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 17, 2016

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Restoration Cake wedding cake design

Do you know everything there may be to know about wedding cakes? The greater knowledgeable you are, the better the decisions you shall make. We have you covered with our top tips.

Taste the Cake

Decide on a Style

Deal with the wedding cake after all decisions about dress style and reception interior decoration have been made. These elements can serve as a blueprint for the framework and design 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 vibrant accents (such as sugars bouquets or icing ribbons), give your baker cloth 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 even more. In case the reception is 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 immediately atop one another, with no separators.)

Price It Out

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

Find Ways to Save

Order a small cake that's decorated to perfection but can only just feed a handful plus several sheet cakes of the same taste to actually nourish the guests. Avoid tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you will have a dessert desk (or another sweet) as well as the cake, consider a cake size for half your friends. Servings will be smaller, but the payment will shrink too.

Find the known facts on Frosting

Fondant or buttercream? That's the primary question. Buttercream is much more delightful 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 adding a layer of fondant over the entire confection then.

Consider the Weather

If you're having a patio wedding in a hot local 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, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend time repairing the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. And when what they do doesn't work, they can fix it with Photoshop. They also have the luxury of fabricating 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 cake designer to have the ability to replicate just what you see in print

TAKE NOTICE: It's All in the Details

When it comes to decoration, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, in some instances, can be employed from your florist for a minimal fee. For the high end are delicate gum sugar or paste paste blossoms, which are created 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 raise the rate. (For the record, we think it's well worth the cost!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh blooms, find out if the cake custom will work with your florist, or if you are accountable for the blooms. When the florist is operating the show, will she have period to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space interior decoration 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 wedding cake -- the main one slice by the couple at the reception -- is usually consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays constructed to show off the groom's passions and obsessions. Give pieces to guests as a take-home memento or trim and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each visitor 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 complicated, if not more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must create individual boxes in which to transport these cakes. Multiply by however many guests you'll 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 just as great too).