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 18, 2016

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The Cake Store wedding cake design

Do you know everything there is certainly to learn about wedding cakes? A lot more up to date you are, the better the decisions you shall make. We've got you covered with this top tips.

Style the Cake

Select a Style

Cope with the wedding cake after all decisions about dress reception and style 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 appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want brilliant accents (such as sugar blooms or icing ribbons), give your baker textile swatches. The wedding cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers will provide 50 to 100 friends; you will 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 your tiers. (A "stacked" cake is one with its layers stacked straight atop each other, with no separators.)

Price It Out

Wedding cake often is charged by the slice -- the price varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimate). The more complicated the cake (based on intricate designs or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you would like elaborate molded figures, lively colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.

Find Methods to Save

Order a little cake that's embellished to excellence but can only just feed a few plus several sheet cakes of the same taste to actually nourish the guests. Stay away from tiers, handmade sugar 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 nice) as well as the cake, look at a cake sized for half your guests. Servings will be smaller, but the payment will shrink 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 approximately 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 time icing options; You might like to go for a fondant-covered wedding cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Keep in mind, mags (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend time fixing the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for some time. If what they do doesn't work, it could be set by them with Photoshop. There is also the luxury of creating cakes from stuff 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 cake designer to have the ability to replicate just what you see in print

Take Note: It's All in the facts

When it comes to design, adornment costs run the gamut. The cheapest option is fruits or flowers that, in some instances, can be applied from your florist for a minimal fee. Over the high end are sensitive gum paste or sugar paste bouquets, which are produced 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 worth the cost!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh flowers, find out if the cake creator will work with your florist, or if you are accountable for the blooms. In the event the florist is jogging the show, will she have the perfect time to adorn the cake? Be skeptical of complex floral accents if your reception space design is labor-intensive.

Get Him Involved!

The popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the one chop by the few at the reception -- is typically eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays made to show off of the groom's passions and obsessions. Give slices to friends as a take-home memento or lower and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each visitor gets his / her own) is a great idea -- theoretically but not always used. Not only will each wedding cake require its own decoration (often as elaborate, 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. Often the bakery must create individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you'll see just 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).