Thank you for choosing “The Sweetest Day”

Your wedding cake servings have been calculated by charts that allow a 2” deep – 1” wide slice of cake. Please refer to the attached cutting guide for examples of how to slice the cake to ensure proper servings.

Fresh flowers on the cake will be the responsibility of your florist. I will provide a diagram and a copy of a photo (if needed) of the cake describing the size and shape of each tier. You should take this to your florist and discuss the placement of the flowers. This will also help determine the amount of flowers and greenery needed. Usually, the florist places the flowers on the cake, but I can do this if delivery conflicts create the need. I need to know in advance to be able to plan extra time for the delivery. I would also like to know what plan you had with the florist for the placement of flowers and greenery.

A $100 non refundable deposit is required to secure your wedding date. This deposit will be applied to your balance. Any changes in size must be made 14 days prior to the wedding. Please keep in mind that I cannot always hit exact numbers, and changing the serving size can change the look of the original cake that you chose. Your final payment is due 10 days prior to the wedding. Please note that the cake cannot be delivered without the final payment.

The top of your wedding cake is not added into the servings. This is your anniversary cake to be frozen and kept for one year and enjoyed again on your first anniversary. Boxes will be provided for the cake top and for possible leftovers.
For best results in freezing the top tier, wrap the cake itself in plastic and put it in the box. Wrap the box in a layer of plastic and again in foil. Let the cake thaw completely while it is fully wrapped. (Approx. 6-8 hours) Remove the wrapping and enjoy!

Again, Thank you for choosing “The Sweetest Day” and please contact me if you have any questions or concerns.

Stephanie Felts, owner
(615) 833-2965

Wedding Cake Cutting Guide

(Supplied by Wilton enterprises)
This guide shows how to cut popular shaped wedding tiers into pieces approximately 1 in. x 2 in. by two layers high (about 4 in.). Even if a larger serving size is desired, the order of cutting is still the same. The first step in cutting is to remove the top tier, and then begin the cutting with the 2nd tier followed by the 3rd, 4th and so on. The top tier is usually saved for the first anniversary, so it is not calculated into the serving amount.

Round Tiers:
Move in two inches from the tier's outer edge; cut a circle and then slice 1 in. pieces within the circle. Now move in another 2 in., cut another circle, slice 1 in. pieces and so on until the tier is completely cut. The center core of each tier and the small top tier can be cut into 3rds, 4ths, and 6ths, depending on size.


Square Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.

Heart Tiers:
Divide the tiers vertically into 1/2ths, 4ths, 6ths and 8ths. Within rows, slice 1 in. pieces of cake.

Petal Tiers:
Cut similar to round tiers as diagram shows.

Oval Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.

Hexagon Tiers:
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.