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

Cake decorating masterclass

Posted by : Unknown August 20, 2016

Cake decorating masterclasshttp://cdn.planyourperfectwedding.com/sites/default/files/imagecache/623px_wide/main/Anna%20tyler%20Cakes,%20country%20roses,%20%C2%A3495.jpg

Anna Tyler Cakes wedding cake design

Have you any idea everything you can find 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

Select a Style

Deal with the wedding cake in the end decisions about dress style and reception interior decoration have been made. These elements can provide as a blueprint for the framework and design of your wedding wedding cake. Select a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as sugar blooms or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers shall provide 50 to 100 guests; you'll likely need five layers for 200 guests or more. When the reception is 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 immediately atop one another, without separators.)

Price It Out

Wedding wedding cake often is priced by the slice -- the price varies, but generally amounts from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded forms, attractive 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 furnished to excellence but can only feed a handful plus several sheet cakes of the same flavour to actually supply 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 lovely) as well as the cake, consider a cake size for half your guests. Servings shall be smaller, but the cost will reduce too.

Get the reality on Frosting

Buttercream or fondant? That's the main question. Buttercream is much more delicious often. 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 Weather

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

Mind Your Magazines

Keep in mind, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend time correcting the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for some time. In case what they do fails, it could be fixed by them with Photoshop. There is also the luxury of creating cakes from stuff 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 be able to replicate exactly what you see in print

Take Note: It's All in the Details

With regards to adornment, adornment costs have huge variations. The most inexpensive option is fresh bouquets or fruits that, occasionally, can be applied from your florist for a minimal fee. For the top quality are delicate gum sugar or paste paste flowers, which are constructed by hand, one petal at the same 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 worthwhile the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh blooms, find out if the wedding cake creator will continue to work with your florist, or if you are in charge of the blooms. In case the florist is operating the show, will she have time and energy to adorn the wedding cake? Be wary of intricate floral accents if your reception space decor 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 main one lower by the few at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays made to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or trim and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each guest gets his / her own) is a superb idea -- in theory but not always in practice. Not only does each cake require its own decoration (often as elaborate, if not more, than one that's four times its size), each will demand its own field. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must create individual boxes where to transport these cakes. Multiply by however many guests you will be having, and you'll 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 just as great too).