Eight questions to ask when choosing a wedding cake

The wedding cake is among the elements that appear most in the photographs of the day and in guests' memories. For the right choice, logistics and flavour questions need to be settled before design. Here are eight questions to ask your pastry chef.

1. How many will it serve?

Know the guest count precisely, but if the whole cake will not be cut, some tiers can be dummy (foam) tiers. This lowers the budget without giving up visual impact.

2. Which flavours are offered?

A different flavour can be chosen for each tier, but at least one tier should be made with a flavour everyone likes, such as vanilla or lemon. Be sure to ask whether a tasting session is held.

3. Venue temperature and timing

Cream can spoil if left out in a hot room for more than 2 hours. For summer and outdoor weddings ganache-covered cakes are more resistant than buttercream ones.

4. Delivery and set-up

Plan who will deliver the cake to the hall and when, and which table and power socket are needed for set-up. With us the set-up team is ready at least two hours before the ceremony begins.

5. Allergens and diets

If any of your guests are vegan, gluten-free or allergic to peanuts, ordering a separate small cake is the safest method.

6. Decoration

If fresh flowers will be used, make sure the flowers will not come into direct contact with the cake and are of an edible kind. Sugar flowers, on the other hand, can be made weeks ahead and are very sturdy.

7. How is the price calculated?

The price is made up of the number of servings, the number of tiers, decoration hours and delivery-set-up cost. Ask for a clear written quote and learn the refund terms of the deposit.

8. The cutting moment

Who will be assigned to serve guests after cutting, and are there a cake knife and plates? These details are often forgotten. Our team delivers a cutting set and serving plates with every cake.

A suggested timeline

Choose the pastry chef 4–6 weeks before your wedding; attend the tasting 3 weeks before; finalise the design 10 days before; approve the last sketch 2 days before. In wedding season (May–September) the best dates fill up 2–3 months ahead.

A budget tip

Instead of cutting the whole cake, serving from tray cakes prepared in the kitchen alongside a small display cake cuts the cost by 30–40%. Guests still see the cake, but the slices are prepared at the back.