The Baking Edge

Workshops run by THE BAKING EDGE are subject to the following terms and conditions:


Ingredients & Storage:
Our ingredients are of the highest quality. The cupcakes are made to be eaten on the day of the workshop and are prepared in a premises where nuts are used, thorough cleaning of surfaces takes place and every effort is taken to keep ingredients separate however cupcakes may contain traces.

Fondant is not designed to be refrigerated and as such cupcakes with this icing should be stored in a cool dry place, preferably in the box they were supplied in.

Payment & Cancellation:
A 50% deposit is required to secure the booking. Final numbers and outstanding invoice to be confirmed and settled 48 hours prior to the activity date.

Please advise The Baking Edge at time of booking if your organisation has a specific payment method.

After 48-hour confirmation, if reduced student numbers then no refunds given, however if student numbers increase, a separate invoice will be raised to cover additional costs. It is the sole responsibility of the person making the booking to contact us at least 72 hours in advance if you have not received your confirmation.


Bank Details:
Name: The Baking Edge
BSB: 302-162
Account: 1784578

Please use your invoice number as a reference

Certification of Health:
By making a payment, the person making the booking certifies that he/she/they do not have any condition or disability that would create a hazard or hardship for others participating in the workshop. THE BAKING EDGE will try and accommodate certain allergies, dietary needs or restrictions; however, it is the person who is making the bookings sole responsibility to inform THE BAKING EDGE of these needs.


Waiver & Release of Liability:
By making payment, you understand and acknowledge that any cupcake/cake decorating workshop has risks, dangers and hazards which may result in injury or illness. These risks or dangers may be caused by the negligence of the owners, property owners, participants, accidents, and forces of nature or other causes.

By yours/employees’ participation in these activities you hereby assume all risks and dangers and all responsibility for any losses and/or damages, whether caused in whole or in part by the negligence or other conduct of the owners or by any other person. You voluntarily agree to release, waive, discharge, hold harmless, defend and indemnify THE BAKING EDGE and its agents, and employees from any and all
claims, actions or losses for bodily injury, property damage, wrongful death, loss of services or otherwise
which may arise out of your participation in THE BAKING EDGE activities.

Publication:
THE BAKING EDGE reserves the right to use any photographic image or film recordings of any workshop for promotional and/or commercial purposes which may include (but not limited to) publishing on our website and social media platforms. If you do not wish to have images taken, please inform us as soon as possible.