Published at Saturday, August 31st, 2019 - 09:37:47 AM. Cake. By Adèle Favreau.
Just like there are wedding dress trends there are also wedding cake trends. When I got married, I knew that I wanted my cake to be on three different pedestals arranged askew, not in a row or on top of each other, I was bucking the 2005 wedding cake trend. Back then most of the cakes looked like round hats stacked on top of each other, complete with the bow. Color was just starting to get adventurous, back then. Also I knew after tasting several cakes randomly, that I wanted double chocolate/carob and my friend’s specialty butterscotch rum in the middle. I also, love fondant, so I knew that I wanted that as my frosting. Although I didn’t buck traditional altogether since my cakes were white with purple ribbon at the bottom of each layer with flowers to compliment my dress. Because of my allergy to milk, I knew that the top had to be a white cake and hopefully something that would keep for a year, or so I thought.
What about the cake provided by the wedding reception site? What about ignoring it? That cake is being outsourced to a baker skilled in the creation of wedding cakes, then it’s being brought to your wedding and added to your bill with a nice profit markup for the reception hall. There is almost no instance when it makes sense to order this cake over one you can get direct from a baker. Be warned, however, that some reception facilities will CHARGE you for bringing in a different cake. They will refer to it as a ”plating” fee or some other such nonsense, but it can cost over $1 per person if your facility charges such a fee. Better to ask upfront to avoid any surprises to your budget.
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