The Best Time To Serve Your Wedding Cake

The timing of when to put the wedding cake out depends on several factors, including the type of frosting, the temperature, and whether the reception is indoors or outdoors. Buttercream frosting, for example, tends to be more sensitive to heat and can melt quickly if left out for too long, especially during warm, outdoor receptions. Fondant, on the other hand, is generally more stable and can withstand higher temperatures. Many couples opt to have their cake displayed at the beginning of the reception, allowing guests to admire it before it is cut and served. However, some couples may choose to have a grand reveal for their cake, bringing it out later in the reception. Consulting with the baker and caterer is essential to determine the optimal time to bring out the cake and ensure it remains stable and delicious for the newlyweds and their guests to enjoy.

Displaying the cake at the beginning of the reception

Timing:

It is common to have the wedding cake displayed at the beginning of the reception, especially if you want it to be a part of the room's decor and ambiance. This also eliminates the need for a grand entrance or reveal moment for the cake. Aim to have the cake set up before guests enter the reception area or during the cocktail hour. This will allow all your guests to admire the cake as they arrive and settle in.

Storage and Transportation:

If your cake is being delivered, it is best to have it brought to the venue just before the reception begins. This minimises the risk of it melting or spoiling. If possible, have the cake stored in a cool, shaded area until it is ready to be displayed. This is particularly important for outdoor weddings or venues without air conditioning.

Cake Type and Weather Conditions:

The type of cake and frosting you choose can impact how well it holds up when displayed for extended periods. Fondant cakes, for example, are generally more stable in warmer temperatures than buttercream cakes. If your wedding is during the summer or in a warm climate, consider choosing a cake with light decorations and avoid extra weight from fondant appliques or gum paste flowers. Ask your baker about the best type of frosting for your climate and how long the cake can safely be left out.

Display Ideas:

Consider the layout of your reception venue when deciding where to place the cake table. Choose a spot that is easily visible to guests and complements the overall decor. If you have a sweetheart table, placing the cake table nearby can make for a lovely visual setting. You can also enhance the display with creative stands, fresh flowers, or other decorative elements that match your wedding theme.

Remember to discuss any specific requirements or concerns with your baker and caterer. They will be able to provide expert advice on how to best display and care for your wedding cake throughout the reception.

Choosing the right frosting

When it comes to choosing the right frosting for your wedding cake, there are several factors to consider, such as taste, appearance, and stability. Here are some of the most popular wedding cake frostings, along with their pros and cons, to help you make an informed decision:

Fondant

Fondant is a firm sugar icing that is commonly used for wedding cakes. It is known for its clean, polished look and versatility in design. Fondant can be easily dyed and decorated with edible illustrations, sugar crystals, flowers, and other decorative elements. It also holds up well in warmer temperatures, keeping your cake fresh. However, fondant is not known for its taste and can be the most expensive option. Some people may find it too thick or sweet, and it requires a skilled baker to achieve the perfect balance between aesthetics and flavour.

American Buttercream

American buttercream is a classic and affordable option made with a combination of confectioners' sugar, butter, and milk or cream. It is a good choice for rustic or elegant designs and can be finished in various ways. However, it can be challenging to work with due to its grittiness, and it may be too sweet for some people's tastes. American buttercream may also be difficult to apply smoothly and can stain mouths if dyed with darker colours.

Italian and Swiss Meringue Buttercream

Italian and Swiss meringue buttercream are less sweet and have a light, fluffy, and exceptionally smooth texture. They give the cake a shiny finish and are sturdy enough to hold structural cakes together. However, they are not suitable for outdoor summer weddings as they can melt in moderate to high temperatures. They can also stain mouths if dyed with darker colours.

Chocolate Ganache

Chocolate ganache is a rich and decadent choice made by mixing chocolate and cream. It holds colour and flavour well and can be transformed into various designs, such as sharp and smooth finishes, textured finishes, or drip-style cakes. Ganache holds up well in higher temperatures but is susceptible to temperature variations during transport. It can be more expensive than other frosting options, depending on the quality of the chocolate used.

Naked/Semi-Naked Cakes

Naked cakes have no icing on the outside, while semi-naked cakes have a thin layer of buttercream to seal in moisture. These options are budget-friendly and perfect for a rustic, informal wedding. However, they may not be suitable for displaying all day, as they can dry out or melt in warm temperatures.

When choosing the right frosting for your wedding cake, it is essential to consider the taste, appearance, and stability of the frosting, as well as the temperature and setting of your wedding venue. Be sure to consult with your baker or cake designer to determine the best option for your special day.

Avoiding heat and humidity

If you're planning a wedding, you'll want your cake to be perfect. But heat and humidity can be the enemy of a beautiful cake. Here are some tips to avoid a wedding cake disaster:

Firstly, consider the type of icing you use. Buttercream is a popular choice for wedding cakes, but it is more sensitive to heat and needs to be treated with care. It is best kept refrigerated until served and should not be left out for too long, especially in warm conditions. Fondant, on the other hand, can be more stable at room temperature, but it is still susceptible to heat and humidity, which can cause condensation. So, if possible, avoid direct sunlight and keep the cake in a cool, shaded area.

The filling of the cake is also important to consider. Some fillings, like mousse or custard, may spoil more easily, so opt for a more stable filling such as buttercream. Avoid fresh fruit, and if your wedding is outdoors, be mindful of bugs and debris that could adhere to your cake.

The colour scheme of your cake can also make a difference. Dark colours may run in warm weather, so stick to light colours such as white, ivory, or pale neutrals. Wafer paper flowers are a great option for decorations as they are light and airy and won't melt or wilt in the heat.

Transporting your cake is another challenge. Keep the cake in a box with dry ice until the last possible moment to keep it cold and reduce the risk of melting. If you need to transport the cake over a long distance or on a bumpy ride, set up each tier separately when you arrive, as the jiggling can cause the filling to squish out and the cake to settle unevenly.

Finally, timing is crucial. If possible, schedule your cake delivery as close to your ceremony as possible, and avoid having the cake outdoors for an extended period. If it is a warm day, consider setting up the cake just before the reception or during toasts, and keep it out of direct sunlight.

Using faux tiers

• Design and aesthetic: Dummy tiers offer unlimited design possibilities. You can add depth, detail, and drama to your cake design without compromising its stability. They are especially useful if you want to create a "geode"-style cake, where sections of the cake are removed to reveal a crystalline interior.
• Height and impact: Faux tiers can add height and impact to your cake, especially if it will be placed in a large room or on a dance floor. They can help your cake stand out and not get lost in the venue.
• Cost: While using faux tiers may not always reduce the cost of your cake, it can be a more economical option if you want a large and elaborate cake. The decoration and design are what drive the cost, not the number of real cake tiers.
• Environmental impact: Keep in mind that polystyrene faux tiers are not environmentally friendly as they take hundreds of years to biodegrade. Consider using an acrylic spacer or a floating tier instead to add height to your cake.
• Timing: If you are using faux tiers, you may need to allow extra time for decoration and setup. The faux tiers will need to be covered and decorated just like real cake tiers, so plan accordingly with your baker or cake decorator.
• Serving: When it comes time to serve the cake, have a sheet cake or additional tiers of real cake in the back that can be cut and served to your guests. This way, you can still have a beautiful display cake without the cost and waste of a large, real tiered cake.

Keeping the cake cool

If you're worried about your wedding cake overheating, there are several things you can do to keep it cool. Firstly, consider the timing of your cake's display. If your wedding is indoors, it's fine to put the cake out from the beginning of the reception. However, if your wedding is outdoors, especially during the summer, it's best to bring the cake out just before the ceremony to avoid overheating.

To keep your cake cool, it's important to choose the right type of icing. Fondant icing is generally more stable and holds up better in warm weather than buttercream. However, even fondant has its limitations in high heat. If you're set on buttercream, opt for European or cooked buttercream, which tends to be more stable. Avoid cream cheese frosting, as it can't be left out of the fridge for more than an hour or two.

The colour scheme of your cake can also make a difference. Dark colours, such as black, are more likely to run in warm weather, so opt for light colours like white, ivory, or other pale neutrals. Wafer paper flowers are also a good choice, as they won't melt or wilt in the heat.

If your cake has been refrigerated, allow it to chill before displaying it. This will help prevent condensation and air pockets from forming under the icing. It's also a good idea to keep the venue's air conditioning on and set to a cool temperature, especially if your cake is indoors.

Finally, if you're concerned about the cake melting, consider alternative ways to store and display it. You can use a large cooler with dry ice or ice packs, or borrow a chest freezer or fridge to keep the cake cool until it's time to cut it.

Frequently asked questions