Professional Baking Program

Professional Baking and Pastry Arts Program

900 Fifth Street, Nanaimo BC V9R 5S5

Tel: (250) 740-6114 | Fax: 250-740-6404

Email:

Important ordering information:

Order by email or by phone (No orders from July to September inclusive)

A minimum of two days notice is required on all cake orders.

Orders must be received by 1:30pmtwo days prior to pickup.

All special design requests must be reviewed with the instructor a minimum of three days prior to pickup.

All orders must be picked up before 1:45pm fromthe Lower Cafeteria located in Building 185

Name: / Date Ordered:
Phone # / Pickup Day & Date:
E-mail: / Cost Centre #
Authorized by:
Wording on Cake:
Special Instructions:

Select one from each category:

Cake:Yellow butter German Chocolate Carrot (contains nuts)

Fillings:Strawberry Lemon Vanilla Cream

Other

Cream: Raspberry Butter CreamChocolate

Frostings: Chocolate White Butter CreamCream Cheese

Whipping Cream – additional chargeGanache – additional charge

Mousse & Black Forest Cakes are made using real whipped cream and couverture chocolate

Size / Servings / Decorated and filled / Whipping Cream or Ganache - Extra
9” Round / 12 / $15.00 / $2.00
¼ Sheet / 16 / $25.00 / $2.50
½ Sheet / 32 / $40.00 / $4.00
Full Sheet / 64 / $70.00 / $5.00
Cheese Cake 6” / 6-8 / $17.00 / $6.00
Cheese Cake 9” / 12 – 16 / $25.00
Mousse Cake 6” / 6 – 8 / $17.00
Mousse Cake 9” / 12 – 16 / $25.00
Sacher Torte 9” / 12-16 / $20.00
Black Forest 6” / 6-8 / $15.00
Black Forest 9” / 12-16 / $20.00
10” Cake Flan / 15 / $15.00
Total / $

Professional Baking – Forms-Bakery Order Form

2012/11