Showing posts with label Baptism. Show all posts
Baptism, Christening, Naming Day cakes that all your guests will talkhttp://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/bday-cakes-her/large/4.jpgJolly Good Pud wedding cake design
Do you know everything there is certainly to learn about wedding cakes? The greater educated you are, the better the decisions you shall make. We have you covered with this top tips.
Tastes the Cake
- While you start establishing visits, find out when each baker's next tasting is planned. At tastings, clients are asked into the bakery to test exemplary cakes, ask questions, and review portfolios. This is a great chance to meet bakers and understand the range of their capabilities fully.
Select a Style
- Deal with the wedding cake in the end decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Choose a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colourful accents (such as glucose plants or icing ribbons), give your baker textile swatches. The cake should participate the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall serve 50 to 100 friends; you'll likely need five layers for 200 guests or even 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 with its layers stacked straight atop one another, without separators.)
Price It Out
- Wedding wedding cake often is listed by the slice -- the price varies, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the wedding cake (predicated on intricate designs or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded forms, vibrant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a little cake that's decorated to excellence but can only just feed a handful plus several sheet cakes of the same taste to actually give food to the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert stand (or another nice) 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 reality on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is much more delicious 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 entire confection.
Consider the Weather
- If you are having an outdoor wedding in a hot weather, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might like to go for a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep 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 has been sitting for some time. And when what they do fails, they can fix it 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 be able to replicate exactly what you see in print
Take Note: It's All in the facts
- With regards to beautification, adornment costs run the gamut. The cheapest option is fresh fruits or flowers that, occasionally, can be employed because of your florist for a minor fee. Over the high end are delicate gum paste or sugars paste blossoms, which are built by hand, one petal at the same 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 worthy of the cost!)
Encourage Wedding cake Collaboration
- If you wish to garnish your cake with fresh plants, find out if the cake custom shall work with your florist, or if you are accountable for the blooms. When the show is being run by the florist, will she have time for you to adorn the cake? Be wary of complex floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The reputation of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one slice by the couple at the reception -- is usually ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays constructed to show from 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 great idea -- in theory but not always in practice. Not only does each cake require its decor (often as complex, or even more, than one that's four times its size), each will require its own package. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must create individual boxes where to move these cakes. Multiply by however many friends you'll be having, and you will 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 as great too).
Baptism, Christening, Naming Day cakes that all your guests will talk
http://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/bday-cakes-her/large/5.jpgPurple amp; green graphic print wedding cake from The Jolly Good Pud
http://media-cache-ec0.pinimg.com/736x/9a/cb/f1/9acbf1b307a2b5af577535ca44950070.jpgBirthday Cakes Christening Cakes Jolly Good Pud
http://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/celebration-cakes/large/6.jpgon any of our cakes or confectionary, please contact us today
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65E523F10D4C715F8D1B902871F5D3608208AFBE3http://jollygoodpud.co.uk/birthday-cakes/birthday-cakes-for-her/
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Baptism, Christening, Naming Day cakes that all your guests will talk
Baptism, Christening, Naming Day cakes that all your guests will talkhttp://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/bday-cakes-her/large/3.jpgJolly Good Pud wedding cake design
Have you any idea everything there may be to know about wedding cakes? The more enlightened you are, the better the decisions you will make. We've got you covered with this top tips.
Flavour the Cake
- When you start setting up consultations, find out when each baker's next tasting is scheduled. At tastings, clients are asked into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent chance to meet bakers and understand the range of their skills fully.
Select a Style
- Cope with the cake in the end decisions about dress reception and style decor have been made. These elements can serve as a blueprint for the framework and design of your wedding cake. Choose a cake that's appropriate for the design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as sugars blossoms or icing ribbons), give your baker fabric swatches. The wedding cake should participate the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers will provide 50 to 100 friends; you will likely need five layers for 200 guests or even more. In case the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one using its layers stacked straight atop each other, with no separators.)
Price It Out
- Wedding cake often is charged by the cut -- the price varies, but generally amounts from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the wedding cake (predicated on intricate adornments 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 pay for the wedding cake designer's labor.
Find Ways to Save
- Order a little cake that's decorated to perfection but can only just feed a few plus several sheet cakes of the same flavor to actually give food to the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert stand (or another sweet) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the fee will shrink too.
Obtain the known facts on Frosting
- Buttercream or fondant? That's the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant just as much as we do, consider frosting the cake in buttercream first and adding a layer of fondant over the whole confection then.
Consider the elements
- If you're having a patio wedding in a hot local climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might want to go for a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Keep in mind, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These public people spend time fixing the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. If what they do doesn't work, they can correct it with Photoshop. They also have the luxury of fabricating cakes from stuff 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 wedding cake designer to be able to replicate precisely what you see in print
TAKE NOTICE: It's All in the Details
- When it comes to beautification, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, occasionally, can be employed from your florist for a minor fee. In the top quality are delicate gum paste or sweets paste plants, which are constructed 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 worthwhile the cost!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh blooms, find out if the wedding cake artist shall work with your florist, or if you are responsible for the blooms. If the florist is working the show, will she have time to adorn the wedding cake? Be skeptical of elaborate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The level of popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one lower by the few at the reception -- is usually consumed as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays crafted to show off of the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini wedding cake (where each guest gets his or her own) is a superb idea -- in theory however, not always used. Not only will each cake require its own design (often as complicated, if not more, than one that's four times its size), each will demand its own box. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must construct individual boxes where 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 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 equally great too).
baby shower cake from The Jolly Good Pud Company. www.jollygoodpud.co
https://s-media-cache-ak0.pinimg.com/236x/0b/44/7b/0b447b9828afcc58e2b5e8974d2b3193.jpgon any of our cakes or confectionary, please contact us today
http://jollygoodpud.co.uk/wp-content/gallery/jgp/blue-ivory-roses.jpgmountain climbing cake from The Jolly Good Pud Company. www
http://media-cache-ak0.pinimg.com/736x/c6/7d/2e/c67d2ec42c2c2bdd76a6c3541a93b7c0.jpgNoahs arc Christening cake from the jolly good Pud company. Www
http://media-cache-ak0.pinimg.com/736x/80/87/61/808761bfc6287be7371a1ae15bb9ca87.jpgOIP.M1a69cad6d373e297a6e68d753affc6cbo0
75E523F10D4C715F8D1B9DA46E2FECA406DD332B6http://jollygoodpud.co.uk/birthday-cakes/birthday-cakes-for-her/
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Baptism, Christening, Naming Day cakes that all your guests will talk
Baptism, Christening, Naming Day cakes that all your guests will talkhttp://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/bday-cakes-her/large/2.jpgJolly Good Pud wedding cake design
Do you know everything there exists to learn about wedding cakes? The more knowledgeable you are, the better the decisions you shall make. We've got you covered with our top tips.
Tastes the Cake
- As you start establishing meetings, find out when each baker's next tasting is slated. At tastings, clients are asked in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic opportunity to meet bakers and understand the range of their abilities fully.
Select 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 look and structure of your wedding cake. Choose 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 plants or icing ribbons), give your baker fabric swatches. The wedding cake should be part of the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 guests; you will likely need five layers for 200 guests or more. If the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked directly atop each other, without separators.)
Price It Out
- Wedding cake is charged by the cut -- the price varies often, but generally runs from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more complicated the wedding cake (predicated on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you would like elaborate molded shapes, attractive colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a small cake that's embellished to excellence but can only feed a handful plus several sheet cakes of the same flavour to actually nourish the guests. Stay away from tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert table (or another nice) as well as the cake, look at a cake sized for half your friends. Servings will be smaller, but the payment will reduce too.
Get the 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 as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the complete confection.
Consider the elements
- If you're having a patio 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 want to go for a fondant-covered wedding cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These public people spend time fixing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for some time. In case what they do doesn't work, it can be fixed by them with Photoshop. They also have the luxury of creating 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 wedding cake designer to have the ability to replicate exactly what you see on the net
Take Note: It's All in the Details
- When it comes to adornment, adornment costs have huge variations. The most inexpensive option is fresh blossoms or fruits that, occasionally, can be employed because of your florist for a minimal fee. In the top quality are delicate gum paste or sweets paste blossoms, which are made by hand, one petal at a right 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 well worth the price!)
Encourage Cake Collaboration
- If you wish to garnish your cake with fresh blooms, find out if the cake custom made will work with your florist, or if you are responsible for the blooms. In the event the show is being run by the florist, will she have time to adorn the cake? Be wary of complex floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's cake -- the one chop by the few at the reception -- is customarily eaten as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show off the groom's passions and obsessions. Give pieces to guests as a take-home memento or lower and provide both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each guest gets his / her own) is a superb idea -- theoretically however, not always used. Not only will each cake require its own decor (often as intricate, if not more, than one that's four times its size), each will demand its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you'll be having, and you will see what a costly, time-consuming feat this actually 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 just like great too).
Orange amp; Turquoise wedding cake from The Jolly Good Pud Company www
http://media-cache-ec0.pinimg.com/736x/fd/a5/43/fda54360aea331ea583200fbd02d781a.jpgNaked wedding cake from The Jolly Good Pud Company www.jollygoodpud.co
http://media-cache-ak0.pinimg.com/736x/89/20/0b/89200b8885031dbdf3b8d3517bbecb70.jpgon any of our cakes or confectionary, please contact us today
http://jollygoodpud.co.uk/wp-content/gallery/jgp/hello-kitty.jpgAbout Jolly Good Pud Cake Makers
http://media-cache-ec0.pinimg.com/736x/b7/79/fb/b779fbf6b6b478aad5df96d214272116.jpgOIP.Mdabca6d4b529ca7312c6ccd2567e362do0
105E523F10D4C715F8D1B94415DBA4C7C73DD566EFhttp://jollygoodpud.co.uk/birthday-cakes/birthday-cakes-for-her/
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Baptism, Christening, Naming Day cakes that all your guests will talk
Baptism, Christening, Naming Day cakes that all your guests will talkhttp://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/bday-cakes-her/large/1.jpgJolly Good Pud wedding cake design
Do you know everything there is to learn about wedding cakes? A lot more prepared you are, the better the decisions you can make. We have you covered with our top tips.
Tastes the Cake
- As you start setting up sessions, find out when each baker's next tasting is slated. At tastings, clients are asked in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a great possibility to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the cake in the end decisions about dress style and reception 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 design of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as glucose blossoms or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will provide 50 to 100 friends; 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 your tiers. (A "stacked" wedding cake is one using its layers stacked directly atop each other, with no separators.)
Price It Out
- Wedding cake often is priced by the slice -- the price varies, but generally runs from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more difficult the cake (predicated on intricate adornments or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you need elaborate molded patterns, lively colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a tiny cake that's furnished to perfection but can only feed a handful plus several sheet cakes of the same taste to actually give food to the guests. Stay away from tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert stand (or another nice) in addition to the cake, look at a cake measured for half your friends. Servings will be smaller, but the fee will reduce too.
Get the known facts on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is much more delightful often. But if you love the smooth, almost surreal-like look of fondant around we do, consider frosting the cake in buttercream first and adding a layer of fondant over the entire confection then.
Consider the elements
- If you are having an outdoor wedding in a hot environment, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might like to go for a fondant-covered wedding cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend hours mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for some time. Of course, if what they do fails, they can correct it with Photoshop. There is also the luxury of fabricating 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 be able to replicate precisely what you see in print
Take Note: It's All in the facts
- When it comes to decoration, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, occasionally, can be applied from your florist for a minor fee. Around the high end are sensitive gum paste or glucose paste bouquets, which are built by hand, one petal at the same 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 well worth the price!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the wedding cake custom made will work with your florist, or if you are in charge of the blooms. If the show has been run by the florist, will she have a chance to adorn the cake? Be wary of sophisticated floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The popularity of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one cut by the few at the reception -- is customarily consumed as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off 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 cake (where each guest gets his or her own) is a great idea -- in theory however, not always in practice. Not only does each wedding cake require its design (often as complicated, or even more, than one that's four times its size), each will require its own field. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes in which to transport these cakes. Multiply by however many friends you'll 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 equally as great too).
Wedding Cakes
http://jollygoodpud.co.uk/wp-content/themes/jgp/images/gallery/wedding-cakes/large/261112-6.jpgWedding Cakes
http://jollygoodpud.co.uk/wp-content/gallery/jgp/manji-wedding.jpgPolka Dot Cakes Cake Geek Magazine Cake Geek Magazine
http://cakegeek.co.uk/wp-content/uploads/2014/02/polka-dot-cakes-by-Jolly-Good-Pud-left-and-Lulu-Cake-Boutique-right.jpgLoves these for haileys birthday party. Simple yet still cute and the
https://s-media-cache-ak0.pinimg.com/236x/fe/62/64/fe6264907dbb7106f99d3d37689042fe.jpgOIP.M4a042d20054323db15412e5f415e69f2o0
55E523F10D4C715F8D1B9675CB9D83F20B37AA869http://jollygoodpud.co.uk/birthday-cakes/birthday-cakes-for-her/
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