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Have you any idea everything there exists to learn about wedding cakes? The greater up to date you are, the better the decisions you will make. We have you covered with our top tips.
Tastes the Cake
- Because you start establishing sessions, find out when each baker's next tasting is scheduled. At tastings, clients are asked in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic opportunity to meet bakers and understand the range of their abilities fully.
Decide on a Style
- Cope with the wedding 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 season, your gown, the flower arrangements, or the menu. If you want colourful accents (such as sugar 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 shall serve 50 to 100 friends; you will likely need five layers for 200 guests or more. In the event the reception is at 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 directly atop one another, without separators.)
Price It Out
- Wedding wedding cake is charged by the slice -- the cost varies often, but generally runs from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more difficult the cake (predicated on intricate adornments or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you would like elaborate molded styles, radiant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.
Find Ways to Save
- Order a little cake that's furnished to perfection but can only just feed a handful plus several sheet cakes of the same taste to actually supply the guests. Avoid tiers, handmade sweets flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert table (or another sweet) in addition to the cake, look at a cake sized for half your guests. Servings shall be smaller, but the payment will reduce too.
Have the known facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant around 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 season icing options; You might like to get a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Remember, publications (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend hours correcting the perspiration, 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 correct it 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 be able to replicate just what you see in print
Take Note: It's All in the facts
- With regards to beautification, adornment costs run the gamut. The cheapest option is fresh bouquets or fruits that, in some instances, can be applied from your florist for a minimal fee. Over the high end are fragile gum paste or sugars paste flowers, which are made 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 well worth the cost!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh blossoms, find out if the cake artist will work with your florist, or if you are in charge of the blooms. If the florist is operating the show, will she have period to adorn the cake? Be skeptical of complex floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the one slice by the couple at the reception -- is customarily eaten as dessert. The groom's cake is usually darker and richer (often 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 provide both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each visitor gets his or her own) is a superb idea -- in theory but 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 demand its own container. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must build individual boxes in which to transport these cakes. Multiply by however many guests you will be having, and you will see just 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).
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Have you any idea everything there is to know about wedding cakes? The greater informed you are, the better the decisions you shall make. We have you covered with our top tips.
Tastes the Cake
- As you may start setting up consultations, 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 possibility to meet bakers and understand the range of their capabilities fully.
Decide on a Style
- Deal with the wedding cake after all decisions about dress reception and style decoration have been made. These elements can serve as a blueprint for the framework and design of your wedding wedding cake. Choose a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like colorful accents (such as sugar flowers or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers will serve 50 to 100 friends; you will likely need five layers for 200 guests or more. If the reception is at 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 cake often is priced by the cut -- the price varies, but generally varies from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more complicated the cake (based on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded designs, exciting colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Methods to Save
- Order a little cake that's decorated to efficiency but can only feed a handful plus several sheet cakes of the same taste to actually nourish the guests. Avoid tiers, handmade glucose flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert desk (or another sweet) in addition to the cake, consider a cake size for half your friends. Servings will be smaller, but the payment will shrink 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 approximately 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 are having an outdoor wedding in a hot environment, 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 cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Remember, publications (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These public people spend time repairing the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And when what they do doesn't work, they can fix it with Photoshop. There is also the luxury of fabricating 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 be able to replicate just what you see in print
TAKE NOTICE: It's All in the facts
- When it comes to design, adornment costs have huge variations. The most inexpensive option is fresh fruits or blooms that, in some instances, can be applied by your florist for a minimal fee. In the top quality are delicate gum glucose or paste paste blooms, which are produced 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 worthwhile the cost!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh plants, find out if the wedding cake developer shall work with your florist, or if you are responsible for the blooms. In the event the florist is running the show, will she have the perfect time to adorn the cake? Be skeptical of intricate floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The popularity of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's 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 made to show off the groom's passions and obsessions. Give slices to friends 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 visitor gets his or her own) is a superb idea -- in theory however, not always used. Not only does each cake require its decoration (often as elaborate, if not 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 build individual boxes where 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, 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).
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