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

Vintage rose cascade wedding cake Wedding Cake Pinterest

Posted by : Unknown August 01, 2016

Vintage rose cascade wedding cake Wedding Cake Pinteresthttp://media-cache-ec0.pinimg.com/736x/93/eb/d7/93ebd70d5544f0cac3273a8df1d27b35.jpg

Cotton and Crumbs wedding cake design

Have you any idea everything there exists to learn about wedding cakes? A lot more up to date you are, the better the decisions you can 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 look and structure of your wedding cake. Choose a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want brilliant accents (such as sweets plants or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not really a glaring sideshow.

Size It Up

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

Price It Out

Wedding cake is charged by the cut -- the price varies often, but generally runs from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more difficult the wedding cake (predicated on intricate decor or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded forms, radiant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a small cake that's decorated to perfection but can only just feed a few plus several sheet cakes of the same taste to actually feed the guests. Avoid tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert table (or another lovely) as well as the cake, consider a cake size for half your guests. Servings shall be smaller, but the fee will reduce too.

Get the Facts on Frosting

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

Consider the Weather

If you're having an outdoor wedding in a hot local climate, 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 generally does not even have 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 people spend hours repairing the perspiration, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And when what they do fails, it could be fixed by them with Photoshop. They also have the luxury of fabricating cakes from items 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 just what you see in print

Take Note: It's All in the facts

With regards to design, adornment costs run the gamut. The cheapest option is fresh flowers or fruits that, occasionally, can be employed from your florist for a minor fee. In the high end are delicate gum glucose or paste paste flowers, 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 improve the rate. (For the record, we think it's worthwhile the price!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh flowers, find out if the cake developer will work with your florist, or if you are responsible for the blooms. If the show is being run by the florist, will she have a chance to adorn the wedding cake? Be wary of sophisticated floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

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

Go Mini?

Many bakers agree that the thought of a mini cake (where each visitor gets his or her own) is a great idea -- in theory however, not always used. Not only does each cake require its adornment (often as elaborate, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes where to move these cakes. Multiply by however many friends you'll be having, and you'll 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 undoubtedly, they taste as great too).