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 » Couture Wedding Cakes Designs Ideas from Maisie Fantaisie

Posted by : Unknown September 10, 2016

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Maisie Fantaisie wedding cake design

Do you know everything there is to know about wedding cakes? The greater prepared you are, the better the decisions you will make. We've got you covered with our top tips.

Style the Cake

Decide on a Style

Deal with the cake in the end 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 style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as glucose plants or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers shall provide 50 to 100 guests; you'll likely need five layers for 200 guests or even 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" wedding cake is one using its layers stacked immediately atop each other, without separators.)

Price It Out

Wedding wedding cake is priced by the cut -- the price varies often, but generally runs from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more complicated the cake (based on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded styles, lively 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 embellished to perfection but can only feed a handful plus several sheet cakes of the same flavour to actually supply the guests. Stay away from tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have dessert table (or another great) as well as the cake, consider a cake measured for half your guests. Servings shall be smaller, but the cost will reduce too.

Get the Facts on Frosting

Fondant or buttercream? 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 complete confection then.

Consider the elements

If you're having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season 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

Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. And if what they do fails, it can be set by them with Photoshop. They also have the luxury of fabricating cakes from items that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding 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 have huge variations. The most inexpensive option is fresh fruits or bouquets that, in some instances, can be employed because of your florist for a minor fee. On the top quality are sensitive gum paste or sweets paste bouquets, which are made 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 well worth the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh blossoms, find out if the cake developer will work with your florist, or if you are responsible for the blooms. If the florist is jogging the show, will she have period 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, traditionally a Southern custom, is on the rise. The bride's cake -- the one slash by the couple at the reception -- is typically eaten as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays built to show off the groom's passions and obsessions. Give slices to friends as a take-home memento or minimize and serve both for dessert.

Go Mini?

Many bakers concur that the idea of a mini wedding cake (where each visitor gets his or her own) is a superb idea -- theoretically but not always in practice. Not only does each cake require its own decoration (often as complicated, if not more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must create individual boxes where to transport these cakes. Multiply by however many guests you will be having, and you will see just 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 of course, they taste equally as great too).