A week or more is preferred, and orders will be accepted anytime the schedule isn't filled. Cakes for any occasion may be locked in weeks and months ahead. Sooner is better.
PREFERRED METHOD IS TO COMPLETE THE FORM IN THE LINK ABOVE and attach an example photo or sketch. The form has quick checkboxes and asks all the questions needed to quote your cake. This is the method of fastest response. It DOES NOT automatically generate an order - it simply emails us the information needed to email you back with a quote.
Phone calls are returned only during business hours (closed Sundays & Mondays). Phone calls to 803-386-8806 are welcome. Please leave details in a message, starting with when you would need the cake, and how many slices are needed. These are to verify up front that the date is available to make your cake, and to properly size the cake being quoted.
To accept the quote and create the order, just reply back with "yes" or "confirm". After confirmation and payment, all that's left is to pick up the cake! Delivery is available for a fee for cakes of 3 tiers or more only.
PAYMENT IS DUE 1 WEEK BEFORE PICKUP FOR ALL ORDERS (2 weeks for wedding cakes). Instant online payments may be made below, at the bottom of the Home page or on the Payments page. Or request an email invoice, call in debit/credit card payment, mail a check, or bring cash (appointment required).
Round 6" cake = 6-8 servings = $36 and up
Round 8" cake = 12 servings = $46 and up
Round 9" cake = 16 servings = $56 and up
Round 10" cake = 20-24 servings = $72 and up
Round 12" cake = 40-45 servings = $98 and up
Mini Sheet, 7"x11" = 15 servings = $36 & up
Small Sheet, 9"x13" = 24 servings = $46 & up
Med Sheet, 11"x15" = 35 servings = $56 & up
Half Sheet, 12"x18" = 54 servings = $98 & up
Full Sheet, 18"x26" = 108 servings = $136 & up
Sheet cakes may be made two layers (not tiers) high for double the quantity of servings in a smaller footprint for easier transport. Icing is added between the layers. The cake then may be cut in 1"x2" two-layer slices instead of cut as flat 2"x2" one-layer squares. Just ask for a "double-high sheet cake" for additional information.
2-tier cakes begin at 50 servings = $152 & up
3-tier cakes begin at 98 servings = $350 & up
4-tier cakes begin at 130 servings = $455 & up
$21 per dozen & up, dependent upon design.
CAKE PHOTOS ARE IN TOP/SITE MENU UNDER "EVENTS, BIRTHDAYS"
$21 per dozen & up, dependent upon design.
These are often the least expensive way to purchase a cake and/or cupcakes for famous cartoons, characters, movies and TV. Click the link below to see options and photos. The cakes may be changed or customized; they do not have to be decorated as shown.
Just right click and email us the photo of the desired cake/kit, and we will be glad to quote.
Many kits are kept on hand here in the bakery, and photos of them are at the link below. Please allow 2 weeks for delivery of kits not in stock. Subject to supplier availability, and availability of pick-up date in our bakery. Sold only on a cake from Vintage Bakery.
A tender white layer cake that is lighter in color and texture than pound cake. This is our best-seller and oldest, best recipe, and is delish with our handmade buttercream frosting. An old bakery classic that's difficult to find today. If you can't decide, this is the one to choose.
Bright red, light in texture and very moist, this is our award-winning recipe and another customer favorite.
A light-texured dark chocolate cake that is not grainy or overly sweet. A very good match with our handmade buttercream for a chocolate lover's party cake.
A fluffy and tender pink cake with strong strawberry flavor. The fresh berries add additional moisture and flavor. Strawberry cake lovers give it rave reviews.
Almond, lemon, or ButterGold™. Moist, classic pound cake texture and flavors. The Buttergold™ is intense yellow and softer, while the others are classic pound cake color and texture. Pound cake batter is not recommended for cupcakes.
The main things to avoid when transporting a cake are unlevel seats, bumps/potholes, jiggling/vibrations, and sudden stops/starts.
Tier cakes should be transported in a FLAT and LEVEL space in your vehicle (cargo area, trunk, floor) with plenty of space for the box. Slanted seats do not work for tier cakes because they tilt the cake sideways, thus increasing instability.
The boxes for tier cakes are usually between 14" and 20" square - please make sure you have this much room cleared. Also, depending upon the design, the height could be too tall for the passenger front floor because of the console above. Please think about the size of your cake ahead of time and plan accordingly. You may need to borrow a friend's vehicle if you drive a small sports car with limited space.
Please clear personal items BEFORE arriving to pick up the cake, and assure no items are positioned where they could fall on/into the cake. When you leave the bakery you will not have a free hand to rearrange vehicle items while you're holding the cake.
Cakes may not be left in the car to run errands without softening/melting when the temperature inside the vehicle exceeds about 75°F.
It is difficult to cut cakes precisely by the charts because it is a freehand process, but they are good for understanding how to cut the number of slices calculated for each tier. There are other methods/layouts for cutting, and although most caterers/planners have their own practiced and preferred methods, the slice sizes are approximately equal at approximately 2" deep x 1" wide x height of the cake tier.
Refrigerating cakes before the party/event is not recommended. Moisture in the refrigerator will soften decorations. Also condensation forms when returning to room temperature which can cause colors to bleed and more moisture/softening.
After cutting, leftovers will keep longer if thoroughly wrapped to remove air, then refrigerated or frozen.