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

Scattercake » Cake Portfolio » Ditto Daisies

Posted by : Unknown July 29, 2016

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Scattercake wedding cake design

Do you know everything you can find to know about wedding cakes? The more knowledgeable you are, the better the decisions you will make. We've got you covered with our top tips.

Flavor the Cake

Select a Style

Cope with the wedding cake in the end decisions about dress style and reception 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 appropriate for the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want bright colored accents (such as sugars flowers or icing ribbons), give your baker cloth 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. In case the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one using its layers stacked straight atop each other, without separators.)

Price It Out

Wedding wedding cake is priced by the cut -- the cost varies often, but generally amounts from $1.50 to $15 per cut (though this is an extremely basic and loose estimate). The more difficult the wedding cake (predicated on intricate designs or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you need elaborate molded shapes, lively colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.

Find Ways to Save

Order a little cake that's adorned to perfection but can only feed a few plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you'll have dessert table (or another sweet) as well as the cake, consider a cake sized for half your friends. Servings shall be smaller, but the fee will shrink too.

Get the reality on Frosting

Buttercream or fondant? That's the primary question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant up to 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 are having an outdoor wedding in a hot weather, 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

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours repairing the perspiration, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, if what they do doesn't work, it could be set by them 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 cake designer to be able to replicate exactly what you see on the net

TAKE NOTICE: It's All in the Details

With regards to decor, adornment costs run the gamut. The cheapest option is fruits or blooms that, in some instances, can be employed by your florist for a minor fee. Over the high end are sensitive gum paste or sugars paste blossoms, which are created 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 improve the rate. (For the record, we think it's worth the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh bouquets, find out if the cake custom made shall work with your florist, or if you are accountable for the blooms. In the event the florist is jogging the show, will she have time for you to adorn the wedding cake? Be wary of intricate floral accents if your reception space interior decoration is labor-intensive.

Get Him Involved!

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

Go Mini?

Many bakers concur that the idea of a mini wedding cake (where each visitor gets his / her own) is a superb idea -- theoretically however, not always in practice. Not only does indeed each cake require its own beautification (often as intricate, if not more, than one that's four times its size), each will require its own pack. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must construct individual boxes in which to move these cakes. Multiply by however many friends you will be having, and you'll see what a costly, time-consuming feat this actually 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 great too).