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

Introducing wedding cake designer, Anna Tyler Flowerona

Posted by : Unknown September 13, 2016

Introducing wedding cake designer, Anna Tyler Floweronahttp://flowerona.com/wp-content/uploads/2012/05/2012-05-08_005.jpg

Anna Tyler Cakes wedding cake design

Have you any idea everything there is to know about wedding cakes? The greater educated you are, the better the decisions you shall make. We have you covered with this top tips.

Tastes the Cake

Decide on a Style

Cope with the wedding cake after all 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 appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as glucose plants or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not really a glaring sideshow.

Size It Up

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

Price It Out

Wedding cake often is costed by the cut -- the cost varies, but generally runs from $1.50 to $15 per slice (though this is an extremely standard and loose estimate). The more complicated the wedding cake (based on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you need elaborate molded styles, lively colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.

Find Ways to Save

Order a small cake that's adorned to efficiency but can only feed a handful plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have dessert table (or another sugary) as well as the cake, look at a cake size for half your friends. Servings shall be smaller, but the payment will reduce too.

Receive the known facts 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 as much as 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're having a patio wedding in a hot weather, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might like to get a fondant-covered wedding cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend hours mending the perspiration, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. And when what they do doesn't work, it can be set by them with Photoshop. There is also the luxury of fabricating 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 cake designer to have the ability to replicate just what you see on the net

TAKE NOTICE: It's All in the facts

With regards to decoration, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, in some instances, can be applied because of your florist for a minor fee. For the high end are sensitive gum paste or glucose paste blooms, which are built by hand, one petal at the 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 want to garnish your wedding cake with fresh bouquets, find out if the wedding cake developer 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 wary of sophisticated floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The level of popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one chop by the couple at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays made 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 indeed each cake require its own adornment (often as complex, or even more, than one that's four times its size), each will demand its own container. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you will be having, and you will see what a costly, time-consuming feat this is. 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).