The size of a wedding cake portion offered by different wedding cake designers can vary as much as the styles of cake offered. So what's right for you and how many portions should you be offering at your wedding?
My default portion size for a cake being served after the wedding brea kfast is 2" x 1" x at least 3.5" based on 4-layers of cake in a tier which is halved in two (so everybody gets two layers of cake). The volume of cake is at least 7 cubic inches, and if the heights of the tiers are adjusted to cater for a different number of portions, I'll adjust the dimensions of the portion to ensure that the volume of wedding cake served remains the same.
Pro tip - check with your wedding cake designer what the proportions of the slice is so that you can work out the volume of cake served and bear this in mind when comparing prices between designers.
First things first - is the wedding cake being served for dessert as part of the wedding breakfast, or after the meal? If it's the former, you'll want portions for every guest and for each one to be larger than a finger portion. Again, what different designers offer varies alot, but the largest size I suggest is 2" x 2" x 3.5" - twice as much cake as the standard finger portion. This means that if you want this size, you will be ordering a wedding cake that is twice as big as if you wanted finger portions, which will obviously affect the cost. An alternative that some couples choose is to serve a portion which is 2" x 1.5" - 1.5x the size of my standard finger portion. This will save money, and could be suitable if you're serving the cake with a scoop of ice cream or berries, or if you're having petit fours.
If the wedding cake is being served after the breakfast, consider the amount of other food that is going to be served later on and if you're confident that guests will want a slice (obviously with the delicious and exciting flavours you choose from my menu, they will ;-)). Are you booking a food truck or sweet treat cart?
If you order more traditional flavours, such Victoria sponge or lemon, perhaps less people will bother having a slice of something they're already familiar compared with flavours that are more unusual and interesting.
Remember that after the wedding breakfast most guests will be dancing, drinking and chatting, so a lot won't have room for cake. If you're unsure about the number of portions and don't want leftovers (these can be taken home kept covered in the fridge for a few days after the wedding), I recommend ordering a cake that will serve 70-80% of the number of the guests. Alternatively, you can choose to serve slightly smaller portions, e.g. 1.5" x 1", both of which will reduce cost too.
If you do have a specific fixed budget in mind then it's possible to work backwards from that to calculate how big the cake can be.
Choosing a wedding cake designer can be bewildering, so lets book in a call to discuss what you would like and see if we're a good fit. You can get in contact with me here.
Simon's Bakery is located in Tooting, south London, and I deliver across London, Surrey, Sussex, Buckinghamshire, Hertfordshire, Cambridgeshire, Suffolk, Essex and Norfolk. I design luxury modern bespoke Swiss meringue buttercream and ganache wedding cakes and event cakes, characterised by a clean precise finish, with sharp edges, a bold use of colour and other modern design techniques to create interesting textures and shapes.
I draw on my years of cooking and baking experience to cakes that not only look stunning, but also taste amazing, experimenting with flavours and texture combinations to create a memorable taste sensation.
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