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

Show in London this February, I met wedding cake designer Anna Tyler

Posted by : Unknown August 26, 2016

Show in London this February, I met wedding cake designer Anna Tylerhttp://flowerona.com/wp-content/uploads/2012/05/2012-05-08_004.jpg

Anna Tyler Cakes wedding cake design

Do you know everything there exists to know about wedding cakes? The greater informed you are, the better the decisions you shall make. We have you covered with this top tips.

Tastes the Cake

Select a Style

Cope with the wedding cake after all decisions about dress style and reception interior decoration have been made. These elements can serve as a blueprint for the design 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 want colorful accents (such as glucose bouquets or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 guests; you will likely need five layers for 200 guests or even more. When the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one using its layers stacked directly atop each other, with no separators.)

Price It Out

Wedding cake is charged by the slice -- the cost varies often, but generally amounts from $1.50 to $15 per cut (though this is a very basic and loose estimate). The more complicated the cake (based on intricate accessories or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded figures, radiant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.

Find Ways to Save

Order a small cake that's adorned to perfection but can only just feed a handful plus several sheet cakes of the same flavor to actually nourish the guests. Stay away from tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have dessert desk (or another special) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the payment will reduce too.

Get the reality on Frosting

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

Consider the Weather

If you're having a patio wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered cake -- it generally does not even need 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 communal people spend time correcting the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And if what they do doesn't work, it can be fixed by them 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 wedding cake designer to have the ability to replicate just what you see in print

Take Note: It's All in the Details

When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh blossoms or fruits that, in some instances, can be employed by your florist for a minor fee. On the high end are delicate gum sugar or paste paste blooms, which are created 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 worth the cost!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh bouquets, find out if the wedding cake custom made shall use your florist, or if you are in charge of the blooms. In case the show is being run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of intricate 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 one cut by the few at the reception -- is traditionally ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give slices to guests as a take-home memento or trim and provide both for dessert.

Go Mini?

Many bakers agree that the thought of a mini wedding cake (where each visitor gets his or her own) is a great idea -- in theory but not always used. Not only does each cake require its decor (often as intricate, or even more, than one that's four times its size), each will require its own container. Unfortunately, bins 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 will 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 just as great too).