Showing posts with label Fondant. Show all posts
Inspiring Art: HandPainted Fondant Cakes We Lovehttp://cdn3.craftsy.com/blog/wp-content/uploads/2014/03/Bite-Me-Bakery.jpgBite Me Bakery wedding cake design
Have you any idea everything you can find to learn about wedding cakes? The more prepared you are, the better the decisions you shall make. We've got you covered with our top tips.
Taste the Cake
- Because you start setting up 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 an outstanding chance to meet bakers and understand the range of their skills fully.
Decide on a Style
- Cope with the wedding cake in the end decisions about dress style and reception 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 style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want multi-colored accents (such as sugars blossoms or icing ribbons), give your baker textile swatches. The wedding cake should participate the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 guests; 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 the tiers. (A "stacked" wedding cake is one using its layers stacked straight atop each other, with no separators.)
Price It Out
- Wedding wedding cake is listed by the cut -- the price varies often, but generally varies from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate accessories or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you would like elaborate molded designs, exciting colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a small cake that's embellished to excellence but can only feed a few plus several sheet cakes of the same flavor to actually supply the guests. Stay away from tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert desk (or another special) in addition to the cake, consider a cake sized for half your guests. Servings shall be smaller, but the charge will reduce too.
Receive the known facts on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is often much more delicious. But if you love 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 elements
- If you're having an outdoor wedding in a hot environment, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time 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, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These interpersonal people spend time mending the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for a while. Of course, if what they do doesn't work, they can fix it with Photoshop. They also have 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 have the ability to replicate just what you see on the net
TAKE NOTICE: It's All in the facts
- When it comes to beautification, adornment costs have huge variations. The cheapest option is fruits or blooms that, in some instances, can be applied from your florist for a minimal fee. Over the high end are delicate gum paste or sugars paste blossoms, which are designed 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 improve the rate. (For the record, we think it's worthy of the cost!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh blooms, find out if the cake designer will work with your florist, or if you are in charge of the blooms. If the show is being run by the florist, will she have time and energy to adorn the wedding cake? Be wary of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The recognition of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one trim by the few at the reception -- is customarily ingested as dessert. The groom's cake is usually darker and richer (often chocolate) and nowadays constructed to show off of 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 wedding cake (where each guest gets his / her own) is a superb idea -- in theory but not always used. Not only will each cake require its design (often as complex, if not more, than one that's four times its size), each will require its own pack. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must build individual boxes in which 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 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 in the same way great too).
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24256C47529B6F9D0965C84D774078D311CD6A80Fhttp://www.craftsy.com/blog/2014/03/hand-painted-fondant-cake/
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Inspiring Art: HandPainted Fondant Cakes We Love
Wedding Fondant Wedding Cakes ♥ Wedding Cake Designhttp://s4.weddbook.com/t4/8/0/7/807705/cakes.jpgFat Cakes Design wedding cake design
Have you any idea everything there is to know about wedding cakes? The more educated you are, the better the decisions you shall make. We have you covered with this top tips.
Tastes the Cake
- Because you start establishing appointments, find out when each baker's next tasting is scheduled. At tastings, clients are invited in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an outstanding 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 compatible with the design of the venue, the season, your gown, the flower arrangements, or the menu. If you want bright colored accents (such as sugar blooms 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 serve 50 to 100 guests; you will likely need five layers for 200 guests or more. In case the reception is in 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 directly atop each other, without separators.)
Price It Out
- Wedding cake is costed by the slice -- the price varies often, but generally amounts from $1.50 to $15 per slice (though this is a very basic and loose estimation). The more difficult the cake (based on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded designs, lively 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 feed a few plus several sheet cakes of the same flavour to actually supply the guests. Stay away from 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 desk (or another lovely) in addition to the cake, consider a cake size for half your guests. Servings will be smaller, but the fee will reduce too.
Obtain the known facts on Frosting
- Fondant or buttercream? That's the key 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 complete confection.
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 like to get a fondant-covered cake -- it doesn't even have to be refrigerated.
Mind Your Magazines
- Remember, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These public people spend hours fixing the sweating, dripping, leaning, or sagging that can occur to a 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 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 NOTICE: It's All in the Details
- With regards 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. Within the top quality are sensitive gum paste or sugars paste blossoms, which are made 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 wedding cake with fresh bouquets, find out if the wedding cake artist 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 a chance to adorn the cake? Be skeptical of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The level of popularity of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one slash 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 friends as a take-home memento or minimize and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- in theory however, not always in practice. Not only will each cake require its own decoration (often as complicated, if not more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to transport 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 of course, they taste just as great too).
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http://weddingcakesdesignsidea.com/wp-content/uploads/2014/07/non-traditional-wedding-cakes-stand.jpgCakes Melbourne Wedding Cakes, Wedding Cake Design, Designer Wedding
http://www.houseofelegantcakes.com.au/site2011/wp-content/gallery/cakes/2.jpgBridal Wedding Dresses: Modern wedding cake design pictures
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https://arteatsbakery.files.wordpress.com/2010/08/threetiersquareweddingcakewithchocolatebrownribbonsandscrolls.jpgOIP.Me634e2c6af8650d4320b44b0d16a56b7o0
270B34226AB4CD5CE8AB87DE99F00CF6F2F229514http://weddbook.com/media/807705/cakes
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