Choosing Flavours for Your Wedding Cake (Without Overthinking It)

A simple, romantic way to choose tiers, fillings and frostings that everyone at the wedding will actually love.

Choosing wedding cake flavours can quietly turn into one of those decisions that feels heavier than it should. Here's how we walk our couples through it — gently, simply, and always with a tasting in hand.

Different tiers can have different flavours

A three-tier wedding cake can be three completely different cakes. Vanilla and berry on top for the photo, rich chocolate ganache in the middle for the chocolate lovers, lemon and elderflower on the bottom for guests who want something light. Nobody has to compromise.

Lean into the season

• Spring: lemon, elderflower, rose, fresh berry
• Summer: vanilla bean, passion fruit, strawberries and cream
• Autumn: brown butter, salted caramel, spiced apple, hazelnut
• Winter: dark chocolate, espresso, cinnamon, orange and cardamom

One of them should be 'safe'

Always keep one tier classic — vanilla with raspberry, or chocolate with caramel. It gives guests who aren't adventurous something familiar to enjoy, and it pairs beautifully with champagne.

The wedding cake doesn't need to be the most original cake. It needs to be the most loved one.