Wedding Cakes - we have them covered

Updated: Sep 2, 2020

Choosing a wedding cake used to be a fairly simple affair – you selected fruit or sponge, and ta-da, it was finished. But in more recent times this has become a more elaborate process which the happy couple must embark on - and that’s before they start their married life journey.

With an array of sizes, shapes, colour and for how many people – it’s no wonder some of my clients look at me blankly when I start to ask them questions - and that’s all before we get to the flavour or design.

There is also the small matter of the ‘cake terms’ that us bakers use -

So, with this in mind, I decided that to touch on a few of these names would be a good idea and hopefully arm you lovely people with some more ideas as to the perfect wedding cake for you.

Let’s start with a Naked Cake -this, while sounding a little odd merely reflects the fact that there is no buttercream or ganache covering the sponge so that all the layers are clearly visible. This cake looks gorgeous simply adorned with fresh berries and a light dusting of icing sugar. However, and this can be a big deal – owing to the fact that the cake is naked and therefore has no protection from the conditions surrounding it– the cake will, if left out for too long, wilt and begin to dry out.

But there is a saviour, if you are intent on that #rustic look so many couples love. Yes, you guessed it – the Semi-Naked option where a very thin layer of buttercream or ganache is applied to the cake but not so as to hide the layers. This is a good option as you will still get the look of that rustic effect while maintaining that essential moistness.

Now for the all-important covering options

Buttercream is without doubt a favourite, but do not let that in any way sway any decision you may already have made. I simply love the texture, smell and it’s so versatile. It can be flavoured and coloured and quite happy sitting at room temperature on your decorated cake table - content to wait until it takes center stage. Not a massive fan of humidity so beware the summer months – it’s not a cake for a blazing July afternoon.


This little piece of heaven, my favourite, comprises of chocolate added to heated double or whipping cream to create a thick icing – bit fudge-like. This is a marvel at covering and gives a lovely crisp and clean look, either on its own or under fondant. Divinely, it can be gently whipped and used as a filling.


This gem rolls smoothly over buttercream and ganache and provides a beautifully smooth look, its fairly happy go lucky and can be modelled for a range of effects. The icing acts as an all but extreme weather shield keeping the cake in pristine shape underneath. No need to pop in the fridge unless you want the same effect you get when you wear a waterproof jacket on a humid day.

I hope that this has given you something to think about and I am always happy to answer any questions you may have.

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