(cont)

WHITE PIPED PEARLS: White wedding cakes denote purity. Consider piped pearls, a timeless look which can also be used to replicate the pattern on a bride’s dress for example.
SUGAR CRAFT: Katie can create sugar flowers with amazing resemblance to the real thing. Properly preserved these will last a lifetime - a lovely keepsake from your special day.

Choosing your Wedding Cake
(or... ‘how to have your cake and eat it...’!)

• Choose a cake designer that epitomises your personality and the style you want to achieve; every cake decorator works to their own style and with their own techniques, so if you want a contemporary cake it’s
unwise to choose a decorator who specialises in traditional work and vice-versa.
• Get the most from your wedding cake by serving it at the most appropriate time. It’s traditional to serve the cake at the end of the meal, but if it’s following a four course meal it’s likely that your guests will be too full to appreciate it, so consider serving it later as part of the buffet, or boxing slices for guests to take home with them and enjoy as they reminisce about your special day.
• Individual cakes are becoming increasingly popular, but expect to pay a price premium due to the time it takes to decorate each cake individually. If also used as a dessert or as favours you can obtain maximum value for money from your cake.
• Book your cake a minimum of 3-6 months in advance of your wedding. You should be offered a consultation, so that a cake can be designed to suit your needs. Take along as much detail as possible about what you’ve already planned for your wedding, such as a picture of your dress and flowers, which can all be used for inspiration for your cake.
• Most importantly of all, don’t book without tasting your chosen artists cake. It’s easy to be led by appearance alone, but it is of course all about the taste!