TERMS AND CONDITIONS

Full terms and conditions for Clare Ellen Studio are detailed below. By paying your booking fee and signing the online booking form, it will be
deemed that the terms and conditions here are understood and accepted as applying to your order.

PAYMENT CONDITIONS
Prices
During an initial chat with me, I can give you an estimation of price based on the details given, but this is only an estimation as the exact cost can only
be determined once the final design has been agreed. All prices are non-negotiable and priced according to your exact design and the size of your
cake.
Paying your booking fee will secure your slot in the diary.
Booking Fee
A non-refundable £100 booking fee is required in order to secure the commission of your cake and chosen date with Clare Ellen Studio.
Cheques are not accepted.
Payments are sent via bank transfer and details for this are sent privately when you wish to save your date.
Please contact me with confirmation of transfer in order to prompt acknowledgement of the payment.
Final payment for your wedding cake is required no later than 4 weeks before the delivery.
Cheques cannot be used as payment method.
If full payment is not received and cleared in my account 7 days before cake collection/delivery then the order will not be released.
Cancellation
If cancellation of an order takes place, I reserve the right to retain your non refundable £100 booking fee. If cancellation takes place less than 7 days
before the event then I reserve the right to seek 100% of the order value.
Cancellation must be made in writing to Clare Ellen Studio (by email - hello@clareellenstudio.co.uk) and will only be deemed to take effect
from the date your email is received.
If you postpone the event I will endeavour to transfer your order providing the date is suitable for myself, otherwise it shall be treated as a cancellation
(see above).
I retain the right to cancel the booking in very unusual circumstances beyond my control, such as fire or ill health, during which I will refund any money
taken in full.

DESIGN CONDITION
Alteration & Changes
It’s your responsibility to read and check the notes from your design consultation, invoices, and the terms and conditions thoroughly; any amendments
to the design should be made in writing by email.
If requested, I will endeavour to adjust the design 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, then your balance will be
adjusted accordingly. Please warn me when you pay your booking fee if you are undecided on the design. I aim to finalise any details of the design 3 to
6 months prior to your wedding day so I can plan my time accordingly.
I reserve the right to change the design at any point if circumstances beyond my control may compromise the quality of the finished cake, e.g. melting
due to hot weather conditions or supplies unable to obtain.
Chocolate/Butter
I recommend extreme caution if you are considering a cake decorated with chocolate or buttercream for a summer wedding (May-September). I can’t
accept responsibility for any melting of the cake once it has left my possession, as I have no control over the environment/venue temperature. I can
however advise you of designs that are less susceptible to melting, and advise you/the venue of placement of the cake (ie. away from big windows) and
do everything within my control to reduce the impact on the cake.
Flowers
If your cake requires fresh flowers, these are not included in the price of your cake. I can work with your florist but expect you to make all the
necessary arrangements with the florist. Please note Clare Ellen Studio is not responsible for any problems with your fresh flowers.

ALLERGIES AND SPECIAL DIETRY REQUIREMENTS
Special Diets
Please discuss with me if you or any of your guests have special dietary requirements. Please be aware that although certain ingredients can be
removed from the recipes used for your order, they are still used in my kitchen so I can’t guarantee that any of my cakes or sweet treats are completely
free of traces of them, and are therefore suitable for intolerances but not allergies.
Non-edible Items
Most cakes contain small proportions of inedible items; it is the client’s responsibility to ensure these are removed by your caterer/guests before
consumption e.g. Support dowels in tiered cakes, ribbon, wires in sugar flowers etc. I will give you/your venue/your wedding coordinator a Wedding
Cake Information Sheet upon delivery of your cake, which gives information of inedible items to be removed before the cutting of the cake.
Delivery Conditions
If you choose delivery, it’s my intention that your cake will be delivered in perfect condition prior to the start of your event. However I ask for patience
with factors that may be beyond my control (e.g. traffic conditions) as I cannot be held liable for any such delays. It’s your responsibility to ensure you
inform me of your correct venue address and event time. I cannot be held liable for any damage that is rendered to the cake at the venue once I have
left the premises. I take photos and videos of the cake to document the condition of the cake before leaving.

STORAGE AND 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 contact me and request a repair, which will be costed
accordingly, including transport costs if appropriate.
Portion Guide
Our portion guides are intended as a guide only. This will vary dependent upon how the chef cuts the cake.
Best Before Date/Storage Conditions
Your cake is baked to ensure it is fresh for the date of your event, I cannot guarantee its quality if it’s consumed more than 48 hours after the event.
As the cake is made from natural ingredients it 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, but
please bear in mind that this may affect the visual appearance, particularly if fondant icing is chosen as condensation will form upon defrosting. Food
hygiene recommendations recommend that food should only be frozen for a maximum of 3 months. If you plan to keep any of the cakes tiers, please
advise me what cake boxes you would like to be left on site so you can safely transport them. Otherwise I shall remove all cake boxes from the venue to
ensure I leave it as tidy as possible. Sugar decorations should not be refrigerated, as it will cause condensation to form on the surface of the icing.
Refrigeration also accelerates the staling of the flour in the cake.
Hire Of Cake Stands / Accessories
If you would like to hire a cake stand then a cash deposit and hire charge is required prior to release. Please make arrangements to ensure items hired
are safely returned to me within 5 days of the cake release. Once I receive the clean, undamaged, hired item back, I will contact you to ask what your
preferred method of receiving the deposit is, and on receiving this information I will release the deposit to you.
Complaints
If you have concerns about your cake, please notify me 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 (by email), and evidence of the fault should be included. No refunds are given due to change of
mind. Refunds are at the discretion of Studio.