FAQ’s

Why is the cake called the 56?

My signature cake, the 56 is named this way simply because it is 56 ounces or 3.5 pounds of deliciousness.

What are the ingredients?

For some, gluten-free may suggest that the taste or quality of a baked good has been compromised. Certainly not in this case, as the almond flour creates a delicately exotic flavour and a moist texture. The Cake is so moist, it is like drinking a glass of water! Many have said, “this is the best cake I have ever had in my life”. The Cake seems to improve with age. In other words, it lasts. It can also be apportioned and re-frozen.

Ingredients: almond flour, sugar, tapioca flour, coconut milk, canola oil, fair-trade organic cocoa, eggs, decaf espresso, baking powder, baking soda, salt, apple cider vinegar.

Fudge Icing: fair-trade organic cocoa, sugar, butter, coconut oil, salt.

Mocha Icing: fair-trade organic bitter chocolate, sugar, ground decaf freshly roasted coffee, butter, vegetable shortening, salt.

How are the cakes shipped?

The cakes are frozen and wrapped as soon as they are created. When shipped, a freezer pack accompanies the frozen cake, is then surrounded in bubble wrap and enclosed in a rugged shipping box. During periods of cool temperatures, this method works very well.

The outer fudge icing acts as a protective layer, due to its firmness when cool. It softens with increased temperatures. During the heatwave, I encase the package in Styrofoam.

The cake arrives in 24 hours fully intact. I charge a flat shipping rate of $15.

When are the cakes shipped?

Cakes are shipped Wednesdays to ensure the cakes arrive prior to the weekened.

Do you ever run out of cakes?

Not yet.