14/04/2026
Lots of talk about the trend of buttercream cakes for weddings. Don't get me wrong, I do like making them, I do a lot of them - locally.
You can get a buttercream cake to a venue in one piece, but you need to know that nothing will go wrong between delivery and photos/serving which can be hours if a good distance away. For a wedding, for me, it's not worth the risk.
We forget the reasons behind fondant cakes with sugar flowers made by a wedding cake maker, professionally with the proper structure, and why they evolved in the first place.
THEY DONT FECKIN MELT, FALL OVER, COLLAPSE DURING TRANSPORT, FLOWERS DONT WILT, FLIES DONT STICK TO THEM, THE CHERRIES DONT END UP ON THE FLOOR LEAVING A MANKY MESS FOR YOUR PHOTOS.
The cake pictured was all sugar and will look exactly like that for the whole damn day....
Especially in the UK, we are not set up for heat (with extreme heat getting more common) - we need to manage expectations as to what is actually practical for the distance, venue logistics (not always great, sometimes awful) and storage/display, especially for larger, longer weddings. Caterers and venues can create cakes on site which is better, but you need to know that they are well versed in making larger cakes, and carry the creativity that brides want from a bespoke statement piece.
I get they are trendy, they are less expensive - but always chat to your supplier re pros and cons.
