TERMS & CONDITIONS OF SALEThe conditions set out here constitute the terms of sale. Please contact me for clarity on any matter which is not clear or you do not understand and note that nothing contained here affects your statutory rights as a consumer. Timescales I will endeavour to do everything I can to accommodate your order however I work to a maximum number of cakes per week and will not compromise quality through greed. Usually 6 months’ notice for wedding cakes and 1 months notice for celebration cakes is sufficient. Bookings are taken dependant on availability. Please book your cake as far in advance as possible.Customer Satisfactions Guarantee Should you be unhappy with the cake I will do everything I can to rectify the matter before the event. If you are still unsatisfied then I will refund the price of cake in return for the full product. If there is a design problem the cake is to be photographed and e-mailed within 48 hours of the cake being collected or delivered. If you have a complaint about the taste of the cake then a sample is to be provided within 24 hours from the time of picup/dropoff.Check your order While I take every measure possible to check orders, it is also the responsibility of the customer to make sure the details on the order form are accurate. While I will do everything I can to rectify the situation when an error is made i.e. wrong date then the responsibility lies with the customer to check the details. Deposits and Payments Once the order is placed, the deposit is non-transferable and non-refundable. The order is confirmed on receipt of the deposit and no guarantees can be given on availability until the deposit has been paid. The final full balance for wedding cakes is due 1 calendar month before the wedding date. The final full balance for celebration cakes is due 2 weeks before the event. Cancelled orders with less than 45 days’ notice are payable in full. All payments are made online. If you want to book me earlier for your wedding cake - i.e. before having a consultation, the deposit is £50 and non-refundable. This will secure your date with me.Delivery When a cake is to be delivered it remains the responsibility of the company while in transit. Where any damage occurs then it is the sole responsibility of the company to make good any damage. If this is not possible, for whatever reason, then a full refund will be given. A signature will be accepted upon delivery to confirm that the cake is in good condition. I will always check with the venue as to the recommended time of delivery. I cannot be held liable for any misinformation that the venue gives me - ie, incorrect dropoff time.Collection As you will appreciate that once the cake leaves the studio, the responsibility then passes to the customer and the company is not liable for any damage in transit. Please be aware that a flat surface is required to retain the stability of the cake and should be secured where possible to remove the risk of movement in transit. A signature is required upon collection. A document detailing best transportation guide will be supplied before you pickup the cake. It is your responsibility to pass this information of to whoever will be picking up the cake.Best Before Dates When preparing some cakes, especially larger ones, the cakes need to be in prep for two, sometimes three days, before the event. While I do everything to ensure that the cake is as fresh as possible for the event, the best before dates are within two days of the event. To assist in prolonging the shelf life, the cakes are best placed in a sealed container (this will damage a sugarpaste finish) in the fridge. I do not accept liability for consumption from two days following the event. ‘Date baked’ and ‘To be consumed by’ dates are supplied with each and every cake - please check these on receipt of the cake.Non-Edible Decorations and Dowelling RodsDuring the design process the customer will be informed of any non-edible decorations and dowelling rods that are used to construct the cake. The customer must relay this information to the venue / hosts. FlowersIf you have decided to use real flowers as part of your display on your cake, the responsibiility lies with both you (the customer) and your florist, to ensure that cross-contamination does not occur. Barbie Bakes Cakes will not be held responsible for any illness brought on by the consumption of cake that has been in contact with any real flowers. Not all flowers are edible and some are quite poisonous. Please research the type of real flowers you intend to use on your cake. https://novascotia.ca/museum/poison/?section=plantsChanges to your designChanges can be made, within reason, to your order. There is a cut off point of 1 month before your event date. After that, no more changes can be made. Any change made to the design will require a repricing of your cake cost. Changes can result in your cake becoming more expensive and indeed, less expensive, depending on the change required. **** DO NOTE**** Any such changes will be priced according to current pricing schemes and price increases.Price RevisionThe price quoted to you at your consultation is valid for 7 days only. To secure your date, design and price, your deposit must be paid within this time. After the 7 days, your cake quote will be deemed invalid and a new price would need to be calculated. All price lists are reviewed reguarly every 3 months to allow for raw material price increases.Setting up and leaving your cake at the venueIf your cake requires for it to be setup at a venue, e.g. a wedding, please note that I have no control over how a venue either slices, prepares or stores a cake after it has been setup and left at the venue. I also have no control over enviornmental factors at that venue and how it may affect your cake, e.g. heating and air conditioning. If I notice anything that may affect the cake when it is setup, I will make a note in my delivery form. speak to someone who works there and express my concerns and I also will have photo and video evidence of the cake at the time of my departure. Any factors that affect the cake after my departure is out of my control. I cannot also be held responsible for the use of any cake stands at the venue, their stability or look. Please ensure all cake stands are suitable for us, level and can support the weight of the cake. If the cake stand is not level, even by milimeters, this can affect the stability of the cake and lead to collapse.Slicing your cakeThe recommended way of slicing your cake is from the middle out. This allows you to push the remaining sides of the cake back together and protecting the exposed cake. Any exposed and cut cake, should have a protective barrier against it to protect it from drying out (e.g. tight cling film). How a venue chooses to prepare, slice and store a cake is out of my control. Their decision may affect the quality and length of life of your cake.Cake FlavoursAll cake tiers are made of either 3 or 4 layers of sponge and 2 or 3 of buttercream (depending on the size of the tier). You can have as many different flavours as you do tiers, e.g. 3-tiered cake = 3 different flavours, 5-tiered cake = 5 different flavours. Each tier can ONLY be of one flavour - there can be NO mix and matching of flavours within a tier.Copyright & DesignThe design copyright is the property of the company. The customer does not have any claim on the design. The company reserves the right to use images of any design for promotional purposes following the event. Sometimes the design may need to be changed slightly or different materials used if there is an issue with factors outside of my control - e.g. heat and humidity. This would be an extremely rare occurrance and please be assured that every effort will have been made to deliver the cake as specified on the order form before such extreme measures were taken.Where a design is provided to Barbie Bakes Cakes to replicate, this design remains the property of the original artist. Barbie Bakes Cakes and the client do not have rights to this design. All of these works will be credited to the original artist. It is up to the client to provide the contact details of the original artist.GDPRIn line with Governement legislation, all customer details that are retained by me, for 7 years, are for accounting purposes only. You can be safe in the knowledge that your personal information is never used by anyone outside of Barbie Bakes Cakes, and is only ever used within the company for the purposes of your order only. Your information is NEVER sold or distributed to anyone, ever. The only personal information that I hold for you is that information you supplied for your order form.AllergensThe list of allergens and ingredients for each cake that is produced is readily available to all customers. The ingredients and allergens will be sent to each client upon confirmation of their order. On the day of delivery/pickup, an updated list will also be supplied if the list has changed. The same list will be provided to the wedding venue at the time of delivery (along with a recommended storage guide and a cutting guide for the cake).As the cakes are produced in my home kitchen, please note that I handle ALL allergens listed below. Although I take great care to ensure that no cross-contaminiation has taken place, I cannot guarantee that any cake is allergen free. If you have an allergy, intolerance or condition that requires your cake to be completely allergen free I will not proceed with your order and highly recommend that you source a specialised baker to bake your required cake. A specialised baker is one that bakes and creates their cakes in an allergy controlled enviornment. You MUST inform me of any intolerance at the time of placing the order.•Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats•Crustaceans for example prawns, crabs, lobster, crayfish•Eggs•Fish•Peanuts•Soybeans•Milk•Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts•Celery (including celeriac)•Mustard•Sesame•Sulphur dioxide/sulphites•Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta•Molluscs like clams, mussels, whelks, oysters, snails and squidThese terms and conditions are subject to changeBy signing this document or paying your deposit you are agreeing to be bound by these terms and conditions:
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