Welcome to Cakes & Catering of Tennessee

Dear Customer,

I hope that my catering staff can be of service to you. I have helped make wedding days special for many years now catering wedding cakes, groom’s cakes and Hors d’oeuvres. I also make cash and carry trays for the budget minded folks. I know how hard it is to stay within a small budget and to keep the costs down, I offer a variety of options. The best option I have found is a package of your basic catering services I have listed as Wedding Package. This isn’t the only service I can offer. Please let me know your budget and I will work with you to get the most of your money and fulfill your needs on your special day.

Please look around my website and email or call me with questions or concerns.


Donna Williams




Number One Question! - Cost?

WANT MORE FOOD? - For those wishing to supplement the occasion with an emphasis toward food, we can provide an array of hor d'oeuvres ranging from gourmet delights to simple delicacies. Please refer to the hor d'oeuvres list for suggestions and prices. I will be happy to suggest menus that will remain within your budget. Don't see what you are looking for? Ask, I am happy to accommodate you. The list below is just a main menu guide and prices.

Hors d'oeuvres

Cost Per Person Per Item

Wedding Punch .45 each guest


  1. Mini Ham and Cheese Sandwiches
  2. Open Faced Sandwiches
  3. Mini Bagels, Cream Cheese Topped with Dill Weed
  4. Roll-ups Salami and Mozzarella Cheese
  5. Swedish Meatballs
  6. Spinach hors d' oeuvre's (quiche without crust)
  7. Italian Meatballs
  8. Assorted Homemade Cookies
  9. Homemade Dessert Breads
  10. Homemade Fudge
  11. Gourmet Bread Logs
  12. Seafoam Candy (divinity)
  13. Custom shaped Mints


  1. Cheese Cubes with Frill Picks
  2. Cheese Wafers or Slices


Coffee Service - $95


  1. Raw Vegetables and Dip
  2. Egg Salad Supreme (egg salad mold surrounded with parsley, covered with sour cream.)
  3. Sliced Ham Tray with Homemade Sweet and Sour Dough Bread
  4. Buffalo Wings and Dip (3 per person)
  5. Jet Fresh Pineapple Boat - Filled with pineapple chunks
  6. Hawaiian Fruit Platter (Pictured above) with pineapple, watermelon, grapes, add coconut for that tropical flavor.
  7. Fresh Fruit Tray (Mellon or Strawberries, grapes, apples) Caramel Dip, Yogurt dip (Fondue pot provided for dipping.)
  8. Cold Cut Meat Sandwiches (cut in halfs) Your choice of meat, ham, turkey, roast beef, salami, chicken salad, tuna salad, combo.


  1. Watermelon Basket
  2. Creamed Spinach Artichoke Dip with White Corn Chips, Salsa and Sour Cream
  3. V.I.P. Coffee Station  


  1. Gourmet Fetta Cheese Spread or Dill Cheese Spread and crackers
  2. Hot Artichoke Dip/Crackers
  3. Assorted Cube Cheese (great table filler!)
  4. Strawberries with chocolate fondue  
  5. Fresh Fruit Basket or Stacked display. Yogurt or fruit dip optional (xtra .05 each)


  1. Pineapple Boat - Filled with pineapple chunks surrounded by grapes and strawberries
  2. Cheese Ball/Crackers
  3. Knorr Spinach Dip/Crackers


  1. Stuffed Crab
  2. Crab Cakes


  1. Marinated Chilled Whole Shrimp/Cocktail Sauce


  1. Spanokapedia (Spinach and cheese in a Greek pastry)
  2. Stuffed Mushroom/Italian Sausage and Cream Cheese with garlic
  3. Rumaki-Chicken Livers wrapped in Bacon
  4. Mini Quiche (assorted)
  5. New potatoes cut in half topped with
    • Sour cream & caviar
    • Sour kraut, corned beef, and Jack cheese
    • Creamed spinach, bacon, and Feta cheese


  1. Curried Chicken Salad on Triscuit topped with Sour Cream and Walnuts
  2. Stuffed Mushrooms (Bread Stuffing or Creamed Spinach)
  3. Minced Mushrooms in Toast Cups
  4. Chicken Salad Finger Sandwiches
  5. Fresh Fruit Bars
  6. Bacon wrapped almond stuffed dates
  7. Stuffed Snow Peas with Ranch Flavored Cream Cheese
  8. Tortilla Pinwheels with Seasoned Cream Cheese and Grilled Vegetables or Meats
  9. Cream Cheese Sweet Onion and Pepper Relish Stuffed Endive
  10. Candied Walnuts



DEPOSIT AND FINAL PAYMENT: A 25% deposit is required to hold a date. The total balance is due two weeks prior to the event.

MINIMUM*: A $480.00 food and beverage minimum is required for any full catering event. (See My catering for small events and trays page for other options for smaller occasions).

CANCELLATION: The 25% deposit will not be refunded when a client cancels the booked event.

You will be required to sign a release of liability before I can cater to you.

PLANNING: After we receive a client's deposit, suggestions for activities; i.e., photographers, florists, entertainment and other information will be discussed to make the event planning easier.

TIMES: Events are based on a four-hour maximum, requiring a 2-hour food set up, a 1.5-hour food service and a half-hour clean up. Some events require more time; consequently, additional service will be billed at a rate of $15 per employee per hour.

BARS: At this time, I do not offer bar services.

other expenses

PERSONNEL: One bus person is required for every 100 guests at a flat rate of $50. Additional bus persons may be added to an event if the layout of a particular facility required more effort. Chefs to man pasta stations are $50 each. Events requiring extensive cooking on site will be charged an $80 chef fee. Cake and punch servers will be charged at a rate of $40 each.

RENTAL**: If additional equipment is needed, such as china, linens for guest tables, etc., you will be responsible for the "at cost" of these items. Our consultant can make the event as formal or as casual as one desires.

FINAL COUNT: Two weeks prior to your event, we will need a final guest count. The balance due will be based upon this final count. You may increase your guest count within the two-week period prior to event, but there is a $.25 surcharge for each person added.

Gratuity is neither charged nor expected for our service.
** Disposable plates along with plastic cups, knives, forks, and spoons are included in the catering menu price. Disposable upgrades are available for an additional charge. Crystal plates and cups and silver flatware are available for formal receptions and sit-down dinners or luncheons at an additional cost. For Cakes alone, utensils are provided at an "at cost" charge.























WEDDING PACKAGE - **Full service catering is available for your reception at the moderate rate of $6.00 per person. The minimum cost for your reception would be $480.00 (this is based on 80 guests or less). Should you have a bigger guest list than 80, you can simply add a supplement sheet cake or two listed below. If you want more food options, see the more food option to the left of this page to add Hor d'oeuvres to this order.

Our staff will be wearing the black and white "tuxedo type look" along with their ever present smiles while displaying their friendly and helpful service.

The base cost of $6.00 per person includes your wedding cake, punch, cloth linens for all service tables (food, gift, guest book, bride and groom tables), silver serving pieces, cake knives, silver toasting goblets or wine glasses, and the personnel to setup, replenish, and break down your reception. Leftover food will be packaged up to be taken home by the wedding family. Please see our list of other expenses under Company Policy for a final cost breakdown. COMING SOON: Optional Punch Fountain at no extra cost included in this package.

LIMITED WEDDING BUDGET? - You have two wonderful options for a limited budget! A reduced cost will apply if you just want to order the cake or food and not the services of a caterer. This reduced rate will only include the cake (option number 1 below), or food (option number 2) or both cake and food (option number 2) delivery and setup of cake. This price will be charged according to the “cake only” rates or "food only" rates per serving. The base price for cake only start at $2.00 per serving. A serving chart is posted below for your convenience.


1. BUDGET FOOD & CAKE (Can be without cake): Hors d'oeuvres & cake without the service. This is an at cost for food and wedding cakes for those on a limited budget. You can order the cake at the cake only cost and order the hors d'oeuvres at food only cost but will not have the service of a caterer for serving and replenishing. If you are just pinched for pennies but want all the good stuff, this may possible be an option for you. This option does not include the table linens, cake knife or server knife, goblets and does not include any clean up. We will come, set everything up and you have your own people to serve the punch and food and cut the cake. We will pick up our items at a later time. You would be responsible for all items belonging to this company until a pickup is arranged. All food would be set out on serving trays and arranged on service table for you in the same manner as above.

2. BUDGET Wedding Cake ONLY: Start at $140 (depending on decorations and custom fillings) for a three tier cake (feeds approx. 70 people at $2.00 each person). This is for a buttercream icing cake (10", 8", 6") with minimal decorations. This price does not include cake plates or columns.

Rolled Fondant cakes start at $2.25 per serving. Fondant gives your cake a smooth cover. You can add any color pearlized edible dust to give it a nice glowing finish. Fondant is especially popular.

Fountains or special stands rented are extra.

The more difficult the design, the more per serving it will cost. Most people choose a smaller more fancy wedding cake and have supplement sheet cakes to the side to feed a large guest list.

Supplement Sheet Cakes start at: $1 each serving

9x13 $48 each    11x15 $60 each

Supplement Cakes will match your wedding cake.

Custom shapes vary depending on market price for pans. Just ask and I will get you a quote. Prices are subject to market prices and may change without notice.

The Cake Gallery

These cakes represent some of the cakes we do and ideas. Cakes can never be duplicated exactly as pictures in magazines, etc but we will come as close as possible. Extremely complicated cakes may have an additional charge. Please keep in mind the weather conditions of your reception. If it is very hot or sunny, your icing is likely to melt or become glossy. An indoor room is suggested for your wedding cake table. 

Cake Size


Tiers (in inches)

Wedding Cakes

Groom's Cakes

10 & 6



12 & 8



12 & 9 & 6



14 & 10 & 7



16 & 12 & 7



16 & 12 & 9 & 6



3/10 & 16 & 12 & 7

250 (cloverleaf)


18 & 14 & 10 & 7



3/12 & 16 & 12 & 9 & 7

350 (cloverleaf)


3/12 & 18 & 14 & 10 & 7

450 (cloverleaf)



Cake Flavors And Prices

$2.00 a serving  (Basic design, no extra flowers, etc.) Can include live flowers at your expense. For harder designs, the cost per serving will increase. Custom columns and plates are extra.


Italian Cream
Red Velvet
White Chocolate
German Chocolate
Cheese Cake
$3.00 a serving


Fruit fillings available
Lemon Supreme Icing
Mocha Amaretto
Chocolate Mint
White Chocolate Mousse
Tropical Passion


Cakes with Fondant Icing
$.25 extra per serving from the base price of $2.00


Silver cake stands are $45.00 extra
Monograms are $40.00 extra
Cloverleaf, Basket Weave, and Sota Lace designs are $40.00 extra
Fountain, Lady Windemere, Daisy, and Pedestal cakes are $45.00 extra
Bridge cakes with a Fountain are $65.00 extra
Stadium cake without Upper Deck are $50.00 extra
Stadium cake with Upper Deck are $75.00 extra
$25.00 Delivery charge within the Knoxville area - $45.00 Minimum refundable deposit
Gumpaste Flower Arrangements

Supplement Sheet Cakes:

9X13= 48 servings, 11x15= 60

Cheesecakes servings are calculated as about 1 1/2" by 2" by the height of the cake. You should calculate slightly fewer servings per tier than you do with butter cakes. Cheesecakes start at $2.45 per serving plus any special flower arrangements.

Some prefigured popular cakes prices and pictures.

The cake above is a simply plain decorated cake with butter cream icing covered with real rose petals (attached with icing) $2 per serving plus the roses or flowers.

Cake featured above is a 3 tier fondant covered cake with string of gumpaste roses and lilies with ivy. This cake starts at $3.25 per serving. Serves 70 guests (flowers included in cost).

Cake featured above is a 4 tier buttercream cake. This cake feeds approximately 110 guests and starts at $2.00 per serving. This cake can be a three tier cake feeding approximately 90 guests.

The cake above is a cheesecake decorated with snowflakes for December Winter Wedding. Added to the tiers is candy molded snowflakes and a supplement cake decorated with icing snowflakes on top. Edible glitter and sparkle dust was added to make this cake literally glow.

BELOW: MY FAVORITE! Thought about wedding cupcakes instead of a large cake? Each guest have their own elegant pleasure! These special wedding cupcakes start at $3.00 each serving. These are great for the smaller reception.

BELOW: Love Daisies? This cake is a two tier cake covered with rolled fondant and gumpaste daisy garland and fondant bows. This cake feeds approximately 50 people. The price for this cake begins at $4.00 per serving (including flowers). A large bottom tier can be added to this cake, feeding an additional 40 guests.






Character Birthday Cake

Custom Pans

To custom designs drawn out.

1 Cake and box - $30+ depending on cake




Special Event Cakes




Prices vary depending on your needs. Starting price is $25

Shower Cakes, cupcakes, Anniversary Cakes, Groom's Cake, etc.

Prices are subject to market prices and may change without notice.












































Q: I saw a cake in a wedding magazine that I love. Would it be possible for a baker to copy it?

A: It's possible, but be aware that many of the cakes that are shown in magazines are very labor-intensive. When you get a price quote from a baker for the design that you want, it may be substantially more than you were planning on budgeting for the cake. If that's the case, you should work with your baker to imitate the elements of your cake that you love, but eliminate some of the other details. You could also order a smaller cake, then buy sheet cakes in the same flavor to be cut behind the scenes at the reception. You'll still get the look that you want for the cake-cutting ceremony, but you'll reduce the overall cost.

Also, keep in mind that since cakes are decorated by hand, each person's style will be slightly different. I can mimic designs pretty well, but there will always be the imprint of my style on the cake. For example, I tend to make flowers in a "soft" style, so if you brought a picture of a cake with very precise, "angular" style flowers, I won't be able to make them look EXACTLY the same. I'm detail-oriented, but I'm not an extremely fussy person, so my cake designs tend to reflect that!

Q: What types of decorations are available?

A: The possibilities are almost endless these days, but you have to know the difference between the various types of icings and what you can do with them.

--Buttercreams come in a number of formulations, some being sweeter than others. If you're having an outdoor reception on a hot day, this might not be your best bet, since it could melt off the cake.

--Rolled fondant is a sugar-clay type of icing, and it gives the cake a smooth, porcelain-like look. It holds up in heat well, but it can't be refrigerated, so you shouldn't put fillings that need refrigeration in cakes covered with fondant unless you'll be covering them the day of the wedding. Some people don't like the taste of rolled fondant because it can be very sweet, but it's fine for covering wedding cakes, since the amount that you'll get in a serving is relatively small.  It's more expensive than butter creams, but you can do more with it in terms of modeling decorations.

--Rolled white chocolate is an alternative to rolled fondant, and can be used with certain decorating techniques. It gives the cake a smooth finish, but tastes (in my opinion) better than fondant. You can also use it to make flowers and other decorations. It has a higher fat content than fondant does, so you can't use it for exactly the same things, and it is more ivory-colored than fondant, but the trade-off for those decorating options is a better flavor.

--Gumpaste is another type of sugar clay that is used to make flowers and other modeled items. It dries to a very hard finish and breaks easily. It's edible, technically, but not very appetizing. It's used for decorations such as flowers, and can be used on cakes made with butter creams or rolled fondant.

--Marzipan, fondant and other types of edible sugar clays can also be used to make flowers, modeled items, and other shapes. Marzipan can also be used as a filling layer if you like almond.

Q: I want to have an outdoor reception. How will this affect my cake choices?

A: Since heat is the natural enemy of butter cream, an outdoor reception will limit your choices, sometimes severely. Depending on the weather, you may have to go with fondant as a covering for your cake, since butter creams will melt and slide off the cake if it's too hot. (Some types of butter cream will hold up better than others, but they're all subject to being damaged by the heat.) You may also have to avoid fillings that are perishable, depending on how long the cake will be sitting out in the heat. If it's at all possible, you could arrange to keep the cake in an air-conditioned area until it's time to cut it, and this might open up your options a little.

Q: How much cake should I order?

A: You should see how many guests will be at the reception, and order a cake for about 80% of that number. If you're ordering a cake with more than one flavor per tier, you might want to order a larger cake in case people have more than one piece. In addition, if you know that your guests are big cake-eaters, or if the cake is the only dessert, you may want to order more.

Q: I would like to have a cheesecake wedding cake instead of a regular cake. How does that change my options?

A: Cheesecakes can be a delicious and interesting alternative to traditional butter cakes, but there are a few things that you should keep in mind before choosing to have one for your wedding cake. If you're having an outdoor reception in the summer months, you should forget about a cheesecake for the main wedding cake. The heat and the perishability of the cheesecake will not work well together! Also keep in mind that cheesecakes are slightly shorter than traditional cakes, and as a result the tiers serve slightly fewer people. You might want to go with a design that incorporates pillars between each tier to increase the height of the cake. Having said all that, if you do want a cheesecake wedding cake I'm more than happy to help, and it will definitely be something that your guests will remember!



Dean & DeLuca                  

 EMAIL: donna@knoxcalvary.com or dcw014@aol.com for free quote or for more information!