To make a wedding cake design fit into any budget, consider adding flowers, fruit or store-bought decorations instead of paying for intricate piping detail. Find ways to cut costs on a beautiful cake with advice from a professional pastry chef in this video on wedding cakes.
Expert: Angela Jiles
Bio: Angela Jiles is the Confection Composer at Blue Note Bakery. She is a professional pastry chef and a 1993 Graduate of Johnson & Wales University. Over the years, Jiles has been the pastry chef at Dell, Mooses in San Francisco, California, Vespaio in Austin, Texas, as well as a pastry instructor at the Culinary Academy of Austin. She has been in the pastry profession since 1990, loves what she does and believes each cake and dessert should be a work of edible art.
Photo by Michael Graham Photography