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

wedding cakes, London

Posted by : Unknown June 24, 2016

wedding cakes, Londonhttp://www.olofsondesign.com/static/media/portfolio/Botanics_painted_texture_cake.540x0.jpg

Olofson Design wedding cake design

Have you any idea everything there may be to learn about wedding cakes? A lot more knowledgeable you are, the better the decisions you shall make. We've got you covered with this top tips.

Taste the Cake

Decide on a Style

Cope with the cake after all decisions about dress style and reception decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select a cake that's appropriate for the style 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 cloth swatches. The cake should be part of the wedding, not a glaring sideshow.

Size It Up

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

Price It Out

Wedding wedding cake is priced by the slice -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded designs, attractive colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a little cake that's furnished to perfection but can only feed a few plus several sheet cakes of the same flavor to actually feed the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you will have a dessert table (or another sweet) as well as the cake, look at a cake sized for half your friends. Servings shall be smaller, but the payment will reduce too.

Get the Facts on Frosting

Buttercream or fondant? That's the key question. Buttercream is often much more delicious. 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 Weather

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

Mind Your Magazines

Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These communal people spend time fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. Of course, if 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 bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate exactly what you see in print

Take Note: It's All in the facts

With regards to design, adornment costs have huge variations. The cheapest option is fruits or flowers that, occasionally, can be employed from your florist for a minor fee. In the high end are delicate gum sugar or paste paste blossoms, which are constructed by hand, one petal at the same 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 want to garnish your cake with fresh blossoms, find out if the wedding cake creator shall work with your florist, or if you are in charge of the blooms. When the florist is working the show, will she have time to adorn the wedding cake? Be wary of elaborate floral accents if your reception space interior decoration is labor-intensive.

Get Him Involved!

The reputation of the groom's cake, traditionally a Southern custom, is increasing. The bride's cake -- the one slash by the couple at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays constructed to show off of 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 concur that the idea of a mini cake (where each guest gets his / her own) is a superb idea -- theoretically however, not always used. Not only will each wedding cake require its decoration (often as intricate, or even more, than one that's four times its size), each will require its own field. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must develop individual boxes where to move these cakes. Multiply by however many friends 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 just like great too).