Too Many Flavours

There not too many people in this world that don’t like cake, but there are many who will shy away from many flavours. When deciding on your flavours there’s only 1 rule in my book - pick what you like it’s your day after all!!!

Always go with the flavours you both love. Don’t be afraid to think outside the box. Make sure your chosen supplier can upsize your samples. Bigger size calls for bigger batter. This takes longer to bake. Part of the skill is knowing how long and at what temperature you need to bake your cake at to produce the same taste and texture as you tried at consultation.

When choosing flavours for naked and semi-naked cakes your baker should guide you to a flavour profile that will not stand out in the design. You don’t want 1 tier in the classic sponge 1 tier in Red Velvet and a final tier in Chocolate!! They will all be delicious I’m sure, but think of the look - your cake will look a complete mishmash!!

Simplicity, uniformity and colour are key in Sem-naked wedding cakes. The colour should be in the flowers and decoration

Don’t be afraid to ask for a specific flavour to be made for you either. There are so many tried and tested recipes out there. Remember thought, the cake you tried at the local cafe won’t be the same as what is required to hold up in a wedding cake. Any baker will be keen to try new flavours, but you need to be prepared for it to add to the final cost of the cake. It’s important that the flavour is not only there, but the structure and ability to stack - this takes trial and error and time!!

Ultimately the flavour choice is yours and all bakers will be keen to showcase their most popular, easy to produce and tastiest flavours - give them a challenge - I would!!