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 20, 2016

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Curtis & Co Cakes wedding cake design

Have you any idea everything there may be to know about wedding cakes? The more prepared you are, the better the decisions you shall make. We have 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 decor have been made. These elements can provide as a blueprint for the structure and design of your wedding 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 want brilliant accents (such as glucose blossoms or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 guests; you will likely need five layers for 200 guests or more. When 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 using its layers stacked directly atop each other, with no separators.)

Price It Out

Wedding cake often is costed by the slice -- the price varies, but generally amounts from $1.50 to $15 per slice (though this is a very standard and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded designs, vivid colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a small cake that's adorned to efficiency but can only just feed a handful plus several sheet cakes of the same taste to actually feed the guests. Stay away from tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have dessert desk (or another lovely) as well as the cake, look at a cake sized for half your guests. Servings shall be smaller, but the payment will reduce too.

Obtain the known facts on Frosting

Fondant or buttercream? That's the primary question. Buttercream is much more delicious often. But if you value 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 whole confection.

Consider the Weather

If you're having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about warmer summer months icing options; You might want to get a fondant-covered cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend hours repairing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for some time. Of course, if what they do doesn't work, they can correct it with Photoshop. They also have the luxury of creating cakes from stuff 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 be able to replicate precisely what you see in print

TAKE NOTICE: It's All in the facts

With regards to adornment, adornment costs have huge variations. The cheapest option is fresh blooms or fruits that, in some instances, can be applied by your florist for a minimal fee. Within the high end are delicate gum paste or glucose paste bouquets, 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 improve the rate. (For the record, we think it's well worth the cost!)

Encourage Wedding cake Collaboration

If you wish to garnish your cake with fresh plants, find out if the wedding cake artist shall work with your florist, or if you are responsible for the blooms. In the event the florist is operating the show, will she have the perfect time to adorn the cake? Be wary of intricate 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 on the rise. The bride's wedding cake -- the one chop by the couple at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show off of the groom's passions and obsessions. Give pieces to friends as a take-home memento or slice and provide both for dessert.

Go Mini?

Many bakers agree that the idea of a mini cake (where each visitor gets his / her own) is a superb idea -- in theory however, not always in practice. Not only does each wedding cake require its decor (often as intricate, if not more, than one that's four times its size), each will demand its own box. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to move these cakes. Multiply by however many friends you will be having, and you'll see what a costly, time-consuming feat this actually is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste equally great too).