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

Torte in fiore, l’eleganza spiegata da Peggy Porschen

Posted by : Unknown October 05, 2016

Torte in fiore, l’eleganza spiegata da Peggy Porschenhttp://www.cakemania.it/wp-content/uploads/2012/04/Amelie-4924-Copy.jpg?576e35

Peggy Porschen wedding cake design

Do you know everything there may be to learn about wedding cakes? A lot more educated you are, the better the decisions you will make. We have you covered with our top tips.

Flavour the Cake

Select a Style

Deal with the cake after all 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 cake. Choose a cake that's compatible with the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want bright colored accents (such as sugar flowers 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 shall provide 50 to 100 friends; you will likely need five layers for 200 guests or even more. In case the reception is at 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 directly atop each other, without separators.)

Price It Out

Wedding cake is listed by the slice -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimation). The more difficult the wedding cake (based on intricate decorations or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded shapes, radiant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.

Find Methods to Save

Order a little cake that's decorated to efficiency but can only just feed a few plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert desk (or another lovely) in addition to the cake, look at a cake measured for half your guests. Servings shall be smaller, but the payment will shrink too.

Get the Facts on Frosting

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

Consider the elements

If you are 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 get a fondant-covered wedding cake -- it doesn't even have 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 interpersonal people spend hours mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for some time. And if what they do doesn't work, it can be fixed by them with Photoshop. There is also 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 cake designer to have the ability to replicate just what you see on the net

TAKE NOTICE: It's All in the facts

With regards to design, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, in some instances, can be employed from your florist for a minor fee. Around the high end are delicate gum paste or sweets paste blooms, which are built 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 improve the rate. (For the record, we think it's worthwhile the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh blossoms, find out if the wedding cake artist will work with your florist, or if you are in charge of the blooms. In the event the florist is operating the show, will she have a chance to adorn the cake? Be wary of complex floral accents if your reception space interior decoration is labor-intensive.

Get Him Involved!

The reputation of the groom's cake, traditionally a Southern custom, is increasing. The bride's cake -- the main one slash by the couple at the reception -- is traditionally consumed as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give pieces to guests as a take-home memento or slice and serve both for dessert.

Go Mini?

Many bakers concur that the idea of a mini wedding cake (where each visitor gets his or her own) is a great idea -- theoretically but not always in practice. Not only will each wedding cake require its own adornment (often as intricate, if not more, than one that's four times its size), each will require its own field. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must build individual boxes in which to transport 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 undoubtedly, they taste just as great too).