Angela’s Bakery Terms, Conditions and Instructions for your custom order.
1. Booking your order: A non-refundable retainer fee of 50% is necessary to book your order/secure your event date. (Orders will be canceled if retainer is not paid upon recipe of the invoice) or once other payment arrangements have been agreed upon. We will not hold calendar dates for customers who have not paid the retainer fee.
2. Cancelation: If you cancel your order, the retainer will NOT be refunded. More information about refunds is in the terms below.
3. Acceptance of this contract: Your acceptance of the contract is acknowledged and accepted by your payment for the event.
4. Payment: You can pay on-line by clicking the PAY link in your email that is associated with your invoice.
5. Final payment deadline: We must receive the remaining balance two weeks by 5 pm prior to your event date. Late or no-payment is subject to cancellation. Cancellation on or within 14 days of an event may not be subject to any refund. Refunds may be in the form of an in-store credit. This credit can be used at a later date.
6. Final order changes: Two weeks, by 5:00 pm prior to your event is the final date for any changes of size, style, or flavors. Any changes requested after this date cannot be guaranteed and will be subject to additional charges.
7. Delivery: Fees may be added depending on the location of the venue and will be stipulated in the final price.
8. Change of venue: If for any reason, you need to move or change your event to a new location that is more miles from the original location, a delivery fee of $3.00 a mile will be added based on how many miles beyond the first location we will be traveling for delivery and set-up. We are not responsible for the product, after it has been delivered. Please make sure the person doing your setup is aware of your vision and understands that cakes and cupcakes should not be left in the heat or direct sun. They will melt.
9. Setup: We are not responsible for the product after the setup by Angela’s Bakery is complete. You are responsible for providing an appropriate and secure table, stands, base and environment for any product delivered. Cakes are heavy and require a sturdy table, and an optimal room temperature of 67 degrees Fahrenheit or below.
10. Cake Stands: Pedestal stands will not hold the weight of a tiered cake or a cake over 10″ in diameter. Pick a solid base to go under the cake.
11. Fresh Flowers: provided by an outside source will be placed with NO additional fee. You acknowledge that fresh flowers are not a food product, and may contain pesticides, insects, dirt, or other contaminants. The bakery is not responsible for poorly sourced flowers.
12. Change of date or venue location: Angela’s Bakery is working with Brides and customers to accommodate schedules and remain flexible where necessary. Please let the bakery know as soon as possible if you will need to change locations, delivery or pick-up dates. Your retainer will secure the new date. If the bakery has a conflicting event we will make every effort to communicate our best availability and arrangements for your order. If you need to cancel your event, at the baker’s discretion, your retainer will become an in-store credit.
13. Pick up Order instructions: We are not responsible for any damage to the product after pick-up. Please have your AC on blast and a solid flat surface to place cupcakes or cakes on. Setting them on the floor next to a heat vent or on a seat in the sun, will cause melting and make the product unstable for transport. Do NOT leave cakes and cupcakes in your car while you run errands. (‘Quick stops’ can be hazardous to your frosted bakery products) If you or your representative elects to pick up and set up the ordered items, you assume all liability and responsibility for the condition of the product once it leaves our possession.
14. Travel instructions: Traveling for longer than 30 minutes? Let the bakery know and we will freeze them so they will be able to travel better.
15. Storage: When you arrive at your destination, cakes should be placed on a flat level surface in a cool area or refrigerated until ready to serve. Leftover cake can be frozen for use in the future.
16. Saving for later: Cakes, cupcakes, cookies and breads can be frozen up to 3 months for using at a later time. For information on how to wrap and store in the freezer contact the bakery.
17. Non-edible parts: Stacked cakes have non-edible support wood or plastic dowels and food-safe cake dividers between tiers. Some cake and cupcake toppers are not edible. Please use care to remove these items when cutting and serving the cake. Angela’s Bakery is not responsible for any non-edible left in the cake by your server.
18. Photographs of setup and product: On occasion, we will photograph our products and we reserve the right to use any photographs or videos without compensation to you.
19. Allergens: Our products may contain or come into contact with milk, wheat, nuts, soy, eggs, and other allergens. You agree to notify your guests of this risk and hold us harmless for allergic reactions.
20. Baking frozen PIES: Bake at 400°F for 10 minutes and then turn temp down to 350°F and bake 60-70 minutes till crust is golden brown and filling is bubbly. Do not allow filling to bubble past 5 minutes or the juices will boil out.
21. Finally: The performance of this agreement is contingent upon our ability to complete the agreement and is subject to labor disputes or strikes, accidents, Acts of God, and other causes beyond our control.Thank you for choosing Angela’s Bakery for your event! 🩷
