I’m sure we can all agree that wedding cake is yummy, well these days it is, something you would rarely hear years ago, when wedding cakes were pretty, but they held a bad reputation for being dry and boring tasting. Now wedding cakes are far more than pretty — they’re exciting, creative, and sometimes even very over the top (think Buddy from Cake Boss). A talented baker can copy almost any design a bride or groom can think of, and most of the time it still tastes great.

Just in case you’re worried, most bakeries invite potential clients to participate in a cake tasting, so you can make certain that your wedding cake is something you want to eat, not just look at. There are a few things that wedding professionals know that would make life easier for engaged couples who are choosing their cakes. Check out these four awesome tips I’ve provided below before you select your wedding cake.

 

1. Adding fake layers to save money isn’t really a thing.

When purchasing a wedding cake, generally the cost involves the time it takes your cake decorator to decorate it perfectly rather than the actual baking of the cake itself. The more layers your cake has, the more complicated it is to put your cake together, even when some of the layers aren’t real. Most bakers and cake decorators will charge approximately $1.50 – $4.00 per person for a wedding cake.

2. If you decide to go with a fancy cake design, more than likely the cake has to be covered in a fondant frosting.

Fondant’s consistency has been compared to that of a rolled-out marshmallow, and most people think it’s too sweet to eat. To get the look you want, and ensure the guests still want to eat it, choose a moist cake and opt for filling between the layers. Also, ask to have the cake frosted with buttercream before they add the fondant. Most guests will eat the cake out from the fondant shell, but that way, they’ll still have edible frosting in every bite.

3. Nobody needs to see every piece of cake being cut.

Many venues, have the cake on a rolling table that will roll into the kitchen after the bride and groom have done their cake cutting, and the cake is served  to guests from behind the scenes.If you’re hosting a really big wedding, you can save a bit of money by doing a simple two or three layer cake to have on display and serve to half of your guests, and then have backup sheet cakes in the kitchen to be cut and served to half of the guests. Believe me, no one will even notice the difference.

4. The type of cake — and its weight — affects how many tiers you can stack on top of each other.

Something very wet, like a tres leches cake or a rum cake, cannot be stacked as tall as something more lightweight. Likewise, very lightweight delicate cakes like those sporting fluffy mousse between the layers cannot support much weight. A heavy cake topper may actually sink directly into the cake unless the chef has hidden a supporting base for it under the frosting.

 

Cassandra