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

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Posted by : Unknown August 12, 2016

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Peggy Porschen wedding cake design

Do you know everything there is to learn about wedding cakes? A lot more up to date you are, the better the decisions you can make. We've got you covered with this top tips.

Flavor the Cake

Decide on a Style

Deal with the cake in the end decisions about dress reception and style decor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose 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 bright colored accents (such as sweets plants 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 friends; you'll likely need five layers for 200 guests or even more. When the reception is 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 straight atop each other, with no separators.)

Price It Out

Wedding wedding cake often is charged by the cut -- the price varies, but generally amounts from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more difficult the wedding cake (predicated on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded patterns, vibrant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a small cake that's furnished to perfection but can only just feed a few plus several sheet cakes of the same taste to actually give food to the guests. Stay away from tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you'll have a dessert stand (or another sweet) as well as the cake, look at a cake measured for half your guests. Servings shall be smaller, but the cost will reduce too.

Get the known facts on Frosting

Fondant or buttercream? That's the key question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the complete confection.

Consider the Weather

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

Mind Your Magazines

Keep in mind, mags (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These social people spend time mending the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for some time. And if what they do doesn't work, they can fix it with Photoshop. They also have 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 have the ability to replicate just what you see on the net

Take Note: It's All in the facts

With regards to decor, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, occasionally, can be applied by your florist for a minor fee. Within the top quality are delicate gum paste or sugars paste flowers, which are constructed 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 raise the rate. (For the record, we think it's worthy of the price!)

Encourage Wedding cake Collaboration

If you wish to garnish your cake with fresh plants, find out if the cake custom will work with your florist, or if you are in charge of the blooms. In the event the florist is operating the show, will she have the perfect time to adorn the wedding cake? Be skeptical of complex floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The acceptance of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the one chop by the few at the reception -- is customarily consumed as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off of the groom's passions and obsessions. Give pieces to friends as a take-home memento or cut and provide both for dessert.

Go Mini?

Many bakers concur that the thought of a mini cake (where each guest gets his or her own) is a superb idea -- theoretically however, not always in practice. Not only does each cake require its decoration (often as complex, if not more, than one that's four times its size), each will require its own package. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must construct individual boxes in which to transport these cakes. Multiply by however many friends you will be having, and you will see what a costly, time-consuming feat this happens to be. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste in the same way great too).