Choosing your wedding cake is tricky especially if you want the cake to match both your personality and of course, your taste buds! Sampling cake flavors and choosing from a rainbow of frosting colors make working with a cake designer a truly delicious task. To be sure you’re just as satisfied with the end result, follow these tips.
Do your research and ask around.
Begin your search for a cake designer about three to six months before the wedding—even sooner if you want an in-demand pro. Some bakers’ schedules start filling up about a year in advance.
Where do you begin your search? Word of mouth is the most powerful tool, says Jan Kish of La Petite Fleur, in Columbus, Ohio. Ask recently married friends and family members for their recommendations. Many caterers, reception sites, photographers and florists have favorite bakers.
Do the taste test – Very Important!
As you start setting up appointments, find out when each baker’s next tasting is scheduled. At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent opportunity to meet bakers and fully understand the range of their abilities.
Choose a Style
Deal with the cake after all decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that’s compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colorful accents (such as sugar flowers or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.
Size it up!
Generally, three tiers will serve 50 to 100 guests; you’ll likely need five layers for 200 guests or more. If the reception is in a grand room with high ceilings, consider increasing the cake’s stature with columns between the tiers. (A “stacked” cake is one with its layers stacked directly atop each other, with no separators.)
Consider your Frosting
Buttercream or fondant? That’s the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.
Consider the Weather
If you’re having an outdoor wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to go for a fondant-covered cake — it doesn’t even need to be refrigerated.
Get him involve!
The popularity of the groom’s cake, traditionally a Southern custom, is on the rise. The bride’s cake — the one cut by the couple at the reception — is traditionally eaten as dessert. The groom’s cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom’s passions and obsessions. Give slices to guests as a take-home memento or cut and serve both for dessert.
Top it Off!
There are many beautiful and unique ways to top off your cake, so you can avoid plastic figurines. If you have an heirloom piece — especially a fine porcelain antique — work with your baker to integrate it into an appropriate design. A pair of sugar or gingerbread cookies can look charming atop a country wedding cake. Finely sculpted maple sugar or marzipan figurines are quaint. Other alternatives: a bouquet of sugar flowers, a cascade of icing ribbons, laser cut cake toppers or even a sugar block carved out to reveal your new monogram.
Now you know how to choose a perfect wedding cake, here are some unique cake toppers from Classic Wedding Invitation. Enquire within.