Your wedding cake is one of the few things at the wedding that everyone sees and (hopefully) everyone tastes. That can make choosing it feel weightier than it should. Let’s make it simple.
Start with the guest list
Numbers come first, because they quietly decide everything else. A two-tier cake comfortably serves around sixty; three tiers will stretch to a hundred. If your day is more intimate, a single statement cake or a cluster of smaller cakes can look just as striking and waste far less.
Let the season lead the flavour
Summer weddings love a light Victoria sponge with fresh raspberry, or a zesty lemon. Autumn and winter can carry something richer — salted caramel, espresso, or a proper chocolate fudge. Picking with the season makes the cake feel like it belongs to the day.
Don't let it only look beautiful
It's easy to fall for a picture and forget the cake has to taste of something. Always do a tasting. A cake that photographs perfectly but eats like cardboard is a missed opportunity — your guests remember the bite, not the buttercream technique.
A few quiet things people forget
- Ask who is cutting and serving it on the day
- Check there is a cool spot for it — buttercream and August sun are not friends
- Decide early if you want a slice kept back for the anniversary
- Bring photos of your flowers, not just other cakes
Above all, tell your baker what you actually love and then let them design around it. The best cakes come from trust, a clear brief, and a little room to be creative.
The cake should look like you — not like the last ten cakes you saw on Pinterest.