Wedding Cake

Choosing A Wedding Cake
By Judy Wilmer

Not All Wedding Cakes Are Equal

Your dream dress has been found, the invitations are being printed, and the florist has ordered up the perfect blooms…now your attention has turned towards the ultimate confection - your wedding cake.

Generally, you should order your wedding cake 4 to 6 months prior to the wedding date. If you already have your heart set on a cake designer - by all means contact them before this time period to reserve your date. If not, consider attending local bridal fairs to see sample work from area designers, or ask other vendors that you are utilizing to make recommendations. Often your caterer or banquet facility can recommend fine bakers that they have worked with in the past.

When choosing a private cake designer or bakery shop, there are many aspects to consider before making your final selection. Brides should always make it a point to view photographs of the designer’s recent work to weigh in on quality and workmanship of the finished products. Also ask for references from past brides utilizing their services. This is your best guide regarding how accommodating, professional, and reliable the baker is. And, above all, schedule a cake consultation to include product tasting.

During your cake consultation, there are several key areas that should be considered and discussed:

• Design style - take photos/magazine clippings of design elements that you like.

• Size or number of tiers - this is usually based on your estimated number of guests.

• Types of frostings - buttercream, fondant, royal icing.

• Cake flavors and fillings - ask to taste a variety.

• Accents - fresh flowers, gumpaste flowers, edible beading.

• Cake topper styles - traditional, fresh floral, sugared fruit.

• Pricing and delivery fees.

There are also certain questions that the bride should feel free to ask regarding the baking procedures:

• Are cakes baked fresh or baked in advance and frozen?

• Are the layers and icings made from scratch?  If so, what are the ingredients?

• How many cakes will the baker design per weekend?

• Does the baker have current Department of Health or Agriculture certification?

Most importantly, there is always the aspect of cost to be considered. Being up-front with your baker regarding pricing is the best way to avoid misunderstandings or hidden cost surprises later.

• Is there a delivery or set-up fee?

• Are fresh flowers included in the cake price?

• Do certain icing or decoration treatments cost more?

• How are the cakes priced - by design, or by serving?

• Are there rental or deposit fees for specialty cake stands or pillars?

Once your selection of a cake designer is made…allow yourself to dream. Today’s cake trends are veering back towards the traditional with stacked layer cakes covered with elegantly smooth buttercream, accented by Cornelli lacework icing, or dotted Swiss, and sitting atop stately silver bases.

Always in style is basketweave icing décor available in varying widths and treatments. This is an especially great choice for outdoor spring or summer weddings accented with fresh florals.

For Fall…sugared fruit and autumnal leaves are nicely showcased on square layers stacked neatly atop one another. And winter wedding cakes are sporting edible snowflakes, or white chocolate pine cones. As for flavors - the sky is the limit. Allow yourself to consider multiple flavor combinations showcased within the various tiers of your cake. Current popular favorites are lemon curd filling in fluffy white cake, or strawberry puree in a moist chocolate fudge cake. Carrot and spice cakes are making their way into many fall wedding cakes filled with cream cheese and nuts. And don’t rule out cheesecake or even a cupcake tower.

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