How to Write a Cake Contract

Cake Bakery Contract and Disclaimer Form

When do you need a cake contract?

Any time you sell a cake that’s over $100, it’s a good idea to have your customer sign a contract. This will protect you if the customer has an issue or dispute over the cake or tries to cancel their order at the last minute.  Legally, you must obtain a signature from the customer that acknowledges their understanding of your agreement and binds them to it. Make sure to keep a copy of that signed document on file as well as to provide one to the client.

Contract Basics

First, the contract summarizes all aspects of the cake order, including the following details:

Event Info

  • Date of event
  • Type of event (wedding, birthday party, anniversary party, etc.)
  • Number of guests (or cake servings needed)
  • Event start time
  • Cake delivery or pick-up time
  • Venue name and address (only when applicable)
  • Venue contact (event coordinator)

Customer Contact Info

  • Customer’s first and last name
  • Names of other relevant people on the order (groom, birthday girl or boy, etc.)
  • Phone #
  • Email address
  • Home address

Order Specifics

  • Size/s of cake/s
  • Cake flavors
  • Cake design specifics
  • Colors
  • Writing (example: Happy Birthday)

Payment

  • Itemized cost of cake
  • Record of payments made
  • Due dates for any remaining payments

 

General Disclaimer

Cake Bakery Contract and Disclaimer Form

The general disclaimer is the part of the contract or invoice that clearly outlines your cake ordering, cancellation, and refund policies. It’s important to establish clear policies to protect your bakery business from loss.

Editable copies of a working cake contract plus 5 disclaimer forms, templates, tricks, and more are available in this bundle:

Cake Sales Kit
Cake Bakery Sales Kit How to Write a Cake Contract

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Comments

How to Write a Cake Contract — 27 Comments

  1. So I’m thinking, had you charged enough you would have lost that customer. In turn, you wouldn’t have had the customer from Hell… there are reasons to charge the right price and it’s not just about losing customers. 🙂

  2. Hola!, me he encontrado casualmente con tu blog y me gusta mucho. Yo hago tartas ocasionalmente y me encuentro con el problema de no estar muy segura del precio a cobrar. He ido subiendo el precio (al principio era muy barato y me vi agobiada por la cantidad de encargos). Ahora cobro 3 € por ración ( calculo una ración de 5×5 cm) y aparte el modelaje…Les mando un ejemplo de una tarta con el tamaño y el precio. Me gustaría me orientaran si el precio les parece adecuado o no.

  3. I’m so happy that posts stay on the internet forever. Great information. Very informative and useful. Thank you so much!

  4. Creative piece ! I loved the points . Does anyone know where my company would be able to get a sample a form form to type on ?

  5. I’m looking for a good cake contract. I just encountered “the customer from HELL” (excuse my french) this past weekend. She ordered a 3 tier Minion inspired birthday cake and 2 1/2 dozen cupcakes. I charged her $80, which I’ve been told is not enough. The cake turned out great and tasted great (I have the top in my freezer). However after the party the customer posted on Facebook that the cake was nasty and ripped me apart. She accused me of being racist among other things and said that I had it coming to me. However the pictures she posted showed plates that had obviously had cake eaten from them. I have refunded her money so now I’m out that $80, plus the ingredients for everything. I need advice on how to write into the contract that there are no refunds, fondant can’t be left in the heat (we are in South Mississippi), etc.

    • I know with my cakes. If people want a refund, it has to be at least 2 weeks before. So i dont make the actual cake & buy the supplies. And if the cake gets cut into, there are no refunds. If it grts made the way it’s ordered, Then photo the cake. And post it how you see fit. There will always be those who want everything for nothing. But here is a phrase i read on FB recently. “Good cake ain’t cheap. And cheap cake aint good.” Keep that in mind as food for thought.

    • $80!?!?! So this cake and cupcakes took you only 6 hours start to finish at $10/hour and cost you only $20, or $10 plus profit and overhead?

      Of course I am being facetious, and I have totally been there charging way too little for cakes….but that my friend is not low. That is free.

      🙁

    • 1st of all that cake alone should have cost no less than $150! And that’s at the LEAST! I charge that much for 2 tier 6″ and 8″ cake. 3 tiers is a lot of servings you surely could have charged $200! I charge $5 a serving for custom cakes. Then the cupcakes would have been at least another $30 and that’s for basic cupcakes with no fondant toppers! Don’t sell yourself short!

    • You should be charging at least $6.00 per slice ( if you have talent) Plus any delivery fees. I always take a photo of my cake before and after delivery for proof.

    • Yes you definitely didn’t charge enough.
      I’m sorry you had the customer from hell. They don’t ever realize how much goes into a cake and much like photography; everyone thinks they can do it because they own a camera phone or a mixer.

  6. My aunt Maureen, forwarded me this, very grateful to have been able to read and understand how essential it is to have a cake contract on hand when dealing with customers, so far I haven’t encountered any difficulties, but this would a good way to protect my cake business,and myself from future headaches, thank you very much for this ,

  7. We are military and my little cake business has been great as well as mobile. The military community is amazing and I have never had an issue with getting payment but I have had a few no show or non payment in the different communities we have been in and the contract is something I wish I would have used then it would have saved me a lot of head ache and hassle. The great thing about social media is you can build a reputation online in one area and will follow you. Being in the USAF we are a community within a community and we tend to see each other at different bases or know someone who knew someone we knew at our new duty station. Though Ive been retired (15 yrs LE) this allows me the time with my family and the ability to set my schedule and earn a little income without making the sacrifice that I see h new many women forced to make and I am so grateful. The kicker is learning the rules to each new state or country we are in and how to effectively run a “cake business” out of our home that is self sustaining in its own right. I wish there were better resources out there for effectively costing out a cake. Any ideas?

    • Wow that is incredible that you’ve had to uproot your business and move it around like that! But cool to hear that the military community has been both supportive and a good networking tool for you. Where else have you been stationed and could you tell us what were the differences between those places in terms of the cake rules?

      You are not the first I’ve talked to who’s retired from the military and started running a home baking business. My friend, Shannon of Batter Up Cake Co. just did the same thing. I bet there are a lot of you out there, a whole other community within a community!

      In terms of pricing, I’m working on a universal system for that. Stay tuned for a future blog post with more on that topic. Coming soon!

  8. I cannot thank you enough. I am just getting started with my cake business and was not sure what to incorporated in a contract, as I know it is necessary to have. Both your site and your book has been more than helpful for a beginner such as my self. Again thank you and keep the information coming, it is greatly appreciated.

    • Hey Paulette, that’s great to hear! I stand behind small businesses and especially female entrepreneurs like you 🙂 I believe that if we all collectively support one another, we can all achieve more success and autonomy. So I will for sure keep the info flowing on this site! Always glad to help!

  9. thank you so much for the info on the cake contract. I don’t sell alot of cakes, but never know what to charge or how to set up a contract with a client. This is so helpful. Can you give me info on how much to charge for a cake?? I made a 3 tier Minnie Mouse cake, and only charged $80,and know it would have been much more from a professional bakery. Thank you for any help you can provide. PS. Love your site!!

    • Pamela, Read more about pricing here: https://www.wickedgoodies.net/wedding-cake-pricing/. It’s true that you could probably have charged more for a 3 tier cake like that. The tricky part however is that it’s necessary to work your way up when it comes to pricing. At first, as you’re building your photo portfolio and gaining experience, it’s better to undercut bakery prices to win more business and give yourself a chance to learn. Then, as your experience broadens, you can start charging more and eventually match bakery prices. – Kristen

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