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

Cake Designs

Posted by : Unknown October 22, 2016

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The Red Cake Company wedding cake design

Have you any idea everything there may be to know about wedding cakes? A lot more educated you are, the better the decisions you shall make. We've got you covered with our top tips.

Flavour the Cake

Decide on a Style

Deal with the wedding cake in the end decisions about dress style and reception interior decoration have been made. These elements can serve as a blueprint for the structure and design of your wedding 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 want vibrant accents (such as sugar flowers or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 friends; you will likely need five layers for 200 guests or even more. When the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" wedding cake is one with its layers stacked immediately atop each other, with no separators.)

Price It Out

Wedding cake often is listed by the slice -- the price varies, but generally ranges from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate accessories or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded styles, vibrant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a tiny cake that's embellished to perfection but can only feed a handful plus several sheet cakes of the same flavor to actually feed 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 a dessert table (or another special) in addition to the cake, consider a cake sized for half your guests. Servings shall be smaller, but the payment will reduce too.

Get the Facts on Frosting

Fondant or buttercream? That's the primary question. Buttercream is much more delicious 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 entire confection.

Consider the elements

If you are having a patio wedding in a hot local climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to get a fondant-covered cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Keep in mind, publications (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These interpersonal people spend hours correcting the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, if what they do fails, it could be fixed by them with Photoshop. They also have 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 be able to replicate precisely what you see on the net

Take Note: It's All in the facts

With regards to design, adornment costs run the gamut. The cheapest option is fresh bouquets or fruits that, occasionally, can be employed because of your florist for a minor fee. On the top quality are fragile gum paste or sugars paste blossoms, which are constructed 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 worthy of the cost!)

Encourage Wedding cake Collaboration

If you want to garnish your wedding cake with fresh flowers, find out if the cake custom made will continue to work with your florist, or if you are in charge of the blooms. In case the florist is running 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, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one lower by the couple at the reception -- is usually eaten as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays constructed to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or trim and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each guest gets his or her own) is a great idea -- in theory but not always in practice. Not only does indeed each cake require its own decor (often as complex, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must create individual boxes where to move these cakes. Multiply by however many friends you will be having, and you'll 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 as great too).