN WHEAT, SOY, WHEY (MILK), PEANUTS, TREE NUTS, RED DYE #40, YELLOW DYE #5.  CAKES AND BUTTERCREAM CONTAIN DAIRY PRODUCTS.​

Payment Information

​  *I REQUIRE A NON REFUNDABLE 50% DEPOSIT ONCE I HAVE CONFIRMED YOUR CAKE ORDER. YOU WILL RECEIVE AN INVOICE VIA E-MAIL AND YOU WILL BE ABLE  TO PAY THROUGH VENMO or ZELLE. FINAL PAYMENT OF THE ENTIRE COST OF YOUR ORDER IS DUE THE DAY BEFORE YOUR ORDER DATE.

Pick up/Delivery

​  *There is a mileage fee of .50 to and from Hayward to your location and any toll fees if applicable.

  *Orders may be picked up in Hayward, CA. 

  *SUGAR FACED BAY AREA IS NOT LIABLE FOR ANY DAMAGES TO THE CAKE ONCE IT HAS LEFT THE PICK UP LOCATION/HAS BEEN DELIVERED.

Storing Cakes

  -DIRECT SUNLIGHT AND FLORESCENT LIGHTING CAN GREATLY AFFECT YOUR DECORATED CAKE. STORE YOUR CAKE INSIDE A  COVERED BOX UNTIL READY TO DISPLAY.

​  -HUMIDITY AND HEAT CAN AFFECT YOUR CAKE. BE SURE TO STORE IT IN THE REFRIGERATOR OR AT OPTIMAL ROOM TEMPERATURE.​

​  -CAKES THAT CONTAIN CREAM CHEESE AND WHIPPED CREAM SHOULD BE STORED IN THE REFRIGERATOR UNTIL READY TO USE AND SHOULD BE USED IMMEDIATELY​

Cake Cutting Instructions

  -IN ORDER TO GET YOUR DESIRED AMOUNT OF CAKE SLICES, THERE IS A TECHNIQUE IN CUTTING YOUR CAKE. I WILL INFORM YOU ON HOW YOUR CAKE SHOULD BE CUT. IT IS EXTREMELY IMPORTANT TO USE A LARGE SERRATED KNIFE WHEN CUTTING INTO YOUR FONDANT CAKE. DOING THIS WILL MAKE IT EASIER TO CUT EVEN SLICES WITHOUT THE CAKE FALLING APART.