At minimum, 2 weeks, but the sooner the better! The earlier you send your order inquiry, the more likely I am to be able to get you on the calendar and design your treats. However, don’t hesitate to inquire even if you’re down to the wire – if I can somehow help you out of a dessert disaster, I will!
I don’t at this time, but there are a few other food sensitivities that I can navigate pretty successfully, such as lactose intolerance.
Generally, photos you find online are for inspiration only. Every dessert artist has their own flair. I try to ask clients about the aesthetic of their event and come up with a design game plan with them. The bonus on this – I always try to give the cost-effective alternatives. A lot of the intricate designs seen online are SUPER time consuming and costly, but you can often get a similar effect/look for a lot less. If I feel that I can’t accomplish the design you’re hoping for, I will definitely let you know.
I don’t, and I probably won’t ever get into it. Fondant makes cakes heavy and expensive – it adds a ton of time and labor to your design, plus… it really rarely gets eaten (because it’s not …umm… good). If you tell me what you have in mind or show me an inspiration picture, I can tell you if there are some cost-effective alternatives to a fondant design.
It depends on the day and time of your event or requested delivery and your location. If you request delivery, I can generally try to make it happen in Lodi for a $5 charge. Outside of Lodi, I charge a fee of $1 per mile round trip from my home address to your delivery location.