How to Choose your Cake Supplier
The skill and expertise of a cake maker is not just in the baking. It’s how they interact with you - the bridal couple - how they listen and understand your ideas for your day, and above all how they interpret your ideas from paper to reality.
It’s a daunting process planning a wedding, and comes with so many hiccups couples find themselves with. One thing’s for sure cake is always something that people look forward to with not only the taste but the creative masterpiece in the centre of the room for their day!!
So, how to you know you’ve found the right designer for you and your day? Can you trust what is being said to you? Can you afford them? All questions we will answer for you.
Where and When to Begin?
A good place to start are wedding websites. You may have already used one to find your venue, or your photographer. Return to them and have a look at local bakers, read reviews, look at their websites. All this is a fabulous guide as to how they are not only viewed by clients but what care they have taken to build their own sites, how proud they are of their own work - passion always show’s through.
When you have narrowed down your shortlist - and do keep it short, there’s nothing more frustrating than trying to remember who you’ve contacted and what conversations you have already had, and contact them through the listing with more than the standard questions that are set out. As a baker on a very good site there is nothing more frustrating than a standard “please send me more information”. Information on what? Availability, style, location!!! You have a full list of information that will help your supplier to determine if they are able to help you in this process - don’t hide it from them - help them to understand what it is you’re wanting. Ask about availability - no point in continuing if they are already booked - give them the likely numbers, an idea on style is very important. Sugar Flowers are the most creative and skilled area of cake making and some makers steer clear, others relish the thought of spending hours creating flowers out of sugar.
In today’s world wedding suppliers are opening their diaries earlier and earlier. This will ease in the coming 12 months or so, but there’s no let-up just yet. 9 - 12 months is the current norm with some 18 months in advance. Remember, DATE IS KEY, If suppliers have your date in their diary all the detail and fun stuff can be done so much closer to your day when your individual style and theme will be pretty much sorted!!!
Don’t Leave it too Late!!
Your dream cake isn’t far away - just make sure you’re preferred supplier is available to produce it for you
Buttercream or Fondant
Style of either finish can both be fun and relaxed or traditional and funky. It sometimes comes down to budget, and also what you like!! If you don’t like fondant - don’t have it! Simple elegance is always a good base. This can be achieved with either fondant or buttercream. Just remember on a very hot day buttercream - by it's very nature - does not enjoy sitting for hours in a hot room in direct sunlight!! Fondant on the other hand because of the many layers underneath has firm structure and will hold up far better. Don’t be fooled though chocolate still melts but it takes a lot longer than butter!!
How big will my cake be?
Numbers are vital for this. Do remember not everyone will eat cake, but the majority will. Kids will love it and keep going back for more. It’s a fine line between generosity and over indulgence that leaves you with mountains of cake in the freezer!! Most bakers will work on a minimum of 75% of the total number of guests. This includes evening guests. Ask your baker if they will leave a box on delivery so that you are able to take any left over’s home. Why not look at getting cake slice boxes personalised for your guests to take a slice home with them. This is a lovely thought and one I think bakers should start to think about.