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

Wedding Cakes

Posted by : Unknown November 11, 2016

Wedding Cakeshttp://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/wedding-cakes/large/3.jpg

Jolly Good Pud wedding cake design

Have you any idea everything there is to learn about wedding cakes? The more educated you are, the better the decisions you will make. We've got you covered with our top tips.

Taste the Cake

Select a Style

Deal with the wedding cake after all decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the design of the venue, the season, your gown, the flower arrangements, or the menu. If you want multi-colored accents (such as sugar flowers or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not really 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 more. In the event the reception is at 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 directly atop one another, with no separators.)

Price It Out

Wedding cake often is listed by the slice -- the price varies, but generally varies from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more complicated the wedding cake (based on intricate designs or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded styles, vibrant colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a small cake that's embellished to efficiency but can only just feed a handful plus several sheet cakes of the same flavor to actually give food to 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 will have a dessert stand (or another great) in addition to the cake, look at a cake measured for half your guests. Servings shall be smaller, but the payment will reduce too.

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

Consider the Weather

If you are having a patio wedding in a hot local climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime 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 hours fixing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for some time. Of course, if what they do doesn't work, it could be set by them with Photoshop. There is also 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 have the ability to replicate precisely what you see in print

TAKE NOTICE: It's All in the Details

When it comes to adornment, adornment costs run the gamut. The cheapest option is fresh flowers or fruits that, occasionally, can be applied from your florist for a minor fee. Over the high end are delicate gum sugar or paste paste bouquets, which are created by hand, one petal at the right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve 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 blooms, find out if the wedding cake custom made will continue to work with your florist, or if you are accountable for the blooms. In the event the show is being run by the florist, will she have a chance to adorn the cake? Be wary of elaborate floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The level of popularity of the groom's cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one lower by the few at the reception -- is traditionally consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays built to show off the groom's passions and obsessions. Give slices to friends as a take-home memento or cut and provide both for dessert.

Go Mini?

Many bakers concur that the idea of a mini wedding cake (where each visitor gets his / her own) is a great idea -- in theory however, not always in practice. Not only does indeed each wedding cake require its beautification (often as complicated, or even more, than one that's four times its size), each will demand its own package. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must create individual boxes where to transport these cakes. Multiply by however many guests you'll be having, and you will see just 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 of course, they taste just like great too).