Showing posts with label Floralinspired. Show all posts
Floralinspired wedding cakes and accessories at the Designer Weddinghttp://flowerona.com/wp-content/uploads/2012/03/Designer-Wedding-Show-Feb-2012-Anna-Tyler-Cakes-3.jpgAnna Tyler Cakes wedding cake design
Do you know everything there may be to know about wedding cakes? The greater prepared you are, the better the decisions you shall make. We've got you covered with our top tips.
Flavour the Cake
- While you start establishing visits, 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 possibility to meet bakers and understand the range of their skills fully.
Select a Style
- Deal with the wedding cake in the end decisions about dress reception and style interior decoration have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Choose a cake that's compatible with the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like multi-colored accents (such as sugar blossoms or icing ribbons), give your baker fabric swatches. The cake should participate the wedding, not 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. If the reception is within 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 one another, without separators.)
Price It Out
- Wedding wedding cake often is priced by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is an extremely standard and loose estimation). The more difficult the wedding cake (predicated on intricate accessories or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you want elaborate molded patterns, radiant colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a little cake that's adorned to perfection but can only just feed a handful plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you will have a dessert stand (or another sugary) in addition to the cake, look at a cake measured for half your guests. Servings shall be smaller, but the charge will reduce too.
Have the known 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 approximately we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the whole confection.
Consider the elements
- If you're having a patio wedding in a hot environment, 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 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 time correcting the sweating, dripping, leaning, or sagging that can happen 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 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 have the ability to replicate exactly what you see in print
Take Note: It's All in the Details
- When it comes to decoration, adornment costs run the gamut. The cheapest option is fresh fruits or blossoms that, in some instances, can be applied because of your florist for a minor fee. Over the high end are delicate gum sugar or paste paste flowers, which are built 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 raise the rate. (For the record, we think it's worthwhile the price!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the cake artist will continue to work with your florist, or if you are in charge of the blooms. In the event the show is being run by the florist, will she have the perfect time to adorn the wedding cake? Be wary of complex floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The recognition of the groom's cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the main one trim by the couple at the reception -- is typically ingested as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- theoretically however, not always used. Not only does each wedding cake require its own decor (often as elaborate, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you'll be having, and you'll 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 undoubtedly, they taste just like great too).
wedding cake, try making Anna Tyler 39;s delicious chocolate orange cake
http://cdn.planyourperfectwedding.com/sites/default/files/main/www.annatylercakes.co_.uk,%20%C2%A3425.jpgAnna Tyler Cakes Photography Wonderful Wedding Cakes
https://www.zzzone.co.uk/wp-content/uploads/2010/08/anna-tyler-cakes-cake04.jpgPinstripe Cameo annatylercakes.co.uk
http://www.annatylercakes.co.uk/wp-content/uploads/Pinstripe-with-Cameo.jpgBlue Cameo Wedding Cake annatylercakes.co.uk
http://www.annatylercakes.co.uk/wp-content/uploads/WM6F0149.jpgOIP.M19d3cffbaaea741e6c0c884749f1f18co0
726E8F1A4C900E2F7EA243316C592B21932DF256Bhttp://flowerona.com/2012/03/floral-inspired-wedding-cakes-and-accessories-at-the-designer-wedding-show/
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Floralinspired wedding cakes and accessories at the Designer Wedding
: Floralinspired iced wedding cakes from Peggy Porschen Floweronahttp://flowerona.com/wp-content/uploads/2013/06/Peggy-Porschen-Wedding-Cake-3.jpgPeggy Porschen wedding cake design
Do you know everything there exists to learn about wedding cakes? A lot more prepared you are, the better the decisions you shall make. We have you covered with our top tips.
Taste the Cake
- While you start establishing sessions, 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 opportunity 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 decor have been made. These elements can serve as a blueprint for the framework and design of your wedding cake. Select a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like colorful accents (such as sweets bouquets or icing ribbons), give your baker fabric swatches. The cake should participate 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 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" wedding cake is one using its layers stacked immediately atop each other, with no separators.)
Price It Out
- Wedding cake often is priced by the cut -- the price varies, but generally ranges from $1.50 to $15 per slice (though this is an extremely basic and loose estimation). The more difficult 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 wish elaborate molded patterns, attractive colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a tiny cake that's embellished to perfection but can only just feed a few plus several sheet cakes of the same flavor to actually supply 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 desk (or another sugary) in addition to the cake, consider a cake measured for half your friends. Servings shall be smaller, but the payment will shrink too.
Receive the known 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 as much as 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 climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might like to get 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 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. 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 facts
- With regards to adornment, adornment costs have huge variations. The cheapest option is fresh blooms or fruits that, occasionally, can be applied because of your florist for a minimal fee. On the high end are delicate gum glucose or paste paste blooms, which are built by hand, one petal at a right 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 cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh plants, 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 has been run by the florist, will she have period to adorn the wedding cake? Be wary of sophisticated floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's cake, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one slice by the couple at the reception -- is customarily eaten as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays crafted to show off of the groom's passions and obsessions. Give pieces to guests as a take-home memento or slice and provide both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini wedding cake (where each guest gets his / her own) is a great idea -- theoretically however, not always used. Not only will each wedding cake require its own adornment (often as elaborate, or even more, than one that's four times its size), each will demand its own field. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to transport these cakes. Multiply by however many friends 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 undoubtedly, they taste just like great too).
With Peggy Porschen, The Queen Of Wedding Cakes Style amp; The Bride
http://www.styleandthebride.co.uk/wp-content/uploads/2013/11/1098316_590273407691363_1395900987_n1.jpgMy Peggy Porschen wedding cake Cake by Delights by Design
http://res.cloudinary.com/cd/c_limit,f_auto,h_1000,q_80,w_540/wtemxbwm73rx5nlrwr2s.jpgPeggy Porschen Stunning! cakes porschen peggy / wedding cakes
http://jp3.r0tt.com/l_329820e0-8a62-11e1-bdf1-d72ef3c00003.jpgTHE WEDDING BLOG DESIGNER: PEGGY PORSCHEN CAKES
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFIaP4uKEdbu4j9hItRi-wIYAiwXBSJP5aKbJYgbsCBWRewn9CBX8YcQam6JkWx11Dll_TL7rp2ALti0jpfmxsEDuR2kJ8ayLdj2D8ahcb3Qn64-az0ZC-jDtFcDlXsMNy36jHRfP/s1600/Dusky+Vintage+Rose+5089.jpgOIP.Me2b626a679b85bf820a72f6410a32b61H0
10AA1B62D631A3357D3AD1ED223605963648006E00http://flowerona.com/2013/06/wedding-wednesday-floral-inspired-iced-wedding-cakes-from-peggy-porschen-2/
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