+10 years baking my story
Not a regular baker
Born and raised in a Venezuelan family, Journalist and Lawyer proved by my degrees, a master in management and self-taught baker since 2011, lived in New York City in which I worked in many baking projects, and now established in Phoenix, Arizona. I take pride in the work that I do and in the recipes I've developed over the year. I am a firm believer in working hard, working together, and having fun along the way to accomplish my #1 goal which is: bake your story and create an unforgettable sweet experience! Explore my portfolio, and feel free to get in touch with any questions.
GENESISCONFECTION.
FAQ
Terms of Payment:
Cash or credit card. Deposits are required to book. Once an order is finalized with the client, an invoice will be sent to the client requesting a 30% deposit to reserve the date. The invoice for final payment will be sent one week prior to completion date for non-tiered cakes and two weeks prior to completion date for wedding and tiered. Final payments must be received within seven days of the final invoice, otherwise the order will be cancelled by Genesis Confections
Cancellations:
Payment for non-tiered cakes cancelled more than one week prior to the completion date or wedding or tiered cakes cancelled more than two weeks prior to the completion date will be refunded minus the initial 30% deposit. This is to cover the cost of time sketching, consulting, planning and purchasing for the cake. Any cancellations after these windows will not be refunded.
Refunds:
Initial 30% deposits are non-refundable. Once a cake has left the premises of Genesis Confections, refunds/credits will not be given.
Outdoor Events:
Due to the warm weather in Arizona, a waiver must be signed for any outdoor event saying that the client acknowledges the risks and potential damage to a cake. Genesis Confections will not deliver wedding cakes to an outdoor facility from April 1st through October 31st.
Food Allergies:
Genesis Confections is not a nut free business, nor do we offer gluten-free at this time.
How should I serve my cake?
Your cake is best served at room temperature. Take your cake out of the fridge a couple hours before serving. The cake and buttercream will be soft and moist.
What type of buttercream do you use?
American Buttercream for Cupcakes.
Italian or Swiss Meringue buttercream for cakes.
Chocolate ganache for cake fillings or cover cakes and desserts.
What's ganache?
Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. Perfect for thoese who doesnt like buttercream in cakes or desserts.
Do you use fondant?
We only use fondant in selected designs, please contact us to review yours.
