A 50% deposit is required to secure your wedding date. This can be paid after your initial conversation with our designer by calling our Sellwood location at (503) 232-9440.

All decisions and final payment are due two weeks before the event date and can be paid by calling our Sellwood location.

An invoice will be provided after the deposit has been paid. This will include all details and decisions made so far, and will be updated throughout the process up until the final payment is made.

Delivery for cakes under four tiers and miniature desserts is $50 if within a 10 mile radius of our Sellwood location, and increases per mile round trip after the initial 10 miles. Delivery increases for cakes with four or more tiers. Delivery also increases for cakes that require assembly on-site.

Delivery is required for cakes with three or more tiers.

Delivery includes cake placement, cake topper application, touching base with catering with cutting instructions, and a few boxes for leftovers. 

In order to qualify for delivery, we require an $850 dessert minimum. 

We offer optional set up for miniature desserts starting at $50. Setup includes placement, table stylizing, and printed paper tents for signage.

We do not provide florals, but can apply them if delivered 24 to 48 hours in advance to our Sellwood location (with stems on) or on-site if provided by the florist. 

Floral application starts at $25 and depends on how intricate and extensive the design is.

We offer optional cake and miniature dessert stand rentals. 

Cake stand rentals range from $15 to $25 each, depending on the size, and miniature dessert pedestal and platter rentals are $15 each.

Rentals must be returned to our Sellwood location within 48 hours of the event.

Pick up is available from our Sellwood location daily from 11:30 AM to 10 PM.

If proper refrigeration is available, our single-tier cakes can be picked up up to 3 days before serving.

Tiered cakes can also be picked up up to 3 days prior to serving.

Miniature desserts are best picked up the day of serving.

If there are fresh berries on your dessert, they become more susceptible to spoilage.

Any cake with fondant decoration should be picked up day-of or the day before at the earliest. Humidity weakens fondant and may alter your design.

We do not currently do in-person tastings. We offer a Sample Cake Box so you can taste our most popular cake and filling combinations in the comfort of your home.

We do not make sheet cakes, but we do offer non-displayed side cakes to supplement any additional servings at $5 per serving.

We suggest leaving the cake out at room temperature at least 3-4 hours prior to serving, not in direct sunlight. Buttercream hardens when cold, so softened frosting and filling results in optimal taste and texture.

Our cakes can be cut like a pie, in a ring, or in a grid. For any cake larger than a 6, we suggest cutting them in a ring or a grid, not like a pie. When plated, the slices end up being 5” long, 2-inches wide, and 1-inch thick. As an example, an 8-inch cake can serve up to 20 people.

You’ll want to cut the cake straight down using a long, slender knife. For the cleanest slices, dip the knife in hot water between slices.

Check out our video where we talk through and show you how to cut a buttercream cake!

First, remove any decorations (like flowers, toppers, etc.).

Each cake is built on a cardboard base for ease of disassembly, so to remove the top tier, use a spatula to lift the cardboard off of the top of the second tier.

Remove wooden dowels with needle nose pliers, if you have them.

Slice according to the cutting chart using a long, slender knife repeatedly dipped in hot water for clean slices.

Leftover cake can be wrapped tightly in plastic wrap and kept in the fridge for 2-4 days or freezer for up to 3-4 months. Enjoy again at room temperature.

We do not suggest freezing a tiered cake. This will cause cracking and instability.

For other single cakes, yes, but garnishes may alter a bit when thawed and condensation may occur. Freezing fresh berries will result in excess juice, so removing them is a good idea.

We suggest getting it very cold in the fridge and wrapping it with plastic wrap directly around the entire cake. Put it back in the box and then wrap the box in plastic wrap.

When thawing, remove plastic wrap while still cold and put back in the box and allow at least 8-10 hours to thaw in the fridge naturally.

Pull the cake out at least 3-4 hours before serving so the Buttercream can soften.

Yes! If the Fondant is kept clean of frosting and away from humidity, you can save your decorations.

Dry out at room temperature for at least 5-7 days to allow it to harden, then display or keep as a keepsake.

If you ordered online from our classic dessert collection, orders can be adjusted or cancelled up to 72 hours prior to pickup.

If you ordered online from our miniature desserts, wedding cake, or celebration cake collections, or ordered a sample box, orders can be adjusted or cancelled up to two weeks prior to your pickup date.

Please contact us at orders@papahaydn.com if you have any questions about your online order.

If you ordered a custom dessert, all details need to be finalized and at least two weeks before the event date. If you want to cancel your custom order, that is subject to timing and the nature of the order, so please email Ashley Wilson to discuss what can be done.