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

traditional wedding cake designs

Posted by : Unknown June 08, 2016

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Fat Cakes Design wedding cake design

Do you know everything you can find to learn about wedding cakes? A lot 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

Deal with the cake after all decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the framework and design of your wedding wedding cake. Select a cake that's appropriate for the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like multi-colored accents (such as sweets plants or icing ribbons), give your baker cloth swatches. The cake should participate 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" wedding cake is one with its layers stacked directly atop one another, with no separators.)

Price It Out

Wedding cake often is listed by the slice -- the price varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely general 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 expensive than buttercream, and if you would like elaborate molded patterns, attractive colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.

Find Methods to Save

Order a tiny cake that's embellished to efficiency but can only just feed a few plus several sheet cakes of the same flavour to actually feed the guests. Stay away from 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 a dessert table (or another sweet) in addition to the cake, consider a cake measured for half your guests. Servings will be smaller, but the cost will reduce too.

Receive the known facts on Frosting

Buttercream or fondant? That's the main question. Buttercream is often much more delicious. But if you value 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 elements

If you are having an outdoor wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to go for a fondant-covered cake -- it doesn't even have to be refrigerated.

Mind Your Magazines

Remember, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These sociable people spend time correcting the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for a while. In case what they do fails, they can correct it 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 cake designer to be able to replicate precisely what you see on the net

TAKE NOTICE: It's All in the Details

With regards to design, adornment costs have huge variations. The most inexpensive option is fresh blooms or fruits that, occasionally, can be applied from your florist for a minimal fee. Within the high end are delicate gum paste or sugar paste plants, which are created by hand, one petal at a 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 Wedding cake Collaboration

If you want to garnish your wedding cake with fresh blossoms, find out if the wedding cake developer shall work with your florist, or if you are responsible for the blooms. When the show has been run by the florist, will she have time to adorn the cake? Be wary of intricate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The reputation of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one chop by the couple at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays built to show off 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 idea of a mini wedding cake (where each visitor gets his or her own) is a great idea -- theoretically however, not always used. Not only does each wedding cake require its own beautification (often as elaborate, or even more, than one that's four times its size), each will require its own field. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must create individual boxes in which to move these cakes. Multiply by however many friends you'll be having, and you'll 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 in the same way great too).