When searching out your baker, ask lots of questions, check one or two references, and make sure you really feel comfortable working with this person.  Put every last detail about your cake in writing - it's the only sure way to avoid wedding-day disappointment.

Get inspired by pictures in magazines, but don't try to copy them if your baker doesn't do that style.  It's better to do something your cake designer is comfortable with - after all, you don't want them practicing on you!

Go with something that matches your decor, your dress, your flowers.  Consider the season and the feel of the room.  Don't just pick cake A, B or C from somebody's portfolio.

Order the cake that YOU really want.  If you start trying to please everyone, you'll go crazy!

Buttercream - a rich creamy mixture of butter, eggs & sugar used both as a filling and as a frosting.

Dacquoise - a meringue paste with finely ground nuts.

Dragee - a silver or gold sugar ball for decoration.

Ganache - a smooth mixture of melted finely chopped chocolate and heated cream.

Piping - a technique for forcing buttercream, icing, chocolate, etc. from a pastry bag to form specific shapes or decorative designs.

Rolled Fondant - a popular icing with a matte porcelain-like finish that is rolled out like dough and draped over cakes.  It is also used to model ribbons, flowers, figures and other decorations.

Royal Icing - a rock-hard sugar used for trimming and decorations.