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In addition to my full-time job here at Bon Appétit, I’ve recently added "amateur wedding cake maker” to my resume (okay—I’ve made two cakes). In both instances, my “clients” were close friends who had some ideas of what they were looking for. But they were mostly just so excited knowing that there would be cake that they let me have at it. So whether you’re making it yourself and Uber-ing it to a restaurant in Brooklyn, or just ordering one from your favorite bakery, here are some basic rules to follow to make sure you get a wedding cake that looks as good as it tastes.
Fondant, aka that plasticky, tasteless shell on most wedding cakes, goes against everything I believe in. If you wouldn’t eat it on its own, you shouldn’t put it on your cake. Plus, it screams 1998. Classic buttercream is a great option, especially for that homey, messy vibe (that I happen to love). But if that doesn’t float your boat, you’re in luck. Thanks to places like Momofuku Milk Bar, the exposed layer, frosting-less cakes are in right now for their rustic, elegant appeal.
As for decoration, try to use edible things that complement or echo the flavors already in the cake (strawberry jam in cake? Decorate with strawberries). Edible flowers and herbs like basil and mint are also gorgeous (and taste great!). If you’re going to go the non-edible floral route, ask the florist for a few extra flowers from the arrangements and bouquets.
The great thing about the modern wedding is that there are no rules as to what your cake has to look or taste like. If brides can wear Converse sneakers with their dress, there’s no reason that the wedding cake can’t be Funfetti. Pulling images of other cakes you love for your baker—even if they aren’t wedding-specific—will go a long way when designing your cake. Loving the ombre birthday cake you saw once? Turn it into a wedding cake! You and your betrothed have a special connection to banana splits? Inquire about a custom order cake with those flavors. Even if it’s not on the menu, it can never hurt to ask.
Especially if you’re getting married outdoors, it’s best to figure out the refrigeration options before you order that 4–tiered wedding cake. If your plans involve a ceremony on a farm in the middle of July, just make sure your baker knows so they can plan accordingly (which will help avoid a wedding cake that slumps and melts before you can say “I do”). Associate food editor Claire Saffitz can speak about this first-hand:
"Last year, when my friend and college roommate called me to share the news of her engagement, the first words out of my mouth after 'congratulations' were 'I will do your cake!' I regretted those words once or twice over the following months. I live in New York; the wedding was in Atlanta...in the dead of summer. After several rounds of recipe testing and consulting with professionals, I settled on a game plan and managed to pull it off by overnighting a whole frozen tier plus 21 cups of buttercream to Atlanta days before the nuptials and then carrying the rest on the plane. Sparing you the finer details, it all worked out and the bride and groom were thrilled. The experience took perhaps five years off my life and taught me two axioms: (1) Only make wedding cakes locally, and (2) nobody doesn’t like a layer cake."
There’s a reason most wedding cakes get a bad rep: Large format cakes tend to prioritize things like structural soundness and visual appeal over taste. The solution? Smaller cakes! Ask for a two-tiered stunner plus a regular ol' sheet cake made of the same. One for presentation, one for serving. Win-win.