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

Scattercake » Cakes » Your cake design » Side designs amp; Piping

Posted by : Unknown May 30, 2016

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Scattercake 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

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).