Please read these terms and conditions of sale carefully. They will apply to any order you make for goods from Sweet Cupcakes Ltd .By paying your deposit it will be deemed that you understand and accept the following terms and conditions.

PAYMENT CONDITIONS

PRICES
All prices are non-negotiable and priced according to your exact design and the size of your cake. Following your enquiry/consultation, your quote is valid for 7 days from the point of issue. Paying your deposit will secure the quoted price and time in my diary.

DEPOSITS
A non-refundable 50% deposit (total of the cake and delivery price, when applicable) is required in order to secure the commission of your cake and chosen date with Sweet Cupcakes. Orders are not fully confirmed until the deposit has been received and acknowledged by me via the issue of an Order Confirmation. Please note orders placed for cakes with less than 7 days before the collection or delivery date require full payment at the point of order confirmation.

PAYMENT
Payment can be made by bank transfer to my nominated bank account (all details will be provided). The balance of your cake is due 2 working days before the day of collection/delivery by cash or same day bank transfer. Cheques cannot be used as a payment method for the final payment. If full payment is not cleared and received in my account before cake collection/delivery then the order will not be released.

CANCELLATION
If cancellation of an order takes place more than 7 days before the agreed collection/delivery date I reserve the right to retain your non-refundable 50% deposit. If cancellation takes place less than 7 days before the day of collection/delivery then I reserve the right to seek 100% of the order value. Cancellation must be made in writing (by letter or email) and will only be deemed to take effect from the date your letter/email is received by me. Should you need to postpone your event I will endeavour to transfer your order providing the date is suitable for me, otherwise it shall be treated as a cancellation (see above). I retain the right to cancel the booking in unusual circumstances beyond my control, such as fire, power cut, ill heath, etc during which I will refund in full any money taken.

DESIGN CONDITION

ALTERATIONS & CHANGES
It is your responsibility to read and check the quote thoroughly; any amendments to the design should be made in writing. If requested, I will endeavour to adjust the design post-approval where possible, but sometimes this is not possible according to the nature of the request or amount of notice given. If the alteration affects the cost, or preparation work for the original design has already been undertaken (such as the purchasing of ingredients), then your balance will be adjusted accordingly. I reserve the right to change or adapt the agreed design at any point if circumstances dictate it, such as unusual weather conditions, unavailability of ingredients for example. Each cake is made individually by hand, so although every effort is made to ensure consistency, some variation may occur from the design agreed.

ALLERGIES & SPECIAL DIETARY REQUIREMENTS
All my cakes are suitable for vegetarians. Please be aware that although ingredients such as nuts can be removed from the cakes, I cannot guarantee that any of my cakes are 100% free of nut traces due to the manufacturing process used for some ingredients. If you require gluten-free, dairy free or egg-free cakes please specify at the point of order. Whilst every effort will be made to accommodate such requests, as with nuts, I cannot offer a 100% guarantee. It is the responsibility of the customer to ensure allergen information is passed on to those consuming the cake.

NON-EDIBLE ITEMS
While every effort is made to ensure all cakes are fully edible, it is standard practice for heavily decorated cakes to contain a small proportion of inedible items; it is the client’s responsibility to ensure these are removed by yourself/your caterer/guests before consumption, eg. support dowels and boards in tiered/scultped cakes, ribbon, wires in sugar flowers, support sticks in modelled figures etc. Such non-edible items will be highlighted under IMPORTANT SAFETY INFORMATION on the delivery note. Please take a moment to read this before consumption and ensure this information is relayed to the person cutting/serving the cake.

STORAGE & CONSUMPTION

DAMAGE
Please remember that cake decorations are very delicate items, and I cannot accept responsibility for damage that is done to the cake after it has left my possession. If any damage is rendered to the cake after it has left my possession, then you can advise me and request a repair, which will be costed accordingly, including transport costs if appropriate.

PORTION GUIDE
Number of servings per cake as detailed in quotes are a guideline only. Yield will vary dependent upon how the cake is cut, which is the responsibility of the customer/caterer.

BEST BEFORE DATE/STORAGE CONDITIONS

FONDANT COVERED CAKES
Fondant (or sugar paste) covered cakes should be stored in the cardboard box the cake is collected/delivered in, and kept in a cool (but not cold), dark place away from direct natural or artificial lights. Fondant-iced cakes can stay fresh for up to 10 days after receipt if it is stored correctly. (The sugar paste icing helps create a natural barrier from the air that causes cakes to go stale.) Fondant covered cakes and modelled figures should not be refrigerated (nor stored in a plastic container), as it will cause condensation to form on the surface of the icing and give the cakes a ‘wet’ look, in which colours may run (though the taste will be unaffected). My cakes are made of natural ingredients; because of this they will not have the extended shelf life of most supermarket cakes, which contain additives and preservatives to ensure their prolonged life. Freezing the cake however, preserves the taste of the sponge and icing as much as feasibly possible, and will be perfectly safe to eat, but please bear in mind that as with refrigeration it will affect the visual appearance of the icing, as condensation will form upon defrosting.

BUTTERCREAM CAKES
Buttercream covered cakes need not be refrigerated except in conditions of extreme heat. As noted above, refrigeration will affect the visual appearance of any fondant decorations, which will take on a wet look and may cause colours to run. Food hygiene regulations recommend that food should only be frozen for a maximum of 3 months.

COMPLAINTS COPYRIGHT
Should you have concerns about your cake, please notify me immediately upon collection/delivery of the cake so that I have the opportunity to rectify it in time for your event. All other concerns should be made in writing, and evidence of the fault should be included. Cake samples must be returned within 24 hours of collection/delivery. No refunds are given due to change of mind. Refunds are at the discretion of Sweet Cupcakes Ltd.

COPYRIGHT

All content included on this website, such as text, graphics, logos, buttons, icons, images, audio clips, and software, is the property of Sweet Cupcakes Ltd. The compilation (meaning the collection, arrangement, and assembly) of all content on this website is the exclusive property of Sweet Cupcakes Ltd. All the content, compilation and software are protected by English and international copyright laws. Any other use, including the reproduction, modification, distribution, transmission, republication, display, or performance, of the content on this website may be permissible provided