Depending on your priorities, there are advantages and disadvantages to each type of bakery that you can hire. You should shop around in your area to compare costs if that is your priority. Some commercial bakeries and supermarkets make cakes that are somewhat less expensive than independent bakers, but they will also be making more cakes per day. They also may not offer delivery service to the reception site. If you prefer to hire someone based on the attention that your cake will receive, an independent or home-base baker might be a better choice than a larger commercial bakery.
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Many wedding magazines suggest 3 to 4 months in advance, but it depends on who you're planning to hire. If you decide to hire someone who does fewer cakes per week, like myself, I suggest booking your date at least 6 months in advance. Details can be worked out at a later date. The important thing is to place a deposit to reserve your wedding date.
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Wedding cakes are labor-intensive. The cake itself takes much longer to assemble due to the fact that they're bigger! They're built with a system of supports and separators that prevent them from collapsing, and it takes time to put it all together. The cost of the ingredients, while more for some types of cake than other, is usually not the deciding factor in the cost of a wedding cake. Rather, the type of decoration and the time involved in assembling the cake itself is what determines the final cost.
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You may have as many flavors as you want. I usually recommend no more than two choices. The more choices you offer, the more likely that your guests will want 2 or 3 pieces. Of course, yo can accommodate your guests by having a larger cake.
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You should estimate how many guests will be at the reception and order a cake for about 80% of that number. If you're ordering a cake with more than one flavor, you might want to order a larger cake to accommodate guests that take more than one piece. In addition, if you know that your guests are big cake eaters, or if the cake is the only dessert, you may want to order more. Some factors that effect how much cake is eaten are; the time the cake is served, if there are additional desserts and the alcohol consumption of guests.
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Please remember.....bugs love sweets, heat melts most icings and high humidity will turn flowers limp, chocolate curls will melt and condensation on the cake may cause colors to run. Rain and wind can cause havoc such as collapsing tents and blowing tablecloths and decorations off tables. Soft or uneven ground can cause a straight cake to lean when table legs sink into the ground or the table is on an uneven surface. Depending on the weather, you may have to use fondant as a covering for your cake since buttercreams can melt and slide off the cake if it's too hot. Some types of buttercream will hold up better than others but they are all subject to being damaged by the heat. You may also have to avoid fillings that are perishable. Cakes should not be placed in direct sunlight. In the event of unforeseen weather conditions, you need to have a backup site. Of course if the weather cooperates, an outdoor wedding is the best. Just be prepared in case mother nature turns on you.
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Consult the reception site consultant as well as your cake decorator. Look at the walls and consider the background for you wedding pictures when planning where the cake will be placed.
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Many halls are setting up the cake in a prominent location and then having the cake cutting ceremony right after the bride and groom are introduced into the reception. This allows all the guests to view this special moment and get pictures before any unfortunate incidents may happen. It also allows the cake to be cut and served whenever you choose, either right after dinner or later. No one will be waiting around for you to cut the cake so that it can be served.
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