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

Spoonful of Sugar: Slattery39;s Chocolate Cake Course

Posted by : Unknown June 27, 2016

Spoonful of Sugar: Slattery39;s Chocolate Cake Coursehttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2QqIGjBof0Gf7OP-0e9IWFGr2Xpt2y_LNZK03LhRhl5yxe8OwSFUjNK74mm4LIq69H6iBFqe40YjSb6YU5dzvku-JWGE7iTOgU1A453w-HSe0eDyyd-C_l2HFnQ-piLbPD8ct0TPHT7B/s1600/IMG_5691.JPG

Slattery Cakes wedding cake design

Do you know everything you can find to learn about wedding cakes? The more knowledgeable you are, the better the decisions you shall make. We have you covered with this top tips.

Taste the Cake

Decide on a Style

Cope with the cake in the end decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the structure and design 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 glucose bouquets or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not really 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, with no separators.)

Price It Out

Wedding cake often is listed by the slice -- the cost varies, but generally varies from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the cake (based on intricate designs or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you need elaborate molded forms, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

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

Get the Facts on Frosting

Fondant or buttercream? That's the main question. Buttercream is much more delightful often. But if you value the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and adding a layer of fondant over the whole confection then.

Consider the Weather

If you are having a patio wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to get a fondant-covered wedding cake -- it doesn't 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 cultural people spend time repairing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. If what they do fails, it could be fixed by them with Photoshop. They also have the luxury of creating 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 be able to replicate just what you see in print

Take Note: It's All in the facts

When it comes to decor, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be employed because of your florist for a minor fee. In the high end are sensitive gum paste or sugars paste blossoms, 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 raise the rate. (For the record, we think it's worthy of the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh flowers, find out if the cake developer shall use your florist, or if you are accountable for the blooms. In the event the show has been run by the florist, will she have period to adorn the wedding cake? Be wary of elaborate floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The acceptance of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the main one slash by the few at the reception -- is typically eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays built to show off of the groom's passions and obsessions. Give pieces to friends 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 superb idea -- in theory but not always in practice. Not only does indeed each wedding cake require its own decor (often as complex, if not more, than one that's four times its size), each will require its own box. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must build individual boxes where to transport these cakes. Multiply by however many guests 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 equally great too).