Phone: 901-854-1104
Fax:  901-861-9581
Hours of Operation: 9:30 - 2:30 M-F by appointment only.
Saturday by appointment only. Closed Sunday.

E-Mail Harriet at :  Beacake@aol.com   Special Note:--Please email me if my calendar shows I am closed or in training....this will be the best way to get in touch with me.

Be sure and read all the information on this page, as it has been updated since 7-10-08.  Scroll down.

 

Holiday hours: 

Closed:

Summer:  July 14th-23rd, 08.

Thanksgiving-November 24 - December 1

Christmas closing dates:  December 21 through January 4th, 2009!

You may contact me via email, just taking some time off.

 

Work contracted during these dates is subject to an additional fee.

General Information: 

• Appointments necessary for wedding consultations and tastings.
• I work by contract only which can be viewed at the time of the consultation.
• All work is completed in a commercial kitchen as of May 1, 2007.
• All cakes are freshly baked, never frozen.  I do not overbook myself.
• Wedding cake orders placed in November, December, January, and part of February, for the 2009 year, and on the first consultation visit, receive a special offer.  (See Bridal special offer page)
• Wedding consultation fee of $25.00 waived, if cake is booked on day of consultation. Otherwise, charges apply and are payable at the time of the consultation. Cakes booked on the second visit will receive a $25.00 credit toward purchase, if the booking is made within 3 days of the first consultation.
• If there is a second consultation and still no decision made, another $25 fee will apply.  Prices given at the consultation expire 1 month from date of the first consultation date.
• Fee is payable upon arrival in cash before we begin, if you are only intending to consult and not book, please state this when making your consultation appointment.
• Consultations generally last between 1-2 hours and include Bridal and Grooms cakes discussions.  We talk about lots of things, so please allow time for me to serve your needs fully by booking your other appointments to include this time frame.
• 10 day advance notice on Novelty cakes required.
• During Wedding season, reserve your Novelty cake up to 1 month in advance.
• Wedding season begins in earnest in April -October.
• Weddings can be booked up to 1 year in advance to secure your date in my calendar, prices will be locked in and not raised after your deposit is made. Delivery fees, however, are subject to change.
• Photocopies of your wedding cake, which I either design or get from a book are not available to you until the cake is booked with me via payment.  If you like, I can fax a copy to your florist for you upon receipt of your booking payment.
• Directions and an e-mail reminder are sent to you prior to your appointment.
• I accept Visa, MasterCard, checks and cash.  
• Using Chocolate cake on Buttercream covered Bridal cakes adds an additional $10.00 per tier due to more icing to cover crumbs. Does not apply to Fondant covered cakes.
• Edible image cakes are not the only  decoration on the cake, unless otherwise requested.  Other theme related products/decorations will be used to complete your cake. Writing of course, is available on all cakes. Edible images come from many sources and vary in price. This does affect the price of your cake.
• Square cakes are $10.00 extra per tier due to the time it takes to smooth them. (4 tier sq=$40.00 extra.)
• Delivery and Set-up in the Memphis, East Memphis, and Germantown area add $60.00 to the price of the cake. Subject to change without notice.  Collierville pricing is a bit less.
• Out of area, add .47 a mile round trip to the destination plus a fee for the driver enroute roundtrip. Prices vary on the fee based on the time it takes to get there.
• I offer day of event, cake cutting services for a fee of $75 per 2 hours, per person. Normally, 2 people are required for a 2 hour time frame, making your charge $150.00.
• Design work charges differ depending on the final cake design.
• Some simple design work is included in the standard pricing in the form of simple dots, or simple scrollwork through the center of the cake. Ask if you are not sure.
• Pricing can be found on the Flavors/Fillings page.