BY ALYSSA LONGOBUCCO

PHOTOGRAPHY BY YUNHEE KIM

Ultimately, your cake should reflect the look and feel of your celebration—which is a bit hard to do if you haven’t planned any of it yet. Consider this our permission to move your confectionery to-dos a little bit lower on your list (you’ll ideally want to know your date, your venue and possibly details on your florals or attire before you sit down with your baker to plan your dream dessert). Once you’ve nailed down the bigger stuff, head to your cake consultation prepared with visuals or inspiration, like a swatch of lace from your dress or a picture of your invitations.

Fun fact: Wedding cake is typically priced by the slice, and the cost can vary from $3 to $30 per piece and beyond, depending on what you choose. It’s easy to be wooed by fancy fillings or a multiflavored cake when you’re making decisions on a sugar high, so get a handle on your budget ahead of your tasting to more easily prioritize your choices. Things like high-end flavors (blood orange or fig, anyone?), towering tiers and exterior upgrades (we get it, those handmade sugar flowers are super stunning) will all run up your tab quickly. Be candid with your baker about your likes and how much you’re looking to spend—they’ll have a money-saving solution so you can have your cake and eat it too.

It may not be top of mind right now, but you should absolutely consider the size of your venue or reception space when designing your cake. The two should feel like they “belong” together—if your reception is in a grand ballroom, consider increasing the cake’s stature with tall and narrow tiers, or opting for a faux Styrofoam layer (no one will know!) to add height. If you’re hosting a more intimate celebration (say, in a barn), a smaller confection will be a perfect match. Just make sure you size it right for your guest count too—a three-tier cake usually serves 50 to 100 people, while you’ll need around five tiers to serve 200 or more guests. Don’t worry—if you want to keep your cake small, you can serve up slices from a sheet cake in the kitchen.

Besides adding a bit of “wow” to your wedding, your cake should also taste amazing. When you meet with your baker, try out several flavors, and don’t feel beholden to traditional “crowd pleasers” like chocolate or vanilla—many bakers love creating their cakes with dynamic (and delicious) pairings, like lemon and raspberry or hazelnut and mocha. You’ll never please everyone, so focus on choosing a flavor you and your partner love.

Frosting is frosting, right? Not exactly. Turns out, there’s a lot to know about the sugary stuff coating the exterior of your cake. Buttercream (made using, you guessed it, butter and cream) is more inexpensive and often much more delicious, as it can be flavored with various extracts or fruits. But if you’re looking for a pristine, smooth finish or want an especially intricate exterior, consider having the cake frosted in buttercream first, then adding a layer of fondant over the entire confection for a polished finish. Whatever type of icing you choose, stick to colors your guests will want to eat. No one wants to be rocking black or purple teeth on the dance floor, so keep bold colors for fondant or as buttercream accents only.

Be honest—you’re probably already stalking the weather app ahead of your day. In addition to considering the temps for things like your photos or flowers, you should also take the weather into account when choosing your cake. If you’re having an outdoor celebration in a hot climate, stay away from finicky finishes like whipped cream, meringue or buttercream, which can all melt easily (yuck!). Either opt for fool-proof fondant, which holds up much better against heat and humidity, or work with your baker and venue to ensure there’s somewhere your cake can stay safe and cool right up until its big reveal.

When it comes to exterior upgrades, decorations can range in cost. The most inexpensive option is typically fresh fruit or real flowers—in most instances, they can be applied by your florist or baker on-site for a small fee. On the pricier side are things like sugar flowers, which are delicately constructed by hand in the weeks (or even months!) leading up to your wedding. The bottom line: All add-ons—including handpainting, textured exteriors, chocolate flowers and even specialty sprinkles—will increase the cost somewhat, so only work in what fits your budget (we think a little décor is worth the extra spend).

Cake delivery takes skill and usually a refrigerated van, so you’re better off having yours delivered by your baker instead of picking it up yourself. Intricate cakes may not arrive in their final form, so build in time for on-site assembly, like the stacking of tiers or addition of finishing touches. Once your sweet arrives, make sure it has a designated storage place at the venue and a table or display at the reception where it can truly have its moment in the spotlight.

SAVE YOUR SWEET

LUIS PRADO/NOUN PROJECT; ICING ICON: CREATICCA CREATIVE AGENCY/NOUN PROJECT; SLICE ICON: ORIN ZUU/NOUN PROJECT. STYLING: PAM MORRIS; CAKE ICON: YAZMIN ALANIS/NOUN PROJECT ■