Renowned for exquisite wedding cakes and delightful sweet treats, award winning Emily’s Pantry is passionate about creating edible works of art for weddings, christenings, baby showers, birthday parties and corporate events. With a keen eye for design and a passion for creativity, Emily is one of Ireland’s leading wedding cake designers. With a passion for flavour, freshness and perfection, her cakes and sweet treats are truly a delight! She was kind enough to share the most important things to keep in mind when designing your wedding cake.
– We recommend starting the process and booking your wedding cake 3-6 months in advance. There are a whole lot of things to consider, inducing the design, the flavours, portion size and of course your wedding budget. These elements can serve as a blueprint for the design and structure of your wedding cake. Always remember you are choosing a cake for yourself. Choose a cake that’s compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu.
– It is important to trust your cake designer, whose personality sets you at ease and with whom you communicate well. A good personal connection is very important.
– The design process: some brides will have image content for cake ideas and we will draw inspiration from these while coming up with something unique and bespoke that is custom designed just for you. This is always a great start to the process of the planning. It gives us a real feel of the wedding day.
– The style of wedding cake should fit in with the overall style of your wedding day, the venue where it is to be displayed is important to consider as well. The cake should be displayed in the best possible area that allows the best possible presentation for display.
– Be relaxed about the design process. There are so many styles of wedding cakes to consider – fondant cakes with sugar flowers are still dominating, while buttercream, semi naked and naked cakes are a lovely alternative to fondant wedding cakes, Each bride has their own style and it is so important that this is reflected as we work through the design options with you.
– Taste is just as important as design as it creates its own memory. We have an extensive cake menu and when we meet with our brides in person, they will get to enjoy six flavours from our menu as part of the tasting. Certain flavours work better at certain times of the year, while some more traditional flavours work all year round. Mixing up the cake tiers works really well. This allows for choice of different flavours.
– It is really important to be honest about your budget. Letting your cake designer know means ideas can be worked on that are realistic within your budget. For example, if you are on a tight budget think about having an oversized sugar flower rather than a full floral cascade. Fresh Flowers are also a lovely alternative for buttercream and semi naked wedding cakes.
– If you’re going to have a dessert table (or another sweet) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, with the additions then of the sweet treats. Portions dictate size of a wedding cake; it’s not the other way around. The number of people you need to serve is more important than the number of tiers you think your cake should have. If your number is on the low side you can make it up with dummy tiers. If your numbers are on the higher size and you want to cater for less, again, dummy tiers can create a more elaborate design without having too much cake and cost.
– Cake delivery takes coordination. We will look after all of this for you. It is a very stress free process, where we will liaise with your wedding venue coordinator about setting up on the day.