September 24, 2016
Tartufi Cakes wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? A lot more educated you are, the better the decisions you shall make. We have you covered with our top tips.
Style the Cake
- Because you start setting up meetings, find out when each baker's next tasting is slated. At tastings, clients are asked in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a great possibility to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope with the wedding cake after all decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Choose 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 glucose blooms or icing ribbons), give your baker fabric swatches. The cake should participate the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 friends; you'll likely need five layers for 200 guests or more. In case 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 with its layers stacked straight atop each other, without separators.)
Price It Out
- Wedding cake is charged by the cut -- the price varies often, but generally amounts from $1.50 to $15 per cut (though this is an extremely general and loose estimation). The more difficult the wedding cake (based on intricate decor or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you wish elaborate molded patterns, exciting colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a little cake that's embellished to efficiency but can only just feed a few plus several sheet cakes of the same flavour to actually give food to the guests. Avoid tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert stand (or another sweet) in addition to the cake, consider a cake measured for half your guests. Servings will be smaller, but the payment will reduce too.
Get the reality on Frosting
- Buttercream or fondant? That's the key question. Buttercream is often much more delicious. 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 adding a layer of fondant over the whole confection then.
Consider the elements
- If you are having a patio 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 cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend hours correcting the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. And when what they do doesn't work, it could 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 wedding cake designer to have the ability to replicate exactly what you see on the net
Take Note: It's All in the facts
- With regards to decoration, adornment costs run the gamut. The most inexpensive option is fresh fruits or flowers that, in some instances, can be employed by your florist for a minimal fee. For the top quality are sensitive gum paste or sweets paste blossoms, which are designed by hand, one petal at a 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 cost!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh bouquets, find out if the wedding cake artist will continue to work with your florist, or if you are in charge of the blooms. In case the show has been run by the florist, will she have the perfect time to adorn the cake? Be wary of complex floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The reputation of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the main one slash by the couple at the reception -- is typically ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays crafted to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or trim and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each visitor gets his or her own) is a great idea -- theoretically but not always used. Not only will each cake require its own beautification (often as complex, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must create individual boxes where to move these cakes. Multiply by however many friends you will be having, and you will 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 in the same way great too).
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