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

Copyright © 2016 Olofson Design. All Rights Reserved.

Posted by : Unknown July 05, 2016

Olofson Design wedding cake design

Have you any idea everything there is to know about wedding cakes? The greater informed you are, the better the decisions you shall make. We have you covered with our top tips.

Tastes the Cake

Decide on a Style

Deal with the wedding cake after all decisions about dress reception and style decoration have been made. These elements can serve as a blueprint for the framework and design of your wedding wedding cake. Choose 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 colorful accents (such as sugar flowers or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 friends; you will likely need five layers for 200 guests or more. If 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 cake often is priced by the cut -- the price varies, but generally varies from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more complicated the cake (based on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded designs, exciting colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a little cake that's decorated to efficiency but can only 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 expensive) effect. If you'll have a dessert desk (or another sweet) in addition to the cake, consider a cake size for half your friends. Servings will be smaller, but the payment will shrink 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 approximately 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 are having an outdoor wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might want to go for a fondant-covered cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Remember, publications (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These public people spend time repairing the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And when what they do doesn't work, they can fix it with Photoshop. There is also 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 wedding cake designer to be able to replicate just what you see in print

TAKE NOTICE: It's All in the facts

When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh fruits or blooms that, in some instances, can be applied by your florist for a minimal fee. In the top quality are delicate gum glucose or paste paste blooms, which are produced by hand, one petal at a 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 worthwhile the cost!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh plants, find out if the wedding cake developer shall work with your florist, or if you are responsible for the blooms. In the event the florist is running the show, will she have the perfect time to adorn the cake? Be skeptical of intricate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The popularity of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one cut by the few at the reception -- is traditionally ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show off the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and provide both for dessert.

Go Mini?

Many bakers concur that the thought of a mini wedding cake (where each visitor gets his or her own) is a superb idea -- in theory however, not always used. Not only does each cake require its decoration (often as elaborate, if not more, than one that's four times its size), each will require its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must build individual boxes where to transport these cakes. Multiply by however many guests 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 equally great too).