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

Portfolio Olofson Design

Posted by : Unknown July 09, 2016

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Olofson Design wedding cake design

Have you any idea everything there exists to learn about wedding cakes? The greater up to date you are, the better the decisions you will make. We have you covered with our top tips.

Tastes the Cake

Decide on a Style

Cope with the wedding cake after all decisions about dress style and reception decoration have been made. These elements can serve as a blueprint for the composition and design of your wedding wedding cake. Choose a cake that's appropriate for the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colourful accents (such as sugar blossoms or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 friends; you will likely need five layers for 200 guests or more. In the event 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 directly atop one another, without separators.)

Price It Out

Wedding wedding cake is charged by the slice -- the cost varies often, but generally runs from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more difficult the cake (predicated on intricate adornments or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you would like elaborate molded styles, radiant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a little cake that's furnished to perfection but can only just feed a handful plus several sheet cakes of the same taste to actually supply the guests. Avoid tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert table (or another sweet) in addition to the cake, look at a cake sized for half your guests. Servings shall be smaller, but the payment will reduce too.

Have 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 around we do, consider frosting the cake in buttercream first and adding a layer of fondant over the complete confection then.

Consider the Weather

If you're having a patio wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might like to get 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 the cakes looking perfect. These folks spend hours correcting the perspiration, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for a while. Of course, if what they do doesn't work, they can correct it with Photoshop. They also have the luxury of creating 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 cake designer to be able to replicate just what you see in print

Take Note: It's All in the facts

With regards to beautification, adornment costs run the gamut. The cheapest option is fresh bouquets or fruits that, in some instances, can be applied from your florist for a minimal fee. Over the high end are fragile gum paste or sugars 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 well worth the cost!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh blossoms, find out if the cake artist will work with your florist, or if you are in charge of the blooms. If the florist is operating the show, will she have period to adorn the cake? Be skeptical of complex 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 increasing. The bride's wedding cake -- the one slice by the couple at the reception -- is customarily eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show off of the groom's passions and obsessions. Give pieces 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 wedding cake (where each visitor gets his or her own) is a superb idea -- in theory but not always in practice. Not only will each cake require its own decoration (often as complicated, if not more, than one that's four times its size), each will demand its own container. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must build individual boxes in which to transport these cakes. Multiply by however many guests you will be having, and you will see just 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 great too).