LET THEM EAT CAKE

Choosing wedding cake sounds like it should be child’s play but when do you book it, how much do you need and just how do you decide what to go for? Katie Bletcher’s got you covered.

PHOTOGRAPH: Martin Venherm

Rosewood Cakes

A Bonnie Wee Cake Jappacakes

Any photographer will tell you there are certain wedding moments not to be missed. The first kiss, the first dance and, of course, the cutting of the cake. So, if your cake is going to be centre stage, you’d better make sure it’s a good one. But be quick. Cake suppliers are so sought after you could find booking it is one of the first things you do. Edwina McNulty from Rosewood Cakes says for key dates they tend to book two years in advance so it’s best to secure your date as soon as you can. Alison Kelly from A Bonnie Wee Cake agrees. “You don’t need to know what kind of cake you would like,” she says. “You just need to get the date booked and designs and flavour choices can be finalised approximately six months before the wedding.”

It’s great if you have a clear vision for your cake but don’t worry if you’re clueless. “Initially you don’t need to have any ideas,” reassures Laura Japp of Jappacakes. “It’s often easier to design your cake around your wedding so book your date and go back to the designer closer to your wedding to finalise the design. We have a shop full of display cakes, lots of portfolios for inspiration and ranges where you can choose your cake. Or we can design one for you.”

Alison advises going with an expert who will guide you through all the choices. She begins the design process by asking about the floral styling, bridesmaids’ colour and any theme, as well as the venue. At A Bonnie Wee Cake this normally happens around six months before the big day, alongside a cake tasting. “Everything gets sorted over

coffee and cake,” she smiles.

Rosewood Cakes takes a similar approach. “We start by asking lots of questions about you and your wedding style, which helps us build a picture of what you might like,” says Edwina. “Then we’ll go through our portfolio, seeing what aspects the client likes and put it all together. We create every cake to be bespoke.”

Different cake designers approach samples in different ways so make sure you ask just when and how you get to choose your flavours. While A Bonnie Wee Cake does a tasting during the consultation, Rosewood Cakes has set dates when samples are available for collection. Then Jappacakes make sample kits every two to three months and couples decide when they would like theirs. “They do their sampling at home as 10 slices of cake can be a lot for one sitting!” says Laura.

Have you ever tried to cut a birthday cake under pressure while everyone bays for a slice? Believe me it’s not fun so when you up the ante for a wedding, working out how many slices you need can be a little intimidating. But don’t worry. Your cake designer is an expert. “Most Scottish weddings only need three tiers,” advises Laura. “Not everyone will have cake, but some will have a piece of every flavour!”

PHOTOGRAPH: Ross Alexander Photography

Edwina and Chris from Rosewood Cakes at work. A Bonnie Wee Cake

Guest numbers are the obvious starting point, but Edwina says there is a lot of movement. “Our cakes are very tall at 6” per tier, with six layers of sponge inside, so you have the option of giving large portions, or cutting them into smaller portions and getting double servings,” she says. Also consider how much food you’re serving overall and whether your guests are more likely to dance and have a drink or sit with a cup of tea and cake. And Edwina always advises couples take the top tier home to ensure they actually get some!

Finally, there are tricks of the trade to match the look you want to the amount you need. “Couples can increase portions by cutting slabs or by extra tiers,” says Alison. “Or they can have a small amount of cake but a big cake by using fake tiers instead of real. Again, it depends on budget and my couples’ expectations and needs.”

Jappacakes

Jappacakes have some outright winners in the flavour department which have been consistent through the years – chocolate orange, coconut and lime, and white chocolate and raspberry. Then in winter months flavours like carrot or toffee are in greater demand. Over at Rosewood Cakes the flavours that go down best are sticky toffee sponge with a fudge buttercream and layers of salted caramel, followed by a real strawberry buttercream and champagne syrup on vanilla sponge. “Baileys and Oreo are increasingly popular too, as is earl grey with elderflower and lemon” says Edwina.

In terms of the actual design, textured buttercream cakes are still going strong in 2022 according to Laura. “They’re such a pretty design that can be made unique by the variety and placement of flowers.” Alison agrees that smooth naked cakes will still be very popular this year and can be square or round, dressed in fruit and flowers. “They are exceptionally popular in venues such as barns and castles and weddings with a more relaxed vibe,” she says. She also advises deep colours like Hunter green, modern black and gold/ mustard will also be popular as well as dusky hues of pinks, blues and purples. “There are still some geometrical designs hanging in there but overall, the leaning is towards floral and pretty,” says Alison.

For 2022 wow factor Edwina says couples are turning to separators between tiers, from Perspex or metallic inserts, while acrylic monograms will be big.

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