• Shipped in a cooler with dry ice.
• 9" round that serves between 14-20 people.
• Can freeze and refreeze for up to 6 months.
• Nut Free.

7-Layer Caramel
Ingredients: brown sugar, sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters of fatty acids, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5 and red 40, soy flour., water, butter (cream, salt), evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin a palmitate), canola oil, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), water, alcohol, corn syrup, natural flavor

7-Layer Lemon
Ingredients: sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters of fatty acids, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5 and red 40, soy flour., water, butter (cream, salt), egg white, canola oil, lemon emulsion, lemon juice, eggs, egg, yolk, raw, frozen, sugared, pasteurized, lemon zest, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives)

Storage Instructions: Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing. To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!

Thawing Instructions: To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3-4 hours. Refrigeration may cause the texture of the icing to change.

• We ship Monday through Thursday of each week with UPS.
• Orders cannot be shipped to PO boxes.