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

Floralinspired wedding cakes and accessories at the Designer Wedding

Posted by : Unknown November 06, 2016

Floralinspired wedding cakes and accessories at the Designer Weddinghttp://flowerona.com/wp-content/uploads/2012/03/Designer-Wedding-Show-Feb-2012-Anna-Tyler-Cakes-3.jpg

Anna Tyler Cakes wedding cake design

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

Flavour the Cake

Select a Style

Deal with the wedding cake in the end 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 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 sugar blossoms or icing ribbons), give your baker fabric swatches. The cake should participate the wedding, not a glaring sideshow.

Size It Up

Generally, three tiers will provide 50 to 100 guests; you will likely need five layers for 200 guests or even more. If the reception is within 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 directly atop one another, without separators.)

Price It Out

Wedding wedding cake often is priced by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is an extremely standard and loose estimation). The more difficult the wedding cake (predicated on intricate accessories or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded patterns, radiant colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.

Find Ways to Save

Order a little cake that's adorned to perfection but can only just feed a handful plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you will have a dessert stand (or another sugary) in addition to the cake, look at a cake measured for half your guests. Servings shall be smaller, but the charge will reduce too.

Have the known facts on Frosting

Fondant or buttercream? That's the primary question. Buttercream is often much more delicious. But if you value 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 whole confection.

Consider the elements

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 doesn't 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 interpersonal people spend time correcting the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for a while. And when 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 pieces 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 Note: It's All in the Details

When it comes to decoration, adornment costs run the gamut. The cheapest option is fresh fruits or blossoms that, in some instances, can be applied because of your florist for a minor fee. Over the high end are delicate gum sugar or paste paste flowers, which are built by hand, one petal at the same time. But here's underneath line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worthwhile the price!)

Encourage Cake Collaboration

If you want to garnish your cake with fresh blossoms, find out if the cake artist will continue to work with your florist, or if you are in charge of the blooms. In the event the show is being run by the florist, will she have the perfect time to adorn the wedding cake? Be wary of complex floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The recognition of the groom's cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the main one trim by the couple at the reception -- is typically ingested as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give slices to guests 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 guest gets his or her own) is a superb idea -- theoretically however, not always used. Not only does each wedding cake require its own decor (often as elaborate, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests 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 undoubtedly, they taste just like great too).