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

Le wedding cake di Peggy Porschen Cakemania, dolci e cake design

Posted by : Unknown September 12, 2016

Le wedding cake di Peggy Porschen Cakemania, dolci e cake designhttp://www.cakemania.it/wp-content/uploads/2012/04/Dusky-Vintage-Rose-5073.jpg?270694

Peggy Porschen wedding cake design

Do you know everything you can find to know about wedding cakes? The greater enlightened you are, the better the decisions you shall make. We've got you covered with this top tips.

Flavour the Cake

Decide on a Style

Deal with the cake after all decisions about dress reception and style 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 vibrant accents (such as sweets plants or icing ribbons), give your baker fabric swatches. The cake should be part of 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 even more. In the event the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one with its layers stacked straight atop one another, with no separators.)

Price It Out

Wedding wedding cake often is costed by the cut -- the price varies, but generally amounts from $1.50 to $15 per cut (though this is a very general and loose estimate). The more complicated the cake (predicated on intricate decor or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded styles, radiant colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's decorated to efficiency but can only feed a few plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have dessert stand (or another great) in addition to the cake, look at a cake sized for half your friends. Servings shall be smaller, but the payment will reduce too.

Receive the known facts on Frosting

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

Consider the Weather

If you're having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might like to go for a fondant-covered cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend hours mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. Of course, if what they do doesn't work, they can correct it with Photoshop. There is also the luxury of creating 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 cake designer to have the ability to replicate precisely what you see on the net

Take Note: It's All in the facts

When it comes to decoration, adornment costs run the gamut. The cheapest option is fruits or flowers that, occasionally, can be employed because of your florist for a minimal fee. In the high end are delicate gum paste or sugar paste blossoms, which are designed by hand, one petal at the right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's well worth the price!)

Encourage Cake Collaboration

If you wish to garnish your wedding cake with fresh flowers, find out if the wedding cake designer shall use your florist, or if you are in charge of the blooms. In the event the show is being run by the florist, will she have the perfect time to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The level of popularity of the groom's cake, a Southern custom traditionally, is on the rise. The bride's cake -- the main one slice 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 made to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a great idea -- in theory but not always used. Not only will each cake require its own adornment (often as intricate, or even more, than one that's four times its size), each will demand its own package. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you'll see 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).