We’re willing to bet that out of all the wedding services you’ll need for your big day, choosing a wedding cake baker might be your favorite experience!
Before you start the search:
• Set your budget.
• Gather clippings of cake designs you like for when you meet with potential bakers.
• Gather examples of your wedding colors, style and décor.
Choosing the baker
• Create a list of potential bakers/bakeries.
• Ask friends and family for recommendations.
• Ask your caterer if they are capable of creating a wedding cake of your specifications.
• Ask your caterer if there are any rules or regulations regarding bringing in a wedding cake from an outside bakery.
• Ask local supermarkets or bakeries if they offer wedding cakes.
• For the best of the best, research custom wedding cake bakers in your area, but do it early. Popular bakers and bakeries book far in advance.
(Tip: check out weddingwire.com for a list of wedding cake bakeries in your area, plus reviews.)
Visiting each baker
• Ask to see a portfolio.
• Taste-test a sample from each baker you visit.
• Ask for multiple samples of different cake/frosting combinations for a complete experience of their offering.
• Ask if they do custom design. If so, is there an extra charge?
• Ask if they charge per slice or for the whole cake.
• Ask if there is a delivery charge and what it is.
• Ask if they provide a cake stand or other cake accessories.
• Ask if they charge a deposit for items such as cake stands, cake tops (https://www.annsbridalbargains.com/Design-Your-Wedding-Reception/Wedding-Cake-Toppers-Cake-Tops/index.cat)
• Inquire if there is an additional charge for setting up the cake.
Ordering the cake
• Order at least a couple of months in advance.
• If you wish to store the top tier of the wedding cake for your first anniversary, remember not to count its pieces for serving your guests.
• Put everything down in writing and have the baker/bakery confirm it. Include:
– the time, date and location of the wedding reception.
– what kind of wedding cake you have chosen: shape, design, tiers, flavor of each tier, cake top, etc.
– Lastly, specify the exact cost of the entire wedding cake, including additional charges. If a deposit was given, write down the amount as well as the remaining balance.
Terminology you should know:
Butter cream – both a frosting and filling. Made with real butter, sugar and eggs.
Dragées – gold or silver decorative balls that are small in size like BBs.
Fondant – icing that is either poured over small cakes or rolled in sheets, cut and wrapped around the cake.
Ganach – sweet, rich chocolate that can be used as icing or filling. Denser than mousse but less dense than fudge.
Groom’s Cake – the groom’s cake is a smaller cake served as dessert at the rehearsal dinner or on a separate table from the wedding cake at the reception. It may take on a variety of fun designs revolving around a hobby or special interest of the groom.
Marzipan – ground almond paste. Often used as icing like fondant, to separate layers of frosting or molded into decorations.
Pastillage – sugar dough or gum paste. Used to make flowers and other cake decorations.
Pillars – separators used in a tiered cake.
Pulled sugar – sugar syrup that is melted and pulled into shapes and decorations.
Royal Icing – very sweet. Made with egg whites, confectioners sugar and lemon juice, then piped with a pastry tube to create decorations.
Spun sugar – strands of caramelized sugar that create a veil over the cake. Does not hold up for long.
Torte – dense cake that does not use leavening agents like baking powder or baking soda.
Whipped cream – used as icing or cake filling.
Check back next week for more tips on reserving wedding services. We’ll be covering how to find the right florist for your wedding.