A wedding cake is one of the few purchases where you are allowed to eat the sample before you sign. Couples who skip the tasting usually discover the problem on the day itself, when the beautiful three-tier cake on the high table turns out to be dry inside.
Book early
Good bakers fill their calendars months ahead, particularly in the busy periods around Easter, August and December. Arrange tastings three to six months before the wedding. That gives time to compare two or three bakers and to change your mind about design without a rush fee.
Come prepared
Bring your guest numbers, your venue, your wedding colours and pictures of designs you like. A baker cannot price a cake without knowing how many slices are needed and whether the cake has to survive a long, hot day in a hall without air conditioning.
Taste more than one flavour
Ask to try several flavours. Vanilla, chocolate, red velvet, fruit cake and carrot cake are common. Many couples choose a different flavour for each tier, so guests have a choice. Fruit cake keeps well and is traditional for anniversaries, and some families save a tier for the first anniversary.
Ask about the heat
In Ghana and Nigeria, heat is the enemy of buttercream and fresh cream. Ask the baker how the cake will hold up if it sits out for several hours. Fondant covering is more stable in warm conditions. Ask when the cake will be delivered, who will set it up and whether the venue has a cool space to store it before it goes on display.
Design and the real cake
Some couples choose a large display cake with a smaller real cake for cutting, plus sheet cake in the kitchen for serving. It reduces cost without making the display look small. Others use dummy tiers made of foam under icing. Ask the baker honestly which parts of the cake will be edible.
Get it in writing
Your contract should list the flavours for each tier, the size and number of portions, the design including colours and toppers, the delivery time and place, the set-up, the deposit and balance, and the cancellation terms. Photographs of the agreed design should be attached.
Portions and serving
Ask who will cut and serve the cake. Caterers sometimes charge for it. Agree on a portion size, because a cake “for 200” can mean very different slices depending on the baker. If you want guests to take cake home, plan boxes or wrapping in advance.
Allergies and dietary needs
If any guests have nut allergies or the couple wants an eggless or sugar-free option, discuss it at the tasting. Small specialist cakes can be made separately.
The tasting is also a test of the baker. If they are late, vague about prices or impatient with questions in the first meeting, imagine how they will behave on the morning of your wedding.
