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

Scattercake » Cakes » Your cake design » Side designs amp; Piping

Posted by : Unknown October 12, 2016

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Scattercake wedding cake design

Do you know everything there exists to know about wedding cakes? The greater educated you are, the better the decisions you shall make. We have you covered with our top tips.

Flavor the Cake

Decide on a Style

Deal with the cake in the end decisions about dress reception and style design have been made. These elements can provide as a blueprint for the structure and design of your wedding 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 glucose blooms 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 will serve 50 to 100 guests; you will likely need five layers for 200 guests or more. In case 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 straight atop one another, without separators.)

Price It Out

Wedding wedding cake often is charged by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more complicated the wedding cake (based on intricate decor or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you wish elaborate molded shapes, lively colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.

Find Ways to Save

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

Receive the known facts on Frosting

Buttercream or fondant? That's the main question. Buttercream is much more delightful often. But if you value the smooth, almost surreal-like look of fondant around 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 a patio wedding in a hot environment, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to go for a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend time mending the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. Of course, if what they do doesn't work, they can fix it with Photoshop. They also have the luxury of fabricating cakes from items 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 wedding cake designer to have the ability to replicate precisely what you see on the net

Take Note: It's All in the Details

With regards to decor, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be applied by your florist for a minimal fee. For the high end are delicate gum glucose or paste paste bouquets, which are designed 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 well worth the cost!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh blossoms, find out if the wedding cake developer will work with your florist, or if you are responsible for the blooms. In case the florist is working the show, will she have time and energy to adorn the cake? Be wary of complex floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The acceptance of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the one slash by the few at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays constructed to show off of 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 concur that the idea of a mini cake (where each guest gets his / her own) is a great idea -- theoretically but not always in practice. Not only does indeed each cake require its own design (often as complex, if not more, than one that's four times its size), each will demand its own container. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to move these cakes. Multiply by however many friends you will be having, and you will see just 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 in the same way great too).