Hello! I'm doing my first wedding cake soon and I'm very excited about it, but had a couple questions... do you usually provide the venue with a cake cutting guide and something that states not to remove the fondant from the cake (heard horror stories about that here on Cake Central, lol) or to use a sharp knife when cutting a cake with fondant?? Any advice to do with deliveries, set-ups, and dealing with the venues would be so much appreciated. Thank you!
I give them a page with diagrams of how to cut each tier of cake, the flavour(s) for each tier, instructions for keeping/serving the top tier, boxes for the top tier/leftovers AND a phone number where I can be reached that day/evening.
I ask the co-ordinator at the venue to read it over with me there, to sign my copy of it and to then give their copy to the kitchen.
Because at one of my first weddings the venue cut the cake into slices that were twice the size of the dessert portions the bride had ordered. The total idiots began serving the cake to all 140 guests and ran out after 70 portions!!! Half the wedding went without any dessert at all....including the head table (who you think would have been served first, right? ) Anyway, the bride blamed me for the error.
Even though I go to this much trouble to give instructions, I can tell you that the majority of co-ordinators at venues just throw out my page and don't bother handing it to the kitchen. (They just assume the staff knows better than I do I guess! ) Getting them to sign it lets everyone know I did my part...after that, it's their own fault.
I give a diagrambecause i had the same problem as antonia74. They gave huge serving sizes.
YES!!! The one time I didn't I received a complaint there was not enough cake. I always round up to give several more servings to allow for crashers and those who did not RSVPs. So, I always know there are enough slices for the actual order.