How to Make Sure You Get a Good Wedding Cake | Eater
"A Brooklyn bakery run by Anna Gordon that favors crowd-pleasing, fruit-forward flavors—particularly citrus—and typically recommends vanilla over chocolate for weddings; Gordon likes adding a bright element such as a lemon curd filling to keep flavors interesting. She emphasizes choosing a moist cake and a frosting you truly enjoy (noting that Swiss or Italian meringue frostings are common at higher-quality bakeries for structural reasons), advises considering the guest mix when adding boozy elements, and suggests offering multiple single-tier cakes in different flavors so guests can sample. She and other bakers interviewed generally don’t recommend keeping and eating a year-old frozen slice." - Bettina Makalintal
