- 6 years ago
- Wedding: May 2013
I need your help in deciding all things cake. haha.
My fiance and I have a dilemma and we think we have three options for the solution. Here’s the backstory:
Our reception hall is absolutely gorgeous but is very expensive because of a food minimum. If we bring in a cake, serving 200 people (the total number of people at the wedding), we get charged $1.50 cutting and plating fee per person which totals $300 in addition to the cake! Kinda crazy lol. We could have a dessert table which is included in the food minimum and the venue does NOT charge a plating/cutting fee. Desserts would include: chocolate covered strawberries, mini cheesecakes, mini key lime pies, etc.
So, we came up with three options (in no particular order):
– Option A: Get the large cake (which would be sitting in the middle of the dancefloor when everyone walks in to the reception hall), decorated to our liking from a bakery and get charged about $1200 between the cake and the cutting and plating fees.
Problems: This is the most expensive option. The $1200 is not coming off of the food minimum. – Option B: Don’t get a large cake, only a dessert table, and a small cake for us to cut (which would NOT sit out when guests arrive, but will come out when the desserts come out – we would do the quick cake cutting ceremony and then take the cake away from the table or leave it on the table — even though we don’t want anyone eating it at the reception – we would bring it to our gift opening the next day)
Problems: This is a cost effective way of doing things. The desserts are included in the minimum, which saves us money. However, I don’t want a little cake sitting out in a room with a ceiling three stories high. It would look so tiny and goofy. But I also don’t want people looking around for a cake when they enter the venue. My friends and family would ask where the cake is and I don’t really want to have to explain: “We got a little cake and it’s just for the cake cutting ceremony.”
– Option C: Have a fake cake made – or make it ourselves, with one cake real, that we can cut during the cake cutting ceremony and then take it away after we completed our cutting. With this option we would have a dessert table. And the fake cake would be on display in the center of the dancefloor when guest arrive.
Problems: This is a cost effective way of doing things, if we made the cake ourselves, which would be A LOT of work. The cakes almost cost the same as real if a baker makes them, but we would save the $300 cutting/plating fee. Not sure how I feel about a fake cake. Would guests wait to eat the cake and take less desserts thinking the cake is being cut up in the back?
Lastly, we would prefer to have a VERY white cake. It seems like only fondant will give that look. Do guest peel off the fondant? Or do the servers?
What are your thoughts? All thoughts are appreciated! =)