Sonshine Wedding Cakes, LLC.
Call us at: (334) 826-8303
Sonshine Cakes prepares several different varieties of cakes. The most popular and economical cake
is the rich butter cake for the bride's cake and the deep devils food chocolate for the groom's. Both of these
cakes are very moist--no dry cakes here!
The following types of cake are also available:
Available Fillings: (Add $30-$35 to price of cake)
- Caramel (Add $35 to price)
- Chocolate Cream (Add $35 to price)
If you have a request for a different type of cake, we will be happy to accomodate you!
Ingredient cost is usually nominal in your cake--but time is a major factor. Some cakes can be baked and decorated in one day and others require weeks of preparation. The more time involved, the more costly the cake.
Cakes are charged by the serving. The initial charge will be between $3.25 and $3.95 per serving (plus tax) for the standard butter cakes and chocolate cakes. If the cake has lots of roses, intricate lacework, etc., the price will go up accordingly. Fondant cakes begin at $5.00 per serving. However, in many cases, it is possible to get the "fondant look" using buttercream. Gumpaste flowers are gorgeous - they are also very time consuming, thus more costly. I will be happy to provide these flowers if you would like to have them. I will need to know at least six weeks in advance in order to have enough time to make them.
There is a $20 setup fee. Mileage fees are 3.00 per mile (one way) for every mile outside the four-mile perimeter of the shop.
Wedding cake servings are one inch wide, two inches deep, and four inches high. Cakes vary greatly in style. Therefore, I will be happy to advise you on the recommended ways to disassemble and cut them. You will need to make arrangements to have someone cut the cake. I do not perform this service. You will also need to provide the knife. I will provide some plastic gloves for those cutting the cake. I will also provide a box in which to place the top tier of the wedding cake (to be saved for the bride and groom's first anniversary).
After the wedding, please return rented stands, etc. within 3 days as they will most likely be needed the following week. You will be charged for any damage to rented equipment.
A nice finishing touch for around the bottom of your cake is greenery. Greenery is inexpensive and helps to set the cake apart from the rest of the decorated tables. Your florist will be able to help you choose the appropriate foliage.
IF YOU ARE USING FRESH FLOWERS ON YOUR CAKE, THE FLORIST IS RESPONSIBLE FOR THE FLOWERS AND FOR MAKING SURE THAT THE FLOWERS AND FOLIAGE ARE SAFE TO PLACE ON AN EDIBLE CAKE. SOME FLOWERS AND FOLIAGE ARE NOT SAFE TO USE. IT IS YOUR RESPONSIBLITY TO SELECT WISELY WITH THE ASSISTANCE OF YOUR FLORIST. SOME FLORISTS PREFER TO PUT FLOWERS ON THE CAKE THEMSELVES--OTHERS WANT NO PART OF IT. IF YOU WOULD LIKE ME TO PLACE THE FLOWERS ON THE CAKE, YOU MUST TELL ME BEFOREHAND.
THERE WILL BE AN ADDITIONAL $15 CHARGE FOR THIS SERVICE. IF YOUR FLORIST IS PREPARING AN
ARRANGEMENT FOR THE TOP OF THE CAKE, YOU WILL NEED TO INFORM HIM/HER OF THE DIAMETER OF THE TOP TIER. THE TENDENCY IS FOR THE ARRANGEMENT TO BE MADE TOO LARGE. MAKE SURE THE FLORIST KNOWS THE SIZE THAT IS NEEDED.
Why a Cake Costs So Much
Following is an article written by Melissa Capyk of Brantford, Ontario that explains:
It’s just flour and sugar, right? Not quite.
There is a huge range of things that go into creating your nuptial confection, the ingredients being only a small part of that. But lets start there. In a “standard 3-tier, serves 120-150” cake, there can be as many as a dozen eggs, 5 pounds of pastry flour, half a cup of real vanilla, several pounds of unsalted butter,several bars of premium chocolate, and more! The frosting may contain 3 or 4 more pounds of unsalted butter, another dozen or more egg whites, and several pounds of sugar. If you have a fondant covering, add about 5-8 pounds of that.
Now you need equipment. You will need a a set of tiered cake pans ranging from 6” to 18” (depending on your cake) and an oven that will fit the larger pans, a heavy-duty stand mixer, professional grade food colours, piping bags and tips, a rolling pin that can roll out a 2 foot diameter circle of fondant, and more. Depending on the design of your cake, there can be hundreds of dollars of specialized tools and molds required. There are boards and boxes to safely deliver your cake and a vehicle large enough to securely transport your masterpiece.
In addition, there is the cake artist’s time to bake and create your masterpiece, her (or his) experience, and potentially thousands of dollars and countless hours in workshops, training courses, and conferences spent honing her craft.
You are paying for her baking experience in using recipes that are tasty but can stand up to being stacked and shaped, structural engineering of the support systems (that need to be there whether your cake is pillared or not), artistry in decorating, sculpting skills in creating a topper or flowers, expert delivery and repairs of any mishaps that may happen along the way, and more.
A note about delivery: one of the most risky “cost-saving” ideas I’ve seen is to decline to pay for your cake artist to deliver your cake. She knows how to transport it safely and how to repair any minor damage that may occur. If your cake is pillared, or more than 3 tiers high, delivery is essential, but even for smaller cakes, it can be critical.
Your wedding cake may have included a tasting session, the creation of a custom design (or modification of an existing one) that suits your needs and taste. Your cake artist may also have the expenses of a storefront, a web site, and various bridal shows to ensure you can find her!
Consider also that even the simplest wedding cakes usually take 6-10 hours of time and that more elaborate or difficult designs can take hundreds of hours, it’s a wonder that a wedding cake isn’t much more expensive. If it were marked up in the same manner as a wedding gown or some of the other services you purchase for your wedding, it would be!