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

Jamie Lee Curtis Picture

Posted by : Unknown October 20, 2016

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Curtis & Co Cakes wedding cake design

Do you know everything you can find to learn about wedding cakes? The greater informed you are, the better the decisions you shall make. We've got you covered with our top tips.

Flavour the Cake

Select a Style

Deal with the cake in the end decisions about dress reception and style 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 appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as sugar bouquets 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 shall serve 50 to 100 friends; you'll likely need five layers for 200 guests or more. If the reception is 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 directly atop one another, with no separators.)

Price It Out

Wedding wedding cake is priced by the slice -- the cost varies often, but generally runs from $1.50 to $15 per slice (though this is an extremely general and loose estimation). The more difficult the wedding cake (based on intricate designs or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded forms, lively colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's decorated to efficiency but can only just feed a handful plus several sheet cakes of the same flavor to actually give food to the guests. Stay away from tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you will have a dessert table (or another nice) in addition to the cake, consider a cake measured for half your guests. Servings shall be smaller, but the payment will shrink too.

Get the known facts on Frosting

Buttercream or fondant? That's the main question. Buttercream is much more delicious often. But if you love the smooth, almost surreal-like look of fondant as much as we do, consider frosting the cake in buttercream first and adding a layer of fondant over the complete confection then.

Consider the Weather

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 wedding cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Remember, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time mending the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for some time. And when what they do fails, they can correct it 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 just what you see in print

TAKE NOTICE: It's All in the facts

When it comes to adornment, adornment costs have huge variations. The cheapest option is fruits or plants that, occasionally, can be employed from your florist for a minor fee. Over the top quality are fragile gum paste or sweets paste plants, which are built by hand, one petal at the same 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 worthwhile the cost!)

Encourage Wedding cake Collaboration

If you want to garnish your cake with fresh flowers, find out if the cake designer will work with your florist, or if you are in charge of the blooms. In the event the florist is working the show, will she have time for you to adorn the wedding cake? Be wary of elaborate floral accents if your reception space interior decoration is labor-intensive.

Get Him Involved!

The reputation of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one slash by the few at the reception -- is typically eaten as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays built to show off 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 concur that the thought of a mini wedding cake (where each guest gets his / her own) is a great idea -- theoretically but not always in practice. Not only will 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 box. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to transport these cakes. Multiply by however many friends you will be having, and you will see what a costly, time-consuming feat this 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 as great too).