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

Royal Wedding Cake Weddingbells

Posted by : Unknown August 17, 2016

Royal Wedding Cake Weddingbells Royal Wedding Cake Weddingbellshttp://www.weddingbells.ca/blogs/wp-content/uploads/2010/11/wbnov_1cake.jpg

Maisie Fantaisie wedding cake design

Have you any idea everything you can find to know about wedding cakes? A lot more enlightened you are, the better the decisions you shall make. We've got you covered with our top tips.

Flavour the Cake

Select a Style

Deal with the cake after all decisions about dress style and reception interior decoration have been made. These elements can serve as a blueprint for the framework and design of your wedding wedding cake. Choose a cake that's appropriate for the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as sweets 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 more. If the reception is in 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 straight atop each other, with no separators.)

Price It Out

Wedding cake is priced by the slice -- the cost varies often, but generally varies from $1.50 to $15 per cut (though this is a very general and loose estimation). The more complicated the wedding cake (based on intricate decorations or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded designs, vibrant colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.

Find Methods to Save

Order a small cake that's adorned to efficiency but can only feed a few plus several sheet cakes of the same flavour to actually nourish the guests. Stay away from tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you will have a dessert desk (or another sugary) as well as the cake, consider a cake sized for half your guests. Servings will be smaller, but the charge will reduce too.

Get the reality on Frosting

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

Consider the elements

If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to go for a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend hours correcting 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 fails, they can fix it with Photoshop. They also have 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 cake designer to be able to replicate precisely what you see in print

Take Note: It's All in the Details

With regards to decor, adornment costs have huge variations. The cheapest option is fresh bouquets or fruits that, in some instances, can be applied from your florist for a minimal fee. Over the high end are delicate gum glucose or paste paste flowers, which are made 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 well worth the price!)

Encourage Wedding cake Collaboration

If you wish to garnish your wedding cake with fresh blooms, find out if the cake developer shall use your florist, or if you are accountable for the blooms. If the show has been run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of complex floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The attractiveness of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the main one cut by the few at the reception -- is customarily eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays built to show off of the groom's passions and obsessions. Give pieces to guests as a take-home memento or slice and serve 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 great idea -- theoretically but not always used. Not only does each wedding cake require its own adornment (often as intricate, or even more, than one that's four times its size), each will demand its own box. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must construct individual boxes where to move these cakes. Multiply by however many friends you will be having, and you'll see just what a costly, time-consuming feat this is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste in the same way great too).