You Can Never Be Too SweetThe most pliable of icings (fondant, marzipan, gum paste) are made with tons and tons of sugar. Of course, we've got as sweet a tooth as the next bride, but too much of a good thing is -- too much of a good thing. Counter your fondant masterpiece with fresh flowers instead of mini marzipan blooms and choose a tart fruit filling to cut through the sweetness.You could also try serving the sugary masterpiece with a side of fresh berries or other seasonal fruit.
It's Not Enough To Serve Wedding Cake As Dessert
Okay, so some brides have wedding cake and berries and sorbet and a dessert table and a groom's cake. Whew. You shouldn't feel like all these delectables are mandatory for your wedding. Your mother is right -- a delicious wedding cake is enough dessert to offer your guests. If you really, really want to, you can satisfy sweet teeth without overburdening bellies with a small truffle, chocolate kiss, tiny biscotti or chocolate-dipped fortune cookie.
It's Cheaper To Make Your Own Cake
Wedding cakes can be expensive to buy, but just add up the cost of ingredients: tools and equipment, time spent researching, baking, hand-crafting those little tiny marzipan roses, buying a cake stand -- you've got a costly and labor-intensive project on your hands. There are trade-offs to making your own cake, even if you are an amazing baker. Think of it this way: there are some things you should pay other people to do simply because you shouldn't be worrying about whether you shut the oven off while your maid of honor gives a toast.
Simple Cakes Are Less Expensive Than Elaborate Cakes
We know, we know. In light of your budget, you opt for the cake with the cleanest lines imaginable. Well, guess what? You might as well go for over-the-moon decorations. The reason: cake designers are able to hide little, sugary imperfections behind swags, rosettes and fleur-de-lis. Your extraordinarily simple cake has to be virtually flawless. An attribute for which your cake designer may make you pay.
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