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

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Posted by : Unknown October 07, 2016

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Slattery Cakes wedding cake design

Have you any idea everything there may be to know about wedding cakes? The greater enlightened you are, the better the decisions you can make. We've got you covered with this top tips.

Flavor the Cake

Select a Style

Cope with the cake in the end decisions about dress reception and style decor have been made. These elements can provide as a blueprint for the composition and design of your wedding cake. Select a cake that's appropriate for the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colorful accents (such as sugar flowers or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 guests; you'll likely need five layers for 200 guests or more. If 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 using its layers stacked straight 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 slice (though this is a very basic and loose estimate). The more complicated the cake (predicated on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you wish elaborate molded styles, radiant colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's embellished to excellence but can only just feed a few plus several sheet cakes of the same flavor 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 dessert desk (or another lovely) in addition to the cake, look at a cake sized for half your friends. Servings will be smaller, but the cost will reduce too.

Obtain the known facts on Frosting

Buttercream or fondant? That's the key question. Buttercream is much more scrumptious often. But if you love the smooth, almost surreal-like look of fondant approximately 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 a patio wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might want to get a fondant-covered wedding cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend hours mending the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. If what they do fails, it can be fixed by them with Photoshop. They also have 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 wedding cake designer to have the ability to replicate exactly what you see in print

TAKE NOTICE: It's All in the facts

When it comes to decor, adornment costs run the gamut. The cheapest option is fresh flowers or fruits that, in some instances, can be employed because of your florist for a minimal fee. In the top quality are delicate gum sweets or paste paste blooms, which are constructed 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 raise the rate. (For the record, we think it's worthy of the price!)

Encourage Cake Collaboration

If you wish 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. If the florist is operating the show, will she have the perfect time to adorn the cake? Be skeptical of sophisticated floral accents if your reception space design is labor-intensive.

Get Him Involved!

The popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one chop by the few at the reception -- is typically ingested as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays made to show from the groom's passions and obsessions. Give pieces to guests as a take-home memento or minimize and serve both for dessert.

Go Mini?

Many bakers concur that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- theoretically but not always in practice. Not only does each cake require its own decoration (often as elaborate, or even more, than one that's four times its size), each will demand its own box. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes in which to transport these cakes. Multiply by however many friends you'll be having, and you'll see just what a costly, time-consuming feat this actually is. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste in the same way great too).