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

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Posted by : Unknown October 09, 2016

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The Red Cake Company wedding cake design

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

Taste the Cake

Select a Style

Cope with the wedding cake in the end decisions about dress style and reception design have been made. These elements can serve as a blueprint for the composition and design of your wedding cake. Select a cake that's compatible with the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sugar bouquets or icing ribbons), give your baker textile 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 will 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" cake is one with its layers stacked immediately atop one another, without separators.)

Price It Out

Wedding wedding cake often is listed by the cut -- the price varies, but generally runs from $1.50 to $15 per cut (though this is an extremely general and loose estimation). The more complicated the wedding cake (predicated on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded designs, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a tiny cake that's furnished to perfection but can only just feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another special) in addition to the cake, consider a cake size for half your friends. Servings will be smaller, but the charge will shrink too.

Find the known facts on Frosting

Buttercream or fondant? That's the primary 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 then adding a layer of fondant over the complete confection.

Consider the elements

If you're having an outdoor wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to get a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These interpersonal people spend hours 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 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 have the ability to replicate precisely what you see in print

TAKE NOTICE: It's All in the Details

When it comes to decoration, adornment costs have huge variations. The most inexpensive option is fruits or blossoms that, in some instances, can be applied because of your florist for a minimal fee. Around the top quality are delicate gum paste or glucose paste blossoms, which are designed by hand, one petal at a right time. But here's the bottom 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 cost!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh blooms, find out if the cake custom shall work with your florist, or if you are in charge of the blooms. In case the florist is operating the show, will she have time and energy to adorn the wedding cake? Be skeptical of sophisticated floral accents if your reception space design is labor-intensive.

Get Him Involved!

The attractiveness of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the main one cut by the few at the reception -- is customarily consumed as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays made to show off 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 wedding cake (where each guest gets his or her own) is a great idea -- theoretically however, not always in practice. Not only does each cake require its own adornment (often as intricate, if not more, than one that's four times its size), each will require its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must build individual boxes where to move these cakes. Multiply by however many friends you'll 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 undoubtedly, they taste equally as great too).