An order form is linked at the top of this website and in my instagram bio. Once you submit an inquiry I will send over a personalized quote and we can discuss your design futher.

Orders are confirmed once the deposit is paid and the contract is signed. Wedding cake bookings require a 50% deposit upfront and the remaining 50% balance is to be paid 2 weeks before the event date.

Keep cake cold if possible. If a fridge is available and you’re not cutting the cake immediately, that’s your best bet. Second best is an air conditioned space. Cakes are best enjoyed at room temp and can stay at room temperature for a few hours, but be sure to keep them out of direct sunlight and heat and be mindful that cakes with fillings are less stable and might bulge/become unsightly if left out of refrigeration too long.

Uncut for up to 5 days from pickup. Once cut it’s best to put a piece of parchment paper across the cut side and refrigerate in an air tight container for maximum freshness/minimal moisture loss.

You’re welcome to change your order up to 2 weeks prior to your event for adjustments such as number of servings, flavor, shape, and decoration details. Additional costs may be incurred depending on the nature of the changes.

If you cancel your wedding cake order, for any reason, 20% of the total price is a non-refundable retainer. If you notify me (Gabby) of a cancellation at least 1 week prior to the event, I will refund the remainder of any payments made. No refunds will be given after that date.

GABBY BAKES HAS MOVED INTO THEIR OWN BRICK AND MORTAR! :D However, it primarily functions as a bakery studio space/pickup location. I don’t have cakes available for walk up purchase.

We offer both dairy/egg free, nut free, and (limited) gluten free cake options.

My kitchen processes wheat, tree nuts, peanuts, coconut and soy. All standard cakes have wheat, coconut, and soy in them by default and gluten free cakes have almond in them by default.

PLEASE ALWAYS CONSULT WITH ME BEFORE ORDERING IF THERE’S ALLERGIES OF CONCERN. Thx!