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 Cakes The Enchanting Cake Company

Posted by : Unknown October 06, 2016

Wedding Cakes The Enchanting Cake Company Wedding Cakes The Enchanting Cake Companyhttp://www.theenchantingcakecompany.co.uk/images/gallery/wedding%20cakes/Rose-cascade.jpg

The Red Cake Company wedding cake design

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

Tastes the Cake

Select 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. Choose a cake that's appropriate for the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want vibrant accents (such as sugars blooms or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 guests; you will likely need five layers for 200 guests or even 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" cake is one with its layers stacked immediately atop each other, with no separators.)

Price It Out

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

Find Ways to Save

Order a tiny cake that's embellished to efficiency but can only just feed a handful plus several sheet cakes of the same flavour to actually give food to 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'll have a dessert desk (or another sugary) in addition to the cake, consider a cake measured for half your friends. Servings will be smaller, but the fee will shrink too.

Have the known facts on Frosting

Buttercream or fondant? That's the primary question. Buttercream is often much more delicious. 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 adding a layer of fondant over the whole confection then.

Consider the Weather

If you're having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to get a fondant-covered cake -- it generally does not even have to be refrigerated.

Mind Your Magazines

Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend hours fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. In case what they do fails, it could be fixed 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 be able to replicate exactly what you see on the net

TAKE NOTICE: It's All in the Details

When it comes to beautification, adornment costs have huge variations. The most inexpensive option is fresh plants or fruits that, occasionally, can be applied by your florist for a minimal fee. For the top quality are delicate gum sweets or paste paste bouquets, which are built 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 worth the cost!)

Encourage Wedding cake Collaboration

If you want to garnish your wedding cake with fresh plants, find out if the cake developer shall use your florist, or if you are accountable for the blooms. When the show is being run by the florist, will she have period to adorn the wedding cake? Be wary of intricate floral accents if your reception space design is labor-intensive.

Get Him Involved!

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

Go Mini?

Many bakers concur that the idea of a mini cake (where each visitor gets his or her own) is a great idea -- theoretically however, not always in practice. 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 pack. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you will see just 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 undoubtedly, they taste in the same way great too).