Newly Engaged? Congratulations to you! I can imagine the next few months will be a complete whirlwind of emotions and feelings. Before you take on one too many DIY projects and find yourself knee deep in planning, take a deep breath. I’ve compiled a list of things to consider when beginning your initial planning search and you’re in luck! Over the next three weeks, I’ll reveal my top three money saving tips when vendor shopping. Last week we agreed to Break Bread and not the Budget, read all about my top caterer questions here. Take control of planning by keeping these ideas in mind when booking your baker.
Order enough cake but not too much.
A large guest list doesn’t always allude to a large cake. Similarly to the way everyone doesn't drink champagne, everyone doesn’t eat cake. Order enough cake to accommodate 80% of your final guest list if you’re offering cake as your only dessert. Should a dessert bar and other night-caps be an option for you, consider ordering even less cake (more about this in the third bullet).
Make sure your baker and florist are on the same page.
As mentioned before, your cake should compliment your wedding decor tastefully. If you opt for a naked cake, buttercream, fondant or a mix of all three, there’s a slight chance you'd want to adorn your cake with flowers — the same flowers from the centerpieces, bouquets, etc., So does the florist or the baker add the final touches to the cake? I’ve seen the most success when the florist provided extra flower petals for the baker to place on the cake upon delivery to the venue.
Fake it until you make it.
Chances are, your caterer offers a dessert menu that you can add to your dinner package. You can save money and time by displaying a fake cake during the wedding reception. The bride and groom will cut a slice of cake from one real layer of cake while the remaining layers will be completely artificial. Once the cake is cut and rolled to the kitchen, the caterer will then serve slices of a more cost efficient sheet cake or a mix of desserts including cupcakes, tarts, macaroons, brownies, cookies, you name it.