It is the wed­ding cake that leaves the most pleas­ant after­taste from your wed­ding, so you need to make it per­fect! But just a few failed deci­sions — and the impres­sion will be irrev­o­ca­bly blurred. To keep you from dis­ap­point­ment Chan­fash­ion put togeth­er a list of mis­takes that can ruin your wed­ding cake.

1. Taste mix

Try­ing the tast­ing sets, you can get car­ried away: trendy and fresh matcha, trop­i­cal fruits, clas­sic drunk­en cher­ries, an ele­gant com­bi­na­tion of pear and blue cheese — “let’s mix fla­vors, it’s so hard for us to choose” 🙂

Unusu­al, new com­bi­na­tions can cause an attack of real taste cathar­sis, but not always. There is a high risk that the com­bi­na­tion will be taste­less or the ingre­di­ents will sim­ply drown each oth­er out. A good pas­try chef will sim­ply refuse such an exper­i­ment with­out prop­er prepa­ra­tion, and a not very con­sci­en­tious (or sim­ply inex­pe­ri­enced) one can put the end of your wed­ding at risk due to an ined­i­ble cake.

So that guests ask you for the con­tacts of the con­fec­tion­er who made such a gor­geous wed­ding cake for a long time, try to stop at one thing. You can check with the con­fec­tion­er what taste they order most often: such a lit­tle trick will not only help you decide, but also guar­an­tee that the prod­ucts will be the fresh­est, and the mas­ter has already filled his hand and mis­takes are exclud­ed.

If you can’t resist a vari­ety of tastes, then replace one large wed­ding cake with a com­po­si­tion of sev­er­al: for exam­ple, one large two-tier and two sin­gle-tier cakes of an unusu­al shape. Each of the desserts can be with its own unique taste. So you will save your­self from a mix of incon­gru­ous tastes and please your loved ones with a vari­ety 🙂

2. Wrong delivery

A long search for wed­ding cake decor ref­er­ences, choos­ing a con­fec­tion­er, tast­ings — all efforts can come to naught because of one bump on the road. In no case do not neglect the impor­tance of the cor­rect deliv­ery of the cake to your loca­tion. This is clear­ly not a busi­ness that can be entrust­ed to guests or girl­friends, because they are unlike­ly to have expe­ri­ence in deliv­er­ing such frag­ile and mas­sive car­go.

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The ide­al option is to entrust the deliv­ery of the con­fec­tionery and cal­cu­late when the wed­ding cake is in the refrig­er­a­tor at the loca­tion. If some­thing hap­pens to the cake on the road, then a pro­fes­sion­al will be able to imme­di­ate­ly cor­rect the sit­u­a­tion on the spot. Be sure to talk about this moment with the con­fec­tion­er before con­clud­ing the con­tract and there will be at least one less rea­son for stress 🙂

3. There is no such thing as too much decor.

Fash­ion trends in the design of wed­ding cakes can turn your head! The effect of amethyst, geo­met­ric shapes, “naked” cakes with nat­ur­al flow­ers, velor coat­ing, unusu­al shades… Eyes run wide from such beau­ty 🙂 And how can you stop at one option when you want the best for your wed­ding?

In the decor, it is very impor­tant not to over­do it so that your cake does not look like a Christ­mas tree, not in the best sense of the word. When cre­at­ing a design, do not hes­i­tate to con­sult with a con­fec­tion­er: per­haps he will be able to extract com­mon fea­tures from the dif­fer­ent design options that you like and put them togeth­er into a coher­ent pic­ture.

By the way, you can trans­fer some of the design details to the sweets from the can­dy bar: this way the cake will not be too over­loaded, and you will be able to imple­ment all the ideas. Look for inspi­ra­tion in our arti­cle about the most beau­ti­ful wed­ding cakes!

4. Good things

The most offen­sive and embar­rass­ing thing is to leave one of the guests with­out dessert due to incor­rect cal­cu­la­tions.

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It is bet­ter to count on 150–200 grams of cake per guest. In addi­tion, add a mar­gin, up to a kilo­gram — sud­den­ly one of the invi­tees wants to take anoth­er piece. More­over, you don’t have to wor­ry about the left­overs: you can give the cake to guests with you.

Please note that the num­ber of serv­ings is affect­ed not only by weight, but also by the height of the cake. For exam­ple, a tall, cylin­dri­cal cake with a small diam­e­ter can be divid­ed into few­er pieces than a short, wider cake of the same weight. Be sure to con­sult with the con­fec­tion­er how to choose the right ratio of height and diam­e­ter so that no one leaves the wed­ding with­out dessert.

5. Last minute

With such an impor­tant detail as a wed­ding cake, it is bet­ter not to risk putting every­thing off until the last moment. Good pas­try chefs can be over­whelmed with work, espe­cial­ly dur­ing the height of wed­ding sea­son or oth­er hol­i­days. In order not to be left on the eve of the wed­ding with­out the cake of your dreams, order it at least 3–4 weeks in advance, and start look­ing for a con­fec­tion­er even ear­li­er. It is bet­ter that you have time to slow­ly choose the best option that will suit you both in taste and in appear­ance.

Do not for­get: the best con­fec­tion­ers you will find in the Chan­fash­ion Cat­a­log 🙂

6. Important details

Even the most deli­cious cake is first “tast­ed” with the eyes 🙂 And we are not only talk­ing about its decor!

Lit­tle things are impor­tant in serv­ing a wed­ding cake: on which cart it will be tak­en out, with which knife you will cut and with which spat­u­la you put the pieces. Don’t for­get to choose a beau­ti­ful wed­ding cake cut­lery set as this is an impor­tant cer­e­mo­ni­al moment that will be pho­tographed. Do not for­get to give the pedestal for the cake to the con­fec­tion­er in advance, because rear­rang­ing it in the restau­rant will not be easy and risky.

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By the way, it is also impor­tant to think about the back­ground against which the cake will be cut. To do this, you can use a pho­to zone or a cer­e­mo­ni­al arch.

7. Chemical experiments

Chem­i­cal col­ors may look very tempt­ing, but noth­ing beats the taste of nat­ur­al ingre­di­ents! The whole world is mov­ing towards nat­u­ral­ness and sus­tain­abil­i­ty, and the fash­ion for wed­ding cakes is no excep­tion.

Fla­vors, fla­vor enhancers and bright col­ors can­not be com­pared with nat­ur­al berries, fruits, Ital­ian cream and real cream cheese — their fresh taste will con­quer you, you just have to try. Believe me, for the sake of rain­bow cakes, you should not sac­ri­fice taste.

In addi­tion, nat­ur­al ingre­di­ents are much safer for aller­gy suf­fer­ers and young chil­dren.

8. Improper storage

Melt­ed cream, melt­ed choco­late and deformed decor — this is clear­ly not how you imag­ined the cake of your dreams. To avoid such a fias­co, be sure to talk to the man­ag­er of the ban­quet hall in advance if you will be giv­en space in the refrig­er­a­tor to store the wed­ding cake. It is very impor­tant that meat, fish and oth­er prod­ucts are not stored in the same refrig­er­a­tor with it, which can not only trans­fer the smell, but also become a health haz­ard.

It’s impor­tant to remem­ber that high tem­per­a­tures aren’t just for sum­mer brides: even in a cold win­ter, the room can be hot enough for the cake to deform while wait­ing.

The wed­ding prepa­ra­tion does not end with the per­fect cake 🙂 Use our Bride’s to-do listto make sure you did­n’t for­get a sin­gle impor­tant detail!