Brides Daily

Slices of Wisdom


Chris Sanders

Brides magazine's editor in chief Millie Martini Bratten visits the Today show tomorrow at 9 a.m. to speak about the newest wedding cake trends. Here, she highlights the top cake tips every bride should know:

"Inspiration for your cake can come from anywhere—the draping, folds or jewels on your dress; the wallpaper in your grandmother's house that you loved as a child; even from nature...twigs, leaves, a flower petal. The sky's the limit! Mariska Hargitay topped her cake with her and her husband's initials made out of Swarovski crystals."

"The best bakers book up quickly so schedule a cake tasting three to four months before your wedding day to choose the style, decoration, flavor and filling. If you're having a custom cake made, place your order about six months in advance to allow time to have the design worked out to your liking."

"If you're on a budget and are marrying in a hotel, banquet hall or country club, ask to see cakes made by the in-house pastry chef, to keep costs down. You'll be amazed at how much you can save by having the cake created on-site, instead of having it made by an outside baker and shipped to your wedding location."

"Cakes are priced by the slice. The more decoration and labor required, the more you'll pay. If you are looking to cut costs, consider a square cake, which will give you 10-20 percent more slices than a round cake."

"Brush up on your cake lingo (check out's Essential Guide on Cakes). Fondant, a smooth icing that is great for decorating can be left un-refrigerated longer and is a good choice for warm-weather weddings. (Even Jenna Bush had a cake mishap when heat and humidity caused the top tier to sag). Buttercream, which is softer, smoother and tastier, will melt in the heat. Keep a cake with buttercream frosting refrigerated until about 10 minutes before the cake-cutting ceremony."

"It's tradition to freeze the top tier of your cake to enjoy on your first anniversary, but no matter how well your wrap it, it's likely to dry out. Instead, freeze a piece to enjoy on your one-month anniversary and consider having your baker re-create the top tier of your cake for your one-year anniversary!" —Millie Martini Bratten

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