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

Top 50 UK Wedding Cake Designers

Posted by : Unknown July 19, 2016

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Scattercake wedding cake design

Do you know everything there exists to learn about wedding cakes? The more knowledgeable you are, the better the decisions you will make. We have you covered with this top tips.

Tastes the Cake

Decide on a Style

Cope with the wedding cake after all decisions about dress reception and style 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 growing season, your gown, the flower arrangements, or the menu. If you want multi-colored accents (such as sugars blooms or icing ribbons), give your baker cloth swatches. The cake should be part of the wedding, not really 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 even more. In case the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked directly atop each other, without separators.)

Price It Out

Wedding wedding cake often is priced by the slice -- the cost varies, but generally varies from $1.50 to $15 per slice (though this is an extremely basic and loose estimate). The more complicated the wedding cake (predicated on intricate accessories or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded shapes, vibrant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a tiny cake that's decorated to perfection but can only feed a handful plus several sheet cakes of the same flavor to actually nourish the guests. Stay away from tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another great) in addition to the cake, look at a cake measured 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 main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant just as much as we do, consider frosting the cake in buttercream first and adding a layer of fondant over the whole confection then.

Consider the elements

If you're having a patio wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might want to go for a fondant-covered wedding cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These social people spend time fixing the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. Of course, if what they do doesn't work, they can correct it 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 cake designer to have the ability to replicate exactly what you see in print

Take Note: It's All in the facts

When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh blossoms or fruits that, in some instances, can be employed by your florist for a minor fee. For the high end are delicate gum sugars or paste paste blossoms, which are produced by hand, one petal at the right 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 wish to garnish your wedding cake with fresh plants, find out if the wedding cake artist will continue to work with your florist, or if you are accountable for the blooms. In the event the florist is running the show, will she have time and energy to adorn the cake? Be wary of complex floral accents if your reception space design is labor-intensive.

Get Him Involved!

The reputation of the groom's wedding cake, a Southern custom traditionally, is increasing. The bride's cake -- the one chop by the few at the reception -- is usually consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or trim and provide both for dessert.

Go Mini?

Many bakers agree 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 wedding cake require its own beautification (often as complicated, or even more, than one that's four times its size), each will demand its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must create individual boxes in which to move 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, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste equally as great too).