Frequently Asked Questions

About the Bakery

  • At this time, all of my cakes include gluten, eggs, and dairy. Cake Joie is a cottage bakery, which means my home kitchen is not inspected by the health department and is not an allergen-free facility.

    My baker friend Carrington of Chanterelle Cafe offers 100% vegan, dairy free, egg free, peanut free cakes!

  • No fondant here. Every Cake Joie cake is flavor-forward and decorated with buttercream or ganache only.

  • Yes! I love designing simple, seasonal cakes for weddings, styled shoots, and special events.

    For anything larger than a single-tier cake, please email me directly at hello@cakejoie.com so we can talk through your vision.

  • I’d be happy to! The best way to keep the surprise intact is to have a trusted friend or family member email me the big news after you’ve submitted your order.

    I’ll tint the interior frosting and vanilla cake layers in pink or blue, while keeping the outside a classic vanilla finish—so the reveal happens with the first slice! This style works beautifully with cakes from my Classic Cake (Vanilla) category, which you can order right through the form.

  • A micro bakery is a small-scale, independent bakery—often run from a home kitchen or cottage kitchen like mine! It means everything is made in small batches, by hand, and to order. There’s no storefront or display case, just a real person (hi, it’s me!) baking with care, fresh ingredients, and a whole lot of heart.

    At Cake Joie, being a micro bakery allows me to stay creative and intentional, focusing on quality over quantity—and making each cake feel personal.

  • It’s pronounced “zhwah”—the French word for joy.

    I’m a francophile at heart, and the name Cake Joie reflects what this little bakery is all about: the joy I find in making cakes by hand, inspired by the seasons, and sharing that joy with others. That’s how all of this started—just one cake at a time, made with joy.

About Your Order

  • I recommend ordering at least 3–5 days in advance, as I bake a limited number of cakes each week to keep things fresh and intentional. The sooner you reach out, the better! For last-minute orders, you can submit the form and send me an email at hello@cakejoie.com—if I have room, I’ll try to make it happen.

  • Yes—free delivery is available within Crozet. For locations outside of Crozet, a small delivery fee may apply based on distance. I’m also happy to arrange an agreed-upon meet-up or drop-off location if needed. Just include your location when submitting your order, and we’ll coordinate from there.

About the Cake

  • Here’s a quick guide based on what I currently offer:

    • 8-inch round cake – anywhere from 8–20 slices (based on a traditional cake slice or grid cake slice)

    • Heart cake – subtly smaller than the 8-inch round, serves around 12–15

    • Mini cake – perfect for a small celebration, serves 4–6

    Need help deciding what’s right for your gathering? I’m happy to help you choose!

  • Your cake is made with real ingredients and no preservatives, so it’s best stored in the fridge until 2–4 hours before serving. Let it come to room temperature before slicing for maximum flavor and texture. If you won’t be eating the cake the day you pick it up, keep it refrigerated in the box it came in.

  • Flat and cool is the name of the game! Place the cake box on a flat surface in your car—like the floorboard or the trunk—never on a seat. Bonus safety if you have a yoga mat, place it down first to decrease the chance of it sliding. Blast the A/C if it’s warm out, and drive like you’ve got a sleeping baby in the back.

  • There’s no wrong way to slice into a beautiful cake—but here are a few tried-and-true methods depending on the size of your crowd:

    • Wedge Style: The classic pie-style slice, cut from the center outward into triangles. This is perfect for intimate gatherings or when presentation is a priority.

    • Grid Style: Ideal for serving a larger group. Start by slicing the cake straight across in rows, then rotate the cake and slice again to form a grid of rectangles. You can also halve those rectangles to make smaller, more manageable pieces—especially handy when you’re trying to stretch the cake a little further.

    • Kid’s Party Tip: Little ones rarely finish a full slice! After slicing, you can gently separate the layers of a standard slice and serve them individually. It’s less overwhelming for small appetites—and leaves more for everyone else.

    No matter which method you choose, I recommend using a sharp, non-serrated knife and wiping the blade between cuts for the cleanest presentation.