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

New Wedding Cake Designs by Restoration Cake A Super Sweet Update

Posted by : Unknown August 27, 2016

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Restoration Cake wedding cake design

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

Flavor the Cake

Select a Style

Cope with the 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 cake. Choose a cake that's compatible with the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as glucose blooms 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 serve 50 to 100 friends; you'll likely need five layers for 200 guests or even more. In case the reception is within 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, without separators.)

Price It Out

Wedding wedding cake often is charged by the slice -- the price varies, but generally ranges from $1.50 to $15 per slice (though this is a very standard and loose estimation). The more difficult the cake (predicated on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded shapes, attractive colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a small cake that's furnished to excellence but can only just feed a handful plus several sheet cakes of the same taste to actually supply the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert desk (or another sugary) in addition to the cake, look at a cake measured for half your guests. Servings will be smaller, but the fee will shrink too.

Get the Facts on Frosting

Buttercream or fondant? That's the key question. Buttercream is much more scrumptious 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 then adding a layer of fondant over the complete confection.

Consider the elements

If you're having an outdoor wedding in a hot weather, 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 wedding cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These social people spend time repairing the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for some time. And when what they do fails, it can be set by them with Photoshop. They also have the luxury of creating 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 wedding cake designer to have the ability to replicate just what you see on the net

TAKE NOTICE: It's All in the facts

With regards to beautification, adornment costs have huge variations. The most inexpensive option is fresh blossoms or fruits that, occasionally, can be applied because of your florist for a minimal fee. Within the high end are delicate gum paste or sweets paste blooms, which are created by hand, one petal at a right 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 worthwhile the price!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh blooms, find out if the wedding cake custom will continue to work with your florist, or if you are responsible for the blooms. In case the florist is jogging the show, will she have a chance to adorn the cake? Be skeptical 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 on the rise. The bride's cake -- the one slash by the few at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays made to show off the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- in theory however, not always in practice. Not only does each wedding cake require its beautification (often as complex, or even more, than one that's four times its size), each will require its own container. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to transport these cakes. Multiply by however many guests you will be having, and you will see just 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 undoubtedly, they taste as great too).