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 July 06, 2016

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The Cake Store wedding cake design

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

Style the Cake

Select a Style

Cope with the cake in the end decisions about dress style and reception design have been made. These elements can provide as a blueprint for the composition and design of your wedding 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 colourful accents (such as sweets blossoms or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 guests; you will likely need five layers for 200 guests or 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 straight atop one another, without separators.)

Price It Out

Wedding wedding cake often is listed by the cut -- the cost varies, but generally varies from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more complicated the wedding cake (based on intricate accessories or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you would like elaborate molded styles, vivid colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's decorated to excellence but can only feed a few plus several sheet cakes of the same flavor to actually feed the guests. Stay away from tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you'll have a dessert desk (or another lovely) as well as the cake, consider a cake sized for half your guests. Servings will be smaller, but the payment will shrink too.

Find the known facts on Frosting

Fondant or buttercream? That's the main question. Buttercream is much more delightful often. But if you value the smooth, almost surreal-like look of fondant around 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 are having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to go for a fondant-covered wedding cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend hours mending the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for some time. If what they do fails, it could be fixed by them with Photoshop. They also have 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 cake designer to have the ability to replicate precisely what you see on the net

TAKE NOTICE: It's All in the facts

When it comes to adornment, adornment costs run the gamut. The cheapest option is fresh fruits or plants that, in some instances, can be employed by your florist for a minor fee. For the top quality are sensitive gum paste or sweets paste flowers, which are made 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 worthy of the cost!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh bouquets, find out if the wedding cake designer shall work with your florist, or if you are responsible for the blooms. If the florist is working the show, will she have time to adorn the wedding cake? Be wary of complex floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

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

Go Mini?

Many bakers concur that the thought of a mini cake (where each guest gets his / her own) is a superb idea -- theoretically but not always in practice. Not only does indeed each wedding cake require its own design (often as complex, or even more, than one that's four times its size), each will demand 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 guests you'll be having, and you'll see just what a costly, time-consuming feat this is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste just as great too).