If you’re a regular reader of Pasties & Petticoats, you’ll know that wedding planner Jenny from Jenny Wren Weddings & Events has been sharing her own personal wedding planning journey with us.

Her big day has now passed so I’m just going to share the last couple of her planning posts before sharing THE wedding!!

Today Jenny is talking about a subject very dear to my heart. Cake…




We love cake!


With constant new fresh ideas and ways of doing things at weddings, many of the old traditions are being left behind. The wedding cake however is still going strong… whether it’s a classic three tier, a doughnut tower, croque en bouche, or even a cheese layered cake, many couples still see this as an important element to their day and designs have become more intricate and impressive than ever.


In modern western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. In modern times however, they are more of a centerpiece to the wedding and many of the layers may be fake tiers to give a bigger visual impact.



For our wedding cake, we wanted something light and delicious to enjoy with coffee later in the evening. A sweet treat would be perfect to give our guests a little ‘pick me up’ sugar hit to get them back on the dancefloor! As well as this we wanted an elegant design to tie in with our colour scheme and styling.


I had previously had the pleasure of working with the lovely Hannah Barnes from Hannah’s Cornish Cakes and had tasted her delicious and beautiful work. Hannah sent Damian and I a taster box in the post with flavour samples, lovingly wrapped and labelled. After enjoying them all (wedding planning is hard I know!) we opted for coconut and vanilla, perfect combination.



Picking the flavour is often the easy part, deciding on the look of the cake came later once all the other style decisions had developed. These elements can serve as a blueprint for the design and structure of your wedding cake. We gave Hannah swatches of fabric and colour pallets from our style boards and put her in touch with our florist.


We then left her to it, sometimes you just need to let the professionals do what they do best and trust them to reflect your vision. Hannah did an incredible job and we could not have been happier with the end result (our cake isn’t shown in this post, we’ll save that for the wedding post!).



Here are some of Hannah’s top tips when choosing your wedding cake:


‘Couples often say, “blimey I never knew there was so much to consider when designing a wedding cake”

There are lots of factors to consider:

  • Tiered or cupcakes or both? How many tiers?
  • Flavours?  there are so many to choose from why not have a different flavour on each tier.
  • How many do you need to feed? Not all your guest will eat cake so I always advice have the size cake you like the look of rather than catering for number unless of course your using your wedding cake as dessert.
  • When to cut the cake? After your wedding breakfast to serve with coffee? or when the evening guest have arrived to show everyone your show stopper??
  • Setting? How do you want your wedding cake displayed?? Wooden log, tall glass stand? On a sequinned table cloth or a rustic barrel?
  • Most importantly STYLE?? Rustic buttercream or naked? Sophisticated fondant with sharp or soft edges! Floral and pretty with real or iced flowers?


These are to name but a few of the factors to consider but don’t worry a good cake designer should help you make all these decisions with you during a consultation along with sample tasting to make the whole experience a fun and stress free journey to the perfect cake for you and your wedding!!




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