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

Posted by : Unknown October 23, 2016

Wedding Cakehttp://classes.carlosbakery.com/media/gallery/Wedding-Cakes/Wedding-Cakes-Buttercream/W216.jpg

The Cake Store wedding cake design

Do you know everything there may be to learn about wedding cakes? The greater enlightened you are, the better the decisions you will make. We've got you covered with our top tips.

Flavour the Cake

Decide on a Style

Cope 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 look and structure of your wedding cake. Select a cake that's compatible with the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like multi-colored accents (such as sugars bouquets or icing ribbons), give your baker fabric swatches. The wedding cake should be part of the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall provide 50 to 100 guests; you'll likely need five layers for 200 guests or even more. If the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked straight atop one another, without separators.)

Price It Out

Wedding cake is costed by the cut -- the price varies often, but generally ranges from $1.50 to $15 per cut (though this is an extremely standard and loose estimation). The more complicated the cake (based on intricate decorations or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded styles, vibrant colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.

Find Methods to Save

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

Get the Facts on Frosting

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

Consider the Weather

If you're having a patio wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might want to get a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Keep in mind, publications (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These communal people spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. If what they do doesn't work, it could be set by them with Photoshop. They also have the luxury of fabricating 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 in print

Take Note: It's All in the Details

When it comes to decor, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be employed because of your florist for a minimal fee. Over the high end are delicate gum paste or sweets paste blossoms, which are produced 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 price!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh bouquets, find out if the cake creator will continue to work with your florist, or if you are accountable for the blooms. In the event the show is being run by the florist, will she have time to adorn the cake? Be wary of intricate floral accents if your reception space interior decoration is labor-intensive.

Get Him Involved!

The popularity of the groom's wedding cake, a Southern custom traditionally, is on the rise. The bride's cake -- the main one chop by the couple at the reception -- is traditionally eaten as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give pieces to friends as a take-home memento or trim 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 does each wedding cake require its decoration (often as elaborate, or even more, than one that's four times its size), each will require its own field. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must develop individual boxes in which to move these cakes. Multiply by however many guests you will 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).