How to write a cake design brief without stress: words a pastry chef understands

Sometimes it's hard to describe the taste or decoration of a treat in words, but you want to achieve exactly the result you envision. Or there are things that seem small but are actually very important. That's where custom cakes come in —our pastry chefs take all your preferences into account and create the perfect dessert for you. Here's what to consider when ordering a dessert.

Ask basic questions

Here's a list of things you should ask your pastry chef before ordering a cake:

• What fillings and layers can you make? It's great if the pastry chef names specific flavors and asks you about any restrictions right away: nuts, citrus.

• Is it possible to customize the decor I need? How will this affect the weight and final cost?

• Is it possible to change the filling or decoration after the order is confirmed? If changes are not possible at all, it's important to consider this immediately.

• How is the cake packaged for delivery? Check whether it will be in a sturdy box, a backing, or an insulated bag, and how will it be secured if it has complex decorations.

• What weight do you recommend for the number of guests? A professional will ask about the party format and suggest a weight range.

Discuss the basis and details

In one message, it's worth summarizing key parameters: the occasion, date, number of guests, and approximate budget. This way, the pastry chef will be able to offer a suitable solution more quickly and avoid having to clarify one point at a time.

Type of cakes and filling

Avoid using vague statements like "something light." It's better to specify whether you'd like sponge cake, honey cake, or mousse, and also choose the filling: chocolate, berry, cream cheese, with or without nuts. If you have a favorite flavor, mention it; it makes things much easier.

The weight

If you're unsure how to calculate the cake's weight, use the standard: 150g for an adult and approximately 100g for a child. It's best to include the number of guests and the type of event—the pastry chef will suggest the optimal weight.

Decor

Tell us what you're getting the cake for: a baby's first birthday, a wedding, a gender reveal party, or a grandmother's anniversary. Describe the style you'd like the dessert to have: classic, nautical, or extravagant, with bright or pastel colors, bows, or fresh flowers. Phrases like "beautiful" or "stylish" aren't very informative, but "white background, berries on top, no fondant" is clear.

Deadlines

It's important to immediately specify the date and time, as well as the delivery method: pickup or custom cake delivery. If you need the treat early in the morning or at a specific time, this should be specifically noted.

important details

Be sure to inform us about any allergens or other ingredient restrictions. Also, clarify whether changes are possible after the order is confirmed and how the dessert will be delivered to the courier.

Use a dictionary to communicate with a pastry chef

Sometimes it's necessary to create a technical specification—a technical assignment for a pastry chef. It should clearly and specifically describe everything listed above. Here are a few more tips.

Basic terms

Learn common terms if you want to speak the same language as your pastry chef:

• sponge cake - soft cakes made with eggs, available in vanilla and chocolate;

• mousse - an airy layer on cream or puree, requires cold delivery;

• cream cheese - a cream based on cream cheese, dense, suitable for leveling and fillings;

• confit/coulis - a fruit and berry layer with a bright taste;

• ganache is a chocolate cream made with cream, thick and rich;

• The base is a solid foundation for the cake, important for transportation.

Useful wording instead of vague words

Instead of "not very sweet," it's better to write "with a slight tartness, without a cloying creaminess." Here are a few more examples:

• "something beautiful" → "light cake, without mastic, with berries and an inscription";

• "to your taste" → "classic taste, without exoticism and alcohol";

• "small cake" → "for 8 adults, approximately 1,2–1,3 kg".

The more specific your specifications, the fewer surprises you'll encounter. This approach helps the pastry chef quickly understand the task and create a cake tailored to your specific needs—without unnecessary clarification or stress.