The wedding cake is one of those items for that very special day in your life where you kind of don’t want to cut any corners, the cake after all, is hopefully the grande finale and of course its that moment when you and your soul mate are supposed to grasp the knife together and happily slice through the moist buttery goodness. However, the cost of cake (let them eat cake), adds up quickly, mostly because just about every cake artist charges per slice – i.e., per person (economics-wise, as a business, this does make the most sense). I came across this wonderful article in the Huffington Post that has some really great ideas, or at least thoughts on how to elegantly shave off a few dollars here and there without sacrificing the yum.
Here are the top three suggestions, in brief:
1. The number-one rule to keep in mind is that it’s the labor — the time spent constructing, icing and detailing — that determines most of the cost, not the ingredients.
2. Cakes are priced per slice, and since not every single guest is going to partake in your wedding cake, you’re probably safe requesting your baker to plan for 25 fewer slices per 150-guest head count.
3. Opt for a cake-slicing station (rather than a served course) so that guests can choose from the plated presentation, for a savings of 10 percent.
The whole list runs 20 deep, so we would suggest heading over to the Huff Post and reading the full article.