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

CakeArt and Sugarcraft

Posted by : Unknown July 04, 2016

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All Things Sugar wedding cake design

Do you know everything you can find to know about wedding cakes? The more prepared you are, the better the decisions you can make. We've got you covered with this top tips.

Flavour the Cake

Select a Style

Cope with the wedding cake in the end decisions about dress reception and style design have been made. These elements can provide as a blueprint for the framework and design of your wedding cake. Select a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as sugars bouquets or icing ribbons), give your baker textile swatches. The wedding cake should be part of 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. When the reception is at 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 straight atop one another, with no separators.)

Price It Out

Wedding wedding cake often is charged by the slice -- the cost varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more difficult the cake (based on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded forms, vivid colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a small cake that's embellished to excellence but can only feed a few plus several sheet cakes of the same flavor to actually supply the guests. Avoid tiers, handmade sweets 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 payment will shrink too.

Have the known facts on Frosting

Fondant or buttercream? That's the main question. Buttercream is much more delicious 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 then adding a layer of fondant over the complete confection.

Consider the elements

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

Mind Your Magazines

Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, 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 wedding cake designer to be able to replicate precisely what you see on the net

Take Note: It's All in the Details

With regards to decoration, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, occasionally, can be employed from your florist for a minor fee. For the high end are delicate gum paste or sugar paste flowers, which are designed by hand, one petal at the 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 price!)

Encourage Wedding cake Collaboration

If you want to garnish your wedding cake with fresh flowers, find out if the wedding cake custom made shall work with your florist, or if you are responsible for the blooms. If the show is being run by the florist, will she have time to adorn the cake? Be wary of sophisticated floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The level of popularity of the groom's cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one lower by the couple at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays built to show off the groom's passions and obsessions. Give pieces to guests as a take-home memento or minimize and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each guest gets his / her own) is a superb idea -- in theory but not always in practice. Not only will each cake require its own adornment (often as intricate, if not more, than one that's four times its size), each will demand its own field. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must create individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you'll 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 undoubtedly, they taste equally as great too).