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Fiona Cairns shares her advice for choosing your wedding cake

Fiona Cairns shares her advice for choosing your wedding cake


Written by Katie Byrne


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


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