Frequently Asked Questions

  1. How does booking work?

    You can inquire about all orders here. Once I receive your inquiry, I will reach out to schedule a consult or send a fully booked email. For custom orders, I will schedule a 10-15 minute phone call to learn about your amazing event and what you are looking for. Then I will submit a proposal for you to review. If it feels like a good fit; a signed contract and paid deposit reserves your date.

  2. How far in advanced do I need to place my order?

    Weddings: 4 months or more - you can never book your wedding vendors too early in my experience!

    Celebrations: 2 weeks is preferred - if you don’t have exact details yet, that is fine! Reach out anyway and we can reserve your date with a small deposit.

    All of this being said, it never hurts to reach out last minute! If I have availability in my schedule and the supplies on hand, I will work you in.

    Please keep in mind as dessert caterers, June-October is wedding season and we get booked out months in advance.

  3. How does payment work?

    I have a retainer policy, meaning at the time of booking your order I require half of the payment upfront. This portion is non-refundable because I will turn down other orders I receive for the same event date in favor of yours. 

    Next, we schedule your 6 week check in. This allows you to make changes to your guest count or items before your final payment is due.

    The remaining balance is due 4 weeks before your event date. ** If your event is less than one month away, I will need to receive full payment in full at the time of ordering.

         Your order is not considered booked until I receive a signed contract and paid deposit.

  4. How are you licensed?

    Proper licensing with the state looks like: Serve Safe Certification, Business Licensing, Retail Food License and Wholesale Food License. I operate out of a rented commercial kitchen, we are not a storefront bakery so please let us know before you stop by!

  5. Do you make fondant cakes?

    I specialize in buttercream cakes and can often replicate fondant cakes! I sometimes use fondant in design elements, but do not cover whole cakes with it.

  6. Do you offer delivery?

    I do! Delivery is reserved for large weddings and events. This allows us maximum time in the kitchen to provide for both catering and small celebrations. Delivery fees are based on location and time.

  7. Can I request a custom flavor?

    In most cases, I stick to the options on my menu. However we often mix and match cake flavors and fillings.

  8. What payment methods are accepted?

    I can accept cash, check or card.

    Please make all checks out to my business Bakes and Cakes by Brie

  9. How is pricing calculated?

    Pricing includes the cost of all ingredients needed to make the cake, supplies, overhead, labor and the value of my expertise. Custom designs cost more based on the added time it takes to make your unique creation.

  10. Do you have gluten free/vegan options?

    Allergen free cakes are not my area of expertise. I specialize in full fat, full flavor cakes. I can substitute my normal flour for gluten free flour, but am not a Gluten Free kitchen. I do not offer vegan options.