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Wedding cakes London The Sugared Saffron Cake Companyhttp://www.sugaredsaffron.co.uk/wp-content/uploads/2013/12/modern-wedding-cakes-london-new.pngThe Sugared Saffron wedding cake design
Do you know everything you can find to know about wedding cakes? The greater up to date you are, the better the decisions you can make. We've got you covered with our top tips.
Tastes the Cake
- Because you start establishing visits, find out when each baker's next tasting is planned. At tastings, clients are asked into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an outstanding possibility to meet bakers and understand the range of their talents fully.
Decide on a Style
- Cope with the wedding cake in the end decisions about dress reception and style 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 glucose blossoms or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not 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 the event 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 immediately atop one another, with no separators.)
Price It Out
- Wedding wedding cake often is priced by the cut -- the cost varies, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more difficult the cake (based on intricate accessories or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you need elaborate molded figures, lively colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a little cake that's embellished to efficiency but can only feed a handful plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another great) in addition to the cake, look at a cake size for half your friends. Servings will be smaller, but the charge will shrink too.
Get the reality on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is much more scrumptious often. 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 complete confection.
Consider the Weather
- If you're having a patio wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time 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, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These communal people spend time repairing 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 fails, 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 cake designer to be able to replicate just what you see in print
Take Note: It's All in the Details
- With regards to beautification, adornment costs run the gamut. The most inexpensive option is fresh bouquets or fruits that, occasionally, can be employed from your florist for a minimal fee. Within the top quality are sensitive gum paste or sweets paste blossoms, which are created 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 worthwhile the cost!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh blooms, find out if the wedding cake developer will work with your florist, or if you are responsible for the blooms. In the event the florist is jogging the show, will she have a chance to adorn the wedding cake? Be skeptical of elaborate floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The recognition of the groom's cake, traditionally a Southern custom, 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 delicious chocolate) and nowadays made to show off of the groom's passions and obsessions. Give pieces to friends as a take-home memento or trim and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini wedding cake (where each visitor gets his / her own) is a superb idea -- theoretically but not always in practice. Not only does each cake require its adornment (often as intricate, if not more, than one that's four times its size), each will require its own container. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must construct individual boxes where to transport these cakes. Multiply by however many friends you will be having, and you will 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 undoubtedly, they taste as great too).
London Wedding Cake Gallery
http://sugaredsaffron.co.uk/wedding-cakes/IMG_2391-004.JPGCake design The Sugared Saffron Cake Studio
http://www.sugaredsaffron.co.uk/wp-content/uploads/2013/09/kew7.jpgLondon Wedding Cake Gallery
http://sugaredsaffron.co.uk/wedding-cakes/image010.JPGStriped Cake With Sugar Peonies
http://www.sugaredsaffron.co.uk/wp-content/uploads/2015/04/Ivory-shimmer-cake-501x1000.jpgOIP.M37a402f0dfb4f678c88237d0da4522b2o0
3ADA08C624487630A35CA6DC700B1A464E21FF015http://sugaredsaffron.co.uk/
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Wedding cakes London The Sugared Saffron Cake Company
Show in London this February, I met wedding cake designer Anna Tylerhttp://flowerona.com/wp-content/uploads/2012/05/2012-05-08_004.jpgAnna Tyler Cakes wedding cake design
Do you know everything there exists to know about wedding cakes? The greater informed you are, the better the decisions you shall make. We have you covered with this top tips.
Tastes the Cake
- Because you start setting up visits, find out when each baker's next tasting is slated. At tastings, clients are invited into 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 wedding cake after all decisions about dress style and reception interior 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 colorful accents (such as glucose bouquets or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not 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 even more. When the reception is within 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 directly atop each other, with no separators.)
Price It Out
- Wedding cake is charged by the slice -- the cost varies often, but generally amounts from $1.50 to $15 per cut (though this is a very basic and loose estimate). The more complicated 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 need elaborate molded figures, radiant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a small cake that's adorned to perfection but can only just feed a handful plus several sheet cakes of the same flavor to actually nourish the guests. Stay away from tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have dessert desk (or another special) in addition to the cake, consider a cake sized for half your guests. Servings will be smaller, but the payment will reduce too.
Get the reality on Frosting
- Fondant or buttercream? That's the main question. Buttercream is much more delicious often. 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 a patio wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Keep in mind, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These communal people spend time correcting the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And if what they do doesn't work, it can be fixed by them 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 have the ability to replicate just what you see in print
Take Note: It's All in the Details
- When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh blossoms or fruits that, in some instances, can be employed by your florist for a minor fee. On the high end are delicate gum sugar or paste paste blooms, which are created 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 worth the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh bouquets, find out if the wedding cake custom made shall use your florist, or if you are in charge of the blooms. In case the show is being run by the florist, will she have a chance to adorn the wedding cake? Be skeptical of intricate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one cut by the few at the reception -- is traditionally ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give slices to guests as a take-home memento or trim and provide both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini wedding cake (where each visitor gets his or her own) is a great idea -- in theory but not always used. Not only does each cake require its decor (often as intricate, or even more, than one that's four times its size), each will require its own container. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must construct individual boxes where to move these cakes. Multiply by however many friends you will be having, and you will 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 just as great too).
Bristol Wedding Cake Designer Anna Tyler. Tiered Wedding Cakes
http://www.annatylercakes.co.uk/wp-content/uploads/anna-tyler-cakes.pngAnna Tyler Cakes Cakes Pinterest
http://media-cache-ec0.pinimg.com/736x/70/a3/65/70a365a947d6ef10a468bf91cab68040.jpgAnna Tyler Cakes Pinterest
http://media-cache-ec0.pinimg.com/736x/cb/bb/4b/cbbb4be03b943eafc7f7659df7d21491.jpgWedding cake inspired by sewing and stiches, by Anna Tyler Cakes
http://media-cache-ec0.pinimg.com/736x/2a/f8/da/2af8dafc92ef114c6749c271232e0642.jpgOIP.Mdc89617faec07eb0be7d560f2e2082e1o0
2A435888396FC1DCF1134ACFFA4E866D4A43CC15Ahttp://flowerona.com/2012/05/introducing-wedding-cake-designer-anna-tyler/
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Show in London this February, I met wedding cake designer Anna Tyler
wedding cakes, Londonhttp://www.olofsondesign.com/static/media/portfolio/Botanics_painted_texture_cake.540x0.jpgOlofson Design wedding cake design
Have you any idea everything there may be to learn about wedding cakes? A lot more knowledgeable you are, the better the decisions you shall make. We've got you covered with this top tips.
Taste the Cake
- Because 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 an excellent chance to meet bakers and understand the range of their abilities fully.
Decide on a Style
- Cope with the cake after all 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 appropriate for the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sugars blossoms or icing ribbons), give your baker cloth swatches. The cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall serve 50 to 100 friends; you will likely need five layers for 200 guests or even more. In case 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 directly atop each other, without separators.)
Price It Out
- Wedding wedding cake is priced by the slice -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the higher the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded designs, attractive colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Methods to Save
- Order a little cake that's furnished to perfection but can only feed a few plus several sheet cakes of the same flavor to actually feed 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 will have a dessert table (or another sweet) as well as the cake, look at a cake sized for half your friends. Servings shall be smaller, but the payment will reduce too.
Get the Facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant up to we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the complete confection.
Consider the Weather
- If you're 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 want to get 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 communal people spend time fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it's 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 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 have the ability to replicate exactly what you see in print
Take Note: It's All in the facts
- With regards to design, adornment costs have huge variations. The cheapest option is fruits or flowers that, occasionally, can be employed from your florist for a minor fee. In the high end are delicate gum sugar or paste paste blossoms, which are constructed 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 worthy of the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the wedding cake creator shall work with your florist, or if you are in charge of the blooms. When the florist is working the show, will she have time to adorn the wedding cake? Be wary of elaborate floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The reputation of the groom's cake, traditionally a Southern custom, is increasing. The bride's cake -- the one slash by the couple at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays constructed 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 guest gets his / her own) is a superb idea -- theoretically however, not always used. Not only will each wedding cake require its decoration (often as intricate, or even more, than one that's four times its size), each will require its own field. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must develop individual boxes where to move these cakes. Multiply by however many friends you will 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).
Creative wedding cake design 81 Top Creative Works
http://imwm.org/wordpress/wp-content/uploads/2012/08/Creative-wedding-cake-design-8-1.jpgWedding Decorating: Design Wedding Cake Online Design Wedding Cake
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5IYe0uaMsC0AizFGJxadGSBRGZAQIw5vPIjFf9R972kSIMU7uZz2RjFBKSYdZR-jLO14X5tY1v1KwYOsTO8PTeiJICNHQpKuyDy8VuqUvpDJ8BQnmOPrX0-YAe7V9xxKbtpClR6IXUxG/s1600/wedding-cakes-modern-wedding-cake-pictures.jpgWedding Cake Design
http://www.wedding-flowers-and-reception-ideas.com/images/wedding-cake-design01.jpgHere is a sample design image using our wedding cake design pro cake
http://www.piece-a-cake.com/images/classic2b.jpgOIP.M963226089905445b59e8685d91535051o0
45FAD00B621E6F4DAE6149E44C0179A3398AEA0A5http://olofsondesign.com/portfolio/cakes/
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