It is not so uncommon nowadays to find someone enhancing his/her own wedding event cake. As a matter of fact, it is a possible concept especially to those who have a really tight spending plan.
We try to accommodate everyone’s schedule, but most appointments are made during business hours, Monday through Friday, 9 a.m. to 4 p.m.; consultations and tastings last about an hour. In the busy season (April through June and September through October), we need to concentrate on completing orders, therefore, during that time frame, sessions are typically scheduled from Monday to Thursday, but we can occasionally accommodate a Friday appointment. Unfortunately, because we are almost always in production or on location on weekends, we are unable to schedule a tasting for the weekend.

Once you have your smooth surface you can take care of any flaws that are left. Marks and cracks in the icing can be hidden by taking a small ball of icing, dipping it in some cornflour or icing sugar, and rubbing it over the problem area. The icing sugar will fill the crack and blend it into the surface, smoothing it out. Other marks such as cake smears or food colouring can often be removed by brushing on a little clear alcohol, such as vodka, and then rubbing lightly with some kitchen towel. Once the liqour has dried smooth out the surface again.
I’ve been undecided about changing my surname, but it means a lot to me fiancé so I’m going to take the plunge and become Mrs Taylor. I’ve not told anyone (well except now all of you!) so for my Marks and Spencer cake I’m going to order a personalised wedding cake topper that says Mr & Mrs Taylor in pale blue and put that on top of the cake, as well as mixing up some blue icing, to dot all over the cake. Then I’m going to do a big ‘reveal’ at the wedding as a surprise for my husband-to-be! I think it would be such a nice wedding day surprise for him and I know the cake will look fabulous. I just need to keep quiet until the wedding day!
You should use a recipe specifically designed to be a wedding cake as it will ensure that it is sturdy enough and that it makes the right amount of batter and icing. For a three-tier cake, you need to make three cakes of 12", 9" and 6", as well as a massive amount of icing. Most three-tier cake recipes have a step-by-step schedule for when you will need to bake and assemble each part.
We recommend hiring a wedding cake baker at least six months before your wedding day—these vendors do tend to book up quickly! Start by reading online reviews of wedding cake bakers near you, and selecting a few to interview (in person whenever possible). You’ll typically have a wedding cake tasting after you’ve booked your baker, where you’ll select your cake’s flavors.
Since all of our cakes are custom-made to individual specifications, no catalog per se is available. Our Web site is designed to give an introduction to our style and services. We continually evolve and as we do, we introduce new, seasonal designs which are available for your review at our showroom and are frequently showcased in magazines. Additionally, we are constantly updating our Facebook page and there you will also find pictures of a wide selection of our cakes.
You might not get tons of tiers, intricate patterns or realistic-looking sugar flowers, but if you love your local bakery, ask if they'd be willing to make your wedding cake. Because they're not a wedding-specific bakery, you may have more limited design choices—but the savings can be big. Otherwise, ask your caterer if they include cakes in their packages. Sometimes if you order your cake from your caterer, the overall cost will be lower. Some caterers even require you to use them, and if you don't, they'll charge a fee for bringing in another baker. So do a little cost comparison to snag the best deal.
When it comes to choosing a wedding cake, break away from the monotony of visiting bakery after bakery for their selections and have a little fun with virtual cake design. Designing a cake online can give you a delicious sneak preview of what you might serve your guests and give you instant designer gratification as you explore different styles and options.
Flowers can come three ways; sugar, silk or fresh. Silk flowers are artificial, and can be bought from many cake or florist stores. They are very easy to work with, and to reuse, but can look quite fake. Fresh flowers add an instant wow, and can be perfectly matched to the rest of the wedding flowers. However certain types of flowers, such as lillies, are poisonous and cannot be used on cakes. Sugar flowers are handmade from flowerpaste, a very pliable sugarpaste that dries hard and brittle. This can be manipulated and coloured, and if made by a good sugar artist the flowers are indistinguishable from real ones until you take a close look.
If you still want the cake to look like it has several layers then ask the baker if they will decorate a false tier (normally a box or polystyrene)- then you are saving money, but you will still be paying for the decoration which is the most expensive bit as it takes the longest. One of the cheekiest cheap wedding cake ideas is having a secret section within a fake cake that you can cut into making it look like you have the real thing!
Once the flowers are made and the cakes are covered the whole thing can be assembled. Even if you are transporting the cake to another venue and assembling it there, it is best to do a dry run first to check how everything will look. Start by wrapping a length of ribbon around the edge of the board and the bottom of each tier. Secure the ribbon to the board with a couple of pins, and to thecakle with some edible glue or royal icing. This instantly neatens up any dodgy edges.
Unless you’re a keen baker, the wealth of different icing choices available to you may well have been a mystery until now. Naked, semi-naked and buttercream cakes are all increasing in popularity by the day, but there’s still a place for the more traditional fondant and royal icing decorations on cakes. You might even want to combine several. Think fondant sugar flowers atop a buttercream cake or delicate royal icing piping to add detail to a fondant covering. More flavour choices are possible with buttercream, but it is also more likely to melt in the warmer summer temperatures, so be sure to take this into account.

Almost as much as Ron loves baking, he thrives on teaching. He spends over 30 days a year wearing his professor toque. He is the only Guest Master Pastry Chef at the renowned International Culinary Center in New York City (founded as the French Culinary Institute), where he contributed to the creation of the Cake Techniques & Design program and works with students in the Professional Pastry Arts program. Ron also leads workshops, master classes and personally appears at industry events around the world, including Sugar Salon Paris, Cake Design Festival Milan, LA Cookie Con in Los Angeles, America’s Cake Fair Orlando, Cake & Bake Masters Mexico City, Tendencias in Cartagena, Columbia and many others.
×