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

cakes wedding cake stands and tier wedding cakes Wedding Cake Designs

Posted by : Unknown July 05, 2016

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Cake Maison wedding cake design

Have you any idea everything there exists to know about wedding cakes? A lot more knowledgeable you are, the better the decisions you will make. We have you covered with this top tips.

Flavor 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 structure and design of your wedding wedding cake. Select a cake that's compatible with the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colorful accents (such as glucose bouquets or icing ribbons), give your baker cloth swatches. The wedding 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. When the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one using its layers stacked immediately atop each other, with no separators.)

Price It Out

Wedding cake often is charged by the slice -- the price varies, but generally runs from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate decorations or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you would like elaborate molded shapes, vibrant 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 excellence but can only just feed a few plus several sheet cakes of the same flavour to actually give food to the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert stand (or another great) in addition to the cake, consider a cake size for half your friends. Servings will be smaller, but the cost will reduce too.

Get the known facts on Frosting

Buttercream or fondant? That's the key 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 entire 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 summertime icing options; You might like to get 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 the cakes looking perfect. These folks spend hours fixing the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. And when what they do fails, they can fix it with Photoshop. There is also the luxury of fabricating cakes from items 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 wedding cake designer to have the ability to replicate precisely what you see in print

Take Note: It's All in the facts

With regards to adornment, adornment costs have huge variations. The cheapest option is fresh bouquets or fruits that, in some instances, can be applied by your florist for a minimal fee. In the high end are delicate gum paste or glucose paste blooms, which are built by hand, one petal at the same 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 worthy of the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh plants, find out if the wedding cake designer will work with your florist, or if you are responsible for the blooms. In case the show is being run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of sophisticated 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 on the rise. The bride's cake -- the one trim by the few at the reception -- is traditionally ingested as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or minimize and provide 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 but not always used. Not only does indeed each cake require its own design (often as elaborate, or even more, than one that's four times its size), each will require its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must create individual boxes where to transport these cakes. Multiply by however many friends you will 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 as great too).