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

Inspiring Art: HandPainted Fondant Cakes We Love

Posted by : Unknown November 06, 2016

Inspiring Art: HandPainted Fondant Cakes We Lovehttp://cdn3.craftsy.com/blog/wp-content/uploads/2014/03/Bite-Me-Bakery.jpg

Bite Me Bakery wedding cake design

Have you any idea everything you can find to learn about wedding cakes? The more prepared you are, the better the decisions you shall make. We've got you covered with our top tips.

Taste the Cake

Decide on a Style

Cope with the wedding cake in the end decisions about dress style and reception 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 style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want multi-colored accents (such as sugars blossoms or icing ribbons), give your baker textile swatches. The wedding cake should participate 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 in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" wedding cake is one using its layers stacked straight atop each other, with no separators.)

Price It Out

Wedding wedding cake is listed by the cut -- the price varies often, but generally varies from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate accessories or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you would like elaborate molded designs, exciting 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 feed a few plus several sheet cakes of the same flavor to actually supply the guests. Stay away from 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 desk (or another special) in addition to the cake, consider a cake sized for half your guests. Servings shall be smaller, but the charge will reduce too.

Receive the known facts 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 then adding a layer of fondant over the entire confection.

Consider the elements

If you're having an outdoor wedding in a hot environment, 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 wedding cake -- it generally does not even need to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These interpersonal people spend time mending the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for a while. Of course, if what they do doesn't work, they can fix it 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 cake designer to have the ability to replicate just what you see on the net

TAKE NOTICE: It's All in the facts

When it comes to beautification, adornment costs have huge variations. The cheapest option is fruits or blooms that, in some instances, can be applied from your florist for a minimal fee. Over the high end are delicate gum paste or sugars paste blossoms, which are designed by hand, one petal at a 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 blooms, find out if the cake designer will work with your florist, or if you are in charge of the blooms. If the show is being run by the florist, will she have time and energy to adorn the wedding cake? Be wary of elaborate floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The recognition of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one trim by the few at the reception -- is customarily ingested as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays constructed to show off of the groom's passions and obsessions. Give pieces to guests as a take-home memento or minimize and provide both for dessert.

Go Mini?

Many bakers agree that the thought of a mini wedding cake (where each guest gets his / her own) is a superb idea -- in theory but not always used. Not only will each cake require its design (often as complex, 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 guests you will be having, and you'll 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 of course, they taste in the same way great too).