Wedding Favors: Kitschy Cool Wedding Favors

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Art-inspired
Encourage guests to channel their inner artist, and give out personalized color pencils in bright colorful packaging -- very fitting for an art gallery reception.

Scented Bundles
Give each guest a few stems of calm-inducing herbal incense, like jasmine or lavender. Tie the bundles with raffia and then around each napkin for a pretty place setting presentation.

Cocktail Accessories
Choose drink coasters that fit your wedding(debut dress 2012) style -- martini coasters for a '40s-style wedding, twig coasters for a garden party.


Outdoor Fun
Kites aren't just for kids. Splendid for causal waterside weddings(burgundy dresses) or romantic park parties, small kites can be a sophisticated, and trend-setting, party favor.

Noisemakers
Make some noise! Maracas are so festive and sure to enliven even the liveliest of parties, perfect for a beach wedding(short summer wedding dresses) or any party with Caribbean flair.

DIY Cool
At each setting, rest small fabric-covered scrapbooks or journals from your favorite stationery store. Write every guest a thank-you note on the front page.

Jetsetter-approved
For the couple that loves to travel, send guests (and their bags) home with personalized luggage tags boxed and tied with an "On the Road of Life Together" ribbon.

By the Book
True romantics might opt to give guests a copy of Shakespeare's sonnets or a book of favorite love poems. Custom-create a bookmark to add a personal touch.

Wedding Favors: All About Jordan Almonds

What Are Jordan Almonds?

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These fancy, sugarcoated candies are rich in flavor and in cultural meaning, particularly at Italian and Greek weddings. Fresh almonds have a bittersweet taste, which represents life; the sugarcoating is added with the hope that the newlyweds' life will be more sweet than bitter.


Jordan Almonds and Greek Weddings
In traditional Greek wedding(transparent wedding dress)s, sugarcoated almonds are called koufetta. They are placed in little bags in odd numbers and are served on a silver tray. Because odd numbers are indivisible, this symbolizes that the newlyweds will share everything and remain undivided. Tradition holds that if an unmarried woman puts the almonds under her pillow, she'll dream of her future husband.

Jordan Almonds and Italian Weddings
At traditional Italian weddings, five almonds signify five wishes for the bride and groom: health, wealth, happiness, fertility, and longevity. These almonds decorate each place setting as favors, tucked into pretty boxes or tulle bags called bomboniere that are often personalized with the couple's names and wedding(short summer wedding dresses) date.

Ways to Package Jordan Almonds
Wrap a cluster of almonds in tulle and tie it with a ribbon, Italian-style. Or, pack a few almonds in boxes -- made of anything, from sugar to straw, paper, metal, or plastic. Toss a few into decorative bags, or pour a handful into champagne glasses or glass bowls on the tables. No matter how you package, attach a little card with a note explaining the almonds' meaning (so guests know they're not just an intermezzo between the salad and the entree). How to? Consider using the Jordan Almond poem.

Wedding Cakes: Our Top Tips

Taste the Cake

As you start setting up appointments, find out when each baker's next tasting is scheduled. At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent opportunity to meet bakers and fully understand the range of their abilities.

If you're using fresh blooms, triple-check with your florist that they have not been sprayed with pesticides. Make sure all inedible decorative elements are removed before the cake is sliced and served.
Select a Style
Deal with the cake after all decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colorful accents (such as sugar flowers or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.

Size It Up
Generally, three tiers will serve 50 to 100 guests; you'll likely need five layers for 200 guests or more. If the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked directly atop each other, with no separators.)

Price It Out
Wedding cake often is priced by the slice -- the cost varies, but generally ranges from $1.50 to $15 per slice (though this is a very general and loose estimate). The more complicated the cake (based on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded shapes, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Ways to Save
Order a small cake that's decorated to perfection but can only feed a handful plus several sheet cakes of the same flavor to actually feed the guests. Stay away from tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert table (or another sweet) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the fee will shrink too.

Get the Facts on Frosting
Buttercream or fondant? That's the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.

Consider the Weather
If you're having an outdoor wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to go for a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines
Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. And if what they do doesn't work, they can fix it with Photoshop. They also have the luxury of creating cakes from stuff that isn't edible -- most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to be able to replicate exactly what you see in print.

Take Note: It's All in the Details
When it comes to decoration, adornment costs run the gamut. The most inexpensive option is fresh fruits or flowers that, in some instances, can be applied by your florist for a minimal fee. On the high end are delicate gum paste or sugar paste flowers, which are constructed by hand, one petal at a time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worth the cost!)

Encourage Cake Collaboration
If you want to garnish your cake with fresh flowers, find out if the cake designer will work with your florist, or if you are responsible for the blooms. If the florist is running the show, will she have time to adorn the cake? Be wary of elaborate floral accents if your reception space decor is labor-intensive.

Get Him Involved!
The popularity of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one cut by the couple at the reception -- is traditionally eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or cut and serve both for dessert.

Go Mini?
Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a great idea -- in theory but not always in practice. Not only does each cake require its own decoration (often as intricate, if not more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to transport these cakes. Multiply by however many guests you'll be having, and you'll see what a costly, time-consuming feat this actually is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste just as great too).

Get It On Display
Your cake will likely be on display before it's cut and consumed. Make sure there is a designated cake table that allows the most elegant presentation possible. A round table is perfect for round cakes, but a linear cake design may call for a rectangular table. Figure out your options. Once you have a cake table, have fun dressing it up: Drape it with sumptuous fabrics and decorate it with motifs, colors, and flowers to match the cake (your florist can help).

Top It Off
There are many beautiful and unique ways to top off your cake, so you can avoid plastic figurines (unless you're going for cool-kitsch). If you have an heirloom piece -- especially a fine porcelain antique -- work with your baker to integrate it into an appropriate design. A pair of sugar or gingerbread cookies can look charming atop a country wedding cake. Finely sculpted maple sugar or marzipan figurines are quaint. Other alternatives: a bouquet of sugar flowers, a cascade of icing ribbons, or even a sugar block carved out to reveal your new monogram.

Lock Down Delivery Details
Cake delivery takes coordination. Complex cakes may not necessarily be delivered in final form. Allow time and space for assembly, if needed. Refrigeration may also be required. For more on last-minute details, review our Points for the Contract.

After the Wedding...
Avoid freezer burn! Even if you take the most painstaking packaging measures, eating the top tier of your cake on your first anniversary sounds far better than it tastes. Think about indulging on your two-week or one-month anniversary, and treat yourself to a fresh cake in the same flavor when you've survived the first year. If you must adhere to tradition, wrap the cake in plastic wrap, then bag it in an airtight baggie. Stay away from aluminum foil -- it might not protect against freezer burn as well as plastic wrap because it's not an airtight material.

Wedding Cakes: Insider Wedding Cake Tips from the Experts!

"Ask your baker to show you how big their slices are. Sometimes you can save money by ordering a smaller cake as the bigger the slice the more people you can feed on a budget." -- Karen Vazquez, Kakes by Karen, Naples, FL

"I think that a bride should order the cake flavor and design her and her fiance truly want. Just like every other aspect of their wedding, someone has an opinion on how they should do it. People tell them don't do chocolate cake, that's wrong, or don't do bright vibrant colors, that's wrong…don't listen to them! If red velvet cake is your favorite cake, go for it! No one said a wedding cake had to be white cake!" --Heather Luse, Delectable Delights, Centre Hall, PA

"When ordering a wedding cake, a bride should keep in mind that she is responsible for reviewing her contract thoroughly and making sure every last detail she and the designer agreed upon is in writing months (or at least weeks) prior to the event (this protects both the bride as well as the designer). Last-minute changes and add-ons can get costly!" -- Michelle Sauer, Sauer Cakes, Gahanna, OH

"Come with a budget in mind. The more intricate the design and customized the cake, the more labor will go into the overall cake, which will drive up the cost. Details such as hand painting in 23K gold will up the cost quite a bit. Opting for maybe a little bit here and there will add class to your cake without breaking the bank. An experienced designer will offer to help you stay within your budget the best they can." -- Cynthia, Cynthia's Cakes, Edinburg, TX

"Often cakes come as part of a package offered by the venue. If you're not totally in love with what is available to you and would like to go to an outside designer whose work you just love, discuss your options with the venue. Often they will add a dessert, an upgrade or some other option that will give you the same value for your money, and still let you have the cake of your dreams." -- Penny Stankiewicz, Sugar Couture, LLC, New York, NY

"Don't let cost be the first thing you think of. Most cake decorators are willing to help assist in keeping costs low if you ask. Start your search by finding someone of which you can communicate easily, who has great ideas but is also a great listener, and has a good sense of what you want for your cake design." -- Chef Janan Juliff, The Cake Diva, Minneapolis, MN

"Five-tiered cakes, fondant-covered cakes, cakes with a million tiny handmade flowers, cakes with gum-paste flower bouquets, sculpted cakes, etc., are expensive! A lot of the cake magazines and shows feature the really ornate or funky cakes that look awesome but they're very time consuming which translates to a lot of money. Be willing to do a smaller version of that cake with a sheet cake on the side, or pick the parts you really like about it and use it as an accent on a less ornate cake." -- Pamela, Pamela's Bakery, Eagle, ID

"If you're not warm and fuzzy inside when you meet the baker, then leave! Make sure they want to be part of your special day, instead of just wanting your money. They need to feel like this is their wedding again. No matter how many cakes they make, they should feel like this is their cake that they will be seeing on their special day. If you get that feeling from them, then they will understand how important this is to you. They should be excited as well. It is more than a piece of cake, it is the centerpiece of your new beginning!" -- C.C.Martinez, SilverSpoon Bakery, Portsmouth, VA

"Wedding cakes usually have a ‘starting out price,' which may include a certain amount of detail or decorative elements. Don't assume that a design you liked is too pricy for your budget without asking for a price. By going with a plain cake with a ribbon you might be selling yourself short." -- Karen Matamoros, Enchanting Creations, Miami Shores, FL

"We suggest to couples looking for a couture cake on a budget to ask their cake designer to make their cake with the bottom tier real, and the rest of the tiers faux. No one will know the top tiers are Styrofoam and it's a great way to save a little money, but still have a stylish cake. It also allows a smaller wedding to go a little bigger on the cake without breaking the bank." --Amy Berman, Vanilla Bake Shop, Santa Monica, CA

"Be realistic about the temperature on the day of your wedding. Buttercream and chocolate icings tend to melt in high temperatures, while a fondant coating will stay resilient no matter how hot it gets. The fondant coating can be peeled off to reveal the cake and interior icing and filling for those who don't like fondant." -- Chef Paula Harper, The Yummy Tummy Cafe, Atlanta, GA

"Couples, when deciding on cupcakes, should of course consider flavors, quantity and budget, but more importantly -- what they expect from the appearance of those cupcakes in their wedding photos. The display of the cupcakes will be in the photo album forever, and working with their baker to create the most elegant display possible will insure delight for many years to come. The little details, like stand decoration, become so much more important when the long view is taken." -- April, Cupid Cupcakery, Cleveland, OH
"Make sure to put a beautiful cloth on your cake table. Add a cake plateau to give the cake some lift. Think of the cake plateau as you would a charger for your dinner plate, it gives the cake more pop. Put a pin spot on your cake to accent its beauty. Your guests want to see three things...the bride, the ambience, and THE CAKE!" -- Dana "Sugardaddy" Herbert, Desserts By Dana, Bear, DE

"Think of each tier as a separate cake inside. Instead of getting one flavor, get a different flavor for each tier. This way, you can get lots of flavors, and your guests will have lots to choose from! If budget is a concern, make the smaller tiers the more exotic flavors, and the larger tiers the more common such as vanilla. There's no reason to decide on just one flavor of cake, when there are so many to choose from!" -- Lauren Cortesi, Bella's, Honey Brook, PA

"Ask for a detailed sketch of the cake you design with your baker. Make notes of colors (providing color swatches is really helpful) and important details ensuring that the baker will know exactly what they are making for you months after your tasting. A nice sketch is also a wonderful keepsake after the big day." -- Elizabeth Marek, Artisan Cake Company, Keizer, OR
"My best tip I give my clients is not to save your complimentary topper. There is no way to preserve cake in the freezer for a full year. I believe the frozen food industry suggests three months max. The advice I give them is to serve it if you need the extra servings that night at your reception. Usually it will yield an additional 10. You could also: Take it on your honeymoon with you; have a family member put it in your refrigerator so you can relive the reception night all over again when you get back from your honeymoon; or cut it into thirds and enjoy it on your anniversary date for the first three months." -- Mark Brickman, Baker's Man Inc., Alpharetta, GA

"When you find that cake design you love in a magazine or on the internet, be prepared to be shocked at the price a baker quotes you for it. Most magazine designs are more upscale and done in fondant, which is very expensive. Many bakers, including myself, are able to recreate most designs in buttercream and still give the bride a nice smooth look and can still incorporate some fondant appliques that go along with a design, but will end up saving the bride some money because the labor will be less expensive. Have an open mind and just because you see the cake people on TV create masterpieces in a 30 minutes time-slot, most of their cakes take from 5 to 20 hours to create, which is expensive." -- Melonie, For Goodness Cakes, Norcross, GA

"Picking your cake flavors is a great time to get the groom involved and make them feel like they are an important part to the wedding planning. They love tasting the cakes and being a part of the cake selection. I think it's probably one the most wonderful times you will share together in planning your wedding." -- Jasmine Clouser, Sprinkles & Swirls, Harrisburg, PA

"My advice is to not always assume that ‘preferred vendor' recommendations are the best choice. Some venues require their preferred vendors to pay to be on their ‘preferred vendor' list." -- Brian Hotopp, Short North Piece of Cake, Columbus, OH

"My number on tip is to NOT make each tier a different flavor. Either your waiter has to offer and explain each flavor when serving (and it slows down the process or they don't do it) or the entire cake has to be cut up and laid out on a buffet table with place cards stating the flavors. When this is done, guests have ‘cruise ship buffet mentality' and get at least two pieces. My solution is to choose three complimentary flavors in each tier. If you offer three fruit flavors, like lemon, lime and orange, you will surprise your guests with the presentation and yummy flavors." -- Jennifer White, Cup A Dee Cakes, Turnhill, GA

"Don't pick up your own cake! Your wedding cake is the most important cake you will ever purchase (and the most expensive.) It takes special skill to carry a three-tiered cake. Leave the responsibility to the bakery to make sure it's delivered in one piece, and your day remains intact." -- Diane Eenigenburg, La Petite Sweet, Westmont, IL

"My advice to brides and grooms is to know that cake is food. A lot of the pictures in magazines of wedding cakes are not real and touched up. We always let them know that colors can't be matched exactly and cakes can't be copied exactly. A wedding cake is a piece of art and every artist is different in their work." -- Paul, Key West Cakes, Key West, FL

"Quite a few brides are serving the cake as a dessert station -- it's great to give guests the chance to help themselves to cake when they are ready for it, a station allows for multiple flavors to select from and enjoy (use a menu card so guests can tell which flavor is which) and the cake is available to the guests for a longer time than if it were served at the table. I always suggest to couples that if they use this type of service, to make sure the band leader or DJ announces that cake and coffee is being served and where. This gives guests the chance to have dessert, or not -- as their choice instead of missing out because they couldn't find where the dessert station is set up." -- I Dream of Jeanne Cakes, Billerica, MA

"The more pictures and sample of colors you have the better the designer will understand what you want. And call two weeks in advance to make sure everything is still clear and no one has lost your order. Believe it or not, that has happened at some bakeries and we end up getting the orders!" -- Roberta Pearson, Emerald Event Center, Greensboro, NC

"Lighting, lighting, lighting! When you're planning where your cake will be at the reception, take lighting into consideration. If there is no spotlight lighting on your cake, when the ballroom lights are dimmed, your cake will be lost in the room! Sometimes we will spend a considerable time making a beautiful shade of pink (ie: to match the bridesmaids' dresses) and then the ballroom lights are dimmed and what was pink, now looks beige! You want your cake to stand out the whole evening!" -- Nadine Moon, Who Made The Cake, Houston, TX

"It's YOUR day -- not the cake designer's. Don't let anyone pressure you into a cake that doesn't quite fit you, your fiance or the reception. If you just want a simple tiered cake instead of an edible 6-foot rotating replica of the groom's dog, don't be afraid to say so." --Jennifer Bunce, Hudson Cakery, Jersey City, NJ

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Wedding Cakes: Dessert Ideas Beyond Wedding Cake

As you're planning the wedding reception menu, know that it's not just about wedding cake anymore. In fact, the latest trend is to cap off your nuptial meal with totally scrumptious confections that are all about who you are as a couple, while giving your guests a sweet reward.

Come Up With Dessert Possibilities
Here's the fun part of adding a dessert to your menu: research is required! Seek out your favorite delectable delights and sample the goods (so many treats, so little time). To put you on the express path to indulgence, here are a few key questions to ask yourselves:

Where do you go out to eat? Maybe there's a special dessert on the menu at your local haunt that you always order-and always find yourselves fighting over that last bite.

Is there a regional specialty that signifies where you live now or where you grew up? If you're from Ohio, you definitely know what buckeyes are: peanut butter balls rolled in chocolate designed to resemble the nuts that fall from the state tree. Paired with a special ice cream, these would be delectable.

What are your favorite candies or childhood indulgences? If you grew up on the seashore you may have fond memories of saltwater taffy on the boardwalk. Don't rule it out. You can even base a dessert on a beloved candy bar like GooGoo Clusters (think chocolate, caramel, peanuts, and marshmallows).
What's your comfort food when you need something rich to soothe your soul (and belly) -- is it a hot fudge sundae? Milk and cookies? Any seemingly simple treat can be transformed into a witty (not to mention delicious) wedding dessert. We love San Francisco-based Fork & Spoon Production's idea of passing trays of mini milkshakes in tiny frosted tumblers with straws.

Did you travel somewhere special together and discover something wonderful? A getaway to France may have inspired a perfect-for-an-October-wedding apple tarte tatin. A cross-country road trip spent noshing on Krispy Kremes could spark some dressed-up variations on the humble (yet legendary) doughnut.

Is it important to incorporate something from your ethnic background? If you're Italian, you gotta have cannolis -- but why not do mini ones with a variety of creams from ricotta to French? Likewise, Latino couples might opt for a creative spin on the traditional flan.

Be specific with your caterer or baker about what you want. Bring a picture from a food magazine or track down the recipe. And don't worry about pleasing every single guest -- no matter what you serve, you'll score points for originality.

Skip Wedding Cake Altogether
If you're not a wedding cake kind of couple, don't feel obligated to have a four-tiered, fondant-covered masterpiece. Some brides and grooms are opting out of serving a traditional wedding cake. Cupcakes on stacked tiers with the top tier as a small cake is a stylish alternative. Down South, there's a trend to forgo the groom's cake and do mini pastries, logo cookies with the bride and groom's photo on them, or miniature wedding cake cookies instead. Other options:
Serve individual cakes in the shape of, say, an open Tiffany-style box filled with cream and berries.
Have a dramatic chocolate fountain, actually shaped like a three-tiered wedding cake. The word on the street, however, is that the fountains can get messy if not manned properly, but no one ever said indulgence was a tidy business.
Can't live without a grand wedding cake? Wedding cakes are gorgeous, but who says you can't pair yours with treats? If you choose a cake with light and fruity fillings, try richer desserts (chocolate, anyone?).

Decide How You'll Serve Dessert
Dessert is king, so why not serve it regally? Dessert stations -- basically a buffet setup that guests visit -- are where it's at right now. Even if you're doing a seated meal, a dessert station gives guests a chance to circulate a bit. We've seen stations that range from totally elaborate Viennese tables with every confection imaginable to simple themed offerings. Case in point: the candy bar. Many caterers include the sweets the couple loved from their childhood-like malted milk balls, jelly beans, and caramel popcorn. Empty bags are available for guests to take home their favorites. More trends:
Truffle stations -- where an assortment of individual chocolates is offered -- will dazzle chocoholics. Have chocolate cordial cups filled with a delicious liqueur alongside truffles. Even a table chock-full of a variety of beguiling plated desserts makes a stylish presentation (think of gazing into a pastry-shop window). Some couples take this one step further by offering homey butterscotch or rice puddings in petite demitasse cups.
Mini desserts passed on trays like hors d'oeuvres at the end of the meal will make a statement. Or have fancy flourishes added to the table: It's a nice finishing touch that can be as simple as pouring a special sauce or whipped cream on ice cream or as over-the-top as serving a flaming dessert.
Love ice cream bars? Have a cart -- like the ones sidewalk vendors use -- positioned in a corner of the dining room so that guests can dig right in after dinner. That way, you can have your cake, or ice cream, or pie...and eat it too.

Wedding Cakes: Couture Wedding Cake Ideas

Trend 1: Mixed Shapes
Say au revoir to the classic stacked square or round wedding cake. For a truly modern look, couples are going for cakes with with added shape. For a classic cake with a twist, have your cake baker make a three-tiered round cake finished off with a petal-shaped bottom layer. Or, mix-and-match square and round for a bold and funky look.

Trend 2: Tons of Texture
Cake designers are experimenting with allover texture. A big idea: frosting embossed with unique designs, such as the motif from your wedding invitation or the lace from your dress. Also consider a white-one-white cake with simple allover buttercream dots, or a pleated design in your wedding day colors.

Trend 3: Bold Graphic Flowers
Flowers will always be a classic, but trendy to-be-weds and cutting-edge cake designers are rethinking floral cake add-ons by going beyond the classic cascade. The most of-the-moment cakes are accented with supersized blooms -- think anemones, dahlias, and mums. Have them clustered on the first tier for a showstopping topper or used as bold accents on each and every tier.

Trend 4: Creative Cake Toppers
These days, the cheesy bride and groom cake topper just doesn't cut it. Instead, cake jewelry, such as floral pins and heirloom brooches; chocolate molds with your monogram or wedding day motif; and antique cake toppers, like the ones your parents used on their cake, are making their way to the tops of cake tiers. If you're looking for something a bit more funky, consider a bride and groom on a bicycle cake topper, or a kitschy topper with two love birds.

Trend 5: Calligraphed Cakes
Pretty scrollwork and delicate design isn't just for stationery. The most experienced cake designers are turning out cakes with beautiful designs, reminiscent of the most formal wedding invitations imaginable. The key to a stunning scrollwork cake is in the color -- this design works best with light hues and little contrast. Choose a light blue fondant base for the cake and have your cake baker add scrollwork in white. Or, go for an ivory cake with light brown frosting. While you're at it, have your baker add sweet nothings to the your cake, like "love," and "promise" in the same scroll-like style.

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Wedding Cakes: A Glossary of Wedding Cake Terms

Print out this list, stick it on your fridge, and learn some cake lingo before meeting with your cake baker. Here, the most commonly used cake terms and definitions.

Basketweave
A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).
Your wedding cake should be a reflection of your wedding style and today's top cake designers can make this happen. So speak up and share your sweet dream -- whether that's a pink-and-green polka dotted cake or a bright orange one topped with white sugar orchids.

Buttercream
A smooth, creamy icing that stays soft so it's easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling too.
Knot Note: Buttercream is made from butter (as its name implies), so it may melt in extreme heat or humidity.

Cornelli
An elaborate piping technique that yields a lace-like pattern.

Dotted swiss
A piping technique that forms tiny dots in random patterns that resemble a fine dot swiss fabric.

Dragees
Round, edible sugar balls coated with silver or gold and used for decorative purposes.
Fondant

A sweet, elastic icing made of sugar, corn syrup, and gelatin that's literally rolled out with a rolling pin and draped over a cake. It's a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish.

Ganache
A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as icing or filling.
Knot Note: Because ganache is made of chocolate and heavy cream, and will soften in very humid weather.

Gum paste
This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake. Gum paste decorations are edible and will last for years as keepsakes, but, say some, they don't taste as yummy as marzipan.

Latticework
A piping detail that criss-crosses with an open pattern.

Marzipan
A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.

Pillars
Separators used in a tiered cake. They can be made of plastic or wood in several lengths to achieve the desired look.

Piping
Decorative technique created using a pastry bag and various metal tips. Piping details include leaves, borders, basket-weave patterns, and flowers.
Pulled sugar
A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.

Royal icing
Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers.
Knot Note: When dry, its texture is hard and brittle -- do not refrigerate.

Torte
A dense cake that does not use leavening agents like baking powder or baking soda.

Whipped cream
Heavy cream beaten to achieve a thick consistency.
Knot Note: Whipped cream does not work well as an icing, and must be kept refrigerated -- it is unstable and not recommended for outdoor weddings.

Wedding Cakes: A Complete Wedding Cake Checklist

Your Budget
Before you dive in, know how much of your budget can be spent on your cake. Before you make appointments, be sure your potential cake bakers are within your price range. What is your cake budget?
$____________________
Overall Style
When you think of the perfect wedding cake, what style comes to mind?
[ ] Contemporary
[ ] Dramatic
[ ] Ornate
[ ] Regal
[ ] Simple
[ ] Traditional
[ ] Unique
[ ] Trendy
[ ] Classic
[ ] Glamorous
[ ] Themed (for a bird wedding, or a french-style wedding)

Not into the cake topper idea? Don't use one. Some cake designs look great without any topper at all. Do it this way and you won't distract from the pattern on the cake.
Tier Shapes
Given your cake's style, which shape will represent it best?
[ ] Round
[ ] Square
[ ] Rectangular
[ ] Hexagonal
[ ] Triangular
[ ] Topsy Turvy
[ ] Mixed Shapes
[ ] Scalloped
[ ] Sheet cake
Learn more about the wedding cake shapes before you decide on which is best for your wedding.

Number of Servings
The number of cake servings will help determine the size of your cake. In general, three tiers will serve 50-100 guests. So, if you're having 150 or more, you'll likely need four or more tiers. How many guests will you have?
[ ] 0-10 servings
[ ] 10-50 servings
[ ] 50-100 servings
[ ] 100-150 servings
[ ] 150-200 servings
[ ] 200+ servings
Tip: If you have a small guest list, but still want a tall-tiered cake, have your cake baker create the bottom layer out of styrofoam and decorate it to look like the rest of the cake. Alternatively, if you have a robust number of guests to feed, consider ordering a three-tiered cake, and then making up the rest of the slices with a sheet cake (to be sliced up discretely in the kitchen).

Flavors and fillings
When it comes to wedding cake flavors, the more flavorful, the better. First determine your cake flavor. Then, check out the fillings sidebar for mouthwatering suggestions.
[ ] Vanilla
[ ] Chocolate
[ ] Carrot
[ ] Red Velvet
[ ] Yellow
[ ] Lemon
[ ] Orange
[ ] Angel Food

Cake Colors
Decide whether you want your cake to perfectly match your wedding day colors, or whether it will complement them. When it comes to choosing cake colors, stay away from bright, bold colors, and go for edible versions of your wedding day hues.
What color(s) will dominate your cake?
[ ] Yellow
[ ] Green
[ ] Blue
[ ] Purple
[ ] Pink
[ ] Red
[ ] Orange

What color(s) will you accent your cake with?
[ ] Yellow
[ ] Green
[ ] Blue
[ ] Purple
[ ] Pink
[ ] Red
[ ] Orange

Cake Add-ons
The add-ons you choose for your cake will take it from flat to eye-catching. Whether it's a simple ribbon-like trim, sugar flowers, or a polka-dotted patter, decide which accents you want on your cake:
[ ] Stripes
[ ] Swags
[ ] Ribbons
[ ] Bows
[ ] Dots
[ ] Swirls
[ ] Flowers (fresh or sugar)
[ ] Pleats
[ ] Basket-weave
[ ] Quilted
[ ] Scrollwork
[ ] Monogram
[ ] Fresh fruit
[ ] Invitation motif
[ ] Lace-like fondant (to mimic your dress)

Cake Toppers
Consider your cake a great piece of art. Avoid topping your cake with a generic bride and groom topper, or cookie cutter. Instead, top it something that's uniquely you. A few ideas:
[ ] Heirloom cake topper (perhaps your mom and dad's or even grandparent's)
[ ] Meaningful family piece (an antique brooch or small vase)
[ ] Locale topper (cluster of coral for a beach wedding; evergreen for a mountain wedding; or grapes for a vineyard wedding)
[ ] Seasonal topper (fondant snowflake for a winter wedding; autumn leaves for fall; and daisies for summer)
[ ] Monogram topper (sugar letters; frosted monogram cookie topper; or even a chocolate-molded monogram topper)
[ ] Simple toppers (chocolate shavings, fresh or sugar flowers, or a cascade of ribbons)
Tip: Not into the cake topper idea? Don't use one. Some cake designs look great without any topper at all. Do it this way and you won't distract from the pattern on the cake.

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Wedding Cakes: 6 Steps to Getting the Perfect One

Step 1. Finding Your Cake Mate

Which baker is for you? You want someone who is open to your ideas and capable of delivering what you're looking for within your budget. Your caterer will most likely have relationships with a few bakers, and it's a great idea to meet several (every baker has a unique style) in order to make the best decision.
Before setting up appointments, do a little research on each baker by checking out his or her website. At the meeting, discuss time and place of the wedding; degree of formality; colors; what your gown is like; and any other important details. Feel free to bring pictures of cakes or swatches of fabric you like. If you like a particular photograph from the baker's portfolio, make sure it represents work done by current staff. When you think you've met your match, book the baker to secure her services (often a deposit is required at this time). Locking in your cake maker should be done as soon as you can before your wedding -- some top bakers book up to a year in advance.
Consider incorporating a cute saying into your cake design, such as "TOKFY" -- meaning "Tons of Kisses for You"!

Step 2. Getting Personal
Now for the fun part -- devising a style. Ask yourself these questions: What is your reception space like? What are your wedding colors? Do you want something extravagant? Or do you want something playful, whimsical? Are you classic types? Or is your couple motto The simpler the better? How do you want to personalize your cake? Your baker will take this information and come up with a sketch of the proposed design, and you just might find her zeroing in on a piece of lace or the beading on your wedding gown to use as a key element.
Cakes featuring sugar or buttercream interpretations of feathers, draping, monograms, and embroidery are popular, as are more modern, squared-off cakes with different shapes on different tiers. Have a sculpted cake constructed in the shape of your home, dog, or even your car! When you're working with a talented pastry chef, the sky's the limit.

Step 3. A Matter of Taste
The biggest misconception about wedding cakes is that they are designed to look good but taste less than fabulous. We've taken the taste test from several top bakers (lucky us) and beg to differ. Far from the cake being just a showpiece, it's what's inside that counts. You'll taste lots of samples along the way (forget the diet -- this is "research"), and you might be surprised to find this isn't average chocolate cake because of the...fillings! Yes, interspersed between layers of moist cake, you could find fresh fruit, custard, or ganache (a fancy word for a concoction of chocolate and heavy cream). And once cut, each piece -- with horizontal layers of different-hued flavors and fillings -- makes a dramatic statement on the plate.
Don't be confused by insider cake talk. Learn the basics, so you'll be sure to ask for exactly what you want. When it comes to icing your cake, you'll have a number of delicious and gorgeous choices. Buttercream, made from butter and sugar is smooth and creamy, and it stays soft so it's easy to cut, color, and flavor. It's also easily shaped into swags, borders, and flowers. Fondant, another popular option is made of sugar, corn syrup, water, and gelatin, and is rolled out with a rolling pin before it's draped over the cake. It makes a smooth firm base for decorative details, and it has a porcelain finish. Other icing choices include marzipan, a paste made from ground almonds, used in sheets like fondant; whipped cream, a sweetened whipped heavy cream (great with fruit fillings); and ganache, a rich mix of chocolate and cream.
When it comes to the details of your sweet tower, the options are numerous too. Here are a few ornamentation techniques you're likely to encounter: Gumpaste, made of sugar, cornstarch, and gelatin and used to craft lifelike fruits and flowers; cornelli is an elaborate piping technique that yields a lacelike pattern; pulled sugar is a technique in which boiled sugar is manipulated and pulled to produce flowers and bows; and dragees are edible sugar balls coated with silver or gold.

Step 4. So Happy Together
Top designers are seeing a trend for more complex flavorings such as coconut-key lime, blood orange-mango, and chocolate hazelnut-mocha. (Are you drooling yet?) Your selection of flavors may be based on the season, with heavier combinations like chocolate cake with mocha praline filling perfect for winter weddings and lighter sponge cakes with fruits, curds, and preserves more ideal for a summer affair. Some flavorful combinations we especially like: chocolate-banana cake layered with custard and brushed with banana liqueur, white cake with raspberries and cream, and almond cake with apricot preserves brushed with rum.

Step 5. The Price Of A Slice
Be prepared to pay anywhere from $1.50 all the way up to $20 a slice. If this gives you a bit of sticker shock, realize the more complicated the cake, the more you'll pay. Fondant icing is generally more expensive than buttercream, and if you want elaborately molded shapes, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's time and labor. A good cost-cutting option is to order 10 to 15 percent less cake -- guests are served smaller servings, which you can supplement with ice cream or fruit. Or have the cake of your dreams made on a small scale for a price you can comfortably afford, and then order sheet cakes of the same flavor to be cut in the kitchen (some but not all designers will do this). Though it sounds like a classic "bait and switch," no one will know the difference because the taste will be the same as the original -- delectable.

Step 6. It's Showtime
Just as you would with a fine painting, once your masterpiece is a reality, you must make certain that great care is taken transporting it in one piece to the reception site. Most cake designers prefer to deliver the precious cargo themselves, and we think paying the extra delivery fee is worth the peace of mind that the cake will arrive in top form. Make certain that the baker has a contact person at the reception site so he or she can give the catering manager or event planner any pertinent information on handling it -- it might have to be refrigerated or stationed in a cool, out-of-the-way location in the reception room. Most importantly, don't forget to marvel at the culinary tour de force before taking a cut -- those delicious details will surely be your reception's icing on the cake.

Wedding Cakes: 12 Wedding Cake Dos and Don'ts

The cake is such a uniquely challenging part of planning any wedding, since it has to both look wonderful and taste great. As you make your selection, learn the characteristics you should seek out (as well as the ones you need to avoid).

Do Your Homework
Look at tons of wedding cake photos so you know your options. If you have a custom style in mind, cut out pictures, snip fabric swatches, and pull from other resources. Before you start sketching out cake plans, learn about a few basic terms, such as fondant and buttercream. (Fondant makes for a very neat, put-together design but doesn't taste amazing; buttercream tastes great but can't be molded or colored like fondant.)
Hint: While fondant is normally draped over a cake that's been frosted with buttercream, a high-end baker can roll out the fondant in a thin layer. That way, the fondant looks superb while buttercream dominates your taste buds.

Do Personalize Your Wedding Cake
One of the first things guests notice when they enter the wedding reception is the cake, so make sure it fits the decor and suits your style. You can use any inspiration point to start with, from your wedding colors to your reception space -- even the lace on your gown. For a country club wedding, go for preppy pleated fondant or a square cake trimmed with ribbon. Foodies? Find one that tastes great, like a chocolate cake covered with buttercream and crushed pistachios.
Hint: An easy way to personalize your cake is to monogram it. Having your wedding monogram written in scroll-like buttercream on the middle tier or frosted onto an oval piece of white chocolate and set off-center on the bottom tier will serve as a personalized stamp of approval.

Do Book Your Wedding Cake Baker Early
Cake bakers should be booked four to six months before your wedding, though some reputable bakers are hired up to a year in advance. If you have someone in mind, don't wait. Secure their services now, then nail down the specifics later. Some reception sites may require you to use their catering services, but stringent cake rules are less common. Definitely ask your caterer if someone on their staff is an experienced baker.
Hint: When interviewing prospective cake bakers, there are a few important questions to ask. Find out how far in advance they make their cakes prior to the wedding day, who exactly will be baking and decorating your cake (it's not always the same person), and how willing the baker is to work within your budget.

Do Schedule a Time to Cut the Wedding Cake
Traditionally, the cake cutting signifies that the end of the reception is near (and cues the elder attendees that they can politely slip out), so couples typically wait until an hour before the party ends to cut it. If you don't want to interrupt your dance party, however, cut it at the beginning of the reception right after you make your grand entrance while everyone's eyes are on you.
Hint: If you cut the cake toward the end of the evening, you could opt to serve an additional dessert with the cake slices. Choose something light, like sorbet for a summertime wedding or chocolate mousse in the fall or winter.

Do Get Wedding Cake Baker References
Find a cake baker who can deliver precisely what you want within your budget. Do some research: Ask recent brides whose cakes you liked for suggestions and check bakers' websites to see if there's a cake similar to what you're seeking. Then make appointments with a few bakers to determine which one you like best.
Hint: Before you place an order, your cake contract should include contact info for the vendor; wedding date, time, and delivery location; delivery and setup fees; total amount due; cake design specifications and flavors; plus their cancellation and refund policies.

Do Eat a Piece of Your Wedding Cake
Couples often don't get a chance to eat their own wedding cake. Ask your caterer to save some for you. Share it with your new spouse as a snack that night or taste it at the postwedding brunch. You deserve to enjoy the cake you worked so hard to help create.
Hint: If you're planning to keep your top tier for your one-year anniversary, make sure that your caterer wraps it in tin foil and packages it into a tight storage container for the freezer.

Don't Overdo the Wedding Cake Add-Ons
Flowers and other additions like polka dots and stripes are great, but use them in moderation. Whether you're going for large sugar flowers like tulips or small ones like stephanotis, don't overwhelm the cake. Make sure your cake design allows for breathing room on the top or bottom tiers so your cake doesn't look smothered. >>
Hint: Sugar flowers can be beautiful whether molded into something small and dainty or large and lush. When it comes to fresh flowers, stick with the heartier blooms like roses, dahlias, and calla lilies, which are less likely to wilt and more likely to hold up during the evening.

Don't Choose an Inedible Wedding Cake Color
You want your wedding cake to coordinate with your wedding day colors, but remember it's a dessert that your guests will be eating. Instead of a bold red cake with gold accents, go for a white or chocolate cake with a few red and gold accents so it will taste better. If you're having a blue and green wedding, for the best flavor, get a white cake with blue ribbon trim, or ask your baker for green-frosted accents or flowers.
Hint: Consider your frosting options when choosing a color. Both buttercream and fondant can be dyed just about any basic shade, but you'll get a wider color spectrum with fondant.

Don't Make the Wedding Cake Yourself
Unless you're a pastry chef -- and even if you are -- think twice about making your own cake. You'll have enough to handle without having to worry about whether the cake is moist enough or decorated just right. Even if you want a very basic cake with simple trim or dots, it's best to stick with the DIY to escort cards and favors and hire an experienced baker, if only to give yourself some peace of mind.
Hint: A relative or friend may offer to make the cake for your wedding, but be wary. It's better to politely decline the offer up front than to be disappointed with the cake later. Unless you've seen your friend's or relative's work and are absolutely certain that you like it, think twice before taking them up on their offer.

Don't Choose a Generic Wedding Cake Topper
Consider your cake a great piece of art. Just like you wouldn't put a Picasso in a plastic frame, you should avoid completing your cake with a generic bride and groom topper. Instead, pick something that's "you." If you have an heirloom piece -- say, an antique brooch -- work with your baker to incorporate it into your top tier. >>
You can also consider using your mom and dad's (or even grandparents') cake topper as your "something old." Look to your locale as well. A cluster of coral can look stunning for a beachside celebration, or try a fondant snowflake for a winter wedding. Some other potential ideas: having a cascade of icing ribbons or using sugar letters to reveal your new monogram.
Hint: Still not into the cake topper idea? Simply don't use one at all. Some cake designs look great without a topper. Do it this way and you won't distract from the pattern on the cake.

Don't Ignore Your Wedding Cake Flavor
What's inside the cake counts too. Nix the standard chocolate-and-vanilla idea and have fun with your cake flavors. From mascarpone and red velvet to blackberry and orange-chocolate, there's a flavor to please virtually every couple's taste buds. You can also base your flavors on the season -- heavier combinations like chocolate with mocha-praline filling would be perfect for a celebration during the winter, while lighter sponge cakes with fruit, curd, and preserve fillings are ideal for a summertime affair.
Hint: Be aware that the expensive ingredients involved in making couture concoctions as well as alternating layers of flavors will potentially up your price per slice considerably.

Don't Forget About Transportation

You'll want to be certain your baker has a sound way to transport your cake to your reception site (appropriate boxes, packing materials, and so on) and that it will be sufficiently insured in case of any mishaps. To make sure that this happens, you need to include all the transportation and travel details in your contract.

Hint: Designate a place to put the cake once it arrives at your reception site. If it's arriving several hours before the reception, you'll require refrigerator space at the venue. You should also have someone on hand who can transport the cake to the cake table right before the reception is scheduled to begin so the cake is in top form.

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Wedding Cake Bakers: Questions to Ask Before You Book

Do you customize wedding cakes?
Will the cake baker create a custom cake, or are there set styles to choose from? Look at photos and actual cakes, if possible. Be sure to bring pictures, fabric swatches, and other resources if you have a custom style in mind.

What are my filling choices?
Find out what filling choices are available and what ingredients are used. Whether you're looking for a fruity filling like strawberry or orange; or a heavier mocha or chocolate, the type of ingredients used will make all the difference in taste. Some common filling ingredients: fresh fruits or purees, Italian buttercream, and farm-fresh buttercream.

If you want to garnish your cake with fresh flowers, find out whether your cake designer will work with your florist or you are responsible for the blooms.

How far in advance are wedding cakes prepared?
Keep in mind that cake bakers often have more than one cake per weekend to prepare. So don't be surprised if your baker makes your cake three to four days prior to your wedding day. Of course, the closer to your wedding date the better.

Who will bake my wedding cake?
Some bakeries house a baker and a designer; at other places, one person creates the entire cake from batter to sugar flowers. Find out how many people work with the baker and who exactly will be making yours. Whether it's a single person or a team of people, however, the number involved should have no bearing on the quality of your cake.

How are your wedding cakes priced?
It's common for wedding cakes to be priced by the slice. And the price will increase depending on the complexity of flavors and fillings you're after. This goes for custom-designed cakes as well. The more intricate the details, the higher the cost.

Does the wedding cake price include the top tier?
Depending on the baker, the top tier may or may not be included in the overall price. Find out the cake baker's policy, and whether having a top tier will add dollars to your bill.

What is the delivery process?
Some cake bakers will deliver your wedding cake to the reception for an added fee, while others ask that you have someone pick it up the day-of. Ask the baker how deliveries are usually handled, and if you're planning to order a large, delicate, or at all complicated cake, know that delivery is well worth the peace of mind.

Is the baker licensed by the state?
It may seem like a silly question, but it's worth verifying that your baker is licensed by the state health department.

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Wedding Cake Bakers: Your Wedding Cake Contract

Confirm that all of the following information is included in your cake contract:
[  ] Your names and contact information (address, phone, and email)

Make sure the date of the wedding, the deposit amount for the cake, and the check or credit card number are all clearly indicated and legible.
[  ] Your event date, time, location, and phone number
[  ] Baker's company name and contact information (address, phone, and email)
[  ] Detailed description of the cake you have agreed upon:
Cake Flavor
Fillings
Number of servings
Number of tiers
Tier shape(s)
Icing type
Decorations
Topper

[  ] Cost of cake (price per slice)
[  ] Number of slices (this may be adjusted later if guest count changes)
[  ] Delivery and setup fees (including how and when cake will be delivered)
[  ] Location for deliver (Be exact on how both the name and address of your reception site is noted. Confirm with your site fi there is a separate entrance for deliveries.)
[  ] Any related items (e.g., cake stand or cake server) being delivered and rental fees, if any.
[  ] Additional vendor information (florist, caterer, photographer, ect.) if necessary
[  ] Total cost, including delivery
[  ] Deposit amount
[  ] Payments to be made, in what form, and dates due
[  ] To whom checks should be made out
[  ] Cancellation and refund policy
[  ] All signatures