Wedding cakes

For decades, a wedding cake has symbolized good fortune and fertility and for many couples, the ceremonial cutting of a wedding cake at their reception, continues to remain an important aspect of their wedding celebrations. 

Here are 7 quick tips that will help you in planning, designing and ordering your special confection. 

 Photo:  Andrew Wilson

1. General rule of thumb to calculate the quantity of the wedding cake: three tiers will serve 50 to 100, and about five layers for 200 or more guests. However, you do not need enough servings of cake to match the number of every last guest expected.

2. If you're having an outdoor wedding in a hot climate, stay away from whipped cream, meringue and buttercream, as they melt. A fondant-covered cake is a better option. 

3. There are two types of slices: slimmer slice is regarded as a "finger" portion and measures 1" x 1" x the height of each tier. Then there is a "dessert" portion and is double that of the finger portion - 2" x 1" x height of tier. You can choose either-or for your guests, depending on the rest of dessert options laid out for the night.



If you need/want a bigger wedding cake, of example 7-8 tiers, without it adding to your cost, you can add dummy tiers to your real tiers of cake. It will look grand and elaborate and remain cost-efficient. 



If you have a multi-tiered cake, and are wondering where to cut it from—it is recommended that the couple cut from the bottom tier. 



If you do not wish to have a wedding cake at the reception, some other fun options are donut bars, macaroons, cake pops, cupcakes, or a small cake/ pie with a combination of any of the above! The options are limitless.

7. If you want to maintain the tradition and save your cake's top tier for your first anniversary, you will need to preserve it correctly. (Alternatively, you can have your baker offer a smaller, duplicate cake that can be picked up in a year.) Follow these three simple instructions for enjoying your cake after a year. *Instructions are shared from: STORING THE TOP TIER OF WEDDING CAKES

  1. First, remove any ornaments or large breakable decorations. You may choose to leave certain smaller icing decorations on the cake to retain the charm of your original design. If the cake is resting on an unwrapped cake board, replace the board with one wrapped in foil. This will prevent a cardboard taste from seeping into the cake. If the cake is resting on a plastic separator plate, it's fine to leave that on when freezing. Next, place the cake in the freezer for about 20 minutes. This will firm up the icing and prevent it from adhering to the wrap. Now you're ready to wrap the cake. 

  2. Completely cover the cake with plastic wrap, making sure to wrap airtight. Follow by wrapping with at least 2 layers of heavy duty aluminum foil. The more protection you give the cake, the less chance of freezer taste or freezer burn. If desired, you can also place the cake in a storage container. 

  3. One day before your 1st anniversary, begin defrosting the cake in your refrigerator. After about 2 hours, remove the cake from its wrapping and continue to defrost. Just before serving, let the cake rest at room temperature.


 Photo: Anoop Padalkar Photography

Photo: Anoop Padalkar Photography

Dee |