Frequently Asked Questions |
Who am I? |
My name is Karren Montague Wilde. My introduction to pastry and business ownership came at the age of 5 when my parents purchased a bakery in Northern California. Over the 20 years of their venture, I developed a love for the art and science of baking. I enjoyed competing in local events throughout High School, and was named the FHA/HERO Culinary Champion of California in 1999.
I followed High School attending the Western Culinary Institute, Le Cordon Bleu in Portland, Oregon from 1999 to 2000. The school provided me with a solid foundation in the culinary sciences, helping me to understand how ingredients interact with one another. This knowledge aids in the custom flavoring and recipe creation that clients regularly require of me. After graduating with High Honors, I specialized my degree interning in the patisserie department of the Westin Maui Resort.
During school, and after my intership (1999-2007), I worked as the Pastry Chef at The Town Club in downtown Portland. It was during this time that I was able to experiment with diverse seasonal ingredients, design dessert menus, and develop my unique personal style.
In October 2006, my long standing goal of business ownership came to fruition through Karren's Specialty Cakes & Confections, ltd. Oregon has a Domestic Bakery License which allowed me to have full creative license with less overhead than a conventional bakery. The license also allows me to be at home with my baby daughter during the day, and set my own work hours in the evening. I feel very fortunate and blessed to have found a career that fits so nicely with motherhood. |
Is Karren's Specialty Cakes & Confections licensed? |
| Yes, I have a fully licensed bakery. It is a Domestic Bakery License through the Oregon Department of Agriculture. The license number is AG-L0183426DKB. What does this mean to you? A health inspector visits regularly and I take great pride in cooking in a clean, safe environment. Also, many restaurants and venues won't accept products from a non-licensed kitchen. |
What do you do? |
| Although I have been trained in all of the culinary arts, I specialize in custom designed cakes and flavors. Every cake is designed based on your tastes, description and event motif. The only limits are the laws of physics and our imaginations. However, as availability is limited, I reserve my schedule for those unique cakes that often become the centerpiece of your party. |
What are your cake prices? |
I like many of you do not like prices that say "starting at". You want to know what it will really cost.
For all cakes (other than sheet cakes), the prices are as follows:
| Size | Serves | Price |
|---|
| Individual | 4-6 | $60 |
| Small | 10 | $100 |
| Medium | 20 | $160 |
| Large | 30 | $210 |
| X-Large | >30 | $7/Slice |
This is the pricing for 99% of the cakes I do. Rarely, there may be an additional charge (for example, if you want a pulled sugar sculpture made for the top of the cake), but in almost all cases this is the price you will pay. No hidden costs.
All orders must be a minimum of $100. This means that an order with just an individual cake will be $100, while an order of a small and an individual cake will be $160.
The only additional cost will be a $2 a mile delivery charge. To calculate this, I put my address in Google Maps as the starting location and put the delivery address as the destination, take the mileage, round it to the nearest half mile, and multiply it by two.
What about equipment rental? I don't want you to have to settle for a stand that you don't like. I offer many stands in silver, glass and porcelain that I will lend you for your event and as long as they are returned to me within 5 business days, you won't pay a dime. How does this work? We take a deposit check from you for the full price of your stand, and as long as it gets returned in time and undamaged, we return the check to you or destroy it.
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Are there cheaper alternatives? |
One way to make your event more cost effective is to do cupcakes. My cupcakes are $2 a piece and you still get the custom flavor and design. They have become popular recently and I have cupcake stands I can lend you.
Also, I offer sheet cakes that when cut look identical to wedding cake slices. They can be any flavor you like, feed 70, and cost $100 each. Many choose to do a smaller presentation cake (30 or 40 servings) and supplement with sheet cakes. This option offers the additonal advantage of pre-plating portions which can be served immediately after the ceremonial cutting. |
Does my cake need to be refrigerated? |
| YES!!!! All cakes made at Karren's Specialty Cakes are fresh and must be refrigerated if they are going to be served more than 4 hours out (or less in hot weather). |
What do I need to know if I am picking up my cake? |
| Due to the shape and height of my cakes, they are almost never fully boxed. You will need a flat surface clear of projectiles. Also, please don't bring your pets (they like cake too and may get excited). Remember to adjust for weather conditions as trunks act like ovens on hot days. Finally, remember the cakes are fragile. Drive accordingly. I cannot guarantee cakes I don't deliver once they leave the bakery. |
What is a consultation with you like? |
| I will sit down with you for about 45 minutes where we will will discuss your event and design a cake together. A tasting will be included and flavor requests are accepted. At the completion of our meeting, you will have a custom design tailored to your event. A $50 non-refundable deposit is required within three days of the consultation to secure your date. |
What must be done to order? |
| I currently accept only one order per week. To place an order requires a $50 non-refundable deposit and the choosing of a date. If you see that a spot is open, I can block it off for you for one week while you send a check or schedule a consultation. I will need to know design (photos help), size, flavor, delivery/pick up information, and any inscription you would like. |
When do final details and the final payment need to be received? |
| You can change your design up to two weeks before the event. Final payment also needs to be received at this time. |
Are you hiring? Can I intern for you? |
| Unfortunately, under the Domestic Bakery License, we are not allowed to have others work in our kitchen. This means that, unless you have your own licensed kitchen, we are not allowed to hire you. |
Do you teach classes? Have you written any books? |
| Not yet but check back later. I am working out the logistics right now. |
Do you ship your cakes? |
| No, unfortunately I can't reliably ship our cakes outside of the Portland area. It is not cost effective and due to the fresh ingredients in our products, I couldn't guarantee their safe arrival. |
Who are your favorite vendors? |
Flowers:
Burkhardt's European Flower Shoppe |
Catering:
Sassafras Catering |
Announcements:
1st Comes Love |
