Give me a call or drop me a WhatsApp (my preferred form of communication) and we can take it from there to create you sweet moment special. 

For Custom Cakes 14 days would be great and  Classic Cakes at least 7 days ahead is best so I can plan, prep, and perfect your order. Short notice? Message me — I’ll help if I can, but full payment will be due immediately.

Sometimes, if the stars align (and my mixer isn’t already full). Short-notice orders (less than 7 days) must be paid in full within 24 hours of accepting the quote. Don’t wait — the sooner you check in, the better!

I accept EFTs. You’ll get a quote with a reference number — please use that for payment.

Want to pay in cash? Cool, but chat to me first. Cash payments need to be agreed on in advance, and the exact amount is appreciated (Tam Tam Bakes doesn’t always carry change).

Of course! Pictures help me see your vision. Just note: I don’t do copy-paste bakes. I’ll match the vibe but add my signature twist. That’s the Tam Tam way.

Yes — if it’s early enough. Design or detail changes may affect your total. Please tell me ASAP so I can adjust things (and my schedule) accordingly.

Life happens! If you need to shift your date, let me know at least 5 days in advance. I’ll do my best to accommodate, but changes depend on availability.

Nope — it's collection only for now. I’ll give you all the info you need to get your cake home safely (and in style).

Keep it cool, flat, and stable — think car boot or passenger-side footwell with the aircon on.

Don’t: Tilt it, put it on the back seat, or let your cousin hold it in their lap.

Do: Place it on a flat, level surface and keep it away from direct heat or the sun.

Keep it in a cool, dry place out of the sun.

Refrigeration is optional — it might make fondant a bit sticky but it’s still yummy.

Let it sit out for an hour before serving (weather permitting).

Leftovers? Airtight containers are your best friend.