Wedding cakes in Wellington
Planning your wedding in the Windy City? We list 22 of Wellington's finest wedding cake bakers, holding an impressive average rating of 4.0 out of 5 stars. Most bakers fall into a mid-range ($$) price tier, offering exceptional artistry and flavour that perfectly captures the creative spirit of the capital for your special celebration.
We list 23 wedding cake bakers in Wellington, and 6 of them publish a starting price. Those range from $350 to $600 USD, with a median of $375. 3 bakers start at or below that median, so a $375 budget gives you real choice in Wellington rather than a single option.
The most common styles in Wellington are contemporary (17 bakers), modern (14 bakers) and classic (10 bakers).
20 bakers offer vegan cakes and 20 offer gluten-free options in Wellington.
23 bakers found























Drag to look around β your venue may be outside the city itself.
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Drag or zoom the map to search anywhere β your wedding venue is often not where you live. Prices marked βEst.β are our estimate, not the baker's published price. How results are ordered.
The general wedding-season demand curve β a guide to when cakes cost more, not Wellington, NZ pricing or any one baker's rates.
Book in January for up to 20% savings on wedding cake pricing.
June and October are peak months β book early for best availability.
Order a smaller 1-tier display cake for cutting and supplement it with un-iced kitchen sheet cakes, saving up to 40% (roughly $170) on structural decorating costs.
Swap expensive handmade sugar flowers for fresh, edible seasonal blooms sourced from local Wellington florists or the Harbourside Market to save between $80 and $150.
Book a cake maker based in the Hutt Valley or Porirua to avoid central Wellington studio markups and potentially save 10% to 15% on the base price.
Serve your wedding cake as the official plated dessert with seasonal berries, eliminating your venue's $3 to $7 per-person cakeage fee and avoiding the cost of an extra catering course.
Opt for a textured buttercream finish instead of fondant, which reduces the total price by around 20% while holding up well against Wellington's indoor venue temperatures.
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