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 November 07, 2016

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Curtis & Co Cakes wedding cake design

Have you any idea everything there is to learn about wedding cakes? A lot more up to date you are, the better the decisions you can make. We have 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 decoration have been made. These elements can provide as a blueprint for the framework 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 multi-colored accents (such as sugar plants 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. In the event 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 straight atop one another, 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 slice (though this is a very general and loose estimation). The more complicated the wedding cake (predicated on intricate decorations or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded forms, radiant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways to Save

Order a small cake that's decorated to perfection but can only just feed a few 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 costly) effect. If you'll have a dessert desk (or another sugary) as well as the cake, consider a cake sized for half your friends. Servings will be smaller, but the payment will shrink too.

Receive 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 just 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 are having an outdoor 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 like to get a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines

Keep in mind, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours mending the perspiration, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for some time. And 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 pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to be able to replicate precisely what you see in print

Take Note: It's All in the Details

With regards to adornment, adornment costs have huge variations. The most inexpensive option is fresh fruits or blooms that, in some instances, can be employed by your florist for a minor fee. In the top quality are delicate gum sweets or paste paste blooms, 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 raise the rate. (For the record, we think it's worthwhile the cost!)

Encourage Cake Collaboration

If you want to garnish your wedding cake with fresh blossoms, find out if the wedding cake designer will work with your florist, or if you are in charge of the blooms. When the show is being run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space design is labor-intensive.

Get Him Involved!

The reputation of the groom's cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the one chop 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 made to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or cut and serve both for dessert.

Go Mini?

Many bakers agree that the thought of a mini cake (where each guest gets his / her own) is a great idea -- theoretically but not always used. Not only does each wedding cake require its own decoration (often as elaborate, if not more, than one that's four times its size), each will demand its own package. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must build individual boxes in which to transport these cakes. Multiply by however many friends you will be having, and you'll see just what a costly, time-consuming feat this 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 equally great too).