At Hotel Alpin, renowned for hosting weddings in the heart of the Beskids, we are fortunate to have our own pastry shop, where exceptional desserts are created with passion and attention to every detail. Our pastry chef, Beata, shares her experience and practical tips to help you choose the perfect wedding cake and plan a dessert table that will delight every guest.
Why is choosing a wedding cake so important?
A wedding cake is more than a delicious treat; it symbolises your journey together and a moment remembered for years. Consider flavour, appearance and fit with the wedding’s overall style. At Hotel Alpin, freshness and quality of ingredients determine the final result. Our pastry shop makes cakes exclusively on site, eliminating transit damage risk and ensuring every creation’s exceptional taste and appearance.
Watch the video for inspiration
Beata discusses all the above tips in detail in our YouTube video. Watch as our pastry chef demonstrates how cakes and dessert tables are made and shares additional professional tricks. Visit Hotel Alpin for a tasting and consultation, and subscribe to our channel!
Choosing flavours: seasonality & guests’ tastes
Beata stresses that the season and guests’ flavour preferences should be considered when choosing a cake. In summer, light, refreshing fruit cakes with seasonal additions work perfectly – e.g. raspberries, strawberries and passion fruit. In winter, richer cream cakes with notes of chocolate, vanilla or nuts are recommended, evoking a festive atmosphere.
Classic flavours such as chocolate with cherry or delicate vanilla are always popular, but couples increasingly choose original combinations such as pistachio with raspberry, passion fruit with white chocolate, or cakes inspired by the mountains or local traditions. Consider offering several flavours on different cake tiers so every guest finds something they enjoy.
Cake style: matching the wedding’s character & theme
The cake’s appearance matters as much as its flavour. Beata says it should suit the wedding style.
Rustic wedding – naked cakes are ideal, with natural charm from fresh flowers, fruit and delicate decorations.
Glamorous wedding – choose cakes with smooth icing, glossy decorations, mirror glazes, and gold or silver accents.
Mountain wedding – cakes inspired by the surroundings, with floral motifs or references to local art, are often chosen.
How to plan a dessert table guests will love?
A dessert table is more than an extra dessert – it is a visual and culinary attraction that offers guests a variety of flavours and textures without anyone overindulging in one item.
Beata recommends:
Offer desserts: individual portions/mini desserts, cake pops, tartlets, mousses.
Combine textures – crunchy, creamy and fruity – to maintain interest and flavour balance.
Choose 2–3 sweetness levels – from lightly sweet to intensely chocolatey, so everyone finds something they enjoy.
Consider the season and venue – desserts must withstand the weather, especially for outdoor weddings.
At Hotel Alpin, everything is freshly prepared in our pastry shop, ensuring the dessert table always looks and tastes perfect.
Practical tips from pastry chef Beata
Remember these key tips:
Order enough cake – approx. 100–150 g per person, depending on whether it is the only dessert or part of a dessert table.
Seasonality is key — match flavours to the season and local produce.
Combine flavours and layers — to satisfy guests with varied tastes.
Plan the cake style and decorations in advance — details make the difference.
Beata is happy to advise every couple visiting our pastry shop, helping them choose the best options for this special day.