Chat Archive March 23, 2010

Obxbrides.com Live Chat Transcripts w/ Melinda Gregory, Owner of Just Desserts, Wedding Cake Design on the Outer Banks of NC

Melinda Gregory: This is Melinda Gregory with JUST DESSERTS. I look forward to answering your
questions tonight about wedding cakes.

Question: Hi, am I in the right place for the live chat tonight?
Melinda Gregory: Hi Donna, yes you are.

Question: How far in advance do I need to order my cake if I am thinking a spring 2011 wedding?
Melinda Gregory: Hi Janet, thanks for joining us. We begin booking in November for May weddings.

Question: OMG....spring of 2011???? My wedding is in August. Am I too late?
Answer: Donna, you are not too late for August, but May is a really busy month
Comment: Whew!

Question: I was also wondering if grooms cakes are popular? When do we eat that one, at the wedding
too?
Melinda Gregory: I suggest that you use it at the rehearsal dinner.

Question: Hi, I just wanted to know if you provide the flowers for the cake or does the florist do that?
Melinda Gregory: Hi Missy, the florist provides the flowers but I prefer to get the flowers ahead of time
and decorate the wedding cake.

Question: I really don't know anything about cakes, but want something nice. Does the price all come
down to how big the cake is?
Melinda Gregory: Donna, the price is based on design and the total number of people it will serve. We
have base prices and then you can increase at $3.50 per person.

Question: What are your most popular flavors? Can I do more than one?
Melinda Gregory: Our éclair cake is the most popular. We have a total of 19 flavors, 5 of which are
higher in price. I suggest that you use the bottom as one flavor and then the middle and top another flavor,
with the middle and the top being the same. We provide you will a boxed anniversary layer with all
orders of 3 tiers or more.

Question: Is there a delivery fee or setup fee?
Melinda Gregory: There is a delivery fee depending on where it is being delivered too. Rates range from
$35 to $150.

Question: Do you go to the 4-wheel drive area?
Melinda Gregory: We get asked that a lot, but at this time, we are more than happy to meet you at
Twiddy realty in Corolla for pickup.

Question: I don't want this to sound dumb, but what is the 'set up fee' for and how much are they usually?
Melinda Gregory: Delivery and setup fees are combined so there is no additional cost except tax. This
includes delivering the cake to your location, placing it on the cake table, and adding any necessary
decorations to make the presentation complete.

Question: I saw a cake that had ribbons on it that matched the bridesmaid dresses. Is that possible and
how would I get the correct color to you?
Melinda Gregory: I would need to see a picture of it to price it out. If the ribbon is a neutral color, then
we will provide it. If it has a certain match, I would need you to supply it.

Question: What about if it is a hot day? How long will the cake last before melting?
Melinda Gregory: I don't suggest putting it outside, but we are also usually the last ones to arrive at the
reception to set up.

Question: If I see a cake in a magazine, can you try and replicate it?
Melinda Gregory: We can, and photos are very helpful to help us see your vision.

Question: I wondered that about the heat, August, melting, etc. Should I be thinking a certain type or
flavor of cake for one of the hottest months of the year?
Melinda Gregory: I would suggest to keep it indoors in August, b/c of the heat. You could ask your
guests to go inside (if it's at an event home) briefly for the cake cutting.

Question: Most of my family is "healthy". Do you have a sugar free or "diabetic" options?
Melinda Gregory: We don't offer sugar free or gluten free cakes at this time. Our recipes are masterly
crafted over many years of experience baking, and I have not found a sugar free or gluten free cake to
meet our standards.

Question: How long does it take you to make the famous "Sandcastle" Cake and are there flavor options
with it?
Melinda Gregory: About 6 hours of decorating the cake, and 25 total hours to prepare, bake, and
assemble it. It is an amazing cake and very popular. It can be made from any of our flavors.

Question: Are cupcakes still "in?"
Melinda Gregory: We do not offer cupcakes as a wedding choice b/c we are known for our flavors and
many of them are impossible to use in a cupcake. I don't want to compromise on that.

Question: Can I pick my cake up from you to save a delivery charge?
Melinda Gregory: We would love for you to come pick up your cake. We offer p/up on every day except
Sunday.

Question: Do you deliver as far south as Hatteras? What about Ocracoke?
Melinda Gregory: We will deliver to Hatteras and Ocracoke- no problem. Delivery fees to Ocracoke are
higher however due to the time and ferry involved.

Question: Do you do fondant frosting?
Melinda Gregory: All of our icing is butter cream. We do not use fondant as icing, but will use it as part
of the decorations.

Question: Do you bake wedding charms into the cakes and if so who supplies the charms?
Melinda Gregory: Sure we can do that for you, but we would need you to bring the charms, which should
come with the threaded ribbons.

Question: I have seen dessert stations at a few weddings I have been to and was wondering if you offer
other tasty treats?
Melinda Gregory: We provide French sampler trays or assorted pastries and such, which makes a great
addition to a wedding cake if you prefer.

Question: Do you sell cake toppers? How do I know how heavy it can be? My sisters sunk into her cake
and I want to avoid this.
Melinda Gregory: We don't sell toppers, but we will certainly use whatever you would like to provide.
Heavyweight toppers should have stability and we provide support dowels to hold them up, but we don't
recommend cake toppers that are not true cake toppers, i.e. mementos and knick knacks can be too
heavy.

Question: I apologize if you've already covered this, but are cup cakes still 'in' or would I look lame for
going that direction? If you've already gone over this I'll scan and find it.
Melinda Gregory: We did answer the cupcake question, but thanks for asking. It really is a fad for
cupcakes, and because of the labor involved, the cost is relatively the same.
Comment: I was afraid of that. I'll look and find the other comments on it. Thank you.

Question: Do you have formal training or where did you learn your craft?
Melinda Gregory: Yes, I baked for years and then trained at the Ritz Escoffier in Paris, France.

Comment: Thanks this has been very helpful!!!

Melinda Gregory: Thank you all for visiting with us tonight. Our website is: www.justdessertsobx.com.
We have many, many photos of ideas and cake themes to choose from. Or give us a call at 252.441.2931.
Thanks again for your time and your interest in Just Desserts.