Whether you're planning on making it yourself or hiring a professional, Fiona Cairns - who produced the cake Prince William and Kate Middleton served at their 2011 wedding - shares her tips for picking the perfect bake for your day
If you’re making your own wedding cake and are going for the traditional fruitcake, it can be baked a couple of months in advance and covered in marzipan a month before. If you’ve opted for a sponge cake, this can also be baked ahead and frozen.
Sugarpaste decorations can be made 3-4 months in advance if stored in a box in dry conditions. Bear in mind that naked cakes require last-minute assembly as there’s no sugar paste to seal in the moisture.
My favourite piece of baking advice is don’t be over-ambitious – know your limitations. A bit of practice is a good idea and try to enjoy the process!
Prince William and Kate Middleton's wedding cake, created by Fiona Cairns
At the moment I love the naked cake trend and the use of more natural decorations. Fruitcake is something we have become known for, but very often brides choose to have a selection of flavours – something that will suit different preferences.
If a professional is making your cake, I would advise you to ensure it fits your day – if you have a specific colour scheme throughout, bear this in mind. Also, think about where and how the cake is going to be displayed – lighting can make all the difference!
All cakes: www.fionacairns.com