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

Top 50 UK Wedding Cake Designers

Posted by : Unknown November 02, 2016

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Maisie Fantaisie wedding cake design

Do you know 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

Decide on a Style

Cope with the wedding cake after all decisions about dress style and reception design have been made. These elements can serve as a blueprint for the design and structure 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'd like bright colored accents (such as sugar blooms or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not really a glaring sideshow.

Size It Up

Generally, three tiers shall serve 50 to 100 friends; you will likely need five layers for 200 guests or even more. In case the reception is within a grand room with high ceilings, consider increasing the cake's stature with columns between your 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 slice -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is a very standard and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded shapes, vibrant colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a little cake that's embellished 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 sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert table (or another special) in addition to the cake, look at a cake size for half your friends. Servings will be smaller, but the payment will shrink too.

Get the Facts on Frosting

Fondant or buttercream? That's the main question. Buttercream is much more delightful 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 complete confection.

Consider the Weather

If you're having a patio wedding in a hot weather, 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 have to be refrigerated.

Mind Your Magazines

Keep in mind, publications (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These people spend time correcting the perspiration, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, if what they do fails, it could be set by them with Photoshop. They also have the luxury of creating 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 cake designer to have the ability to replicate just what you see on the net

TAKE NOTICE: It's All in the Details

When it comes to decor, adornment costs have huge variations. The cheapest option is fruits or bouquets that, occasionally, can be employed from your florist for a minimal fee. Over the top quality are fragile gum paste or sugar paste blossoms, which are designed 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 improve the rate. (For the record, we think it's well worth the price!)

Encourage Cake Collaboration

If you wish to garnish your cake with fresh plants, find out if the wedding cake designer shall work with your florist, or if you are accountable for the blooms. When the florist is working the show, will she have the perfect time to adorn the cake? Be wary of sophisticated 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 cake -- the one cut by the few at the reception -- is usually ingested as dessert. The groom's wedding 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 minimize and provide 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 superb idea -- theoretically however, not always in practice. Not only does each cake require its adornment (often as elaborate, if not more, than one that's four times its size), each will require its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must develop individual boxes where to transport these cakes. Multiply by however many friends you will be having, and you'll see what a costly, time-consuming feat this happens to be. 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).