• Check that the cake-maker will present the cake on a silver tray or covered cardboard base.
• Stacked tiers need internal support or risk collapse.
• Ensure that the cake-maker is able to deliver to the reception venue on the day. They should have a special refrigerated van if the weather is hot.
• If the cake-maker is not available to assemble the cake when it is delivered, the caterer should be briefed on what it is supposed to look like and, preferably, provided with a photograph.
• The caterers or cake person delivering the cake should know where the cake is to be displayed; choose a safe yet prominent well-lit position.
• A separate cake table ought to be provided. This is normally just a small round table with a white cloth; make sure that it will not dwarf the cake or wobble during the cutting.
• The cake table should be dressed with fresh flowers - extra blooms should be ordered from the florist.
• The cake should also have a knife (or sword if it is a Service wedding) ready beside it. If the handle is unattractive, wrap grosgrain ribbon around it.
• The photographer should take a picture of the 'perfect' wedding cake before it is cut.
• The caterers, master of ceremonies and photographer should be informed of when the cutting will take place.
• Ensure that the caterers know to box up leftovers, if necessary (and don't forget to supply the boxes).
• Ask the cake-maker to provide special, individual cakes for those with allergies or diabetics.

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