The wedding cake is a focal point of the reception, and ideally the cake will reflect the theme and colour scheme of the wedding.
Cutting the cake is now a key event of the day and is considered an ideal photo opportunity.
Ensure that the cake is placed on a sturdy table that will not wobble during the cutting. After the cake has been cut, the caterers take it away, divide it up and serve it. Guests can enjoy a slice with their coffee, or later on in the evening.
Each cake-maker has their own style and area of expertise; this is a highly specialised skill and standards can vary enormously.
The bride and groom should go for a tasting and discuss their wishes. They will then choose a cake from a portfolio, or order a bespoke one made to their requirements and sketched by the cake-maker.
- The cake should complement the setting. If it is competing with lavish surroundings it will need to be highly coloured or decorative.
- The cake must include some bold detail as it will generally be viewed from a distance.
- Choose a well-proportioned table, enhanced with floral decorations, that does not dwarf the cake.
Not everyone likes fruitcake, so other options such as carrot, chocolate or lemon may be considered. A tiered cake of different flavours – for example, one chocolate tier, one lemon tier, etc. – is a good solution.
A display of cup cakes, decorated with different types of icing or flowers, or a croquembouche – a tall triangular pyramid of filled profiteroles drizzled with molten cascading sugar – are also good non-traditional options.