Wedding Cake Q&A with Karen Wildman from Bella’s Cakes - Cost, Size and the Poisonous Flowers to Avoid!)
A gorgeous 3 tier cake by expert cake maker Karen Wildman at Bella’s Cakes
“I’ve known Karen from Bella’s Cakes for a long time, we bonded over a challenging situation and a stolen cake stand!
Karen is wedding cake royalty in Yorkshire, so I sat her down and asked all of the questions modern couples want to know about their Wedding Cakes - including cost, tiers, portions and what’s on trend. ”
The "Long" Cake Movement & Current Trends
Q: Google searches are spiking for birthday-style wedding cakes for the "candles and a kiss" moment, what’s your opinion of them?
A: There is always a special quirky trend every so often and these are the "in" thing! I do like them and I think they are quite striking if done well, though I do prefer an elegant tiered cake myself!
Lambeth Cake by Bella’s Cakes, still on trend for 2026 and 2027 weddings
Q: Are Lambeth cakes in or out for 2027 and 2028?
A: Definitely in for 2026 and 2027. Couples are loving the "extra-ness" of them; that over-styled piping is very striking. I love a vintage cake and have many on the books this year!
Q: What cake trends are you forecasting for 2027 and 2028 weddings?
A: I think we will see more textured, structural, and sculpted cakes with a focus on botanical elements. I also really want to see more multiple, smaller table cakes, they’re such fun for your guests!
Timeless Elegance & Logistics
Q: The Forever Classic: What’s the classic cake that will still look sophisticated in 2036?
A: An elegantly tall, all-white cake with beautifully crafted all-white sugar flowers. Oh, and a giant silk bow!
Q: Cost Realities: What should a couple expect to pay for a wedding cake in the current market?
A: Wedding cake costs vary greatly. As a guide, a small tiered cake to feed 70 would be around £500, while a large 4-tier to serve 130+ would be in the region of £850-900.
A: If a couple wants a high-impact look using "dummy tiers" to cut costs, would guests ever know?
A: Guests have no idea they’re fake if they are well-decorated along with the rest of the cake. I do use dummy tiers for height, but only one per cake—I am a baker after all! Just be sure to tell the couple to cut the real cake tier, not the dummy!
Q: The Ordering Timeline: How long in advance should a couple book?
A: Most of my couples book 12+ months in advance, but I’ve noticed more mid-week weddings lately which can often be accommodated at shorter notice.
A stunning 3 tier wedding cake by Bella’s Bakes
The Weird and Wonderful
Q: Out of all the cakes you’ve made, which has been the most unusual?
A: The one that brought us together, Katie! A bright fuchsia pink 3-tier cake with the most unusual textures, rice paper sails, and flowers. She was a stunner!
Q: The Weirdest Request: What is the strangest thing a couple has ever asked for?
A: There have been a few... but a West Ham gold hammers emblem and black skulls has to be up there!
Flavours & The "Perfect" Buttercream
Q: What are the most popular flavours right now?
A: Couples are still going for fruity, lighter flavours. My Sicilian lemon meringue is in nearly all of my wedding cakes , and raspberry and white chocolate is to die for!
Q: Is anyone actually still ordering old-school fruitcake and royal icing?
A: Nope... I haven’t made a fruit cake in a long time!
Q: You have the most perfect buttercream, can you tell us your secret?
A: A really good buttercream takes time, you have to whip everything to within an inch of its life! Swiss meringue is my go-to for wedding cakes; it's light, fluffy, and offers a bit of decadence and luxury.
Three tier classic white wedding cake adorned with pearls, crafted by Karen of Bella’s Cakes
Seasonal Practicalities & Safety
Q: Icing vs. The Elements: Which icing types are best suited for the seasons?
A: I always recommend fondant-covered cakes for warmer summer months. They have a layer of white chocolate ganache underneath which sets hard and keeps the cake stable. However, there is always a solution; I have a 3-tier full chocolate ganache cake in a marquee this summer, but we have catering fridges on standby!
Q: Toxic Flowers: Which flowers are "forbidden" when dressing a cake?
A: Your cake designer should know which flowers to avoid, such as gypsophila, lilies, hydrangeas, foxgloves, delphiniums, or fresh eucalyptus. No one wants poorly tummies on a wedding day!
After the Big Day
Q: Leftovers: How do couples store leftover cake, and how long does it last?
A: Once cut and placed in a Tupperware, it lasts only a few days. If you have a whole tier remain uncut, it will last 4-5 days. Cake also freezes really well for up to 3 months.
Q: Smaller Desserts: Is the move toward dessert tables a passing trend?
A: It’s a great option for couples who want choice, but I work with many top venues where couples still want to invest in an eye-catching centrepiece for their day.
Expert Advice
Q: If you were planning your own wedding tomorrow, what would your cake look like?
A: Not like the one I had in 2009—that was all chocolate with maroon flowers! Mine would be an all-white tall fondant cake with lots of structural iced elements. I would go all-out!
Q: What is your one piece of advice for couples?
A: Choose your wedding cake designer carefully. Look at reviews, check with their previous venues, and get a feel for their style and professionalism. It really is a working relationship, and a good one pays dividends!
Read more about Karen and her fabulous Wedding Cakes here - Bella’s Yorkshire
“If you’re a wedding supplier who would like to feature your wedding business in a Q&A, get in touch!”