Past to presentWhile today’s couples see the cake as a sweet start to their life together, its humble beginnings are found in Roman times when people threw grains of wheat at the newlyweds to ensure their fertility. Following from there, the wheat was made into cakes and now the grand tiers and colourful confections are central to the celebrations. Today, cake decorating is an art form and, as such, is interpreted in myriad ways.
Chocolates have also recently emerged as a popular wedding specialty, particularly as gift boxes can be styled to complement your reception tables and the overall theme of your wedding. As the cherry on top, some cake designers and chocolatiers specialise in creating table centrepieces that double as thank-you gifts for your guests.
Where to start?The best place to start is flicking through Complete Wedding, which will give you a list of quality cake suppliers and some inspiration on size, style and colours. You should start looking for your cake around six months before your wedding, choosing a designer by the three-month mark and ordering before the two-month mark. More popular designers will need longer lead times, so start your initial research early to avoid disappointment.
After making appointments with various cake designers, equip yourself with a style file to give them insight into your preferences; for example, cut out pictures and circle features you like for creative combinations. Fresh flowers and icing artistry can be made to complement your wedding theme, so also take in photos, fabric swatches, stationery et cetera to help your cake designer create the perfect match. Your cake expert will have many more tempting ideas for you and your fiancè to chew over, so don’t be shy when it comes to asking for their advice. This artistic industry encourages creative thinking and you’ll be surprised by the decorating options available.
You’ll need to know the definite number of guests by this stage, as it will affect the size and style of your cake. Obtain written quotes for several options and, when booking, a signed confirmation of delivery date and time. Some companies will deliver to your reception while others require you to collect the day before, so factor this into your time plan.
BudgetAs with the style of the wedding cake, tradition has been challenged when it comes to serving this mouth-watering treat, with the benefits being felt directly in the hip pocket. Some couples are opting to serve their cake and eat it, too, using their cake for the dessert course. Cutting out a course will greatly reduce your reception costs and may mean you can be more extravagant with your cake. There is usually a cost involved with cutting the cake and there will be extras if you choose to accompany it with cream, mousse, berry coulis and the like. Croquembouche and individual-cake towers lend themselves particularly well to being used as dessert.
If you are trying to cut costs, you might like to consider a small decorated cake for cutting and a plainer cake for distributing to guests (they need never know the difference). You can also use sleight of hand to produce a “faux pas” cake; that is, a large, elaborate cake need only be real on the top tiers, with the bottom being beautifully decorated foam.
Intricate decorations can push the price up, so if you’re budgeting, opt for fresh flowers or decorate the cake yourself.
FlavourYour choice of flavour comes down to personal preference. The outside can appear as traditional or modern as you please, so don’t restrict the flavour on account of convention. You and your groom should delight in choosing a delicious flavour you both love. And if you can’t decide on just one, make each tier a unique flavour sensation. Lovers of rich, decadent fruitcake will be dying to sink their teeth into the traditional; others may prefer a chocolate indulgence. The options really are endless.
The current favourites are: chocolate mud cake in dark, milk or white; marble mud cake; croquembouche; tiramisu; vanilla, hazelnut, caramel, coffee or mocha sponge or mud cake; orange cake; carrot cake; banana cake; individual cupcakes; poppy cake; and fruit flan.
Special requirementsFor couples with specific dietary requirements there are many alternatives and ways to compromise. There are various specialty flours that can be used in the case of gluten intolerance and this can be kept to a special tier just for you. Don’t shy away from the cake if you are a vegan or have diabetes or special religious requirements, as a professional cake designer should be resourceful enough to cater for any needs. IcingThe proverbial icing on the cake should be just that: the sweet frosting that really makes your cake! Your cake designer will help you select an icing that is suitable for your chosen flavour. Sugar dough is the most popular icing and is silky smooth. Buttercream gives a more textured look (but can melt on a very hot day), while royal icing is usually reserved for the decorations. For modern masterpieces you might like to have chocolate panels, tubes or piping. Cutting of the cakeSome couples still prefer the traditional cake-cutting after dessert, giving slices to their guests as a parting gift. Tiered cakes are a classic option in this instance and are ideal for large receptions. Remember to get quotes for the cutting of the cake, the cake table, the stand and any other associated costs.
Place the cake table to the side of the head table and preferably somewhere with a nice backdrop. Guests and photographers alike will delight in capturing this charming tradition on film, so create the best possible scene. The cake-cutting ceremony is usually performed after dinner and before the speeches to allow time to either serve the cake as dessert or package it for guests to take home.
PreservationIt is customary for the top tier of the wedding cake to be kept for the first anniversary or baby christening, as this is a special reminder of your big day. You can have tiers of several flavours, but make the top tier fruitcake if you want to preserve it. Your cake should be kept in the freezer in a Tupperware container and wrapped in unwaxed paper. Ask your cake designer about the best way to preserve your particular creation. | 
