Wedding Contract | Class in Cakes

TERMS OF AGREEMENT

This WEDDING CAKE CONTRACT outlines an agreement and includes all contractual obligations made between Class in Cakes and the customer.

To avoid confusion and misunderstanding Class in Cakes regards the wedding cake as belonging to, and being the sole responsibility of, the named Client in this contract.

Only the bride(s), groom(s) or their wedding planner are authorized to place the order or make changes to the Agreement.

BOOKINGS:

Your desired date and service will be secured when the signed contract and non-refundable deposit of £100 are received. The remaining balance must be paid 28 days prior to the cake delivery date.

PAYMENT TERMS:

Payments can be made with BACS, Credit card, Debit card or Cash. Card payments carry 2% surcharge from the card provider. Please advise your preferred method and we can provide details.

If you fail to make payments, we will cease work, the order will be canceled and no refund will be given.

CANCELLATION / RESCHEDULING:

Any cancellation or rescheduling must be made at least 4 weeks prior to your scheduled date or you will be responsible for paying the full amount of services agreed upon in this contract. Orders canceled prior to the 4 week deadline can be refunded up to 50% of the balance paid.

In the event that something occurs to affect your scheduled date, please let us know immediately to discuss options.

SERVICE PACKAGE:

Your Wedding Cake package includes:

Consultation and cake tasting – tasters are 4" cakes and £4/flavour. Your appointment is 45 minutes prompt
1 final appointment no later than 4 weeks before the delivery date. 30 minutes prompt. This can be in person, phone call or video call and arranged 6 weeks before
A reasonable limit to emails and phone calls max 1 hour
Finished cake(s) designed to your specifications
Delivery and set up if required – surcharges apply

CAKE CONSULTATION:

An initial cake consultation to discuss size, design, flavours, special requirements, etc is required for all wedding cake orders. At the cake consultation, you will sample your requested flavors at £4 per flavour. This must be paid for in advance. You are welcome to take them away with you to enjoy

DELIVERY & SETUP:

We provide delivery and set-up at £1/mile. This fee covers diesel mileage etc. We request that the cake table and stand is ready for us when we arrive at the given time. Delays are not acceptable especially if we have other scheduled deliveries on that day and may be charged. We will accept wedding cake orders for weddings to be collected however the client will need to arrange pick up of the cake from our studio at an agreed date/time.

Delivery is normally scheduled for a specific time. If no one is at the delivery site at the time of delivery, or if we cannot gain entrance into the delivery site, we will return the cake to the studio at which point the responsibility of the delivery then becomes yours. We will not attempt redelivery

PICK-UP:

If you’re collecting your cake from our studio you assume all liability & responsibility for the condition of the cake once it leaves our possession.

We recommend transporting the cake in an enclosed air-conditioned vehicle with a flat surface to set the cake on. For example, the boot or footwell.

EQUIPMENT DEPOSIT:

If your cake requires equipment such as a stand etc., a security deposit must be left with us at the time of final payment.

The deposit will be refunded as stated when equipment is returned and no later than the agreed date past the event date. The security deposit is forfeited if equipment is returned late, damaged, or not returned at all.

LIABILITY:

Class in Cakes is not responsible for any damage to the cake after setup or pickup is complete. You the Client agrees to plan for a proper and secure environment for the cake. The cake will be photographed from all angles with a time frame for our peace of mind especially if there is nobody available to receive the cake.

Class in Cakes are not responsible for unforeseen circumstances, including but not limited to accidents, natural disasters, transportation issues, inclement weather, illness, death, delay in supplies, disputes or strikes, or any other circumstance beyond our control. A delay in transit shall not constitute grounds for a discount or refund.

SERVINGS:

The size of the tiers will be adjusted to accommodate the correct number of servings based on a standard of 2” x 1” cuts. A cutting chart is provided when the cake is delivered.

It is your responsibility to order the correct number of servings appropriate for your wedding. We are not responsible for a shortage of cake due to incorrect guest counts or failure to cut industry standard sized slices.

CHANGES TO DESIGN AND SIZE:

We understand that after our initial meeting, the number of servings needed or the design desired may change. You may make changes in size and design up to 4 weeks prior to the wedding date. After these points, both the design and size is set.

ALLERGY & DIETARY WARNING:

Our products may contain or come into contact with milk, gluten, nuts, soy and other ingredients that can produce an allergic or other medical reaction. You agree to notify your guests of this risk and hold us harmless for allergic or medical reactions. If you have asked for a particular food/item to be excluded from your Wedding Cake, we will make all reasonable effort to make sure this is the case. Allergens of all kinds must be notified in writing. Cakes as standard contain: GLUTEN EGG DAIRY SOYA & MAY CONTAIN TRACES OF NUTS & SUPLHITES

NON-EDIBLE ITEMS:

Most cakes contain small proportions of inedible items including but not limited to, wires in sugar flowers, support dowels in tiered cakes, ribbons and cardboard toppers. It is the Client's responsibility to ensure all non-edible cake décor is removed from the cake before it is cut and served. You will be advised on these items on receipt

FLOWERS

Flowers are almost a must to any wedding cake and can be made from sugar or wafer paper and are classed as inedible due to the structuring of them. Faux flowers are lighter in weight and are steamed before applying to your cake to remove bacteria.

We accept no liability in the use of real flowers and it becomes your responsibility to ensure the chosen flowers are food safe. eg Eucalyptus and gypsophelia are classed as toxic and are extremely popular in sprays. Please confer with your florist regarding safe flowers for your cake. An internet search can provide a list of food safe/toxic flowers if you’re not sure. Toxic flowers can give an upset stomach to your guests. Any flowers and foliage used should be organically grown without insecticides and the water should be sterile they are stored in. Real flowers should be readily arranged by your florist and ready to be safely inserted into your cake with a food safe posy pick by the baker. If the flowers have not arrived when we deliver your cake it becomes the florist responsibility to place them on the cake as due to time constraints we may not be able to wait. We will advise what time we expect to deliver the cake.

PHOTOGRAPHY:

We reserve the right to use all photographs of the cake for advertising and promotional purposes on our website, portfolio, social media, brochure, etc. You agree to us taking and using such images as described and release all claims regarding use.

This signed agreement serves as a release authorization for such materials.

CONFIDENTIALITY:

All information provided by the client shall be treated with the requisite confidentiality and will only be available to us, our staff and any other relevant party you agree to e.g. photographer or florist. Your personal details will not be made available to any other party without your express agreement.

CLIENT RESPONSIBILITY:

It is your/or nominated persons responsibility to check the cake upon pick up or delivery. Once you leave with it or the delivery person leaves your premises, we are not responsible for how it is handled or where you place it. The Baker will advise the safest place for your cake

You are responsible for providing a suitable environment for the cake (a sturdy surface away from heaters, vibrations, people, and an optimal temperature of 22 degrees or below).

A physical copy of this will be presented at the time of booking for both the baker and your records.