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 designer May CleeCadman of Maisie Fantaisie

Posted by : Unknown October 13, 2016

Wedding cake designer May CleeCadman of Maisie Fantaisie Wedding cake designer May CleeCadman of Maisie Fantaisiehttp://www.maisiefantaisie.co.uk/images/may-with-manhattan-cake.jpg

Maisie Fantaisie wedding cake design

Do you know everything there is certainly to know about wedding cakes? The greater prepared you are, the better the decisions you shall make. We have you covered with this top tips.

Flavor the Cake

Decide on a Style

Cope with the cake in the end decisions about dress style and reception design have been made. These elements can serve as a blueprint for the look and structure 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'd like multi-colored accents (such as sweets bouquets or icing ribbons), give your baker fabric swatches. The wedding cake should be part of the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers will serve 50 to 100 guests; you'll likely need five layers for 200 guests or more. When the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" wedding cake is one using its layers stacked directly atop one another, with no separators.)

Price It Out

Wedding cake is charged by the slice -- the price varies often, but generally amounts from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more complicated the cake (predicated on intricate designs or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded shapes, radiant colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.

Find Ways to Save

Order a small cake that's furnished to efficiency but can only just feed a handful plus several sheet cakes of the same flavor to actually supply the guests. Avoid tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert stand (or another nice) as well as the cake, look at a cake size for half your guests. Servings shall be smaller, but the fee will reduce too.

Get the reality on Frosting

Buttercream or fondant? That's the primary question. Buttercream is often much more delicious. 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 elements

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

Mind Your Magazines

Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These cultural people spend hours correcting the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, if what they do doesn't work, it can be set by them with Photoshop. They also have 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 have the ability to replicate precisely what you see on the net

Take Note: It's All in the facts

With regards to design, adornment costs run the gamut. The most inexpensive option is fruits or plants that, in some instances, can be employed by your florist for a minor fee. On the top quality are delicate gum paste or sugars paste blossoms, which are made by hand, one petal at the right time. But here's underneath line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve the rate. (For the record, we think it's worthy of the cost!)

Encourage Wedding cake Collaboration

If you want to garnish your cake with fresh bouquets, find out if the cake custom 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 wary of complex floral accents if your reception space design is labor-intensive.

Get Him Involved!

The level of popularity of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the one lower by the couple at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays made to show off of the groom's passions and obsessions. Give slices to friends as a take-home memento or minimize and serve both for dessert.

Go Mini?

Many bakers concur that the thought of a mini cake (where each visitor gets his / her own) is a superb idea -- theoretically but not always used. Not only does each cake require its own decoration (often as complicated, if not more, than one that's four times its size), each will require its own package. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must construct individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you'll 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 just like great too).