42. Forgo the Viennese dessert table, which may cost up to $15 a guest. Chriswell believes
that most guests won’t miss it at all. Your site’s package may include a wedding cake plus one additional dessert (say, chocolate-covered strawberries), and many couples say this is a great choice.
43. Stay with regular cake flavors that are more budget friendly than specialty fillings like cannoli cream or other gourmet choices.
44. Negotiate either to lower or eliminate the wedding cake-cutting fee from your overall package (this is a charge for servers to cut and plate each slice of cake and can run you $1.50 to $2 per slice).
45. Choose a less labor-intensive cake. Buttercream frosting will cost you less than rolled fondant. Keep to a classic, elegant look for your wedding cake by leaving out elaborate sugarpaste ornamentation, and save hundreds of dollars.
46. A five-tier tower is nice, but a smaller three-tier one is even nicer because it will take a smaller bite out of your budget. Have a sheet cake in the same flavors waiting in the kitchen for the staff to cut and serve.
47. Do you really need a chocolate fountain and flaming bananas? There’s no need to pay extra for “entertainment” desserts (your guests will have plenty of fun anyway).
48. Adding one simple but exotic dessert probably won’t break the bank. A sorbet in an unexpected flavor like coconut can be energizing late in the evening.
49. Go bite-size with desserts, like tiny chocolate-covered cheesecakes. By controlling portions, you’re saving one-third the price of a full dessert buffet.
50. Dessert drinks are a break for your budget, so consider chocolate or coffee floats with fresh whipped cream and chocolate shavings, served in sugar-rimmed glasses, instead of a costly international coffee bar with liquor-infused drinks.
Photography: Feastivities Events.