YOUR SEARCH

Begin your search for a cake designer at least six months before your wedding or even sooner to ensure that they have availability.

Some professional cake designer will start to fill their order dates a year in advance.

Most cake designers showcase designs they have created on their web sites; you can also get an idea of whether you will like their work from a phone conversation.

Meet with your cake designer and look through a portfolio of their work, and check that the details you know you want such as handmade sugar flowers and decorations are part of their body of work. If not do they show versatility?

Be sure to taste the samples of the bakers work. The flavour of the cake is as important as the finished design appearance.

If you have specific flavours in mind ask your supplier if they can bake this for you to try during your consultation.

If you have a dietary requirement / allergy as your supplier if they can accommodate before you meet
Because it is your wedding day you can have your cake and eat it!

Know how many guests you need to cater for as portions dictate the size of the cake required

BUDGET

Set a realistic budget to suit your design aspirations.

If you are on a budget let your cake maker know so they can work with you to achieve your design.

Be flexible with your design to suit your budget.

WHERE TO BEGIN:

Once you have booked your venue ask if they have a list of preferred suppliers

Word of mouth is a powerful tool. Ask friends and family who have recently got married for their recommendations

Visit wedding shows as many suppliers are under one roof and you will be able to see the quality of work they offer

YOUR SUPPLIER

A consultation is not just discussing your designs or cake flavours; it is building a rapport with your supplier to better enable them to interoperate your design aspirations.

Once you have booked your designer keep talking.

Share photos from magazines etc that have caught your eye.

Provide as much information about your wedding as you can: level of formality, location, your dress, flowers, colours, menu and even your invitations so that this information can inspire them.

The cost of the cake will be based upon the size required and the amount of labour needed to create it and the cost of the ingredients.

CONSIDER THE WEATHER

If you are planning a wedding in summer months avoid cakes with whipped cream, meringue and buttercream. They melt. Ask your designer about summer icing options. You may wish to go for a Royal iced cake or Fondant finished cake
As it does not need to be refrigerated.

COLLABORATION

If you would like to garnish your cake with fresh flowers, find out if your cake supplier will work with your florist.

CONSIDER ALTERNATIVES

Consider serving your cake in the evening, or instead of pudding. Serve with ice cream, fruit coulis or chocolate sauce is a great idea.

As an alternative to the traditional tired cake consider cupcakes, mini cakes, a chocolate decorated cake or even pavlova.

TRANSPORT

Always ask your cake designer if they will deliver and arrange your cake at your venue. Bear in mind that there may be an extra cost for this.