Wedding cake might be the only item intentionally left in your freezer for months on end. Follow the advice of these area bakers to make sure yours is as beautiful as can be, especially if you plan to save it for later—much later.
The Cakery Bakery
•Fall flavor. “If you’re having a fall wedding, it is a really great idea to include fall flavors,” Frank says. “The decorations of the cake don’t have to reflect the season, but I love the idea of something heavier than what you would have at a summer wedding.” Festive flavors include pumpkin spice cake with cinnamon butter cream, and chocolate cake with espresso butter cream.
•Plan ahead. “Especially in St. Louis, fall weddings are hugely popular—with good reason!” Frank recommends brides call early and give themselves plenty of time. “Fall dates do fill up very quickly; September, October and the first week of November really finish out the wedding season.”
•Showcase yourself. “You can really show your personality through the cake that you choose,” says Frank, explaining the personalization options of both décor and flavor. “Couples these days are really stepping out of the box.”
•Tasty and tasteful. Valenta recommends using those beautiful fall gem colors sporadically, as opposed to painting the entire cake in purples and teals. “You can incorporate that into the cake tastefully,” she says. “I love to make the handmade sugar flowers and airbrush them with fall colors.”
•Traditional for a reason. Valenta notes that a white cake never goes out of style. “An all-white or ivory cake is beautiful any time of the year.”
•Think like a guest. Before deciding on one or many flavors, Valenta recommends you think about how the cake will be served. Multiple flavors work well in a self-serve situation, but if the cake is being served, “guests may want what the other table is having,” which could lead to dessert envy.
Helen Lubeley Murray
Lubeley’s Bakery and Deli
•Think big. Murray warns brides not to fall in love with cake designs after seeing a close-up photograph. “When it’s set up in the room, you may not even be able to see it,” she says of small details. “Seeing it one way, blown-up, is a lot different than an actual cake.”
•Don’t break the cake. “They’re fragile,” she emphasizes, noting that a professional should make and transport the cake, if for no other reason than to guarantee it is structurally sound. “It really doesn’t matter what time of year is it, transporting can be very stressful.”
•Sparse beauty. If you want embellishments on your cake, remember not to overdo it. “Gum paste flowers or chocolate flowers are beautiful, but they’re not as beautiful when you can’t see the cake anymore.”