Most wedding vendor problems come from things nobody asked about until the contract was signed. Take these questions to every wedding cake baker you meet, compare the answers side by side, and get the important ones written into the contract.
When to book: couples usually book cake shops and bakeries about 4–6 months ahead, earlier for peak-season Saturdays (May–June and September–October).
The Questions
- Do you offer tastings, and how much do they cost?
- Is pricing per slice, and what is the minimum order?
- What flavors and fillings do you offer, and can you make allergy-friendly cakes?
- Do you deliver and set up? Is there a delivery fee?
- Can the cake handle heat or an outdoor reception?
- Are cake stands and toppers included or rented?
- Can you make a small display cake plus sheet cake to save money?
- What are the deposit and cancellation terms?
Advertisement
Tips
- A small display cake plus kitchen sheet cakes is a common way to save.
- Buttercream usually costs less than fondant and tastes better to most guests.
- Order for about 85–90% of your guest count; not everyone eats cake.
Before You Sign
- Get the date, start and end times, exact services, total price and payment schedule in writing.
- Read the cancellation, postponement and refund terms.
- Check that the business name on the contract matches the one you researched.
- Pay deposits by credit card where possible, for buyer protection.