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This morning it’s all about cake – wahey!
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Our resident wedding planning expert, Helen of Bash, talks us through the process of choosing a wedding cake in the hope that you really will be able to have your cake and eat it on your big day!
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Meanwhile, I have a very pressing engagement to attend to… er… {disappears to the kitchen in search of sweet things}
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Helen says: The requirement for a wedding cake is borne out of many traditions. One of the first began in Ancient Rome where small wheat cakes were broken over the bride’s head! It was thought this ritual would bring good fortune to the couple and their guests, who would scramble to polish off the crumbs from the broken bread in order to ensure prosperity for themselves.
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The first signs of a tiered wedding cake appeared in Medieval England in the form of a succulent slab made from fruit and wine, which was regarded as a symbol of fertility and prosperity and would last at least until the couple’s first anniversary. A pile of cakes would be stacked high, which the Bride and Groom were required to kiss over. The idea was to stack them as high as possible to make it difficult for the couple to kiss over the top. If they were able, it was thought to symbolise a life time of prosperity. The bride would then help the groom cut the cake, symbolising her promise to help and support him wherever possible. If they proceeded to feed each other the first slice, they were committing to provide for and share with each other for life.
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Today, considering the number of hurdles we encounter whilst planning a wedding, it’s perhaps just as well that you don’t need to worry about jumping over cake! Fortunately, tradition has given way to taste. And whilst there are no longer any hard and fast rules associated with choosing a cake there are definitely a few pitfalls to avoid.
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Trends have as much influence now as when Queen Victoria chose to wear a white gown when she married Prince Albert in 1840, after which big and white became the norm. But in recent years, fruit cakes encased in royal (white) icing have given way to a rainbow of colours and a myriad of flavours and fillings.
Where to start?
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Helen’s top tips for choosing your wedding cake
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Give some thought to what you’d really like and set a budget. Decide how much you’re willing to spend and how your cake fits in with your overall vision for the day. For instance, will you cut it and offer a piece to every guest to take away with them, incorporate it into the meal as desert, or cut costs with a polystyrene tier or two and serve slices from a discrete tray, baked separately so as not to disturb the masterpiece? It might sound a bit over the top but considering all the options may save you money and time in the long run.
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Be prepared to order your cake at least three months before the wedding. As the size of the cake is usually determined by the number of guests, you’ll need to have your numbers at the ready, and bear in mind that if the cake is to fit in with your overall theme, you’ll need to have a colour pallet in mind. Your choice of dress, flowers and other finishing touches may also have a bearing on the design of your cake.
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Look for inspiration on the web, read wedding blogs and visit Bridal Fayres in order to gather ideas and identify what you do and do not like.
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By all means seek recommendations but most importantly…..eat cake! Ask every cake designer you meet for samples.
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Consider all the alternatives to a tiered cake, such as a cup cake tower, celebratory cookies, a brownie extravaganza or a cheese cake…yes, even a cake made of cheese!
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When you think you’ve found the right supplier, arrange a consultation. Take pictures of any designs you like (and don’t) and be prepared to describe as many elements of your day as possible. As well as understanding your colour pallet, they may also ask to see pictures of your dress and flowers, particularly if the cake is to be decorated with coordinating ribbons, swirls, flowers, lace or icing patterns to echo the embroidery on your dress.
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Consider to what extent the cake could reflect your image. Since we’re no longer bound by tradition, the only limit is your imagination. Whether it’s to be fruit or sponge, flavoured, iced or decorated is entirely up to you. Don’t be afraid to opt for a quirky, bespoke design incorporating spots, stripes and personalised toppers reflecting your individual personalities and hobbies!
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Will it be vanilla, lemon, coffee, chocolate fudge, orange, fruit, coconut, banana or carrot? Filled with butter cream or jam or both? Don’t rule out the possibility that each tier could be a different flavour.
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If it is a fruit cake, it should be made as far ahead of the wedding as possible to give the recipe chance to develop and mature, whereas a sponge cake must be freshly baked no more than a couple of days before the wedding.
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Establish whether any guests have any allergies or special dietary requirements, e.g. gluten free. Can the cake designer cater for this?
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Establish how the cake will be transported, when it will be delivered and assembled, and by whom.
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Is there an additional cost for a cake stand to be supplied? Many venues have their own and can supply one for you.
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Ask for everything to be confirmed in writing in a contract and establish what deposit is payable and when.
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Get it right and your cake will be a focal point, a centre piece and quite possibly, the best dressed guest at your wedding. Get it wrong and you’ll wish you hadn’t!
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Previous guest posts by Helen:
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Wedding Planning SOS- Hello Petal!
Wedding Planning SOS- Practical Paper- Wedding Invitations
Wedding Planning SOS – Picture Perfect- How To Choose A Wedding Photographer
Wedding Planning SOS- Hotel, Motel, Holiday Inn- Wedding Venue Rescue
Your Move! Wedding Planning SOS- Where On Earth To Begin?!
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Would you like to be a guest blogger for Brides Up North? Contact me
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Brides Up North UK Wedding Blog – Images © Hello Naomi via Pinterest
Bash is a Brides Up North Featured Supplier, but this is not a sponsored post
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