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

Here is a sample design image using our wedding cake design pro cake

Posted by : Unknown July 19, 2016

Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpg

Dreamworld Cakes wedding cake design

Do you know everything there is certainly to learn about wedding cakes? The greater up to date you are, the better the decisions you will make. We've got you covered with this top tips.

Tastes the Cake

Select a Style

Cope with the cake after all decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the design and structure of your 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 bright colored accents (such as glucose blossoms or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will 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 your tiers. (A "stacked" cake is one with its layers stacked directly atop one another, with no separators.)

Price It Out

Wedding cake is listed by the cut -- the price varies often, but generally varies from $1.50 to $15 per cut (though this is a very standard and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded shapes, exciting colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's embellished to efficiency but can only feed a few plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert table (or another special) as well as the cake, consider a cake size for half your guests. Servings shall be smaller, but the charge 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 value the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and adding a layer of fondant over the whole confection then.

Consider the Weather

If you are having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about warmer summer months icing options; You might want to go for a fondant-covered cake -- it doesn't 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 folks spend hours correcting the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for some time. In case what they do fails, 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 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 NOTICE: It's All in the facts

With regards to beautification, adornment costs have huge variations. The cheapest option is fresh fruits or blooms that, occasionally, can be employed from your florist for a minor fee. For the high end are delicate gum glucose or paste paste blossoms, which are created 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 well worth the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh blossoms, find out if the wedding cake developer will 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 and energy to adorn the wedding cake? Be wary of intricate floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The level of popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's cake -- the one lower by the couple at the reception -- is typically eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays built 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 agree that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- in theory however, not always used. Not only will each cake require its beautification (often as complex, if not more, than one that's four times its size), each will demand its own container. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must build 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 is. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste equally as great too).