Archive for May 2016
these up from amazing cake designer peggy porschen simply stunninghttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1OF_wftNX72DyMkkBdnA9Q9cBOIeB6GzauIe4KCXD0KXJyTyFctJ0Gyi8Q4sl6KNaMmoXjtA2vsqiL8SW3SAifVhv_5mIu07P9fQPiX32wBG5m4S3N36B6YekkhdLwnpm97CjxqkC40/s1600/Climbing-Peonies-M.jpgPeggy Porschen wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? The greater informed you are, the better the decisions you can make. We've got you covered with this top tips.
Flavour the Cake
- Because you start establishing meetings, find out when each baker's next tasting is slated. At tastings, clients are invited in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is an excellent opportunity to meet bakers and understand the range of their skills fully.
Select a Style
- Cope with the cake after all decisions about dress reception and style decoration have been made. These elements can provide as a blueprint for the structure and design of your wedding cake. Choose a cake that's appropriate for the design of the venue, the season, your gown, the flower arrangements, or the menu. If you want brilliant accents (such as glucose plants or icing ribbons), give your baker cloth swatches. The cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall provide 50 to 100 friends; you will likely need five layers for 200 guests or more. If the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked immediately atop each other, without separators.)
Price It Out
- Wedding wedding cake is listed by the slice -- the cost varies often, but generally varies from $1.50 to $15 per cut (though this is an extremely basic and loose estimate). The more complicated the wedding cake (predicated on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you wish elaborate molded styles, vivid colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a tiny cake that's decorated to excellence but can only feed a handful plus several sheet cakes of the same taste to actually nourish the guests. Avoid tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert table (or another sweet) as well as the cake, look at a cake sized for half your friends. Servings shall be smaller, but the charge will reduce too.
Obtain the known facts on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is much more delightful often. But if you value the smooth, almost surreal-like look of fondant around we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.
Consider the Weather
- If you are having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might want to go for a fondant-covered wedding cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Keep in mind, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours fixing the perspiration, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for some time. In case what they do fails, it could be fixed by them with Photoshop. There is also the luxury of creating cakes from stuff that isn't edible -- most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to be able to replicate precisely what you see on the net
TAKE NOTICE: It's All in the facts
- With regards to decoration, adornment costs have huge variations. The most inexpensive option is fruits or blossoms that, occasionally, can be employed from your florist for a minor fee. Within the top quality are delicate gum paste or sugar paste bouquets, which are built by hand, one petal at a right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve the rate. (For the record, we think it's worthwhile the price!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh flowers, find out if the wedding cake designer will continue to work with your florist, or if you are accountable for the blooms. If the florist is operating the show, will she have time for you to adorn the wedding cake? Be wary of elaborate floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, traditionally a Southern custom, is increasing. The bride's cake -- the one slash by the few at the reception -- is typically eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays constructed to show from the groom's passions and obsessions. Give slices to guests as a take-home memento or cut and provide both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini cake (where each visitor gets his or her own) is a great idea -- theoretically but not always in practice. Not only will each wedding cake require its own adornment (often as complicated, if not more, than one that's four times its size), each will demand its own container. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to transport these cakes. Multiply by however many friends you will be having, and you will see what a costly, time-consuming feat this is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste just as great too).
fan of Peggy Porschen , who is undoubtedly the Queen of wedding cakes
http://www.styleandthebride.co.uk/wp-content/uploads/2013/10/15235_533622963356408_996014841_n.jpgPeggy Porschen Mini Cakes Food amp; Recipes Pinterest
http://media-cache-ak0.pinimg.com/736x/59/8f/27/598f2743599f6ebc9ab9c9c6aec8df03.jpg, Trailing Sugar Flowers Cake Geek Magazine Cake Geek Magazine
http://cakegeek.co.uk/wp-content/uploads/2014/05/Blushing-Blooms-wedding-cake-by-Peggy-Porschen.jpgLe wedding cake di Peggy Porschen Cakemania, dolci e cake design
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these up from amazing cake designer peggy porschen simply stunning
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/204_6_large.jpgScattercake wedding cake design
Do you know everything there is certainly to know about wedding cakes? A lot more educated you are, the better the decisions you will make. We have you covered with our top tips.
Style the Cake
- While you start establishing meetings, find out when each baker's next tasting is scheduled. At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a fantastic chance to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the wedding cake in the end decisions about dress style and reception decoration have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sugars blossoms or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall provide 50 to 100 friends; you will likely need five layers for 200 guests or more. In case the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked straight atop one another, with no separators.)
Price It Out
- Wedding wedding cake often is priced by the slice -- the price varies, but generally varies from $1.50 to $15 per slice (though this is a very standard and loose estimation). The more complicated the wedding cake (based on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded shapes, radiant colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a small cake that's embellished to perfection but can only just feed a few plus several sheet cakes of the same taste to actually feed the guests. Stay away from tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert stand (or another sweet) as well as the cake, consider a cake measured for half your guests. Servings will be smaller, but the cost will reduce too.
Get the known facts on Frosting
- Buttercream or fondant? That's the main question. Buttercream is much more delicious often. But if you love the smooth, almost surreal-like look of fondant up to we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the complete confection.
Consider the elements
- If you are having a patio wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to get a fondant-covered wedding cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These communal people spend time mending the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. And when what they do doesn't work, they can correct it with Photoshop. They also have the luxury of fabricating cakes from items that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to have the ability to replicate precisely what you see in print
Take Note: It's All in the Details
- When it comes to adornment, adornment costs have huge variations. The cheapest option is fresh blossoms or fruits that, occasionally, can be applied because of your florist for a minimal fee. Around the top quality are delicate gum paste or sweets paste blooms, which are made by hand, one petal at the right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve the rate. (For the record, we think it's worthy of the price!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh blossoms, find out if the wedding cake designer shall work with your florist, or if you are responsible for the blooms. When the florist is working the show, will she have period to adorn the cake? Be wary of intricate floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one slash by the few at the reception -- is customarily ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays crafted to show off the groom's passions and obsessions. Give pieces to friends as a take-home memento or trim and provide both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each guest gets his / her own) is a superb idea -- in theory but not always in practice. Not only does each cake require its own decor (often as elaborate, if not more, than one that's four times its size), each will demand its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes in which to move these cakes. Multiply by however many guests you will be having, and you will see what a costly, time-consuming feat this actually is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste equally as great too).
Scattercake » Cake Portfolio » Lilac And Cream
http://www.scattercake.co.uk/cms_images_products/82_1_large.jpgTop Wedding Cake Trends 2016 5 Star Wedding Directory
http://www.5starweddingdirectory.com/wp-content/uploads/2016/04/Gallery-Ikat.jpgCake Piping Patterns http://www.flickr.com/photos/icingdreams
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Scattercake » Cakes » Your cake design » Side designs amp; Piping
bride.ca Market Guide: Wedding Cakes in the Interior of BChttp://www.bride.ca/Wedding-ideas/images/Blog/Cakes/InteriorBC/VangieCake1.jpgDreamworld Cakes wedding cake design
Do you know everything you can find to know about wedding cakes? The greater educated you are, the better the decisions you can make. We have you covered with our top tips.
Taste the Cake
- As you start setting up meetings, find out when each baker's next tasting is slated. At tastings, clients are invited into the bakery to test exemplary cakes, ask questions, and review portfolios. This is a great chance to meet bakers and understand the range of their capabilities fully.
Decide on a Style
- Cope with the cake after all decisions about dress reception and style decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as glucose blossoms or icing ribbons), give your baker fabric swatches. The wedding cake should participate the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 friends; you'll likely need five layers for 200 guests or more. If the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked directly atop each other, without separators.)
Price It Out
- Wedding cake is priced by the cut -- the cost varies often, but generally varies from $1.50 to $15 per cut (though this is a very standard and loose estimation). The more difficult the cake (predicated on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded forms, radiant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a little cake that's furnished to efficiency but can only just feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another nice) in addition to the cake, consider a cake measured for half your friends. Servings will be smaller, but the cost will shrink too.
Get the Facts on Frosting
- Fondant or buttercream? That's the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.
Consider the elements
- If you're having an outdoor wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might like to get a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time fixing the perspiration, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for some time. And when what they do doesn't work, it could be set by them with Photoshop. There is also the luxury of fabricating cakes from stuff that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate just what you see in print
TAKE NOTICE: It's All in the Details
- When it comes to adornment, adornment costs have huge variations. The cheapest option is fresh flowers or fruits that, occasionally, can be employed by your florist for a minimal fee. For the high end are sensitive gum paste or glucose paste bouquets, which are produced by hand, one petal at the same time. But here's underneath line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worthwhile the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh flowers, find out if the cake developer will work with your florist, or if you are accountable for the blooms. In case the florist is operating the show, will she have time to adorn the wedding cake? Be wary of sophisticated floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one slice by the couple at the reception -- is traditionally consumed as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays constructed to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini cake (where each guest gets his / her own) is a great idea -- in theory however, not always used. Not only will each wedding cake require its own beautification (often as intricate, if not more, than one that's four times its size), each will demand its own field. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to move these cakes. Multiply by however many guests you'll be having, and you will see just what a costly, time-consuming feat this is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste in the same way great too).
Wedding Cakes With Roses And Calla Lilies
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQAnbuloa5hFUeecntjieM0iLIqc-iQF7ZvEKPj24XQYG_8F3ZY3ksWO7YUuwvorQAPsZ8gyBbTiWIYkZOAmYeE-PWWK-D6Q8PZh5ikLnAszY8_-8YCxDVQShHblc6hYwdfx7tRNr8fDI/s1600/wedding-cakes-with-roses-and-calla-lilies.jpgWedding Cakes: 42 Chilled Inspiring Juncture Cakes Outline Ideas. The
http://1-moda.com/wp-content/uploads/2014/06/wpid-amazing-wedding-cake-designs-0.jpgThe Wedding Collections: Modern Wedding Cakes
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJ1hhX1WefFop775LDS4BY5eKqf7rJYbiDdpX8Jzr8-CfM6oqBu1jD0GPt76040XNWSgOJmbSlPaYkWtJwMOunrmCISUoJnQv3kPfVsRhvPPLxWCYhDgpiRgirZVKcwp6DuoMUjeWB62C/s1600/modern-cake.jpgDe Mariage Peint À La Main ♥ Cake Design Wedding 805071 Weddbook
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49A82A8C7A2E540833C103A279E732B39720BF94Ahttp://www.bride.ca/wedding-ideas/index.cfm/2009/6/25/Market-Guide-Wedding-Cakes-in-the-Interior-of-BC
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bride.ca Market Guide: Wedding Cakes in the Interior of BC
Wedding cake front and backhttp://holysheetcustomcakes.files.wordpress.com/2012/02/wedding-cake-front-and-back.jpgSlattery Cakes wedding cake design
Have you any idea everything there is certainly to know about wedding cakes? The greater prepared you are, the better the decisions you will make. We have you covered with our top tips.
Flavor the Cake
- While you start setting up meetings, find out when each baker's next tasting is slated. At tastings, clients are invited into the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic opportunity to meet bakers and understand the range of their abilities fully.
Decide on a Style
- Cope with the cake after all decisions about dress style and reception design have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Choose a cake that's appropriate for the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sugars plants or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall serve 50 to 100 guests; you'll likely need five layers for 200 guests or even more. If the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked directly atop one another, with no separators.)
Price It Out
- Wedding cake is charged by the cut -- the price varies often, but generally ranges from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the wedding cake (predicated on intricate decorations or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you would like elaborate molded forms, vibrant colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a tiny cake that's furnished to perfection but can only feed a few plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have dessert desk (or another sweet) in addition to the cake, look at a cake sized for half your guests. Servings will be smaller, but the fee will reduce too.
Get the known facts on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant around we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the whole confection.
Consider the elements
- If you're having a patio wedding in a hot weather, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about warmer summer months icing options; You might like to get a fondant-covered cake -- it doesn't even have to be refrigerated.
Mind Your Magazines
- Keep in mind, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend time repairing the perspiration, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. And when what they do fails, they can fix it with Photoshop. There is also the luxury of creating cakes from stuff that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate exactly what you see in print
Take Note: It's All in the facts
- With regards to adornment, adornment costs run the gamut. The cheapest option is fresh fruits or blooms that, in some instances, can be applied because of your florist for a minor fee. Within the high end are delicate gum sugar or paste paste bouquets, which are made by hand, one petal at a right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve the rate. (For the record, we think it's worth the cost!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh blooms, find out if the cake creator shall use your florist, or if you are accountable for the blooms. In case the florist is operating the show, will she have time and energy to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The popularity of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the main one chop by the few at the reception -- is customarily consumed as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give slices to friends as a take-home memento or lower and provide both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini cake (where each visitor gets his or her own) is a great idea -- in theory however, not always in practice. Not only does indeed each cake require its own adornment (often as complex, or even more, than one that's four times its size), each will require its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you will see what a costly, time-consuming feat this happens to be. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste just like great too).
Wedding Cakes 2013 Cakes and Cupcakes Mumbai
http://cakesandcupcakesmumbai.com/wp-content/uploads/2013/01/wedding-cakes-2013-designer-mumbai-9.jpegDe Mariage Peint À La Main ♥ Cake Design Wedding 805071 Weddbook
http://s4.weddbook.com/t4/8/0/5/805071/cakes.jpgWedding Cake Ideas thatweddinggirl.com
http://www.thatweddinggirl.com/images/wedding-cake-4-580-800.jpgHenna design cake — Round Wedding Cakes
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Wedding cake front and back
Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpgRestoration Cake wedding cake design
Have you any idea everything there exists to know about wedding cakes? The more educated you are, the better the decisions you shall make. We've got you covered with our top tips.
Taste the Cake
- As you start setting up visits, find out when each baker's next tasting is planned. At tastings, clients are asked into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent chance to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the wedding cake after all decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sweets plants or icing ribbons), give your baker fabric swatches. The wedding cake should participate the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 friends; you'll likely need five layers for 200 guests or even more. In the event the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked directly atop one another, without separators.)
Price It Out
- Wedding cake often is priced by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is an extremely basic and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded styles, vibrant colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a small cake that's embellished to efficiency but can only feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have dessert table (or another special) in addition to the cake, look at a cake size for half your friends. Servings will be smaller, but the fee will reduce too.
Obtain the known facts on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is much more delicious often. But if you value the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the whole confection.
Consider the elements
- If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend hours repairing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. If what they do fails, they can correct it with Photoshop. They also have the luxury of creating cakes from stuff that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate precisely what you see on the net
Take Note: It's All in the Details
- With regards to adornment, adornment costs run the gamut. The most inexpensive option is fresh blossoms or fruits that, in some instances, can be employed because of your florist for a minimal fee. In the high end are fragile gum paste or sugar paste plants, which are created by hand, one petal at the right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worthy of the cost!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the wedding cake creator will work with your florist, or if you are accountable for the blooms. When the florist is running the show, will she have time to adorn the cake? Be skeptical of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The acceptance of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one cut by the couple at the reception -- is usually ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show from the groom's passions and obsessions. Give slices to guests as a take-home memento or trim and provide both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each guest gets his / her own) is a superb idea -- theoretically but not always used. Not only will each wedding cake require its design (often as complicated, or even more, than one that's four times its size), each will demand its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to transport these cakes. Multiply by however many friends you will be having, and you'll see just what a costly, time-consuming feat this is. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste as great too).
vintage theme choose Lace Wedding Cake Designs / Wedding Cake Designs
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y0UhPTCM6XPvKe4MZkiwUjmcLKC3NFxs02aGQc74EQ1tyP13o5OEtSsUd_eimDK0doMwX0oKDCXSrYZLIz-ItV3H_o-WjoWGQHIcCeQxLNTVD1bnUCdstN9p6EtpA8B1FMTlq1SHiFLY/s1600/Pearls-Champagne-Lace-Vendela-Rose-Ivory-Cream-Vintage-Wedding-Decor-Wedding-Cake.jpgToday, we are going to talk about filigree, a wedding cake designs
http://www.vgcakes.co.uk/app/webroot/img/uploads/Cake_2.RGB_color.pngThis one just elegant. I wish I can do the piping like this one day.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaw2j_hKOhnpSxCdpyy741vlqAtt2B5BTvGDq8IFfBqlIcv7pve5NDJ8EojilG8aJPgl6r-i301rd1TIstokqcUiJHtQD7qwprY7jentVbR35NMLsklhz_SSNND6PVuhW0MdixgA4UlxI/s1600/vintage-wedding-cake-2.pngHenna design cake — Round Wedding Cakes
http://cdn.cakecentral.com/0/0d/900x900px-LL-0df76607_modulescopperminealbumsuserpics7107351252947841.jpegOIP.Mc4d69b36108f5d7393f6c733d1387a60o0
304A78D390B98A7EB2ACC4FF840120E5676F004DAhttp://www.piece-a-cake.com/wedding-cake-designs.html
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Here is a sample design image using our wedding cake design pro cake
parischicweddingcake by Maisie Fantaisie UKhttp://theknottybride.com/wp-content/uploads/2009/10/paris-chic-wedding-cake-by-Maisie-Fantaisie-UK.jpgMaisie Fantaisie wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? The greater up to date you are, the better the decisions you will make. We have you covered with this top tips.
Taste the Cake
- Since you start setting up consultations, find out when each baker's next tasting is planned. At tastings, clients are invited in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an outstanding possibility to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Deal with the wedding cake after all decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colorful accents (such as glucose blooms or icing ribbons), give your baker cloth swatches. The cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall provide 50 to 100 guests; you will likely need five layers for 200 guests or even more. In the event the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one with its layers stacked directly atop each other, without separators.)
Price It Out
- Wedding wedding cake often is priced by the cut -- the price varies, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimation). The more difficult the cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded patterns, vibrant colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a small cake that's adorned to efficiency but can only just feed a few plus several sheet cakes of the same flavour to actually nourish the guests. Avoid tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you will have a dessert table (or another nice) as well as the cake, consider a cake size for half your friends. Servings shall be smaller, but the payment will shrink too.
Get the reality on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant just as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the complete confection.
Consider the Weather
- If you're having an outdoor wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might want to get a fondant-covered wedding cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Keep in mind, publications (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These cultural people spend hours mending the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. And when what they do fails, they can fix it with Photoshop. They also have the luxury of fabricating cakes from stuff that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate just what you see in print
Take Note: It's All in the facts
- With regards to design, adornment costs have huge variations. The cheapest option is fresh plants or fruits that, in some instances, can be applied from your florist for a minor fee. Over the top quality are delicate gum sugars or paste paste blooms, which are made by hand, one petal at a right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's well worth the price!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh plants, find out if the cake artist will work with your florist, or if you are in charge of the blooms. If the florist is jogging the show, will she have time to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The popularity of the groom's wedding cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the main one cut by the couple at the reception -- is usually eaten as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays built to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or trim and provide both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each visitor gets his or her own) is a great idea -- theoretically but not always used. Not only will each cake require its own adornment (often as complex, if not more, than one that's four times its size), each will demand its own container. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must build individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you will see just what a costly, time-consuming feat this happens to be. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste in the same way great too).
Wedding cake: un wedding cake pas cher… 2/2 La Lettre Gourmande
http://blog.lalettregourmande.com/wp-content/uploads/2011/12/pearl-beau-wedding-cake.jpgcom World of Cakes: Three Tier Pink Vintage Wedding Cake With Roses
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTNbxEH0iHbaODmcmsIEHc2eaI_wi9aAFycySdELg4YONE1470Y6gVvvGIeH0jZaYSTXnglfHzPwmruXarTsNq5Unhns381MYu-vrdNygKIDjvwqqfrDPxkaGMstQDV2sYHC-MG816Ao/s1600/pink-vintage-wedding-cake.jpgMore Maisie Fantaisie wedding cakes ~awesome cakes~ Pinterest
http://media-cache-ec0.pinimg.com/736x/02/ad/a4/02ada471b1b3f2b9f5d19f6509d8280a.jpgAffordable wedding cakes Simple wedding cakes by Maisie Fantaisie
https://s-media-cache-ak0.pinimg.com/564x/29/47/97/294797412a1eb7a6c91b32be4ced925f.jpgOIP.M6793254797e802b977ccbcd52d77e7a5o0
47A40193C535BBA21C3CAA67BB89170523A68A3E7http://theknottybride.com/444/paris-chic-wedding-cake-by-maisie-fantaisie-uk
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parischicweddingcake by Maisie Fantaisie UK
Anna Tyler cakeshttp://www.gohen.com/blog/wp-content/uploads/2014/04/anna-tyler-cakes.jpgAnna Tyler Cakes wedding cake design
Have you any idea everything there is to learn about wedding cakes? The greater informed you are, the better the decisions you shall make. We've got you covered with this top tips.
Taste the Cake
- While you start setting up consultations, find out when each baker's next tasting is slated. At tastings, clients are invited into the bakery to test exemplary cakes, ask questions, and review portfolios. This is an outstanding opportunity to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Deal with the wedding cake after all decisions about dress reception and style design have been made. These elements can serve as a blueprint for the framework and design of your wedding cake. Choose a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colourful accents (such as sugar plants or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers will provide 50 to 100 friends; you'll likely need five layers for 200 guests or even more. In case the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked immediately atop one another, without separators.)
Price It Out
- Wedding wedding cake is priced by the cut -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is a very general and loose estimation). The more complicated the cake (predicated on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded patterns, lively colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.
Find Methods to Save
- Order a tiny cake that's furnished to excellence but can only feed a few plus several sheet cakes of the same taste to actually nourish the guests. Avoid tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert desk (or another lovely) as well as the cake, look at a cake sized for half your guests. Servings shall be smaller, but the charge will shrink too.
Get the Facts on Frosting
- Buttercream or fondant? That's the main question. Buttercream is much more scrumptious often. But if you value the smooth, almost surreal-like look of fondant up to we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.
Consider the elements
- If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered wedding cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. Of course, if what they do fails, it can be set by them with Photoshop. They also have the luxury of fabricating cakes from stuff that isn't edible -- most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate precisely what you see in print
TAKE NOTICE: It's All in the Details
- With regards to decor, adornment costs have huge variations. The cheapest option is fruits or blossoms that, occasionally, can be applied because of your florist for a minimal fee. For the high end are delicate gum paste or sugars paste flowers, which are designed by hand, one petal at a time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worth the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh blooms, find out if the wedding cake developer shall use your florist, or if you are accountable for the blooms. In case the florist is jogging the show, will she have time to adorn the cake? Be wary of sophisticated floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's wedding cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the one trim by the few at the reception -- is usually ingested as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give pieces to guests as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini wedding cake (where each visitor gets his / her own) is a superb idea -- theoretically however, not always used. Not only will each cake require its adornment (often as complex, or even more, than one that's four times its size), each will require its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes in which to transport these cakes. Multiply by however many friends you will be having, and you'll see just what a costly, time-consuming feat this happens to be. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste in the same way great too).
WeddingCake} on Pinterest Wedding cakes, Cakes and Ruffles
https://s-media-cache-ak0.pinimg.com/236x/24/ed/75/24ed7552473240abd5cf20a424ef217b.jpgAnna Tyler Wedding Cakes Pinterest Anna and Blog
https://s-media-cache-ak0.pinimg.com/236x/65/71/b8/6571b859c9e33350e4ad7883b508ee92.jpgWedding cake with Roses annatylercakes.co.uk
http://www.annatylercakes.co.uk/wp-content/uploads/photo-12.jpgPin by Anna Tyler on Anna Tyler cakes Pinterest
http://media-cache-ec0.pinimg.com/736x/54/86/53/548653d9873562be8f06bbf227c7a7dd.jpgOIP.Me1dc63bd1f71fa255517e9a2e3fbb474o0
906A536AAA2147E5DC87CD107EB29729742606BA9http://www.gohen.com/blog/top-50-uk-wedding-cake-designers/
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