CAKED by Carissa

CAKED by Carissa

Yes you can. Faux tiers are a simple solution to this, however not all styles of cake will work with faux tiers, and not all cake makers work with them either. I generally advise my clients to also consider the size of the venue and guest numbers when considering the size of their cake. For instance, small wedding cakes are very popular, but if you have a wedding with 200 people, in a huge venue, the cake is very likely to be swallowed up by the room. I would say the same applies to a large wedding cake in a small setting. You dont want the cake to look out of place, or obviously fake. However, ultimately, the size of your wedding cake is up to you, so if you want a huge cake, go for it!

CAKED by Carissa

Firstly, theres nothing wrong with classic flavours when they're done right, but to answer your question, I'd suggest looking at current dessert trends for timely inspiration. Some suggestions might include miso infused caramel or ganache, black sesame, yuzu curd etc. Adding textures and fresh or caramelised fruits is a simple way to elevate otherwise classic flavours without potentially polarising your guests with unusual flavour combinations. For instance, crushed hazelnut praline and hot fudge sauce can elevate a simple chocolate cake. Another example is when I use baked cheesecake layers inside my cakes. People are always surprised and delighted by this simple fusion of cake and dessert.

CAKED by Carissa

The cake itself would not cost more, however as its technically a 'holiday' of sorts, your cake maker would ultimately need to decide wether it was worth potentially sacrificing their own celebrations in order to accommodate your wedding. Because of that, you are likely to be quoted with a surcharge (much like a restaruant on public holidays) or higher delivery fees because of this.