Custom cake orders
Size, flavour, filling, inscription, the customer’s reference photo, the deposit and the pickup date — on one order, from the first conversation to the moment the box leaves the counter.
Drag the cake to spin it. Scroll or use the slider to pull the tiers apart.
Everything on one order
Six things decide whether the cake is right: the size, the flavours, the words, the look, the date and the money. Each has its own field, so nothing lives in a chat thread.
reference.jpg attachedHow it works
Most counter staff learn it in one shift. The decorator only ever needs the order screen.
3 minChoose the size variation, add flavour and filling modifiers, type the inscription exactly as it should be piped.
30 secAttach the customer’s reference picture or sketch to the order instead of saving it in a phone chat.
1 minPartial payment now; the balance and pickup date print on the customer’s copy.
pickup dayThe decorator works from the order on a tablet; at pickup the counter collects the balance.
Standard party slices are about 1 × 2 inches and 4 inches tall. Put your own serving counts in the size variation names so the counter can answer “how many people?” without guessing.
Industry rule of thumb, not a guarantee — cut size changes everything.
Read: how to price custom cakes| Size | Servings | Typical use |
|---|---|---|
| 6-inch round | 8–12 | 4 layers of sponge |
| 8-inch round | 20–24 | Most birthday cakes |
| 10-inch round | 28–38 | Quinceañera base tier |
| 12-inch round | 40–56 | Wedding base tier |
| Quarter sheet | 24–30 | Office parties |
| Half sheet | 48–60 | School and church events |
These are sample reviews, written to show how bakeries use each feature. Real, named reviews replace them as customers share them.
“Our Rosca orders used to live in a spiral notebook. Now every order has a pickup day and a deposit, and on January 5 the bake list tells us exactly how many to make.”
“The customer's reference photo, the inscription and the deposit are all on the order. Our decorator opens it on the tablet instead of reading WhatsApp screenshots.”
Custom cake order software records everything about a made-to-order cake in one place — size, flavours, fillings, inscription, reference photos, pickup date, deposit and balance — so the counter, the baker and the decorator work from the same order. In GetBakeryPOS it is part of the register, not a separate app.
Yes. Attach the reference image (a photo, a screenshot or a sketch) as a document on the order. The decorator opens it from the order on the day.
Use size variations (6-inch, 8-inch, half sheet…) for the base price and modifiers for fillings, fondant, figures or fresh fruit, each with its own price. The total builds itself as you choose. Our guide How to price custom cakes walks through it.
Standard sizes and flavours can be ordered from your online store with a pickup date. Fully custom designs usually start with a conversation; take those at the counter or on WhatsApp and record them as an order with the photo.
The deposit is recorded as a partial payment on the order. The balance is shown on the order and the customer copy, and is collected at pickup. Reports show cake deposits you are holding.
Edit the order: modifiers and price update, the deposit stays attached. Set a “design lock” day in your policy (we suggest five days for tiered cakes) and print it on the receipt.
On a tablet or the kitchen screen: the order shows the inscription, the notes and the attached photo. Custom cakes also appear on the production list for their bake day.
Yes — write them in the order notes, which print on the kitchen copy. Your own allergen process and labelling rules still apply; the software records what you tell it.
Usually 20–24 party slices (1 × 2 inch, 4 inches tall). The servings chart on this page gives the common sizes; adjust it to how you cut.
Bakehouse and Commissary. Counter includes pre-orders with deposits but not the photo-and-notes cake order.
No question matches that. Try another word, or ask us on the demo.
Pre-orders & depositsPickup dates, deposits and balances on every order.
Weighing scalesScale labels scan straight into the sale, priced by weight.
Daily production listsTomorrow's bake list from pre-orders plus par levels.
Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first.
Recipe costingTrue cost per piece, wastage included.
Wholesale accountsCafé and restaurant accounts on price lists and terms.The bakery toolkit
Pre-orders & depositsPickup dates, deposits and balances on every order. Rosca de Reyes · Counter+Custom cake ordersSize, flavour, inscription and reference photos on one order. Valentine's & weddings · Bakehouse+Weighing scalesScale labels scan straight into the sale, priced by weight. Ramadan sweets by the kilo · Counter+Daily production listsTomorrow's bake list from pre-orders plus par levels. Mother's Day week · Bakehouse+Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first. Eid mithai boxes · Bakehouse+Recipe costingTrue cost per piece, wastage included. Mooncake season · Bakehouse+Wholesale accountsCafé and restaurant accounts on price lists and terms. Back-to-school standing orders · Commissary+Where we sell
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