Wedding Cake Portion Guide

Wedding fruitcake is traditionally served in one-inch square pieces and the table below gives a rough guide to the number of servings each will give. As you can see, oval cakes give the least number of portions, whilst square cakes not only give the highest number, but have the added bonus of being much easier to cut.

The table above gives portion estimations for fruitcake - lighter sponge cakes will normally give you half the number of portions shown above.

For more details, see our guide to cutting the cake .

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Wedding Cakes

The traditional wedding cake is a two or three tiered round or square fruit cake with marzipan decorated with royal icing. The softer fondant icing is becoming increasingly popular. Some couples choose other cakes such as suitably decorated sponge or chocolate cakes.

The cake can be decorated with coloured icing sugar piping, flowers made from sugar, a small vase or spray of real flowers or figures of the bride and groom or lucky horseshoe.

The cake is usually supplied by a specialist confectioner. The confectioner will have a brochure of their various sizes and styles of cakes and the type of decorations available. The confectioner should also be able to advise of the appropriate size of the cake for the number of guests.

Want an alternative to the traditional wedding cake? Why not have a number of smaller cakes, one for each table? That way you can stop by at each table and slice the first piece, giving you a chance to speak with all your guests.

When deciding on the size of cake remember that you may want to send some to people who are unable to attend the reception. It is traditional to keep the smallest, top tier of the cake for the first wedding anniversary or the christening of the first child.

The cake is usually delivered to the reception venue on the morning of the reception. Ensure in advance that the cake supplier or the caterer will assemble the cake and add any final decorations. Make sure it is given a safe but obvious position either on the top table, or close by, where it won't be knocked by over excited guests and waiters.

See also: Cutting the Cake and Saving the Cake .

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Click here to read more from InterWedding.co.uk