Our dear friend and baker extraordinaire Jim Smeal, starting making wedding cakes in 1980 after opening a bakery with a friend in Charleston, and getting non-stop requests for his deliciously beautiful wedding cakes. We’ve been collaborating with him on cakes for Soirée brides for quite some time, and are thrilled that he took the time to answer some of the most frequently asked cake questions for our Bob Bon Blog readers.

What should couples know before they sit down to do a cake tasting?

There are many things to keep in mind when considering what type of cake to go with, but I suggest that couples think about the reception venue first and foremost. If you’re venue is quite large, you don’t want the cake to look dwarfed in comparison, and if your reception is outside, you’ll want to keep the cake inside until the very last minute as heat, bugs, or wind could mean its demise. You should also keep wedding colors and style in mind as a traditionally decorated cake would look out of place at a modern event, and of course guest allergies can play into your decision, but don’t let it sway it completely as it’s very hard to please everyone. Just make sure guests are aware of the ingredients if that’s a concern.

What types of cakes are you most known for?

Some of the most popular flavors are chocolate and Kahlúa or butter cake with raspberries, but I’m most known for my buttercream frosting. Many bakeries use fondant to capture a certain look for the cake, but I find that the texture and flavor of fondant can sometimes be off putting. Although buttercream can be slightly harder to work with, there’s really no replacing its delicious flavor. I also don’t like to use food coloring which is often used to color fondant. I’m a purist. If a cake calls for almond extract, I make my own. I don’t like the store bought stuff or anything that tastes fake.

Tell us more about the grooms cake… is that still a popular tradition?

I would say that about 20-25% of our brides end up getting a groom’s cake, but I find that they are serving it at the rehearsal dinner versus the reception. It’s a great way to honor the groom on “his night.”

What about saving a slice for your first anniversary. What’s the best way to keep it fresh?

I love this tradition, but the thought of eating a piece of cake that has been frozen for a year after sitting in the sun for six hours seems like a recipe for disaster. Instead, we make a separate tier of the cake that the couple keep for themselves without having it sit out at the reception. Everyone wins!