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 03, 2016

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Maisie Fantaisie wedding cake design

Do you know everything you can find to learn about wedding cakes? The greater knowledgeable you are, the better the decisions you can make. We've got you covered with our top tips.

Tastes the Cake

Select a Style

Deal with the wedding cake in the end decisions about dress reception and style design have been made. These elements can serve as a blueprint for the look and structure of your 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'd like bright colored accents (such as glucose bouquets or icing ribbons), give your baker cloth swatches. The cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will provide 50 to 100 guests; you will likely need five layers for 200 guests or more. When the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one with its layers stacked immediately atop one another, without separators.)

Price It Out

Wedding wedding cake is listed by the slice -- the price varies often, but generally ranges from $1.50 to $15 per cut (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate accessories or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you would like elaborate molded figures, attractive colors, or handmade sugar-flower detailing, 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 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 a stylish (but less expensive) effect. If you will have a dessert desk (or another special) as well as the cake, consider a cake size for half your friends. Servings shall be smaller, but the cost will shrink too.

Get the 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 adding a layer of fondant over the whole confection then.

Consider the Weather

If you are having an outdoor wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about warmer summer months icing options; You might want to go for a fondant-covered cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These interpersonal people spend time repairing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. In case what they do doesn't work, they can fix it with Photoshop. There is also the luxury of fabricating 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 on the net

TAKE NOTICE: It's All in the facts

When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh fruits or flowers that, in some instances, can be applied from your florist for a minor fee. Within the top quality are delicate gum sweets or paste paste bouquets, which are created by hand, one petal at a right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve the rate. (For the record, we think it's worthy of the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh flowers, find out if the cake artist shall work with your florist, or if you are in charge of the blooms. In case 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 design is labor-intensive.

Get Him Involved!

The acceptance of the groom's cake, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one lower by the few at the reception -- is customarily consumed as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show from the groom's passions and obsessions. Give pieces to guests as a take-home memento or lower and provide both for dessert.

Go Mini?

Many bakers concur that the idea of a mini wedding cake (where each visitor gets his or her own) is a great idea -- theoretically but not always used. Not only does indeed each wedding cake require its decoration (often as elaborate, or even more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to move these cakes. Multiply by however many friends you will be having, and you'll see what a costly, time-consuming feat this 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 like great too).