Cake Specifications

Our cakes are freshly baked on site using fresh eggs, real butter, pure vanilla, and other quality ingredients.

Cake Flavors

Cake Fillings

Golden Yellow

Devil's Food

Carrot Cake with or without nuts

Creamsicle (Orange)

Granny Apple

White Velvet

Lemon

Pumpkin Spice

Strawberry

Chocolate Truffle

Creamy Caramel

White or Dark Chocolate Mousse

Raspberry or Strawberry fruit spread

Vanilla or Chocolate Cream

Lemon Curd

Italian Buttercream, plain or flavored with Maple,

Marmalade, Caramel, Coffee

Milk Chocolate Caramel

Choose from Rolled Fondant, Italian Buttercream, or Chocolate Glaze as a finish for your cake.

Delivery and Set-Up

There is a delivery and set-up fee for all deliveries based on the distance from the bakery. There may also be additonal set-up charges for extra time required at the reception site.

Cake Stand & Accessory Rental

Cake stands and similar accessories are available for rent. Prices are quoted on an individual basis and includes pick-up. A security deposit will be required. The deposit minus the cost of any missing or broken pieces will be refunded after the wedding.

Payment

A deposit of $100.00 is required to reserve your wedding date with us. The balance and final guest count is due no later than 3 weeks before the event. There is a 90 day cancellation policy. Clients cancelling their order after the 90 day period will forfeit their deposit.

Flowers

If you plan to use fresh flowers on your cake, it is the responsibility of the florist to provide the flowers and insure they are safe to be placed on the cake. The flowers must be at the reception site or delivered to the bakery if we are to place the flowers on the cake.

Changes

Changes to an existing order will be accepted 14 days prior to the wedding.

Other

Tastings and design are by appointment. Please call or email to comfirm.

LAKE FLOUR CAKERY
23 River Street  ·  Saranac Lake, NY 12983
518-891-7194  ·  Email: info@adirondackweddingcakes.com
© Lake Flour Cakery  ·  Designed By Rainbow Graphics
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