Frequently Asked Questions
*What makes Aracelli Zea Cake Studio Different?
*What should I consider before buying any Cake? - Cake Buying Guide
*What is included in your Consultation Services?
*What to Bring to the Consultation?
*Pricing & Delivery
*Payment
*How do I choose cake?
*Coming to Las Vegas? - Out of State and International Clients
Please scroll down for answers.
What makes Aracelli Zea Cake Studio Different?
•You will get a unique cake especially designed for you.
•Professional service through baking experience acquired working only with the best, in the top establishments in the world.
•You will enjoy VIP customer service: We listen and respect our customers.
•Our figurines: Maker of beautiful, creative and fun figurines.
•We use only high quality ingredients, such as real butter, chocolate couverture and liqueurs, never compromising quality.
•We offer diverse and the best alternatives according to each clients budget.
What should I consider before buying any Cake?
Please read the following Cake Buying Guide:
1. Budget & Cake Design
Being upfront about your budget and the styles you like will allow the decorator to quote and design the right cake for you, save you time and avoid frustration.
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Think of the shapes you like (circle, square, custom), style of cake (classic, contemporary, art-deco, floral, etc.) and what you want the cake to achieve (glamour, awe, fun).
2. Decorating Style & Skills
Ask the Pastry Chef or Cake Decorator for his/her portfolio. Look for a clean finishing. Inquire about his/her experience to see where he/she is coming from, someone skilled normally will charge more. Hire someone whose style you like.
3. Quality
Inquire about ingredients. Do they use whip cream, real vanilla bean, or 100% butter? High quality cakes are made with only fresh and natural ingredients. Avoid shortening and artificial flavorings, whip topping or preservatives.
4. Fondant or Buttercream?
Fondant gives a more beautiful finishing than buttercream. Covered fondant cakes have a layer of buttercream underneath, they are smoother. Buttercream finishing can be nice too, the best buttercream is made with Italian or Swiss meringue and pure butter. Its not recommended under hot weather conditions.
5. Decoration
Pastillage, fondant, buttercream, chocolate, sugar or fresh flowers can be used. Price will vary according to the intricacy of the design. Special ornaments, such as toppers, are priced separately.
6. Flavors
Inquire about all the choices available and if there are any additional charges for certain flavor requests.
7. Servings
The servings depend on how you cut the cake. You will get different servings suggestions for one same size of cake from different vendors. Keep this in mind when you get a quote. They can show you an approximate slice size. It is better to have some extra cake than to run out of it.
Serve coffee size slices if you are having a long course meal (1.5"x1") and dessert size slices (3"x 1") if the cake is the ONLY dessert and when you are having a 3 course meal. Remember, people are too full at the end of a long meal.
8. Delivery
Delivery is usually not included. Tiered cakes are transported unassembled to its destination for safety and there is a transportation expense.
9. Cutting Fees
Some venues charge this fee when the cake comes from an off-site company. It covers the cutting of cake and dishwashing of cake plates and cutlery.
10. Tasting
There usually is a fee for tastings and it goes towards your deposit when signing the contract.
11. Price
Compare apples to apples. Ask for the diameter and layers of the cake when you are given a quote. Compare considering quality, skills, size of cake and any other incurring fees such as delivery.
12. Payment
A 50% deposit towards your cake is common rule. The date for your event will be booked and the decorator may turndown some clients. For that reason, most contracts have a non-refundable policy for cancellations. Total balance must be paid before your wedding day, usually 2 weeks before.
13. Storage
Cakes must be kept refrigerated, so the fridge dimensions might be asked in the case the reception is at a residence. The cake must be eaten at room temperature, so it is suggested to take it out from the fridge one hour before the reception.
14. Event Planners & Other Parties in your Event
Inform your cake decorator who is your event planner and florist and provide their contact information. This will facilitate the coordination among them for your event.
What is included in your Consultation Services?
Our standard consultation service is as follows:
•Tasting of 3 different flavors.
•1 hour consultation
•1 bespoke design
•1 cake sketch
•1 set of design changes
What to Bring to the Consultation?
Please bring with you any references you may have such as:
•A photo of the venue
•A copy of your wedding invitation
•A photo of the brides dress
•Color samples
•Magazine pictures
Pricing & Delivery
•Prices are based on the intricacy of the design and cost of ingredients.
•Delivery fees are charged according to distance.
Call (702) 413-8747 for a quote.
Payment
A 50% deposit is required to book your order. We accept checks (only for couture cakes), cash and paypal.
We give a 5% discount to clients who pay in full on their consultation meeting.
Balance is due 2 weeks before the event. No cake can go out until it is paid in full.
How do I choose a cake?
Prior to the consultation, is advised to give some thought to the following:
•What budget would you like to allocate for your cake?
•What shapes do you prefer?
•What style of decorations do you prefer? (floral, contemporary, classic, etc.)
•What do you want the cake to achieve? (funny, glamorous, blow-your mind).
Coming to Las Vegas?
Out of State and International Clients
A booking form will be sent to you by email. After you have given thought to the shape, size and style of cake, please call to set an over the phone consultation. Please send any reference photos before your phone conference. Once a design is agreed upon, a design will be sketched and sent to you. You are permitted one set of changes without incurring further cost.
