FAQ

Good questions.

Don’t see yours? Email me at cakes@marcyrice.com.

Custom cakes need [X] weeks’ notice, and wedding cakes [X] months. Thursday pre-orders close [DAY] at [TIME]. If your date is sooner, ask anyway. Sometimes I have room.
Pick the form that fits: Thursday market pre-orders, or the cake and special order form for everything else, with pickup or delivery on any day but Thursday. I’ll write back to confirm the details and your total.
Square (card), Venmo or cash. I only take checks from folks I already know.
[DEPOSIT POLICY]
[CHANGE AND CANCELLATION POLICY]

Cupcakes by the dozen, mini cakes for 2 to 4 people, three-layer cakes in 6″ and 8″ (an 8″ serves 10 to 20), tiered cakes up to about 200 servings, and large sheet cakes for a crowd.
Swiss meringue buttercream on everything. It’s made by heating egg whites and sugar, whipping them into a meringue, then beating in butter. It’s silky and much less sweet than the powdered-sugar kind.
Yes. Pick any cake, any buttercream and an optional filling. You can see what goes into each one on the flavor menu.
I love them. Most of my edible flowers come from my best friend’s garden, @homegrowninhi. When I add flowers that are just for looks, I’ll tell you which ones to pull off before serving.
Keep it covered in a cool spot and serve it at room temperature, when the buttercream is soft and the flavors come through. Cakes with a curd filling go in the fridge; take them out a few hours before serving. Leftover slices keep, wrapped, for a few days.

Tap any flavor on the flavor menu to see its ingredients, listed from most to least by weight. Every item I sell is labeled with its ingredients and major allergens.
Many of my treats contain milk, eggs, wheat or tree nuts, and everything is made in the same home kitchen, so I can’t promise anything is free of an allergen. Tell me about allergies when you order and I’ll be honest about what I can do.
[YOUR ANSWER]
Hawai‘i lets small bakers like me sell food made in a home kitchen, and the law asks us to say so on every label. I’ve completed food safety training, and I bake everything myself in Volcano.