Wedding cake is wedding cake; right? Wrong. From the basic ingredients, to the look, to the way they are priced, wedding cakes can vary as much as the people who eat them.

We jumped at the chance to sit down with Wendi of Madeleine's European Cakes to learn what makes a good wedding cake ‘good’, what to ask cake candidates and to discover what dessert trends are happening right now.

A Grand Wedding.com (AGW): What's the difference between a grocery store-bought cake and one of your cakes?
Wendi, from Madeleine's European Cakes: Each of my cakes is custom made from scratch using really great ingredients like fresh eggs, heavy cream, real butter—nothing artificial;  definitely different than your average grocery store cake!  The flavor in each bite is different, too —no heavy shortening coating your mouth, no overly sweet cake, just real food that tastes really good. 

Also, I don’t have a book of five designs that I mass produce—I am open to almost anything!  I encourage couples to bring in their design ideas and work with me to create a one-of-a-kind cake that reflects something unique about them.  What grocery store does that?

AGW: What's your favorite wedding cake flavor combination and design style?
Madeleine's European Cakes: That’s a tough question!  I like fruit fillings, often with chunks of real fruit in them.  People like mascarpone mousse studded with a little grated lemon zest then folded with fresh blueberries.  Layered with a yellow chiffon cake, you have a dessert that is both rich and refreshing! 

I also really like dark chocolate mousse paired with hazelnut or coffee mousse and a dark chocolate cake.  I could eat a pint of that dark chocolate mousse!  As for a favorite shape: tall, round cakes are very elegant—and the incredibly smooth look that rolled fondant can give.  I prefer to eat buttercream, but I love the look of rolled fondant.

AGW: What are some things that couples may not know about wedding cakes?
Madeleine's European Cakes: Ordering a wedding cake is different than ordering a birthday cake.  You wouldn’t call up a bakery and order a wedding cake to be picked up next week.  There’s so much more time and attention that goes into a wedding cake which is why most bakeries charge considerably more for a wedding cake. Also, I would not suggest that couples have a friend or family member pick up the cake.  It’s definitely worthwhile to have a professional handle something so delicate.

AGW: What are three questions a bride and groom should ask when interviewing cake artists?
Madeleine's European Cakes: Definitely ask to see pictures of their previous work.  Ask about their experience—where they were trained, how long they have been decorating cakes and how long they’ve been in business…you want them to still be in business when your wedding rolls around in 9 to 12 months. If you care about what you eat or have a special diet or allergy, ask about the ingredients they use.