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

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Posted by : Unknown June 05, 2016

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The Cake Store wedding cake design

Have you any idea everything there may be to learn about wedding cakes? The more enlightened you are, the better the decisions you can make. We have you covered with our top tips.

Flavor the Cake

Select 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 framework and design of your wedding 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 vibrant accents (such as sugars blooms or icing ribbons), give your baker fabric swatches. The cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 friends; you will likely need five layers for 200 guests or even more. In the event the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one with its layers stacked directly atop each other, without separators.)

Price It Out

Wedding wedding cake often is charged by the cut -- the price varies, but generally varies from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more difficult the wedding cake (based 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 forms, vibrant colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a small cake that's decorated to excellence but can only feed a handful plus several sheet cakes of the same taste to actually feed the guests. Stay away from tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert desk (or another great) as well as the cake, consider a cake sized for half your guests. Servings will be smaller, but the charge will reduce too.

Receive the known facts on Frosting

Buttercream or fondant? 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 entire confection.

Consider the Weather

If you're having an outdoor wedding in a hot local climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might like to get a fondant-covered cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend hours repairing the perspiration, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for some time. Of course, if what they do doesn't work, it could be set 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 exactly what you see in print

TAKE NOTICE: It's All in the facts

When it comes to design, adornment costs run the gamut. The most inexpensive option is fruits or plants that, occasionally, can be applied from your florist for a minor fee. Over the top quality are sensitive gum paste or sugars paste bouquets, 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 improve the rate. (For the record, we think it's well worth the price!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh flowers, find out if the wedding cake artist shall work with your florist, or if you are accountable for the blooms. When the show is being run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The reputation of the groom's wedding cake, a Southern custom traditionally, is increasing. The bride's cake -- the main one lower by the couple at the reception -- is typically ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays made to show from the groom's passions and obsessions. Give pieces to guests as a take-home memento or cut and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each visitor gets his / her own) is a great idea -- in theory but not always in practice. Not only will each wedding cake require its decoration (often as complex, or even more, than one that's four times its size), each will demand its own package. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you will 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 just like great too).