Well let's assume that you do want one: here are a few questions you need to ask yourself:
What type of cake do we like?
Fruit, sponge, lemon, orange, chocolate, profiteroles, cheesecake, carrot cake, coffee...the list is endless. Why be confined to one? If you have more than one tier you can have different flavours
One note, if you wish to have a chocolate fountain instead of a cake, we suggest that this is done as part of the evening buffet as this will save on long queues at the reception and, most importantly, ensures no unsightly chocolate spills on dresses or suits too early on in the proceedings!
What are the alternatives?
There are many alternatives to a traditional fruit or sponge cake:
- Individual small cakes, quite often decorated cupcakes, usually displayed in a similar way to traditional cake on series of tiers
A crockenbouche: this is a French tradition and it is a tower of profiteroles which have confectioners cream, or vanilla or chocolate custard inside them, perhaps daubed in dark or white chocolate, and the whole tower is wrapped in spun sugar. A very visually stunning alternative - Recently there has been a fashion for a savoury alternative: cheese. Whole rounds of cheese replace the traditional looking wedding cake, which then allows for a cheese course after your pudding course, perhaps served with port as decadent end to the meal
How many are we catering for?
- People only need a small piece of fruit cake or a small helping of sponge/cheese cake or two or three profiteroles if you want a crockenbouche
- Remember that you can always have a "catering cake" backstage in the kitchen that can supplement the cake on display if you have a particularly large number of guests
- Traditionally, the top tier is kept for the christening reception should children be planned! Usually the cake has all decoration removed (this is only suitable for a traditional fruit cake) and stored in an air tight container or frozen until needed. There are quite a few companies who provide this service
What is our budget?
This might be the most important question but it is one of the most frustrating as you get what you pay for.
If you want a small cake for a few people then an "off-the-shelf" cake from you local department store or supermarket might suffice but if you want an impressive, larger or unusual cake then you are likely to have to pay a bit more.
The cakes featured in magazines often are from top notch designers based in and around London and will cost anything from £500 upwards. A local supplier will be able to perhaps replicate a design you have seen or, better still, have a good portfolio themselves which will meet your needs. Find a couple of suppliers, ask for basic quotes, can they manage your date and eventually arrange a meeting to see their portfolio. The benefitof this is that they are easier to visit and this is important when it comes to collection.
Retailers such as Marks and Spencer and Waitrose do a very good range of traditional, plain cakes which can be customised and start under £100 or alternatively, perhaps someone you know would like to bake one for you as a gift. On this last point, a word of warning: only agree to a family/friend cake if you know it is going to turn out as you want - it is better to refuse upfront, politely saying you've already made arrangements than give offence later on when the cake is not what you expected!
Does anyone in the wedding party have an allergy to any of the ingredients?
You will probably know if any of your guests have an important allergy to an ingredient e.g. nuts as you will have asked them to inform you when they replied with their food preference in the invite, but if someone in the immediate wedding party, e.g. the Groom's Mother, has an allergy, it might be nice to ensure that there are no nuts or, safer still, provide an alternative, smaller cake for them. It is a personal touch which will be well received.
How do you want to decorate the cake?
You can decorate a cake in many ways.
- Traditionally a fruit cake is covered in royal icing (or frosting made with confectioner's sugar if you are American) which is a very hard, traditionally white icing but which can be dyed to any colour and piped in may different ways
- Or there is a softer fondant icing, again which is very versatile
- If a chocolate cake, it can be covered in smooth icing which is either matt or shiny or, if you prefer, in swirls or curls of pure chocolate
- Tumbling fruit can also look nice as does fresh flowers or sugar flowers. Sugar flowers are made in a sugar mixture, usually mimicking wonderfully the flower scheme you have chosen and will last for years
- If having your cake made professionally, take a swatch of your fabrics or pictures of the type of flower arrangements you are having to give the cake maker an idea of the overall themes and colours
When to cut the cake?
- Traditionally the cake gets cut between courses - you choose when - just allow the caterers enough time to cut it and get it out to your guests - allow at least half an hour and remember the kitchens will be very bus with the dinner courses so don't leave it too late.
- It can be served instead of desert.
- It is traditionally served after the toasts.
- It can be set aside to be enjoyed later on in the evening with coffee.
- The toastmaster or the Best Man usually announces the cutting of the cake. Note that at military weddings often a sword is used so be careful!
