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

Wedding Cake Bite Me Bakery Designer cakes, cupcakes, and more

Posted by : Unknown October 08, 2016

Wedding Cake Bite Me Bakery Designer cakes, cupcakes, and more Wedding Cake Bite Me Bakery Designer cakes, cupcakes, and morehttp://media-cache-ec0.pinimg.com/736x/4b/ec/2f/4bec2f4f7ad411c9cae079366623d672.jpg

Bite Me Bakery wedding cake design

Have you any idea everything there exists to know about wedding cakes? A lot more educated you are, the better the decisions you shall make. We've got you covered with our top tips.

Taste the Cake

Select a Style

Cope with the wedding cake after all decisions about dress reception and style design have been made. These elements can provide as a blueprint for the framework and design of your wedding wedding cake. Select a cake that's appropriate for the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sugars bouquets or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall provide 50 to 100 guests; you will likely need five layers for 200 guests or more. In the event the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked immediately atop one another, with no separators.)

Price It Out

Wedding cake is priced by the cut -- the cost varies often, but generally runs from $1.50 to $15 per cut (though this is a very general and loose estimation). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded figures, 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 furnished to perfection but can only feed a handful plus several sheet cakes of the same taste to actually feed the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another special) in addition to the cake, consider a cake measured for half your guests. Servings shall be smaller, but the payment will reduce too.

Get the reality 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 whole 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 summertime icing options; You might like to get a fondant-covered cake -- it doesn't even need 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 cultural people spend time fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for some time. Of course, if what they do fails, they can correct it 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 be able to replicate exactly what you see in print

Take Note: It's All in the Details

When it comes to design, adornment costs run the gamut. The most inexpensive option is fresh plants or fruits that, occasionally, can be applied by your florist for a minimal fee. Over the high end are delicate gum sweets or paste paste plants, 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 worthwhile the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh blossoms, find out if the cake designer will continue to 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 skeptical of sophisticated floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The attractiveness of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one chop by the few at the reception -- is traditionally eaten as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or minimize and serve both for dessert.

Go Mini?

Many bakers agree that the idea of a mini wedding cake (where each guest gets his or her own) is a superb idea -- in theory but not always in practice. Not only will each cake require its beautification (often as elaborate, or even more, than one that's four times its size), each will require its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must create individual boxes where to move these cakes. Multiply by however many guests you will be having, and you'll see 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 equally great too).