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

Wedding Cake Cookies

Posted by : Unknown August 03, 2016

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All Things Sugar wedding cake design

Do you know everything there is certainly to know about wedding cakes? The more educated you are, the better the decisions you shall make. We have you covered with our top tips.

Style the Cake

Select a Style

Deal with the cake after all 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. 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 colorful accents (such as sweets bouquets or icing ribbons), give your baker fabric swatches. The wedding cake should be part of the wedding, not a glaring sideshow.

Size It Up

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

Price It Out

Wedding wedding cake often is costed by the cut -- the cost varies, but generally varies from $1.50 to $15 per slice (though this is an extremely general and loose estimation). The more difficult the cake (predicated on intricate accessories or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded styles, vivid 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 furnished to excellence but can only just feed a handful plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you'll have dessert table (or another nice) in addition to the cake, consider a cake measured for half your guests. Servings will be smaller, but the cost will reduce too.

Get the reality on Frosting

Buttercream or fondant? That's the primary question. Buttercream is much more scrumptious often. But if you love 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 whole confection then.

Consider the elements

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

Mind Your Magazines

Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These public people spend hours repairing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. Of course, 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 pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate exactly what you see in print

TAKE NOTICE: It's All in the Details

When it comes to beautification, adornment costs have huge variations. The cheapest option is fresh fruits or flowers that, in some instances, can be applied because of your florist for a minimal fee. Over the top quality are delicate gum glucose or paste paste blossoms, which are designed 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 worthy of the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh flowers, find out if the cake designer shall work with your florist, or if you are responsible for the blooms. If the florist is running the show, will she have period to adorn the wedding cake? Be skeptical of elaborate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The popularity of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one slash by the couple at the reception -- is usually consumed as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays constructed to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or minimize and serve both for dessert.

Go Mini?

Many bakers concur that the thought of a mini wedding cake (where each guest gets his or her own) is a superb idea -- theoretically but not always in practice. Not only does each wedding cake require its beautification (often as complex, if not more, than one that's four times its size), each will require its own container. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must develop individual boxes where to move these cakes. Multiply by however many guests you'll be having, and you will see what a costly, time-consuming feat this actually 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).