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Sweet ideas

Sweet ideas


Published 16th Sep 2013

Leading experts reveal their insider tips for choosing the perfect wedding cake

 

Tier tips

“A great way to please all your guests is to buy a wedding cake with different flavoured tiers. Traditional fruit cake, Madeira cake and chocolate sponge make a great combination.

"When assembling your cake, always put the fruit tier on the bottom as it is the heaviest and will support the rest of your tiers.” Helen Brennan, Marks & Spencer

Know what you're working with

“Before arranging a tasting and design consultation, brides should ideally have the venue booked and a clear idea of the colours, flowers, theme and overall feel planned for the day. This will help them to choose a design that fits perfectly.

"Consider where and when you plan to cut the cake, whether the cake will be served as dessert, later with coffee or given as favours, as this may dictate the fillings that are chosen.” Peggy Porschen

Keep it personal

“Cutting the cake is the first official role of the newlyweds and as such, it has huge reverence at the reception. My tip would be to choose a design that reflects your personality and preferences, you’ll be surprised at the range of designs on offer.

"Budget-conscious brides should consider serving their wedding cake as the dessert. Fresh flowers also look beautiful on cakes, as will details from your wedding gown, such as pearls and lace.” Mich Turner MBE, Little Venice Cake Company

What's your flavour?

“Don’t be afraid to move away from tradition. The majority of couples I create cakes for tend to opt for sponges such as vanilla bean, lemon, mocha and red velvet over traditional fruit cake. Layers of filling are key to ensuring your cake is moist and bursting with flavour, you certainly don’t want to have a cake that looks great but is dry.

"When choosing the flavour, it’s important to consider the dessert choices in your wedding breakfast. It’s best not to have the same flavours, such as chocolate, for dessert as well as for the cake.” Krishanthi Armitt, Cakes By Krishanthi

Try before you buy

“Cake tasting is essential and should be a fun, inspirational and tasty experience for the two of you. Sugar flowers are an exquisite way of dressing a cake and make a wonderful keepsake. Dummy tiers add height and drama, while different flavours add layers and interest.

"Today’s cake can be wildly modern or the definition of simple elegance. For me, a perfect wedding cake should speak to the senses; it should look beautiful, provide a focal and talking point for your guests and ultimately taste fabulous!” Emma Drew, Cake Maison

Go for quality

“The quality of the ingredients used will ensure your wedding cake not only tastes amazing, but looks flawless. The ingredients, and how they are used in the cooking process, determines the consistency of the cake and how it 'behaves’ when it’s being created.

"Our clients always comment that our sponge cakes are moist yet light and this is all due to careful science. The whole cake-making process should commence during the week of the wedding and not before – even for fruitcakes.” Marie Sinclair, GC Couture

Cakes from left: 'Peonies And Pearls' cake, Rosalind Millers Cakes; 'Blossom' Cake, Fortnum & Mason; 'Ruffles & Pearls' cake, Rosalind Miller Cakes


wedding cakestop tipspeggy porschenmarks & spencergc couturecake maisonlittle venice cake companycakes by krishanthi




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