- As you begin to conjure up your cake, the number-one rule to keep in mind is that it’s the labor, the time spent constructing, icing and detailing that determines most of the cost, not the ingredients. This isn’t to say that size and shape don’t come into play: They do.
- Create the effect of a larger cake by separating each layer of cake with thick, decorated non-cake layers ,such as styrofoam squares wrapped with glittering fabric to turn your three-tier into a six-tier wedding cake. You’ll get the effect of a super-pricey cake for about half the cost.
- Go square. A square cake will usually feed more guests, since it’s easier to cut it in a grid pattern and get a larger number of servings from each tier. (Ignore the myth that frosting a square cake takes more time, effort and money: An experienced cake maker can cover and ice a square cake in no time!)