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 05, 2016

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Curtis & Co Cakes wedding cake design

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

Style the Cake

Decide on a Style

Deal with the cake after all decisions about dress reception and style decoration have been made. These elements can provide as a blueprint for the composition and design of your 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 sweets blossoms or icing ribbons), give your baker cloth swatches. The wedding 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 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 with its layers stacked straight atop one another, without separators.)

Price It Out

Wedding wedding cake often is listed by the cut -- the price varies, but generally varies from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more difficult the cake (predicated on intricate decorations or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you would like elaborate molded styles, lively colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.

Find Methods to Save

Order a little cake that's furnished to excellence but can only feed a few plus several sheet cakes of the same flavour to actually supply the guests. Avoid tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert table (or another sweet) in addition to the cake, look at a cake size for half your guests. Servings will be smaller, but the payment will shrink too.

Find the known facts on Frosting

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

Consider the elements

If you're having a patio wedding in a hot weather, avoid 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 doesn't even have to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These public people spend hours repairing the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for a while. And when what they do doesn't work, they can correct it with Photoshop. They also have 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 have the ability to replicate precisely what you see in print

Take Note: It's All in the Details

When it comes to decor, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, occasionally, can be applied because of your florist for a minor fee. Within the high end are delicate gum glucose or paste paste blooms, which are produced by hand, one petal at a 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 worth the price!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh bouquets, find out if the cake custom will continue to work with your florist, or if you are accountable for the blooms. In case the florist is working the show, will she have the perfect time to adorn the cake? Be wary of intricate floral accents if your reception space decor is labor-intensive.

Get Him Involved!

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

Go Mini?

Many bakers concur that the idea of a mini cake (where each visitor gets his / her own) is a great idea -- theoretically however, not always used. Not only will each wedding cake require its own beautification (often as complex, if not more, than one that's four times its size), each will demand its own field. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you'll 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 of course, they taste just like great too).