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Chocolate Recipes Cake Galleries Wedding Cakes Birthday Cakeshttp://www.cake-decorating-tips.com/images/weddingcakebridge.jpgCake Maison wedding cake design
Have you any idea everything there is to learn about wedding cakes? A lot more informed you are, the better the decisions you shall make. We have you covered with this top tips.
Taste the Cake
- As you may start setting up appointments, find out when each baker's next tasting is scheduled. At tastings, clients are asked in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent opportunity to meet bakers and understand the range of their capabilities fully.
Decide on a Style
- Deal with the wedding cake in the end decisions about dress style and reception decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select a cake that's compatible with 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 flowers or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will provide 50 to 100 guests; you will 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" cake is one using its layers stacked directly atop each other, with no separators.)
Price It Out
- Wedding cake often is priced by the cut -- the price varies, but generally runs from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the wedding 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 want elaborate molded styles, attractive colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a little cake that's decorated to perfection but can only just feed a handful plus several sheet cakes of the same flavor to actually supply the guests. Avoid tiers, handmade sugar 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 great) as well as the cake, consider a cake measured for half your friends. Servings will be smaller, but the fee will shrink too.
Find the known facts on Frosting
- Buttercream or fondant? 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 elements
- If you're having a patio wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might want to get a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend hours correcting the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for a while. And when what they do doesn't work, it can 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 precisely what you see in print
Take Note: It's All in the Details
- With regards to design, adornment costs have huge variations. The cheapest option is fresh flowers or fruits that, occasionally, can be employed from your florist for a minor fee. On the high end are delicate gum glucose or paste paste bouquets, 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 well worth the price!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh plants, find out if the cake developer 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 and energy to adorn the cake? Be wary of intricate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's wedding cake, a Southern custom traditionally, is on the rise. The bride's cake -- the one cut by the couple at the reception -- is usually consumed as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays made to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini wedding cake (where each guest gets his or her own) is a great idea -- in theory however, not always used. Not only will each cake require its own decoration (often as complex, or even more, than one that's four times its size), each will require its own package. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to move these cakes. Multiply by however many friends you'll be having, and you'll see 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 of course, they taste equally great too).
Cake decorating ideas: types and styles of Wedding Cake Toppers Cake
http://blog-imgs-45-origin.fc2.com/c/a/k/cake354/Wedding-Cake-Decorating-Ideas.jpgwedding cake designs by Inspired by Michelle Cake Designs
http://inspiredbymichelle.files.wordpress.com/2010/04/wedding-cake-designs-inspired-by-michelle-cake-designs.jpgToday, one can find pastry chefs who offer infinite wedding cake ideas
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsRgvycMEQt9xda5JLlMQSG1-8ivlwmSQAxxkJTknH_TL6RMd0HuQYLn9DHZ6HUL_Dl_d76IVxnmXdKL5GNISAtkm0UWFalLIj8zZHo_SDPk93EUyN_Rv2Lo31kv9V_IBcfCq8jM-USk/s1600/royal-wedding-cake-toronto.jpgwedding Cake quot;Josephine quot; Cake by rosycakedesigner CakesDecor
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6C2B91DD3F42DC192DB9BD2CA0E70795012126A29http://chocolaterecipe-s.blogspot.com/2011/06/new-ideas-for-wedding-cake-decorating.html
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Chocolate Recipes Cake Galleries Wedding Cakes Birthday Cakes
Spoonful of Sugar: Slattery39;s Chocolate Cake Coursehttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2QqIGjBof0Gf7OP-0e9IWFGr2Xpt2y_LNZK03LhRhl5yxe8OwSFUjNK74mm4LIq69H6iBFqe40YjSb6YU5dzvku-JWGE7iTOgU1A453w-HSe0eDyyd-C_l2HFnQ-piLbPD8ct0TPHT7B/s1600/IMG_5691.JPGSlattery Cakes wedding cake design
Do you know everything you can find to learn about wedding cakes? The more knowledgeable you are, the better the decisions you shall make. We have you covered with this top tips.
Taste the Cake
- As you may start establishing consultations, find out when each baker's next tasting is slated. At tastings, clients are invited in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a great opportunity to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope with the cake in the end decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the structure and design of your 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 vibrant accents (such as glucose bouquets 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 shall provide 50 to 100 guests; you will likely need five layers for 200 guests or even more. In the event 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 with its layers stacked directly atop each other, with no separators.)
Price It Out
- Wedding cake often is listed by the slice -- the cost varies, but generally varies from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the cake (based on intricate designs or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you need elaborate molded forms, vibrant colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.
Find Methods to Save
- Order a little cake that's decorated 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 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 sweet) as well as the cake, consider a cake sized for half your guests. Servings shall be smaller, but the cost will reduce too.
Get the Facts on Frosting
- Fondant or buttercream? That's the main question. Buttercream is much more delightful often. But if you value 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 whole confection then.
Consider the Weather
- If you are having a patio wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to get a fondant-covered wedding cake -- it doesn't even have to be refrigerated.
Mind Your Magazines
- Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These cultural people spend time repairing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. If what they do fails, it could 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 cake designer to be able to replicate just what you see in print
Take Note: It's All in the facts
- When it comes to decor, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be employed because of your florist for a minor fee. In the high end are sensitive gum paste or sugars paste blossoms, which are built 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 worthy of the cost!)
Encourage Cake Collaboration
- If you wish to garnish your cake with fresh flowers, find out if the cake developer shall use your florist, or if you are accountable for the blooms. In the event the show has been run by the florist, will she have period to adorn the wedding cake? Be wary of elaborate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the main one slash by the few at the reception -- is typically eaten as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays built to show off of the groom's passions and obsessions. Give pieces to friends as a take-home memento or cut and provide both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini cake (where each visitor gets his or her own) is a superb idea -- in theory but not always in practice. Not only does indeed each wedding cake require its own decor (often as complex, if not 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 build individual boxes where to transport these cakes. Multiply by however many guests you will be having, and you will see 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 great too).
WeddingCake_PinkOrchids
https://organisationmariagenantes.files.wordpress.com/2013/04/weddingcake_pinkorchids.jpgRomantische Deko für Hochzeitstorte – 110 Bilder amp; Ideen
http://deavita.com/wp-content/uploads/2014/06/Fondant-torte-Glitzersteine-Blumen-Hochzeit-festliche-Anl%C3%A4sse.jpgAwesome Ideas Beach Wedding Cakes Wedding Cakes
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http://www.wedding-flowers-and-reception-ideas.com/images/wedding-cake-design01.jpgOIP.M8980f28c1c78f1217b7a65a659ef873eo0
30354E062C70CA98380A72B981ED7D1501A04EAAEhttp://cakepoppins.blogspot.com/2012/01/slatterys-chocolate-cake-course.html
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Spoonful of Sugar: Slattery39;s Chocolate Cake Course
2Tier wedding cake, a Maisie Fantaisie design. Chocolate cake andhttps://c2.staticflickr.com/8/7225/7165172328_888275d506_z.jpgMaisie Fantaisie wedding cake design
Do you know everything there may be 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
- While you start setting up meetings, find out when each baker's next tasting is planned. At tastings, clients are asked in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a great opportunity to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope with the wedding cake in the end decisions about dress style and reception decoration 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 growing season, your gown, the flower arrangements, or the menu. If you want colourful 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 shall provide 50 to 100 friends; you will likely need five layers for 200 guests or more. In case the reception is 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, with no separators.)
Price It Out
- Wedding wedding cake often is priced by the slice -- the price varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you would like elaborate molded styles, exciting 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 efficiency but can only just feed a handful plus several sheet cakes of the same taste 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 costly) effect. If you'll have a dessert desk (or another sugary) in addition to the cake, look at a cake size for half your guests. Servings shall be smaller, but the fee will reduce too.
Get the reality 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 whole confection.
Consider the Weather
- If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time 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 people spend hours fixing the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for some time. And when what they do fails, 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 pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to have the ability to replicate just what you see on the net
Take Note: It's All in the Details
- When it comes to beautification, adornment costs have huge variations. The cheapest option is fresh blooms or fruits that, in some instances, can be employed by your florist for a minor fee. On the top quality are delicate gum glucose or paste paste blooms, which are produced by hand, one petal at a time. But here's underneath 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 wedding cake with fresh blossoms, find out if the wedding cake designer will 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 skeptical of intricate floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, traditionally a Southern custom, is on the rise. The bride's cake -- the main one slice by the few at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays crafted to show off of the groom's passions and obsessions. Give pieces to guests as a take-home memento or cut and serve 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 -- theoretically however, not always used. Not only does indeed each cake require its own design (often as complicated, or even more, than one that's four times its size), each will require its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must create individual boxes in which to move these cakes. Multiply by however many friends you'll be having, and you'll 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).
Maisie Fantaisie
http://media-cache-ec0.pinimg.com/736x/98/82/86/988286cf4c050ff2d050fe557f52b8a8.jpgWedding » Couture Wedding Cakes Designs Ideas from Maisie Fantaisie
http://goeswedding.com/photos/Couture-Wedding-Cakes-Designs-Ideas-2.jpgMy perfect wedding cake: Maisie Fantasie Wedding cakes
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzakgsNT5B2vFBdDREPa9UtIZpyls1O-T6VgqHbdLR7Oi-NMSxLdsRow63Eayb5aC2wTOKi-y7ArgPuFqCx_b-AqExPytChAxMCNJa4PA85LyYGLPRwYTgybdjWOl3dqmyrq-JJJ_jWRe/s640/belle-blossom-wedding-cake.jpgMaisie Fantaisie Think Shaadi Blog
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1077CCB9718FC87B76F624038CF59DEDCBD8CE9199https://www.flickr.com/photos/janescakes/7165172328/
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