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 » Pretty Wonky

Posted by : Unknown July 03, 2016

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Scattercake wedding cake design

Have you any idea everything you can find to know about wedding cakes? A lot more informed you are, the better the decisions you shall make. We've got you covered with our top tips.

Tastes the Cake

Decide on a Style

Deal with the cake after all decisions about dress reception and style design have been made. These elements can serve as a blueprint for the framework and design of your wedding wedding cake. Select a cake that's appropriate for the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as sugars bouquets or icing ribbons), give your baker fabric swatches. The cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 guests; you will likely need five layers for 200 guests or even more. If the reception is within 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 immediately atop one another, with no separators.)

Price It Out

Wedding cake is charged by the cut -- the price varies often, but generally amounts from $1.50 to $15 per slice (though this is a very basic and loose estimation). The more complicated the cake (based on intricate decorations or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you need elaborate molded figures, lively colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a small cake that's decorated to excellence but can only feed a few plus several sheet cakes of the same flavour to actually give food to the guests. Stay away from tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you will have a dessert desk (or another sugary) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the cost will reduce too.

Get the known facts on Frosting

Fondant or buttercream? That's the key 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 adding a layer of fondant over the whole confection then.

Consider the Weather

If you are having a patio wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might like to get a fondant-covered wedding cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These cultural people spend time mending the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. In case what they do fails, it can be set by them with Photoshop. There is also 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 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 decoration, adornment costs have huge variations. The most inexpensive option is fresh fruits or plants that, in some instances, can be applied from your florist for a minor fee. Within the top quality are delicate gum paste or sugars paste bouquets, which are designed 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 improve the rate. (For the record, we think it's worth the price!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh blossoms, find out if the cake designer will work with your florist, or if you are responsible for the blooms. In case the florist is operating the show, will she have time and energy to adorn the cake? Be wary of elaborate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The attractiveness of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the main one lower by the couple at the reception -- is customarily ingested as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or minimize and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each guest gets his / her own) is a superb idea -- theoretically however, not always used. Not only does indeed each wedding cake require its own decor (often as elaborate, or even more, than one that's four times its size), each will require its own package. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to move these cakes. Multiply by however many guests you'll be having, and you'll 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 of course, they taste just like great too).