The Key to Planning your Perfect Wedding Cake
"How on earth do you choose between chocolate salted caramel and our special lemon curd recipe?"
Kelly Harries, Princess Patisserie
At Princess Patisserie, our single ambition is to create a wedding cake that perfectly and elegantly reflects the colours, tones and emotions of your wedding day, reflecting the taste of the bride and groom and ultimately complementing all of your styling delightfully and, most importantly, deliciously. That’s why we have no set “range” of designs or fixed flavours to which your choice is restricted. From taster cakes to the final creation, every cake we create with you is entirely bespoke in its design and its flavours, made freshly to order and utterly unique to your wedding, personally delivered and set up at your venue by me to ensure that everything is perfect. So, where do you start? We think these are the key considerations:
In medieval times, wedding cakes were traditionally thrown at the bride or broken over her head in an attempt to promote fertility. Not so popular these days, although the latest stateside trend of couples feeding cake to each other is certainly catching on here, which is just as messy.
Assuming your first act as a married couple is to cut the cake hand-in-hand, symbolising the breaking of new ground as you begin your adventure together, you’ll need to decide when this is going to happen – do you want your cake to be a centrepiece with a wow factor to be cut later in the day once your guests have had a chance to admire it in all of its glory before serving up as cake canapés, or will it be the dessert to your wedding breakfast, in which case you’ll need to plan for an early cake-cutting moment?
If it’s going to be dessert, you’ll also need to run the idea by your caterers whom you’ll want to plate up the cake with ice cream or cream and berries. This might cut the cost of your catering bill overall, but some caterers might expect a “cakeage” fee for doing so.
If you intend to serve the cake as dessert, you’ll need dessert-sized slices if your guests are not to go hungry. If you are serving as cake canapés – at an evening champagne reception or at the end of the feast in addition to dessert, then finger slices are the way to go.
Many of the stunning Oxfordshire venues we work with have beautiful feature staircases or windows, or glorious panelled rooms with high ceilings which just cry out for a show-stopping multi-tiered wedding cake; some brides and grooms prefer a smaller cake better suited as the centrepiece of a dessert table display.
You’ll need to consider those two factors, service and display, when settling on the size of your cake. As a guide, a fully edible 5-tier cake serves 220 finger slices or 110 dessert slices; a 3-tier cake by comparison is 120 finger slices or 60 dessert slices.
You can’t let your guests miss out on cake, so you need to make sure you’ve enough for everyone but beyond that, the number of guests need have no further influence on your cake design for two reasons.
Firstly, if you’ve invited a smaller number of guests, but still yearn for a multi-tiered masterpiece of a cake, we can incorporate the magic of cake dummies into your design – fake cake tiers made of polystyrene which are iced and decorated to appear exactly like the rest of the cake; we guarantee that your guests will have no idea at all.
Secondly, if you have a huge guest list but prefer an understated, smaller cake on display, then backstage serving cakes can fill the tummies of more guests than might be fed by the display cake alone. What that means is that so long as you have enough cake to go round, you always remain free to have the cake of your dreams, big or small.
How on earth do you choose between chocolate salted caramel and our special lemon curd recipe? Or between red velvet and white chocolate and raspberry? Well, you don’t have to choose. Have as many or as few flavours as you have tiers; or plump for one single mouth-watering taste for the whole cake.
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