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All Things Sugar wedding cake design

Do you know everything there is certainly to learn about wedding cakes? The greater educated you are, the better the decisions you can make. We have you covered with our top tips.

Flavour the Cake

Select a Style

Deal with the wedding cake in the end decisions about dress style and reception interior decoration have been made. These elements can provide as a blueprint for the structure and design 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 blooms 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'll 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 your tiers. (A "stacked" wedding cake is one using its layers stacked directly atop each other, with no separators.)

Price It Out

Wedding cake is listed by the cut -- the price varies often, but generally ranges from $1.50 to $15 per cut (though this is an extremely general and loose estimation). The more difficult the wedding cake (predicated on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you need elaborate molded styles, radiant colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.

Find Methods to Save

Order a small cake that's adorned to perfection but can only feed a handful plus several sheet cakes of the same taste to actually give food to the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert table (or another lovely) as well as the cake, look at a cake size for half your guests. Servings shall be smaller, but the charge will reduce too.

Get the reality on Frosting

Fondant or buttercream? That's the key 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 elements

If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer 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, mags (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it's been sitting for a while. If what they do fails, 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 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 Details

When it comes to decor, adornment costs have huge variations. The most inexpensive option is fresh blooms or fruits that, in some instances, can be applied because of your florist for a minor fee. Around the top quality are delicate gum sweets or paste paste flowers, which are created 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 price!)

Encourage Wedding cake Collaboration

If you want to garnish your cake with fresh blossoms, find out if the cake creator will work with your florist, or if you are responsible for the blooms. In case the florist is operating the show, will she have period to adorn the cake? Be skeptical of intricate floral accents if your reception space decoration is labor-intensive.

Get Him Involved!

The reputation of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one slice by the few at the reception -- is typically ingested as dessert. The groom's wedding 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 minimize and provide 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 superb idea -- in theory but not always used. Not only will each wedding cake require its decoration (often as complex, or even more, than one that's four times its size), each will require 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 friends 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 of course, they taste just like great too).

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All Things Sugar wedding cake design

Do you know everything you can find to know about wedding cakes? The more prepared you are, the better the decisions you can make. We've got you covered with this top tips.

Flavour the Cake

Select a Style

Cope with the wedding cake in the end decisions about dress reception and style design have been made. These elements can provide as a blueprint for the framework and design of your wedding cake. Select 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 bright colored accents (such as sugars bouquets 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 guests; you will likely need five layers for 200 guests or even more. When 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 wedding cake often is charged by the slice -- 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 adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded forms, vivid colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.

Find Ways 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. Avoid tiers, handmade sweets 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 payment will shrink too.

Have the known facts on Frosting

Fondant or buttercream? That's the main question. Buttercream is much more delicious often. 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 elements

If you're having an outdoor 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 get a fondant-covered cake -- it generally does not 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 folks spend time mending the sweating, dripping, leaning, or sagging that can occur to a cake after it has been sitting for some time. Of course, 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 wedding cake designer to be able to replicate precisely what you see on the net

Take Note: It's All in the Details

With regards to decoration, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, occasionally, can be employed from your florist for a minor fee. For the high end are delicate gum paste or sugar paste flowers, which are designed by hand, one petal at the 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 price!)

Encourage Wedding cake Collaboration

If you want to garnish your wedding cake with fresh flowers, find out if the wedding cake custom made shall work with your florist, or if you are responsible for the blooms. If the show is being run by the florist, will she have time to adorn the cake? Be wary of sophisticated floral accents if your reception space decor is labor-intensive.

Get Him Involved!

The level of popularity of the groom's cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one lower by the couple at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays built to show off 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 idea of a mini cake (where each guest gets his / her own) is a superb idea -- in theory but not always in practice. Not only will each cake require its own adornment (often as intricate, if not more, than one that's four times its size), each will demand its own field. Unfortunately, bins don't come in mini-cake sizes. Usually the bakery must create 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 undoubtedly, they taste equally as great too).

CakeArt and Sugarcraft

cakes, cupcakes, cake decorating classes….and all things sugar