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

Wedding Cake The Sugared Saffron Cake Studio

Posted by : Unknown July 02, 2016

Wedding Cake The Sugared Saffron Cake Studio Wedding Cake The Sugared Saffron Cake Studiohttp://www.sugaredsaffron.co.uk/wp-content/uploads/2013/04/Purple-roses.jpg

The Sugared Saffron wedding cake design

Have you any idea everything you can find to know about wedding cakes? The more up to date you are, the better the decisions you shall make. We've got you covered with this top tips.

Taste the Cake

Decide on a Style

Deal 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 framework and design of your wedding wedding cake. Choose a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colorful accents (such as sugars bouquets or icing ribbons), give your baker cloth swatches. The cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 guests; you'll likely need five layers for 200 guests or even more. In case the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked immediately atop one another, with no separators.)

Price It Out

Wedding cake is costed by the slice -- the price varies often, but generally runs from $1.50 to $15 per cut (though this is an extremely basic and loose estimate). The more difficult the wedding cake (based on intricate designs or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you would like elaborate molded forms, attractive colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a tiny cake that's furnished to efficiency but can only just feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert desk (or another special) in addition to the cake, look at a cake size for half your friends. Servings will be smaller, but the charge will reduce too.

Get the reality on Frosting

Fondant or buttercream? That's the primary question. Buttercream is much more delightful often. But if you value 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 complete confection then.

Consider the Weather

If you're having an outdoor wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might want to get a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time mending 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 fails, it can be fixed by them with Photoshop. There is also the luxury of creating cakes from items 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 have the ability to replicate exactly what you see in print

TAKE NOTICE: It's All in the facts

With regards to design, adornment costs run the gamut. The cheapest option is fresh flowers or fruits that, occasionally, can be applied from your florist for a minimal fee. Around the top quality are fragile gum paste or sugar paste blooms, which are made 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 improve the rate. (For the record, we think it's worth the cost!)

Encourage Wedding cake Collaboration

If you wish to garnish your cake with fresh plants, find out if the wedding cake custom 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 the perfect time to adorn the cake? Be skeptical of intricate floral accents if your reception space decor 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 wedding cake -- the main one trim by the few at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays constructed to show off the groom's passions and obsessions. Give pieces to friends as a take-home memento or cut and serve both for dessert.

Go Mini?

Many bakers concur that the thought of a mini wedding cake (where each guest gets his or her own) is a superb idea -- theoretically but not always used. Not only does each cake require its own design (often as complex, or even more, than one that's four times its size), each will demand its own package. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must create individual boxes in which to transport these cakes. Multiply by however many guests you'll 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 of course, they taste equally great too).