WEDDING CAKES need no longer be pushed in to a dark corner, to sit unnoticed until it is time to cut!
With today's fabulous styles and new innovations in Cakes, cake stands, dividers and set up design with table placement- any idea for your Wedding Theme can be realized. Give the Wow factor to your Reception decorations and Cake Cutting Ceremony.
The Internet, Bridal magazines and books are filled each month, each day with ideas and decorations for Wedding Cakes. Even the tabloid magazines have the towering wedding cakes of the rich and famous printed in their pages. The Wedding Cake and table can be a very effective decorating instrument at the Reception. Just think about it.
With today's fabulous styles and new innovations in Cakes, cake stands, dividers and set up design with table placement- any idea for your Wedding Theme can be realized. Give the Wow factor to your Reception decorations and Cake Cutting Ceremony.
The Internet, Bridal magazines and books are filled each month, each day with ideas and decorations for Wedding Cakes. Even the tabloid magazines have the towering wedding cakes of the rich and famous printed in their pages. The Wedding Cake and table can be a very effective decorating instrument at the Reception. Just think about it.
When choosing a cake, like your flowers, be sure to look at pictures of the bakers or bakeries own work. Not just magazine photos in a book. Look for good, smooth surfaces and crisp tube work.
If you are having a baker recreate a cake from a book or photograph this attention to their personal work will pay off. Always take your pictures or ideas with you for the initial consultation.
Taste is another point to consider. A poor tasting cake will lead to a bad memory for your Guests. Flavors differ from bakery to bakery. Specialty flavors can be unique to specific bakeries only. Frosting flavor is as important as cake flavors. Before hand cake tasting is vital!
If you are having a baker recreate a cake from a book or photograph this attention to their personal work will pay off. Always take your pictures or ideas with you for the initial consultation.
Taste is another point to consider. A poor tasting cake will lead to a bad memory for your Guests. Flavors differ from bakery to bakery. Specialty flavors can be unique to specific bakeries only. Frosting flavor is as important as cake flavors. Before hand cake tasting is vital!
Bridal Fairs can give you the best chances to look at cakes, taste and talk with a baker or bakery about the vision you have for your cake. Using a bakery from a friend's wedding is a good idea, too. But be sure to taste the cake again before you order. Sample cakes are available from most bakeries. Try making a party of the cake tasting. Get the Maid of Honor and Bridesmaids involved. Have fun with it. Choose flavors You and Your Groom like. Donʼt try and second guess your Guests. |
The size of the Cake will be determined by the number of people you need to serve, however most weddings will use a three or four layer design. The design of these layers has seen a new evolution. The layers have become taller, called a Barrel Layer. Most layers have been in the 4 to 6 inch range, but now we have a layer or two that can be any where from 8 to 12 inches in height. This makes for an unusual but creative cake for a Modern Wedding look. Check with your bakery for serving counts of this fantastic design. |
When looking at Wedding Cakes, many styles and configurations may not fit the amount you need to serve. Some designs can not be scaled up or down without loosing the integrity of the original design.
In this matter, try going with the original design (and serving count) with a back up of sheet cakes in the kitchen if needed. Or with too much cake, you might consider with holding a layer back when having the cake cut, to be taken and used at another time. Like gift opening or next day gathering.
Many Couples wish to keep their cake top layer, freeze it and eat it at their first anniversary. A lovely, romantic tradition, to be sure. Not much on the taste after freezer air for one year.
If this is your wish, choose a moist cake like carrot, spice or chocolate. No whipped cream fillings or frosting. Use a custard type or buttercream filling. Freeze, then double wrap in plastic wrap and box it-if possible-to keep from being squashed.
May I suggest that you forgo this tradition include the cake top in your serving count and at your anniversary commission a fresh cake in your wedding design or flavor. The taste will be better and it will let you use the extra serving amounts in your cut cake total at the reception.
If this is your wish, choose a moist cake like carrot, spice or chocolate. No whipped cream fillings or frosting. Use a custard type or buttercream filling. Freeze, then double wrap in plastic wrap and box it-if possible-to keep from being squashed.
May I suggest that you forgo this tradition include the cake top in your serving count and at your anniversary commission a fresh cake in your wedding design or flavor. The taste will be better and it will let you use the extra serving amounts in your cut cake total at the reception.
Another important cake choice is the Cake Topper. Are you using the traditional glass or porcelain figures? Rhinestone crown or initials? Do you wish fresh flowers or royal icing flowers as your cake top, or both or none?
These choices must be considered when designing a cake. You may already have a cake top that is special to you and the Groom. Bring it to the discussion on the cake. Your baker will be able to find the perfect placement for it on the Cake or Cake Table. |
Over the years I have found that many of the cake toppers to have become works of art rather than the familiar Bride and Groom. Most Brides wish to put the topper on the top of the cake. But with the cost of many of these tops or pieces this could spell disaster. Consider placing these statues lower within the center of the cake or on the bottom layer or table. |
Fresh Floral cake tops can change the entire look of your Wedding Cake. Done in your Bridal flowers and colors. These type of cake topper can help reaffirm your chosen Wedding Theme. The newest design in cakes lets you use Your Bridal Bouquet as the cake top! This fantastic idea works better with a fondant cake rather than a buttercream frosting. But who knows what You and Your cake decorator can design. You will find two basic styles, Round and Cone shaped. Both styles can be made in a variety of containers: There is the white tulle or lace holders with floral foam. The holder stands 2 to 3 inches tall with a diameter of 2 inches. This container raises the flowers off the cake top surface making the cake appear taller. Another option is the caged floral foam holder. This type will allow the arrangement to lie flat on the surface of the cake. When using either method be careful not to make the floral top bigger than the cake itself. Use a cake plate the size of the cake you are decorating to design the floral piece on to avoid this problem. Your next choice, is to design the flowers directly into the cake using loose flowers. This method is used when combining flowers with a cake topper or when just a few flowers at the top of the cake is desired. |
The Cake topper area that has seen a great expansion is that of the Calligraphy Script and Silhouette toppers. This area of design is so vasts with so many different individual ways to express Your celebration. The Mr & Mrs - last name optional. There are the designs with the names of the Bride and Groom, their initials single with hearts, arrows, or in monogram form. They can be beautifully hand made to compliment Your Wedding Theme or laser cut to perfection. You will find silhouettes of the Bride and Groom alone or with Children, Dogs, Cats, Deers, Birds, Fishing, Hunting, and so on. Other designs are classic quotes like “ Just Married”, “Best Day Ever”, “We Do!” or “We Did!”. Single words are also used like “Love” or “Finally”. Look too for Your favorite movie themes like Star Wars, SCI-FI or Disney films, Super Heroes, or any movie You love. Wooden hearts or flags and miniature bunting are very popular for the Rustic, Shabby Chic or Woodland Wedding theme. The crystal, hand blown toppers continue as a favorite with Brides. New to this area is the acrylic topper engraved with the name and date of the Bride and Groom or their monogram. Cakes no longer come in just white or ivory, with the color brought in with flowers and ribbons. Now, You can have any color or combinations of colors you can imagine. From a pink-orange to black and dark blue. New trends in this area emerge with each generation of Brides and Bakers. Hand Painted cakes have been popular for some time, but these go to the next level of beauty. Various tools and artistic techniques create these masterpieces of creation. From watercolor designs to modern abstract art. Spatulas, paint brushes, silicon molds, air brush, sculpted white chocolate, butter cream frostings, pulled sugar, fondant. Along these lines of creativity also comes the Editable Dried Pressed Flower designs of decoration. Most fresh flowers used for decoration are editable, but these are freeze dried, pressed flat, retaining their natural colors and are completely editable. Both flowers, stems and leaves are used to create this darling, garden like design. So popular that a hand painted design is also used. Used on Cakes, Cupcakes and Cookies. It is the Bride and Groom along with wedding planners that have brought this wonderful change in wedding cakes. The Naked Cake is truly a modern take on the customary Cake Tower. This new idea is to take off the buttercream frosting, the smooth fondant icing and leave the cake with just it’s the crumb coating of frosting. The result is a wonderful cake that is all cake and filling with accents of rich fruits. No extra sweetness from frosting. Start with each individual cake layer, with out frosting you now recognize the layer as a chocolate or white cake by the color. You can leave the outer crust on or remove it to expose the cake flavor underneath. The flavor it’s self can be the statement as in the Chocolate Chip Cake or Funfetti Cake. Change up the colors to suit Your Wedding Theme as in the Rainbow Cake or Red Velvet Cake. Combining different tier flavors has always been a staple in cake designs and working with the Naked Cakes is no different. The thickness of the each cake layer can be altered for a more dramatic effect. As can the number of cake layers from 2 to as many as 10. Miniature Cakes, Cheese Cakes and Crepes are all being set in the naked design. The Frosting still can play a role in the design. You can have absolutely no frosting except between cake layers. Use a crumb coating that is smooth for a finished look or ruff for that rustic design. Or simply dust with powder sugar. Combining tiers of the traditionally frosted cake with the Naked Cake creates a unique cake tower. The newest trend of Drip Frosting really highlights the layers on this design. Simple decorations of fresh fruits and berries to fresh flowers and greens, all become outstanding accents for this cake and cake table A fabulous trend in Wedding Cake decorations is that of the Crystal Geode Designs. This unique sugar design is placed directly in to a cavity created in the Wedding Cake. The look is that of a newly opened Geode and it’s crystal cavity within. Made in Wedding colors it can be the perfect addition to Your Wedding Theme. Some designs follow down the entire length of the cake, while others may only involve one or two layers. The look of thinly sliced Geodes is used as a decorating tool along with other Gem like sugar creations. Rock Candy on a stick is extremely popular for Candy Buffets and cocktail swizzle sticks. The Crystal Geode design also helps to create a new and visually exciting Tower design. The cake layers are sculpted to mimic crystal formations that change the entire look of the tower assembly. The popular cake design of splitting a cake in half comes alive with the beautiful sugar rock formations. Chandelier cake stands, Cupcakes, Cake Tops, there are no areas the Crystal Geode formations can not work with in. Found mostly in purples and deep blues, more Brides and Grooms are bring in fresh colors like pink, green, orange and red, while Black and White still remain popular. Another Wedding Cake frosting design that is trending into the up coming Wedding Season is that of the Marbled Fondant. The smooth fondant coating over the cake is transformed, through placement of light and dark coloring, into the beautiful cool elegance of Marble. This distinctive design can stand alone with out other decorations, but creative Bakers are combining different cake layers with different frosting designs like the Crystal Geode, ruffles, geometric shapes and lines, lace or metallic finishes. Creating an unusual yet unforgettable Wedding Cake. Color plays a big roll, found mostly in white, grays and blacks the brighter colors like pinks are being used. Green and blue are also popular for this marble effect. Flowers of either fresh or sugar are a personal choice. Decorations on the cake are not limited to fresh or royal icing flowers, sugar and greens. Pearls in varying sizes are placed in mass directly on to the icing, along with pearl strands and sprays. Rhinestones and crystals are also being used. Alone and in combination with other decorations. There are also colored sprinkles, new eatable glitter and diamond shaped crystal sugar. Fruit is a very popular accent on cakes, especially berries of all kinds, figs and grapes for outdoor or Winery Weddings that feature a Naked Cake. Ribbons remain a staple in Wedding Cake decorations whether in white chocolate, fondant, fabric, lace or candy. But are now being designed in combination with jeweled brooches and other rhinestone jewelry. A really stunning effect. Fountains have been popular for wedding cake use for many years. Through pillar and cake plate positioning they can be placed directly into the cake assembly. When plugged in they give a lovely lighted effect to the cake and added bonus of softly running water. Very effective in late afternoon and evening weddings. Used mostly in tiered cakes, with limited use in other cake assembly designs. Their placement is usually toward the bottom or directly on table with the cake assembly above. There are many times when a Brideʼs wish is to color the water to match Wedding Theme. This is a fine idea when using a pale pastel like pink, but may look strange when using darker colors like blue or green. When in doubt, always use clear water this will highlight the lights in the fountain and draw attention to the cake instead of the fountain. Use distilled or boiled water to avoid foaming bubbles. Be sure electrical outlets are accessible to cake table when considering this addition to the cake. And any electrical cords are taped down for safety. The layer assembling of wedding cakes can differ from bakery to bakery. The cake plates, pillars, columns, acrylic stands, fountains, bridges, arches, cherubs, etc. can also, differ from state to state-country to country. The following are a few examples of assembly configurations; Tiered - these cakes layers are assembled into the traditional French Tower. Separated by a space of 2” to 14”. Supported usually by plastic white pillars in lengths of 4”-14”. It is between these the layers, down the sides and around the bottom you would decorate. For the creative designer these pillars can be decorated by pipping frosting stems and leaves for a Victorian or shabby chic effect. Clear acrylic supports will give a more modern look to the design. Many Brides often choose to use champagne glasses, flute or bowl, for supports. Angles, cherubs, swans are also very popular. There is no limit to what can be used. Stacked - these layers are still in the tower style but lie flat on top of each other. Supports are wooden dowels inside center and along sides of each cake. This assembly creates a shorter cake form. From this style was developed a Stacked Box Cake, square cakes of concentric sizes are stacked on top of each other at angles. Each decorated in a different pattern with a different ribbon on it. The ribbon can be a fabric type, wired mesh or white chocolate ribbons. Although adding colored icing is an option, the cake is best done in all white frosting for the best effect. A cake like this needs no flowers, but a few around the bottom are a lovely touch. Along with a few smaller cake boxes. Single - these layers are cakes individually supported, each on itʼs own stand or set on table. These stands can be acrylic, ceramic, wooden or metal. The cakes can be arranged in to spirals, lines, curves or circles. This style is very effective in show casing large cake top pieces. You can surround your piece with cake rather than placing it up high. The style can highlight the cake decoration themselves, as in the white chocolate wrap. Floral decorations for these cakes can range from simple (single flowers) to elaborate to suit your Wedding Theme. Connected Cakes are a combination of two cake assembling styles. It is a tired cake with single layers called satellites. These satellites may or may not be connected to the larger cake by arches or bridges. Floral decorations on these cakes can be extensive and can take up to an hour or more to set up. Be sure to request a table large enough to accommodate these expansive cakes. Cake Stands have become a new staple in cake design. They have gone from the traditional footed pedestal- still popular- to a lovely crystal draped stand. There is also the round or square box like metal stand. Each one will add it’s own unique design to to Your wedding theme. Many bakeries and wedding sites have these stands for use. Always ask if this design element is your wish. Miniature Cakes or Mini Cakes have been popping up at Weddings for many years now. It is each new year of Bride and Grooms that bring their own look to this semi-traditional cake. Generally they are larger than a cupcake, set on a tower like structure with a larger cake on top for Bride and Groom. The Mini Cakes themselves can be decorated the same or use a combination of different designs within Your Wedding Theme. You can have different colors or use miniature naked cakes. They make wonderful Favors for Guests to take home and enjoy. In many Asian countries, and here in the United States, it is customary to have a Faux Cake or Imposter Cake at the Reception
These cakes can be quite elaborate in decoration, made from styrofoam centers and frosted with a royal icing. In Japan they are made from an artificial rubber and frosted in wax. There are then sheet cakes kept in the kitchen for Guests when serving time arrives The Floral Decorations on the cake itʼs self should be considered when discussing cake styles, sizes and tops. Photographs of past cakes from Your Baker will give the best representation of a finished design. As Your Wedding Cake flowers may be of different types or colors, you must try to visualize itʼs finished appearance. Other items you wish to add or delete will change the final over all picture. Cake decorations in flowers fall in to seven floral design categories. The categories can be combined for secular effects and to enhance the Wedding Theme. 1. Spiral. In this design the flowers and/or greens are placed running top to bottom, on one side only, in a back to front diagonal. This design can be used on any of the mentioned configurations, but is most effective on the tiered or stacked designs. 2. Clusters. This design involves the grouping of flowers and/or greens in to clusters of 3 to 5 flower heads. When using large focal flowers the cluster number will decrease to 1 or 2. These clusters are placed in 4 locations on top or bottom of each cake layer. As the layers toward the bottom of the cake become larger, you may need to increase the clusters numbers to present a visually even picture. Clusters can be used along with other designs or by itʼs self. Most effective on tiered and stacked cakes. 3. Top Flowers. These are flowers and greens that set on the top of each cake layer. The flowers can be wired into a corsage-like arrangement or be place as loose cut flowers. They sit flat or almost flat, unlike center arrangements which have height to them. This design can be effective between layers of a tiered cake; as the sole decorations on single cakes; as a cake topper; and on single layers of connected cakes. 4. Center Arrangements. These arrangements are made in small floral foam containers, carefully slipped between pillars and layers. Built similar to floral cake tops, these center arrangements can transform a otherwise plain cake. Their size depends on available space between layers and pillars of cake. Often used in combination with other floral designs, they are used mostly with tiered cakes. 5. Bottom Flowers. Are used to around decorate the bottom layer of the wedding cake. They can be flowers and greens, flowers alone or greens only. This design is used mostly on those cake assemblies which have the bottom layer directly on the table. The greens and flowers create a ring of color around the bottom of the cake layer. For single-layer assemblies with stands, a single layer of flat flower heads (ei:stock) can be used to ring edge of cake where it meets the stand. 6. Edge Flowers. These are combinations of flowers which sit along the outer top edge of each cake layer. This design is most effective on tiered and stacked cake assemblies, with limited use on single-layer assemblies. Can be combined with center arrangements and top flower designs. 7. Random Placing. In this design flower petals, flowers or greens are scattered over the entire cake. Unlike some of the structured designs mentioned above, this design allows more freedom to place flowers to create the random pattern of flowers simply tossed over the cake. The Cake Table has been an uninspired decorating place to most Brides. They will leave itʼs sole decorations to the Cake, Cake Knife & Server and maybe the Toasting Glasses. But, like the Head Table, this should have special decorating attention. It is at one time during the Reception a major focal point for all Guests during the Cake Cutting Ceremony. It can be a stunning attraction when decorated and placed in the middle of the room instead of a dark corner. Or made as part of the Head Table design. Back Drops have become a new way to highlight the Cake Table and the Cake Cutting Ceremony. They can be made of balloons, tulle, strings of lights, flower garlands, paper flowers, there is an unlimited choice of design and materials. In Todays Wedding Cake designing a new fabulous use of Glass or Acrylic stands and table tops that allow for the elevation of the Cake and the placement of flowers directly underneath the Cake. This can make for sleek, modern or a lush, romantic finish to the entire Cake Table. The flowers will make the difference here. A change of Tablecloth material can make a big difference at your Cake Table. Swap out the traditional cotton table cloth skirting for a sequence embellished, drop to the floor tablecloth. Or a burlap and tulle tablecloth to enrich a Western or Shabby-chic Wedding Theme. Find inspiration on the Internet. A Lace Tablecloth, can be placed over the existing cloth to cover the top and drape down sides. Choose a tablecloth which is larger than table and in a rectangle style. Excess overhang can be gathered and tied with matching ribbons or tulle. And be allowed to spill gracefully over and down sides to pool on the floor. This lace tablecloth can be new or a family heirloom. Making it a lovely keepsake for the new couple. Material from bridesmaids dresses or wedding gown (if available) could be used along with formal table coverings. Tulle is a very versatile tool in Cake Table decorations. A 5-6 foot piece of tulle fully opened and lightly placed over table. Tuck ends under skirting or leave some to sightly drape over skirting. Then place cake on top of tulle to give a cloud like appearance to the setting. A Tulle drape can also be added. This can be made ahead and is attached to the skirting. The addition of flowers in to the folds of the drape completes the design. The drape can be of fabric or lace, a fresh or silk garland to fit your Wedding Theme. The inspired use of vintage furniture at the Reception is fast becoming the tradition at Barn and Out Door Wedding Events. Usually you will find a dresser with several drawers and sometime a mirror. Drawers can become creative places to place Bridesmaid Bouquets or for extra desserts. Antique Tables, round and rectangle, are also used in Cake Table displays. A vintage swing decorated with flowers adds a Garden like touch to the Cake and Dessert display. Barrels, a dry fountain, and many other unusual pieces can be used to display Your Wedding cake. Let Your Reception site and imagination help you to decorate for pictures Your Cake Table for the Cake cutting Ceremony The other items which enhance the Cake Table are the Cake Knife and Server. Not all Brides use the server, but it usually comes in a set. Decorations for these items can vary with local and religious traditions, Brides desires and Wedding Theme. It can be as simple as a bow tied on to the handle, a single flower or a small corsage attached to the base of the knife. Decorate the knife only or both. You will be extending the floral decorations of the Cake on to the Cake Table. A bed of greens to place the knife on or an antique knife rest. Creating a show piece for Your Wedding Theme. Another tradition which is fast growing in popularity is that of a Cake Plate and Two Forks for the Bride and Groom to use for their first cake piece. These plates and forks can be from a family china set or heirloom silverware. You can also start your own tradition buy using a crystal plate or other plate you purchase for the event. Thus enhancing the significance of these pieces for the Wedding couple. There are forks with a imprinted “I do, Me Too” on them, others feature Mr & Mrs, wedding dates and names to be found in stores and on the Internet. Bridal Bouquets and Bridesmaids Bouquets can be laid around back and sides of table for more color and festivity. They can also be placed on the edge of the table using bouquet clamps. Incorporated into a display using a tulle or fabric drape. Toasting Glasses are many times place on the Cake Table. Countless Brides may have two set of toasting glasses, one used at Cake Table the others used at Head Table. They add a extra special touch when decorated like the cake knife and server. This helps to make a focal point for the toasting ceremony. Thus utilizing the cake table twice. Candles have always been a favorite extra touch for the Cake Table. Whether you use tapers, votive, column candles or oil lamps. Battery operated or open flame. The size and color will depend on the desires of the Bride, Wedding Theme, site restrictions and cake design. When the Ceremony involves a Unity Candle or other such event, the items can be transferred to Reception and displayed on Cake Table during Reception. |
A new design trend to Wedding Cakes is the Cupcake Tower. This innovative design combines one top cake for Bride and Groom then the bottom layers of the stand are covered with matching Cupcakes. This design eliminates the need for a cake cutting fees and the Guests can pick their own piece. Also, in this category are the Cupcake Stands which hold a single layer of Cupcakes. There can be any where from 2 to 10 stands depending on the amount of Guests and cake table size. Or a tower filled with cupcakes. For the creative Bride you can make individual stands for each cupcake and person. Not to be left out is the Cake Pop craze for Weddings. These delicious balls of cake and frosting are dipped in various types of chocolate. On a stick or not, they can be specially designed for Your Wedding needs. The flavors will depend on what Your Baker offers in Cake Pops. As for the Stands there is no limit to the designs. Create Your own from Do It Yourself designs from the Internet. Or buy one pre-made out of a internet store. If a Cake is not what you want for Your Wedding there are many alternatives to choose from. Here are a few ideas. Take a look at Doughnuts and Doughnut Holes. They are finding a new popularity set up as a Doughnut Cake, regular or miniature, stacked together. Doughnut Tower, the doughnuts are stacked on a stand or structure. Doughnut Bar, several stands with dowels to stack the doughnuts on. The Doughnut Wall, a wall of doughnuts, each set on a hook or slipped over a dowel. Doughnut Holes are stacked to traditional towers or skewered for Guests to enjoy. Stacks of Cheese Wheels designed in a cake like tower with fruit clusters, a very European after dinner idea. Chocolate covered Strawberries arranged in a tower or on a tray is another way to have fruit in the display. Pies, Cheese Cake, Pastries, Bundt cakes, Rice Krispy Treats, Cookies, Macaroons and Brownies are all being used to replace the traditional Cake after dinner. Among these unusual choices is the Do It Yourself Cake Table. This homespun idea has your friends and family bring their favorite dessert and a table is set up for everyone to enjoy. There is a growing trend for the Sweet Dessert Table; Miniature Desserts that range from puddings to cookies to pastries and cake, all in bite size servings. There is also the S’more Buffet or the favored Popcorn Buffet, all great alternative ideas. There have been many new additions to the Reception Event over the years, but the most popular has been the Candy Buffet. This charming and innovative table features large and small apothecary jars with or with out lids, vases of all sizes and shapes, bowls, tiered trays or dishes that hold pounds of Candy. Usually in one or tow coordinated colors. Don't feel that You have to load the table with untold different candies in a lot of different containers, spread it out with repeats of the same candy and container on each side. Many times these tables can be separate in addition to the Cake Table or combined as one. The Candy Buffet can be as personal the Wedding Cake. Pick the Candy You like, after all You too will be eating it at the Reception. Layer together candy of same kind in a different color in the same container. Quantities of each candy will depend on the size of the container You have chosen. Large apothecary jars can hold 5 to 10 pounds of candy depending on the candy size, smaller vase squares can hold 1.5 to 2 pounds. Supply Guests with scoops or large spoons to retrieve candy, pick containers which access from the top or can be poured out. Treat Your Guests to bags or containers in which to mix and match the candy of their choice. You can personalize these bags and containers with the date and names. Giving your Guests the perfect take home Favor and Thank you. Another idea in this area is the Walk Around Candy/Dessert Buffet. Several round tables are set up, decorated with a variety of different candies, cupcakes, cake pops, all set in assorted jars or other unique containers like the small suitcases featured. This allows Your Guests to browse through the delicious buffet rather than just walk up to it. All of these alternative cake ideas may eliminate the cake cutting fee but not the Ceremony of Bride and Groom feeding each other their Sweet Treat. Find one that supports your Wedding Theme and desires. |