Best Wedding Cake Design

One of the most important element on wedding party is wedding cake. Well... you just can tell your cake decorator to do it. But sometimes the example that they have don't really satisfy you and you need something else design for your wedding cake designs. You can choose wedding cake design that you like here since we have various designs here that you can ask cake decorator to make it for you. Don't worry that you can't get what you want since we have huge amounts of wedding cake design example

Here is a sample design image using our wedding cake design pro cake

Posted by : Unknown May 25, 2016

Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpg

Restoration 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

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).