Transportation, storage and serving

To ensure your Sugar Rose Cake arrives and stays in perfect condition, here are a few important tips:

Transporting Your Cake:

Cakes should be placed on a flat surface in your vehicle – ideally in the boot or the footwell, never on a seat or someone’s lap.
Drive carefully, especially around corners and over bumps.
Keep the car cool during warmer weather, as heat can affect the cake’s structure and decorations.

Storing Your Cake:

Store your cake in a cool, dry place, away from direct sunlight and heat sources.
Buttercream cakes are best kept in the fridge if not being served within 24 hours, but allow them to come to room temperature before serving for the best taste and texture.
Fondant-covered cakes should be kept at room temperature and not refrigerated, as moisture can cause the fondant to sweat.

SERVING

Serving Your Cake

To make the most of your Sugar Rose Cake, here are a few tips for cutting and serving:

Portioning:

My cakes are typically baked in standard celebration sizes and can be portioned into finger slices (approx. 1″ x 1″) for party servings, or dessert slices (approx. 1″ x 2″) for more generous portions.
If you’re unsure how many servings you’ll need, feel free to ask when ordering – I’m happy to help you choose the right size.

Cutting Your Cake:

Use a sharp, clean knife for smooth slices.
For tiered cakes, it’s best to remove the top tier(s) first and then cut each layer individually.
Wipe the knife clean between slices for a neat presentation.

Best Enjoyed:

Buttercream cakes taste best at room temperature, so if your cake has been refrigerated, allow it to sit out for around 1–2 hours before serving.
Fondant-covered cakes should be kept cool but not chilled, and served at room temperature.

Leftovers:

Leftover cake can be stored in an airtight container for up to 3–4 days.
You can also freeze slices for up to 2 months – just wrap them well in cling film and foil to keep them fresh.