Showing posts with label Vintage. Show all posts
Carnival / Vintage Fairground — Lucks Carnival Creation Contest 2013http://cdn.cakecentral.com/5/5d/5da1040c_BiteMeBakeryFairgroundCakeRSWMDWM.jpegBite Me Bakery wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? A lot more educated you are, the better the decisions you shall make. We have you covered with our top tips.
Tastes the Cake
- Because you start setting up sessions, find out when each baker's next tasting is scheduled. At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an outstanding opportunity to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the wedding cake in the end decisions about dress style and reception design have been made. These elements can serve as a blueprint for the look and structure of your wedding cake. Select 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 colorful accents (such as sweets blossoms 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 shall provide 50 to 100 guests; you'll likely need five layers for 200 guests or even more. When the reception is in 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 is priced by the slice -- the price varies often, but generally varies from $1.50 to $15 per slice (though this is an extremely standard and loose estimate). The more difficult the wedding cake (based on intricate decor or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded patterns, attractive colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a little cake that's decorated to excellence but can only just feed a handful plus several sheet cakes of the same flavor to actually supply the guests. Avoid tiers, handmade sugars flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have dessert stand (or another sweet) as well as the cake, consider a cake measured for half your friends. Servings shall be smaller, but the payment will shrink too.
Obtain 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 just 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 elements
- If you are having a patio wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might like to go for a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Keep in mind, publications (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend hours correcting the perspiration, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. And when what they do doesn't work, it can be fixed by them with Photoshop. There is also the luxury of fabricating 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 be able to replicate precisely what you see on the net
TAKE NOTICE: It's All in the Details
- With regards to design, adornment costs run the gamut. The cheapest option is fresh blossoms or fruits that, in some instances, can be applied from your florist for a minor fee. Over the high end are delicate gum sugar or paste paste blooms, which are constructed 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 improve 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 cake developer shall use your florist, or if you are responsible for the blooms. In case the florist is working the show, will she have the perfect time to adorn the cake? Be skeptical of elaborate floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The recognition of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the main one lower by the few at the reception -- is typically ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give slices to friends as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini cake (where each visitor gets his / her own) is a superb idea -- theoretically however, not always used. Not only does indeed each cake require its own decor (often as complicated, or even more, than one that's four times its size), each will require its own pack. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must build individual boxes in which 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, when 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).
Gallery of unique wedding cakes by Bite Me Bakery bobbooks
http://media-cache-ak0.pinimg.com/736x/0a/95/77/0a9577228a4705a0950626230ffecd30.jpgWedding Cake By Bite Me Bakery Decorating Ideas Cake on Pinterest
http://cdn.cakecentral.com/c/c3/900x900px-LL-c34d3dfe_2014-07-2614.59.53_resized.jpegpurple indian wedding cake Google Search
http://media-cache-ak0.pinimg.com/736x/02/af/47/02af4761b3db85da50e590252d5f3764.jpgFreeport Bakery Sacramento Wedding Cakes Freeport Bakery Weddings
http://freeportbakery.com/wp-content/uploads/sacramento-wedding-cakes-3.jpgOIP.M1de461a5b414dd5d7fa256a4d1c3fe4do0
8B4A48A92268C67A55438431B76BB1D46D7D1FB20http://cakecentral.com/g/i/3087805/a/3394900/handpainted-wedding-cake-with-vintage-carnival-fairground-theme
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Carnival / Vintage Fairground — Lucks Carnival Creation Contest 2013
Vintage rose cascade wedding cake Wedding Cake Pinteresthttp://media-cache-ec0.pinimg.com/736x/93/eb/d7/93ebd70d5544f0cac3273a8df1d27b35.jpgCotton and Crumbs wedding cake design
Have you any idea everything there exists to learn about wedding cakes? A lot more up to date you are, the better the decisions you can make. We've got you covered with our top tips.
Flavor the Cake
- When you start setting up meetings, find out when each baker's next tasting is scheduled. At tastings, clients are invited 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 capabilities fully.
Select a Style
- Cope with the cake in the end 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. 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 want brilliant accents (such as sweets plants or icing ribbons), give your baker textile swatches. The cake should be part of the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers will provide 50 to 100 guests; you'll likely need five layers for 200 guests or even more. If the reception is in a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one using its layers stacked immediately atop one another, without separators.)
Price It Out
- Wedding cake is charged by the cut -- the price varies often, but generally runs from $1.50 to $15 per cut (though this is a very basic and loose estimation). The more difficult the wedding cake (predicated on intricate decor or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded forms, radiant 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 decorated to perfection but can only just feed a few plus several sheet cakes of the same taste to actually feed the guests. Avoid tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less costly) effect. If you'll have a dessert table (or another lovely) as well as the cake, consider a cake size for half your guests. Servings shall be smaller, but the fee will reduce too.
Get the Facts on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is much more delicious 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 entire confection.
Consider the Weather
- If you're having an outdoor wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might like to get a fondant-covered wedding cake -- it generally does not even have 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 people spend hours repairing the perspiration, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. And when what they do fails, it could be fixed by them 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 be able to replicate just what you see in print
Take Note: It's All in the facts
- With regards to design, adornment costs run the gamut. The cheapest option is fresh flowers or fruits that, occasionally, can be employed from your florist for a minor fee. In the high end are delicate gum glucose or paste paste flowers, 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 improve the rate. (For the record, we think it's worthwhile the price!)
Encourage Cake Collaboration
- If you wish to garnish your wedding cake with fresh flowers, find out if the cake developer will work with your florist, or if you are responsible for the blooms. If the show is being run by the florist, will she have a chance to adorn the wedding cake? Be wary of sophisticated floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The level of popularity of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the main one chop by the couple at the reception -- is usually eaten as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini cake (where each visitor gets his or her own) is a great idea -- in theory however, not always used. Not only does each cake require its adornment (often as elaborate, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, bins 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'll be having, and you'll see what a costly, time-consuming feat this happens to be. 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).
cakes damask wedding damask cake pale pink cake stands wedding cakes
http://media-cache-ec0.pinimg.com/236x/c8/aa/7a/c8aa7aa5642dc7320066c41af866687d.jpgBeautiful vintage cake design Cotton amp; Crumbs
http://media-cache-ec0.pinimg.com/736x/06/7e/28/067e2810c6ba4674ea93c766e605d45f.jpgVintage Rose wedding cake a photo on Flickriver
http://farm5.static.flickr.com/4127/5041149147_e9a0e91cd5.jpgRomantic pearl amp; rose wedding cake I love purples mixed wi
http://farm7.staticflickr.com/6044/6288735768_8f440d905d_z.jpgOIP.M2638c1a9ffa09552bc04baadab1e6104o0
1032AEDD58919410727B9C76C9507AA5968229C716http://pinterest.com/pin/340584790542670642/
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Vintage rose cascade wedding cake Wedding Cake Pinterest
wedding cakes inspiration from Bite Me Bakery Vintage Wedding Cakeshttps://s-media-cache-ak0.pinimg.com/736x/90/b7/74/90b7746a04bf494622035050422fb5f9.jpgBite Me Bakery wedding cake design
Do you know everything there exists to know about wedding cakes? A lot more educated you are, the better the decisions you shall make. We've got you covered with our top tips.
Tastes the Cake
- When you start setting up visits, find out when each baker's next tasting is planned. At tastings, clients are invited in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an excellent opportunity to meet bakers and fully understand the range of their abilities.
Select a Style
- Deal with the cake after all 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. 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 vibrant accents (such as sweets blooms or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.
Size It Up
- Generally, three tiers shall provide 50 to 100 friends; you will likely need five layers for 200 guests or even more. In the event the reception is 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 immediately atop one another, with no separators.)
Price It Out
- Wedding wedding cake is listed by the slice -- the cost varies often, but generally ranges from $1.50 to $15 per slice (though this is an extremely general and loose estimate). The more difficult the cake (based on intricate decorations or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you would like elaborate molded styles, exciting colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a small cake that's embellished to perfection but can only just feed a handful plus several sheet cakes of the same taste to actually give food to the guests. Avoid tiers, handmade sweets flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert desk (or another sugary) as well as the cake, consider a cake sized for half your guests. Servings will be smaller, but the cost will shrink too.
Get the known facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is much more delightful often. But if you value the smooth, almost surreal-like look of fondant just as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the whole confection.
Consider the Weather
- 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 summertime 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, periodicals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend time correcting the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for a while. And if what they do fails, it can be fixed by them with Photoshop. There is also 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 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 beautification, adornment costs run the gamut. The most inexpensive option is fresh flowers or fruits that, occasionally, can be employed by your florist for a minimal fee. On the top quality are delicate gum sugar or paste paste blooms, which are constructed by hand, one petal at a 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 Wedding cake Collaboration
- If you want to garnish your wedding cake with fresh blooms, find out if the cake artist shall work with your florist, or if you are responsible for the blooms. In case the florist is operating the show, will she have a chance to adorn the cake? Be skeptical of sophisticated floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the one slice by the couple at the reception -- is typically consumed as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or slice 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 great idea -- theoretically however, not always used. Not only does each cake require its design (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. Usually the bakery must construct individual boxes in which 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 equally as great too).
Lace wedding cake by Bite Me Bakery, UK. 01. Romantic Cakes Pinte
http://media-cache-ec0.pinimg.com/736x/01/d3/44/01d344c57e1bae631dffb7e33ad91bd8.jpgYou have to see Sugar Plum frilled cake on Craftsy!
http://djiqd110ru30i.cloudfront.net/upload/786089/project/93320/full_7767_93320_SugarPlumfrilledcake_1.jpgart inspired wedding cake. handpainted detail, Bite Me Bakery, UK
http://media-cache-ec0.pinimg.com/736x/86/69/24/8669240f3c72cf31ad6685886683ac82.jpgYou have to see Purple Vanda Orchids by CakeBakerMoney!
http://djiqd110ru30i.cloudfront.net/upload/817514/project/193364/list_326_193364_FlowerPasteOrchids_1.jpgOIP.M10d333a164d6b2c184e75b244ba00a38o0
94F0D49A5E637490EB638EFEEE155E8FDEA0DAEC0https://www.pinterest.com/pin/313774299011787061/
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