Post # 1
I assume as the cake gets bigger and more intricate, it has to be prepared just more than a few days in advanced and might compromise the taste of the pre-prepared cake. So I’m wondering if its better to have sheet cake to serve to your guests and just having a decorational cake with sytrofoam at the botton and the top tier be real for cake cutting purposes? Or does it not matter and they’ll prepare your cakes all in the same day regardless?
I’m wondering if freshness is also a benefit on top of getting cheaper prices by using sheet cake. Any bakers, cake shop bees got any insight on this?
Post # 2
I can’t imagine there would be much of a difference, and even IF the cake was a day or two premade, it’s not like it will be ‘bad’ I would assume the only way a cake would be premade is if there were to be a lot of intricate detail/fondant/etc, and same with the sheet cake, I would imagine most people who have a larger cake and then a smaller one would want them to at least semi-match, I wouldn’t worry about it either way; a reputable bakery will provide quality. Go with what suits your budget best!
Post # 3
While it used to be true that wedding cake was dry and not very tasty, those days have long gone. I have not had dry wedding cake in probably over 20 years, and u have gone to lots of weddings. You can always ask the baker how far ahead they bake the cake, you may be surprised that they are baking probably no more than a day ahead.
ETa they would also likely make any sheet cakes at the same time since they would bake you cake once not twice.
Post # 4
Most cakes (layers and sheets) are made in advance and frozen. They are then pulled and iced/decorated a day or two before your wedding. This process has no discernable effect, and they remain delicious!
Post # 5