
WEDDINGS
Congratulations on your special day!
Here at Bing's Bakery we would like to help make this one of the most memorable days of your life. We believe that customer service is equally important as the quality of our products and we strive to achieve both. Because Bings's Bakery is a full-line scratch bakery means our products are made from scratch and made fresh daily. You will taste the difference.
Wedding cake prices start at $3.50 per slice and includes standard decoration, 2 fillings of your choice, cake choice of yellow, chocolate, marble, and pound. Red velvet and carrot cake available for an additional charge. Bing's Bakery provides free cake box for top tier and cake bags (up to 50 depending on cake size). Roll fondant prices vary depending on the design. We also have a number of cupcake towers available for rental.

Tasting & Consultations
Bing's Bakery offers free taste testing and consultation. Appointments generally take 30 minutes and are scheduled Thursday - Saturday in our Newark store. We like to limit the number of guest to four. We request two days advance notice for appointments. You can schedule a one-on-one taste testing/consultation by calling Bing's Bakery at 302-737-5310 or email.









Our Specialties
We specialize in Roll Fondant designs
Cake Flavors & Types:
- Carrot
- Chocolate
- Pound
- Marble
- Red Velvet
- Yellow
Filling Flavors & Types
- Banana Cream
- Blueberry Filling
- Buttercream
- Cannoli
- Cherry Filling
- Chocolate Butter Cream
- Chocolate Cream
- Chocolate Mousse
- Cream Cheese
- French Cream
- Lemon
- Mocha Butter Cream
- Peach
- Pineapple Filling
- Raspberry
- Strawberry
- Vanilla Butter Cream
- Vanilla Custard
Delivery
Wedding cakes by Bings's Bakery offers delivery service to Delaware, Maryland, Pennsylvania and New Jersey. Delivery fee is based on mileage and there may be additional fee for set up for specialty cakes and cupcake towers.
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© 2013 Bing’s Bakery. All rights reserved
253 East Main Street • Newark, DE 19711 • 302-737-5310
Site Design & Implementation by Christian R. Derr


