For sweet success in the cake stakes, take your cue from the experts.
Where to start ...
It may be the attention-grabbing centrepiece of your reception, but your wedding cake is also the culinary workhorse of the celebration as it strives to complement your theme, meet your budget, look amazing and taste divine.
Start looking for your cake designer about three to six months prior to the wedding. Book a few interviews to look through a portfolio of the designer's work, and taste test a shortlist. Don't compromise on taste just to get the look you want. Put your ideas forward but also keep an open mind as the designers might have some very creative concepts you haven't even thought of.
Here are some of Brisbane’s cake decorators:
Shapes and sizes
Round
Especially good for traditional or romantically themed weddings. This ever-popular shape brings simple elegance to the table and can act as a 'blank canvas' for interesting colours, textures and patterns. Tiers of round cakes can be stacked directly on top of one another, or, if they are too heavy, designers may use pillars for support which can be hidden behind flowers.
Heart Shaped
A sweet, romantic choice. This shape looks good as a stand-alone cake which can be decorated or accommodate a written message.
Column
Grecian inspired columns can be created with slender slabs of chocolate to anchor them.
Square
A neat, modern look which is gaining popularity. Different sized squares can be layered on top of one another or use a square base and a slight off-kilter second square layer.
Novelty/themed shapes
Capture the mood of your day with a cake or cake topper which really says something about you. For a beach wedding try a sandcastle with shells and miniature buckets and spades. Travel buffs might choose an aeroplane, a replica Taj Mahal or introduce a little French flair in the form of something subtle like French tulips or more overt like an Eiffel Tower. For a girlie bride try a simple square cake fashioned into a Tiffany & Co box.
Croquembouche
This towering spectacle of cream-filled profiteroles decorated with a riotous web of glossy spun sugar or caramel may go in and out of fashion but it always makes a splash.
Flavours
Looks aren't everything in a wedding cake, so make sure it tastes delicious too.
Classic butter
This moist yellow cake is a safe, elegant choice. If you want something different, consider raspberry ripple (butter cake with raspberry flavour baked in) or marble (butter cake marbled with chocolate).
Cheesecake
This is an economical option which can come in many flavours such as chocolate, lemon, marble, or raspberry mousse. This style can be stabilised with a wide ruffle of chocolate or fondant.
Chocolate
Is there really anything better than chocolate? It seems to be especially popular with grooms who might baulk at 'fruity/healthy' choices. The options are nearly endless, including white chocolate, milk chocolate, dark and many more. With so many choices why not combine a layer of each?
Fabulous fruit
Old favourites include traditional fruitcake, orange and almond, lemon, banana, carrot, and lemon poppyseed. New flavour sensations include pineapple, exotic berry, passionfruit, mango, blood orange and lemon/lime.
Fillings and finishes
Your cake could be filled with anything from vanilla butter cream to chocolate mousse and fresh berries. Popular icing or frosting options include royal icing, butter cream, fondant, marzipan and ganache.
Colours
From classic ivory fondant to dramatic mudcake and hot pink flowers you can take your pick from the colour wheel.
For a shot of drama, try black and white. And deep violet on white can look amazing for a chic city wedding. If you love a matching look, think about matching the colours of your cake to your stationery and decorations or to your bridesmaids' gowns.
