Kozi's Konfections, LLC

Check out the gallery for a graphic on standard serving suggestions for various cake sizes. Remember - how you cut the cake matters. If you want tips for getting the most servings out of your treat, just reach out. …or you can just eat the whole thing yourself. No judgment here 🙂

For best results: Your cake is at its absolute best at or just below room temperature on the day you receive it. That’s when the magic happens. Handling & Transport: ~ Handle with care—she’s pretty, but a little high-maintenance. Always carry from the bottom (no squeezing) and keep level ~ Keep it cool: transport in an air-conditioned, flat space (floorboard is best) and away from loose items ~ Icing can soften, so limit unrefrigerated time to 30 minutes (15 minutes in warmer weather) ~ Your cake will be given cold. Got a long ride? Ask about a cooler *before pickup* and we may be able to provide one ~ Drive like your cake depends on it—because it does. Slow turns, no sudden stops, avoid bumpy roads, and use a non-slip surface to rest cake box on. ~ Cakes should never be stacked. Ever. Storage & Serving: ~ Once home, refrigerate ASAP (unless serving right away) on a flat surface to keep the decorations looking their best ~ Before serving, let it sit at room temp in the box for 45–60 minutes for best flavor and texture ~ Display for no more than 4 hours and keep away from direct sunlight, heat, and moisture ~ Using a cake stand? Make sure it’s sturdy, level, and at least 1” wider than the base (cakes are heavier than they look) ~ Use a sharp knife for clean cuts—pro tip: run it under hot water, dry it off, then slice. Voila! A slice (almost) as cute as you ~ Slight frosting color changes are normal (and still fine to eat) Shelf Life: ~ Leftovers (if you have any): store in an airtight container. Pro tip - use the lid as the bottom/plate for easier access ~ Bring back to room temp before eating—though there's no need to refrigerate for safety purposes, some people prefer to keep in fridge to keep the decorations looking good ~ Stays fresh 3–5 days with proper storage

For best results: Your cookie cake is at its best at or just below room temp on the day you get it—soft, chewy, and living its best life Handling & Transport: ~ Not as delicate as traditional cakes, but they still deserve some respect. Carry from the bottom and keep it level ~ Keep it cool, baby: transport in an air-conditioned flat space (floorboard works best) and away from loose items ~ Frosting can soften, so limit exposure to warm/hot environments. Long journey ahead? Ask about a cooler *before pickup* and we may be able to accommodate your need ~ Your cookie cake may be given to you cold—don’t panic, it’ll bounce back at room temp ~ Even though she’s tough, she still doesn’t like it hard. Take easy turns, no sudden stops. Avoid bumpy roads and potholes ~ Nothing goes on top. No bags, no boxes, no “just for a second” Storage & Serving: ~ For indoor events, keep at room temp in the box or an airtight container until ready to display ~ For outdoor/warm settings, keep chilled until 30–45 minutes before serving so the frosting holds up to the heat ~ Don’t leave out longer than 2 hours at a time, and keep away from direct sunlight, heat, and moisture ~ Use a flat, sturdy surface or cake stand—no wobble, no drama ~ Slice with a sharp knife for clean cuts (you deserve nice edges) Leftovers (if you somehow have any): ~ Store in an airtight container at room temp ~ No need to refrigerate unless it’s hot and you’re worried about the frosting ~ Good for up to 3 days (but let’s be real…) ~ Want it extra gooey? Microwave a slice for 6–8 seconds—just watch the frosting. It may be hot (like you 😉)

For best results: These cupcakes are at their peak at or just below room temp on the day you get them. Trust me—this is when they shine. Handling & Transport: ~ Treat them gently—they’re soft, sweet, and a little sensitive. Carry boxes from the bottom (no squeezing) and keep them level ~ Keep them cool: transport in an air-conditioned, flat space (floorboard is best) and away from loose items ~ Icing can soften, so limit time in warm/hot environments or direct sun ~ Your order will be given cold. Got a long ride? Ask about a cooler *before pickup* and we may be able to provide one ~ Drive like your cupcakes depend on it—because they do. Slow turns, no sudden stops, avoid bumpy roads ~ Cupcakes should never be stacked. Ever. Storage & Serving: ~ Best within 24 hours (they don’t wait around forever) ~ Worried about ruining the frosting when you’re taking the cupcakes out of the box? Simply pop the box in your freezer for about 15 minutes (but don’t forget about it!). This will harden the frosting enough for removal but should soften quickly for consumption. You can also use a small instrument (like a toothpick or a skinny skewer) to help lift out from the box ~ Display for no more than 2 hours at a time and keep out of direct sunlight, heat, and moisture ~ Using a tiered stand? Make sure it’s sturdy, level, and not wobbly—they don't know the dance ~ Slight frosting color changes are normal (still just as delicious) Leftovers (if you somehow have any): ~ Store in an airtight container at room temp ~ Skip the fridge—it dries them out

Wondering how to enjoy my scones as if you ate them in my kitchen fresh from my oven? While scones are always best enjoyed the day they’re baked, they’ll still treat you well for a couple of days when stored properly. Keep them in an airtight container at room temperature. You can also freeze them for up to 3–4 weeks. For best results, wrap each scone individually in plastic wrap, then place in a Zip-Lock bag or airtight container. A few ways to bring them back to life (we like ‘em hot 😉): 1) Oven (closest to freshly baked goodness): Preheat to 350°F. Place scones (spaced apart) on a parchment-lined baking sheet and warm for 5–8 minutes. Keep an eye on any toppings so they don’t get too toasty. From frozen: Let thaw unwrapped at room temperature for 2-3 hours, then reheat as above. 2) Toaster oven (quick & easy): Set to a low heat and warm for a few minutes until just heated through. Keep a close eye so they don’t over-brown. Be cautious of any toppings. 3) Air fryer (fastest fix): Preheat to 325°F. Heat in a single layer for 3–5 minutes until warm and soft again. Handle with care when removing. We don't recommend reheating in the microwave (though maybe we have personally done so before 🫣 no judgement here). If you decide to go that route, just know they won't be as crisp. They will still taste good but the texture won't be as fresh.

No. Since I am a cottage baker, I only bake in my home. I have a designated prep area and all my supplies are stored there as well, in accordance with food safety regulations.

I make all my food in my own private residence. Though all my products are produced in a sanitized, dedicated home kitchen space, adhering to state food safety regulations (see food handler certificate below), I am not subject to inspection by the state. It also means that I cannot sell anything that requires refrigeration (true buttercreams, cream cheese frostings, custard pies, etc). Please feel free to reach out with questions.

~For most of my colored frostings I use a high quality, super pigmented oil-based gel food color. A little goes a long way, so I don’t usually have to use too much. I haven’t had complaints about people “tasting the color”, which is something I strive for (no one wants to taste the dye, just the delicious treat it’s covering!). Some frostings have a natural color thanks to flavor additions (like my strawberry frosting - though sometimes we want the color a bit more vibrant so I’ll add a drop of hot pink food color). ~For the cakes, it depends on what I’m making. The brown in my chocolate cake is strictly from the cocoa (as is the chocolate frosting, now that you mention it). The yellow in my vanilla/yellow cake is only thanks to the heaping amount of egg yolks (maybe I should start keeping chickens 😆). For my strawberry cake, I reduce fresh strawberries down and mix them into the batter for a pretty pink color. I do use red food coloring in my red velvet cake, but I have learned a trick or two to reduce the amount used. If you ever have any concerns or questions about ingredients, I'm happy to talk about them with you - just ask, I'm an open book!

I work with a variety of common allergens in my kitchen. Please note that I am not an egg-, nut-, gluten-, or dairy-free baker. I do take care to handle ingredients thoughtfully and minimize cross-contact by washing and sanitizing my supplies; however, all products are prepared and stored using shared equipment. Because of this, I cannot guarantee that any item is completely free of allergens. If you have special dietary needs, please reach out to me for vegan/gluten-free baker recommendations.

~All sales are FINAL. If you are unsatisfied with what you receive, refunds will be given as STORE CREDIT if they meet the criteria; ~~Refunds are not available for missed or rescheduled pickups, or for failed deliveries due to incorrect or incomplete information provided at the time of order. ~~Complaints must be submitted within 24 hours of receipt of product. Product must be returned within the following 24 hours (no later than 48 hours after initial receipt). Refunds will not be offered if more than 25% of the product has already been consumed. ~~Please note that refunds cannot be provided for items that are not returned within the required time frame. I am also unable to offer refunds for damage that occurs after the product has been handed off or for issues resulting from improper storage or handling after pickup/delivery. Care sheets are included with every cake order, as well as being listed on my website. ~~Color is subjective and not a reason for return/refund. Please be aware that frosting colors may alter in extreme temperatures. ~~Once the product is returned, it will be reviewed. If it does not meet my quality standards, refund options will be discussed and issued promptly once an agreement is reached.