It’s time to book your wedding baker (which is great because who doesn’t love tasting cake!). But you might be wondering, “Why does this cost so much? I can buy a birthday cake at the store for so much less.” Before you think this must be because it’s for a wedding the Bustld team asked Dominica at Nona’s Sweets to fill us in on where that extra cost comes from …

Wedding cakes are so much more intricate than a birthday cake. On the surface, it may not feel that way but behind-the-scenes it takes more time, design and ingredients. For example, we use the same recipe and batter for both cakes but need more batter per pan so the height and size of the cake is appropriate for this grand occasion. The cakes must also be cut and layered with precision. If this is not achieved, the cake will not be level and straight as you stack the layers higher.

Like anything you build, the internal structure is another critical component of every wedding cake. The cake support system is like the spinal column of the cake. This system absorbs the weight of each cake tier above, allowing the tiers to stand tall. A strong core truly makes a flawless cake that will stay straight, true and precise.

One of the biggest differentiators is the time that’s invested. When clients come to us we discuss the dress, the venue, the invitations, etc. Whatever it is that’s inspiring them we need to take that into consideration so we can create something that matches their vision. As you can imagine, this often takes more “hands” to execute. Typically, a wedding cake takes a minimum of 16 hours from baking to design. Once we get on site, there is often more design work needed – placing flowers, icing details or assembly (especially if it’s a long distance or rough roads between the shop and the venue).