Wedding Cake

You may be a bride who is all about the wedding cake or one who thinks no one eats it anyway. Not so true anymore…they say the bride is the star of the ceremony but the cake shines at the reception.

Whether your cake is beautiful simplicity or eclectic topsy-turvy, cakes have become all the rage. They’ve become an art form. And don’t forget to surprise the groom with a groom’s cake…a sweet surprise just for him. This cake is much smaller than the wedding cake and can be served to the bridal party only if desired or taken home by the bride and groom.

Your cake is an expense that will be included in the reception budget.

Most brides serve the wedding cake for dessert rather than having it bagged for the guest to take home. Some reception venues include the wedding cake in their pricing, others do not and you will need to visit bakeries. In some cases, if you don’t get your wedding cake through the venue and want to bring in the cake from an outside bakery, the venue will charge a cake cutting fee…the fee can vary from $1 per slice up to $6 per slice. Please note that most reception locations will not allow a ‘home’ baked wedding cake. Even though Aunt Martha has baked all the wedding cakes in the family, if she is not a licensed baker with sanitation registration, the management may not allow the cake – it’s an insurance liability. Don’t assume it is permissible…ask with plenty of time to make other arrangements.

Cakes are usually priced “per serving” by the baker and have a base starting price. Variables will include the cake (batter) flavor, filling, frosting, and adornments. The days of the basic yellow or chocolate with a sugary lard based frosting are long gone with brides preferring lighter and fresher cakes. The options are almost endless with fondant, whipped creams (won’t work during warm weather months or if you are planning an outside reception), ganache, mousse, fruits, tropical flavors, and unique cake and filling pairings.

If you choose a cake with intricate sugar art flowers or adornment, you will increase the cost of the cake. Anything that is labor intensive is always more costly and can add tens or even hundreds of dollars to the cost of the cake. Also, do expect to pay delivery and set-up fees; they are usually not included in the “per serving” price.

Bakers usually require appointments for tastings. Be sure to call well in advance especially if Saturday is the only available day for you. The baker will have a portfolio of their work and if there is a particular cake you like from a bridal magazine, be sure to bring it. Once again, a picture is worth a thousand words. Once you’ve chosen a bakery to create your cake, you will enter into an agreement with them and be prepared to leave a deposit. Final payments are usually due two to four weeks prior to the wedding date and any changes would need to be made prior to your final payment.

Ways to Save:

A. Choose buttercream rather than a more costly fondant. Fondant can more than double the cost of your cake.

B. For larger weddings, have your wedding cake for display and order sheet cakes for additional pieces rather than ordering a huge wedding cake. The sheet cakes are kept in the back and no one sees them.

C. Choose every layer the same flavor. Layers in various flavors may require additional costs.

D. Have a round or square cake – unique shapes cost more.

E. Order from a local wedding cake designer…further distances mean higher delivery charges.

Tips:

1. You may love whipped cream but real whipped cream doesn’t hold a frosting shape or design and melts quickly.

2. If you have chosen a fondant cake, make sure your reception site does not refrigerate it.

3. Want the top layer of your wedding cake? Be sure to omit it in the ‘slice per guest’ count.

4. Saving the top layer for later (like when you get home from your honeymoon)? Be sure to ask your baker to send a box to the reception site so you (or someone) can transport it home. Freeze the cake unwrapped. Once frozen (24 hours) wrap with wax paper and then plastic. When you want to defrost and eat immediately, remove the plastic and wax paper and let defrost. This will keep the frosting from sticking to the paper. Enjoy!

5. When cutting your first piece of wedding cake at your reception, the bride puts her hand on the knife, the groom puts his hand on her hand. Cut in a “V” shape (like a piece of pie) and remove with your cake server.

6. Make sure your cake isn’t stuck in some corner of the reception room. Ask to have the cake on the dance floor if possible or placed in the room where the guests can see it.

Article submitted by Holly Stasiak. Holly is a professional wedding planner. You can contact her at holly@apassionforweddings and view her website at www.apassionforweddings.com