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So, I am getting married next summer and we have decided the flavours for our wedding cake except we can't decide which flavour for which tier.

Please do me a favour and vote for which one you would pick, to help decide which flavour goes to the biggest tier!

Salted Caramel always wins.

I voted for chocolate because that's a fairly popular flavor and I'm assuming the biggest tier is the one most likely to be consumed by your wedding guests. If the UK has the same tradition of saving a portion of the wedding cake to eat on your first anniversary (in my experience usually the top/smallest tier) then I would make sure that tier is your favorite flavor.

Lemon Drizzle - Okay, pretty reliable, very safe option.

Chocolate, raspberry buttercream - A bit richer, chocolate and raspberry goes fairly well, but needs to be pulled off well.

Vanilla, salted caramel buttercream - .......... Oh, sorry, I was busy drooling on my keyboard.

This is very, very specific advice, won from an unpleasant experience.

If you decide to do the tradition and save the top tier of cake for a year- make sure you remove the cardboard from its bottom. Otherwise that romantic gesture will taste utterly vile.

sorrow, despair, and doom.

YELLOW. YELLOW LEMONY.

You should demand that they do the biggest tier as a marble version of all three of your favorite flavors!

Congratulations!

What are your other tiers, or are you asking which of the 3 should be the largest?

I’m not fond of lemony deserts. I love the taste and smell of lemons, just not in deserts. Everyone would like vanilla, but chocolate cake is my favourite. With brown sugar frosting. And by frosting I mean basically fudge.

A cake like lemon drizzle or anything with soft icing won't last a year. It will go off.

The traditional wedding cake is a high density fruit cake which is similar to Christmas pudding, encased in hard icing. It will easily keep for a year in a cool dry dark environment, sealed in a box.

As a professional baker..... DO NOT EAT A TIER OF CAKE THAT IS A YEAR OLD!

Instead, just before the anniversary go get a new single tier from the original baker. Tastes much better and is much safer to eat.

 Gitzbitah wrote:
This is very, very specific advice, won from an unpleasant experience.

If you decide to do the tradition and save the top tier of cake for a year- make sure you remove the cardboard from its bottom. Otherwise that romantic gesture will taste utterly vile.

A sponge based cake will never last a year. When you're doing a fruit cake (soaked in Brandy) it'll easily last a year or 2.
Tradition up here is to keep the top tier of the cake for the first Christening. But if you put a fruit tier on top of a sponge tier it'll implode from the weight.

I'd go with the plainest flavour on the bottom and make the more obscure ones further up - less people will eat the fancier ones.

"Whatever flavor she picks"

The only correct answer.

We had two tiers for ours - Dark chocolate mud and Caramel (non-salted) mud for the top layer. She picked both, btw D-usa.
(Mud cake was chosen because it can be frozen - unlike the traditional fruit cake which nobody likes covered in almond flavoured goo that nobody else likes. Seriously, marzipan is as bad as cilantro. Demon goo. I have stories about one of grandma's fruitcakes that kept getting passed back and forth as a christmas present for about a decade. That tradition ended when she did.)

Plus a "cutting cake" for the numbers (bottom tier wouldn't have done all 80 guests). We didn't save the top tier for a christening since neither of us can have children. We did save it for a first anniversary party, though.

It went well. Well enough that 12 years on we're still going fine.

Traditional fruit cake is alright if you fry it in butter and souse it with brandy.

Makes a good breakfast.

Take the icing and marzipan off first, though.

Vanilla, it's like white paint on a new house, no one is going to object.

For a wedding cake, I would go for a safe option that you know everyone will like. There are almost no people who dislike lemon and even fewer who dislike chocolate+raspberry. Salted caramel is a more controversial option. Some people love it, but others hate it. Maybe go with unsalted caramel? It is the salt that most people who dislike salted caramel object to in my experience, rather than caramel per se. And to be fair, salted caramel needs to be pulled of really well or else it is just salty caramel and that is gross. Caramel is supposed to be sweet, and salted caramel just has a tiny tinge of salt. Too much salt and it is completely ruined.
Caramel and vanilla is a match made in heaven though... But so is chocolate and raspberry (especially if it has like little chunks of chocolate in it)... What about two wedding cakes? One for you and one for your wife/husband? Or at least just an extra tier...

Or wait... What about chocolate-caramel-vanilla? That way you get chocolate, but you also have caramel and vanilla! And chocolate goes so well with caramel and vanilla both.

 chromedog wrote:
Mud cake was chosen because it can be frozen - unlike the traditional fruit cake which nobody likes covered in almond flavoured goo that nobody else likes. Seriously, marzipan is as bad as cilantro. Demon goo.

Your wrong. Traditional fruit cake is amazing.

 Iron_Captain wrote:
Salted caramel is a more controversial option. Some people love it, but others hate it.

They are wrong. Salted caramel is amazing.

Traditional wedding cake is the only way to go. Any leftovers can be eaten the next day for breakfast, fried in butter and served as part of a fry up.

However, since the OP has decided to ruin his whole wedding with some othec cake rather than an glorious fruit cake with marzipan and royal icing, then my choice would have to be lemon. The other choices are good, but I think after a big meal and drink lemon drizzle will go down best late at night. Unless the OP makes the right choice and goes for a proper cake.

Does the UK do Groom’s cakes?

That’s a good option to get a 2nd flavor into the mix as well.