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

Fiona Cairns Wedding Cakes Fiona Cairns

Posted by : Unknown September 24, 2016

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Restoration Cake wedding cake design

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

Tastes the Cake

Decide on a Style

Cope with the wedding cake in the end decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select a cake that's compatible with the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as sugar plants or icing ribbons), give your baker textile swatches. The wedding cake should participate the wedding, not 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 more. In case the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one with its layers stacked directly atop each other, without separators.)

Price It Out

Wedding cake often is listed by the slice -- the cost varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more complicated the wedding cake (based on intricate accessories or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you would like elaborate molded designs, radiant 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 decorated to excellence but can only just feed a handful plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert stand (or another special) as well as the cake, consider a cake size for half your friends. Servings shall be smaller, but the fee will shrink too.

Get the known facts on Frosting

Fondant or buttercream? That's the key question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant just as much as 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 an outdoor wedding in a hot weather, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered wedding cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend time fixing the perspiration, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for some time. And if what they do doesn't work, they can correct it with Photoshop. There is also 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 precisely what you see on the net

TAKE NOTICE: It's All in the facts

When it comes to beautification, adornment costs have huge variations. The cheapest option is fresh fruits or flowers that, occasionally, can be employed because of your florist for a minor fee. On the high end are delicate gum sweets or paste paste plants, which are produced 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 improve the rate. (For the record, we think it's worth the price!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh flowers, find out if the wedding cake artist shall use your florist, or if you are responsible for the blooms. If the florist is working the show, will she have time for you to adorn the cake? Be wary of sophisticated floral accents if your reception space design is labor-intensive.

Get Him Involved!

The acceptance of the groom's wedding cake, a Southern custom traditionally, is on the rise. The bride's cake -- the main one lower by the few at the reception -- is usually consumed as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or cut and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each visitor gets his or her own) is a great idea -- in theory however, not always in practice. Not only does indeed each wedding cake require its own decoration (often as complicated, if not more, than one that's four times its size), each will demand its own container. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to transport these cakes. Multiply by however many guests you'll be having, and you will see what a costly, time-consuming feat this happens to be. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste equally as great too).