Wedding Cake

• Did you know that you can save money on a cake by having a "fake" cake. It is constructed to look like a real wedding cake with fondant and gumpaste, but it is just a display cake with a built-in compartment for a slice of cake for the couple to cut. See if your baker is willing to do it (not all do) or check out Cake Rental online.
• Dozens of handmade sugar flowers, an ornate monogram or meticulously sculpted icing all cost more. Instead of decorations that require handcrafting (which can add up), ask your baker to use fresh organic flowers or fruit.
  
• Try a noncustomized option from Asimplecake by NYC cake designer Gail Watson. She has 19 basic designs which you can personalize with edible adornments for one third to 60 percent less than a cake made to order.
  
• Choose buttercream frosting over fondant. This lowers the fee by a dollar per slice and most people actually like buttercream better.
• Decorate your simple cake with a ribbon. Just remember to back your ribbon with tape or wax paper to make sure the ribbon does not get greasy when it touches the cake's frosting. Cut the tape or wax paper to fit your ribbon, and apply it to the side of the ribbon that will touch the cake. Tape will adhere to the ribbon on its own, and wax paper can be ironed to the ribbon (place the paper wax side down against the ribbon, and pass your iron over the paper several times to melt the wax to the ribbon). Wrap the ribbon around the cake, being careful not to dent the frosting. It will be easier to wrap the ribbon if your cake is cold, so the frosting is stiff. Smooth the ribbon with your fingers so it lays flat against the cake, and secure the ends of the ribbon with a dollop of frosting (place the frosting on one end of the ribbon, and press the other end on top of the frosting). Check that the ribbon is straight, and that the ends overlap perfectly. Or, you can buy a water-resistant ribbon from Sugarcraft.com.