When to Begin:
At least four to six months before the wedding, you should start to think about the cake, choose its final design, and reserve the services of a professional.

Cost:
The price of a wedding cake is calculated per number of servings. The more elaborate the cake, the more expensive it is. Prices range from a couple of dollars per slice for a simple cake from a local bakery, to as much as $15 per slice for an exquisite cake from a celebrated designer. Here in New Hampshire, we have some amazing cake designers.

A good way to reduce costs is to order a smaller cake to display, then feed the majority of the guests from sheet cakes. This can be accomplished discreetly; after the official cake cutting, have the cake whisked away to be sliced out of sight of the guests. This is often normal practice anyway for many hotels where the servers will be serving the cake as dessert. A modern twist is to offer each guest an individual cake, specially decorated. This is more appropriate for smaller weddings, but can be a unique way to deal with dessert.

Payment policies vary. It is important to get a signed contract from each cake vendor that clearly explains its policy. Most cake makers require a deposit of between 20 and 50 percent of the cost of the cake. The remainder of the payment will be due a week or two before the wedding.

Decorations:
A cake can be inspired by a detail of the bridal gown. Lace, ribbon or a bow, rosettes, coils of fabric, a row of buttons or pearls-any of these can be re-created in icing, gum paste, meringue, or marzipan and repeated all over the cake's surface or used as the starting point for the design. Today, cakes are made to fit the tastes of the couple, from the flavor on the inside to the construction and decoration on the outside.

The beauty of real flowers as a decoration is unsurpassed, although many designers today are making their own flowers with frosting that look like the real thing. Use flowers that mirror the composition of the bridal bouquet or the table centerpieces. Make sure they have not been sprayed with chemicals; even so, treat flowers as garnishes unless they were specifically grown to be eaten.

Fruit can be used for a less formal effect. Fresh fruit can be coated with sugar, or miniature pears, berries, or tiny champagne grapes can be used as decoration.

Remember, a few well-chosen details may be enough, and emphasize the ones you think best express the desired style. Ribbons, buttons, beads, rose petals; the simplest details are often the most elegant.