Inspect all cakes upon arrival.
Keep cakes refrigerated between 10°C (50°F) and 12°C (53.6°F).
Store frozen cakes in your freezer until you are ready to use them.
To maintain freshness when pieces are individually served, cover the slice of cake with plastic wrap.
Fresh fruit, whipping cream and meringue based cakes will maintain their freshness for 2-3 days. All other cakes should be consumed within 4-5 days.
For best results, always use a sharp, serrated knife.
Heat the blade under running hot water and wipe excess water off before making each slice. Place slice on a plate, cut-side up.
Always clean and reheat knife after every slice.
For professional looking portions, use a 10 to 12 inch serrated slicer when cutting cakes.
Allow the frozen slices to stand at room temperature for at least 1 hour before serving.
For cheesecakes here is the best-kept secret of the trade. Would you believe it is dental floss! It is just about impossible to cut a cheesecake cleanly with a knife (too much of the precious filling sticks to the blade). Take a long strand of dental floss, stretch it taut, and gently press it through the cake. Do not try to pull the floss back up through the cut you have made, simply pull it out when you reach the bottom. Either waxed or unwaxed floss may be used, but you may want to use a knife to cut through the harder crusts.
Wrap the exposed cake in plastic wrap to prevent dryness and refrigerator odors from being absorbed when the cake is stored. Some cakes may be difficult to wrap without marring the surface. We recommend placing these in a covered cake tray, or a pan and covered with plastic wrap or foil.
Store freezer friendly cakes in your freezer until ready to use.
Please note that we do not recommend freezing fresh fruit, whipping cream or meringue based cakes.