Showing posts with label Cakes:. Show all posts
CakeChannel.com World of Cakes: 08/01/2010 09/01/2010https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mwqFZocSqqWL9N5CG82N16YCy_gF5xjeRBv-CzWizJMXXxWYzxL-HwytIYdDuDn2T5Y5yomfh4nifk9Y4QFUS4Zx3zlnQrIdEfR2iyDuUy1ovCMhjcJr82r5CFWGzg3awYIsWBMJH4M/s1600/pink-wedding-cake%5B1%5D.jpgMaisie Fantaisie wedding cake design
Do you know everything there may be to learn about wedding cakes? A lot more enlightened you are, the better the decisions you will make. We've got you covered with our top tips.
Style the Cake
- As you start setting up sessions, find out when each baker's next tasting is planned. At tastings, clients are invited in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a great possibility to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Deal with the cake after all decisions about dress style and reception decoration have been made. These elements can serve as a blueprint for the composition and design of your wedding wedding cake. Choose a cake that's appropriate for the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as sugars plants or icing ribbons), give your baker textile swatches. The wedding cake should be part of the wedding, not really 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 more. If 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, without separators.)
Price It Out
- Wedding 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 standard and loose estimation). The more complicated the cake (based on intricate decor or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded forms, vivid colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a little cake that's furnished to perfection but can only just feed a few plus several sheet cakes of the same flavor to actually feed the guests. Stay away from tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert stand (or another nice) in addition to the cake, consider a cake sized for half your friends. Servings shall be smaller, but the fee will shrink too.
Get the known facts on Frosting
- Fondant or buttercream? That's the key question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant up to 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're having an outdoor wedding in a hot local climate, avoid 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
- Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These cultural 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 if what they do fails, it could be fixed by them with Photoshop. They also have the luxury of creating 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 cake designer to have the ability to replicate exactly what you see in print
TAKE NOTICE: It's All in the Details
- With regards to decoration, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, in some instances, can be applied because of your florist for a minimal fee. On the high end are delicate gum sugars or paste paste blossoms, which are constructed 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 Wedding cake Collaboration
- If you wish to garnish your cake with fresh flowers, find out if the cake custom made shall use your florist, or if you are in charge of the blooms. In case the show has been run by the florist, will she have time for you to adorn the cake? Be wary of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The recognition of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one slash by the few at the reception -- is traditionally consumed 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 serve both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each guest gets his or her own) is a superb idea -- theoretically however, not always used. Not only will each wedding cake require its decoration (often as elaborate, if not more, than one that's four times its size), each will require its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to move 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 undoubtedly, they taste equally great too).
Wedding Cakes by Maisie Fantaisie Wedding Cake Portfolio
http://www.myweddingflowerideas.co.uk/wedding_cakes/wedding_cake_design_maist1e.jpgMaisie Fantaisie is one of London39;s foremost designers of couture
http://www.theeburycollection.com/cmsAdmin/uploads/rose-vintage-wedding-cake.jpgweddingcaketoppers Aislinn Events
http://aislinnevents.com/wordpress/wp-content/uploads/2010/08/antoinette-wedding-cake.maisiefantasie.jpgPolka Dot Cakes / Wedding Style Inspiration / LANE
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6A6EB05E7B9AA3FEB17B98C3162E24AEFD062BBC8http://design-wedding-cakes-pictures.blogspot.com/2010_08_01_archive.html
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CakeChannel.com World of Cakes: 08/01/2010 09/01/2010
Beaded Wedding Cakes: Silver Beading Cake Geek Magazinehttp://cake-geek.com/wp-content/uploads/2014/03/beaded-wedding-cake-design-by-Bite-Me-Bakery-UK.jpgBite Me Bakery wedding cake design
Do you know everything there exists to know about wedding cakes? A lot more up to date you are, the better the decisions you shall make. We've got you covered with our top tips.
Taste the Cake
- As 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 possibility to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope with the cake after all decisions about dress reception and style design 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 style of the venue, the growing 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 textile 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. When 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 immediately atop one another, with no separators.)
Price It Out
- Wedding wedding cake often is costed by the cut -- the cost varies, but generally varies from $1.50 to $15 per slice (though this is an extremely basic and loose estimation). The more difficult the cake (based on intricate decor or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded shapes, vibrant colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a tiny cake that's embellished to excellence but can only feed a handful plus several sheet cakes of the same flavor to actually supply the guests. Stay away from tiers, handmade sweets 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 great) as well as the cake, look at a cake size for half your guests. Servings shall be smaller, but the cost will reduce too.
Get the Facts on Frosting
- Buttercream or fondant? That's the main 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 adding a layer of fondant over the entire confection then.
Consider the elements
- If you are having an outdoor 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 wedding 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 the cakes looking perfect. These sociable people spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for a while. And when what they do fails, 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 bits of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to be able to replicate exactly what you see on the net
Take Note: It's All in the Details
- With regards to design, adornment costs have huge variations. The cheapest option is fresh fruits or blossoms that, occasionally, can be applied from your florist for a minimal fee. Over the top quality are sensitive gum paste or sugar paste blooms, which are produced 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 bouquets, find out if the wedding cake creator shall use your florist, or if you are in charge of the blooms. In the event the show has been run by the florist, will she have time and energy to adorn the cake? Be wary of complex floral accents if your reception space decoration 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 lower by the couple at the reception -- is traditionally eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays made to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or lower and provide both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini wedding cake (where each visitor gets his or her own) is a great idea -- in theory however, not always in practice. Not only will each wedding cake require its beautification (often as complex, or even more, than one that's four times its size), each will require its own box. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to move 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, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste in the same way great too).
Wedding Gallery Bite Me Bakery Children and Teen Cake amp; Dessert T
http://media-cache-ak0.pinimg.com/736x/5d/cc/fe/5dccfe110a5947dd17292a749d309cdc.jpgWedding Cake By Bite Me Bakery Decorating Ideas Cake on Pinterest
http://clarasdesignercakes.com/images/cel34_LG.jpgWedding Cake www.bitemebakery.ca
http://media-cache-ak0.pinimg.com/736x/d3/61/19/d3611935a858d43979650554532b83d4.jpgWedding Cake By Bite Me Bakery Decorating Ideas Cake on Pinterest
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46368E9E838EEFAA176DCDCD47FF91FD1D6347D5Bhttp://cake-geek.com/index.php/beaded-cakes-silver-beading/
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