Showing posts with label WEDDING. Show all posts
WEDDING CAKEShttp://www.maisiefantaisie.co.uk/cakepopup/areyoureadyforlove.jpgFat Cakes Design wedding cake design
Do you know 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.
Style the Cake
- As you may start setting up visits, find out when each baker's next tasting is slated. 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.
Select a Style
- Cope with the wedding cake in the end decisions about dress style and reception 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 style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sweets flowers or icing ribbons), give your baker cloth swatches. The wedding cake should participate the wedding, not really a glaring sideshow.
Size It Up
- Generally, three tiers shall serve 50 to 100 guests; you will likely need five layers for 200 guests or more. If 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, without separators.)
Price It Out
- Wedding cake is listed by the slice -- the price varies often, but generally varies from $1.50 to $15 per cut (though this is a very basic and loose estimate). The more complicated the cake (predicated on intricate decorations or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded designs, lively colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.
Find Methods to Save
- Order a little cake that's embellished to excellence but can only feed a handful plus several sheet cakes of the same flavour to actually supply the guests. Avoid tiers, handmade sugars 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 size for half your guests. Servings will be smaller, but the payment will shrink too.
Find the known facts on Frosting
- Buttercream or fondant? That's the key 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 whole confection.
Consider the elements
- If you're having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime icing options; You might want to get a fondant-covered cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These sociable people spend time correcting the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. Of course, if what they do doesn't work, it can be fixed by them with Photoshop. There is also 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 precisely what you see on the net
Take Note: It's All in the facts
- When it comes to design, adornment costs have huge variations. The cheapest option is fresh bouquets or fruits that, occasionally, can be applied because of your florist for a minimal fee. Around the top quality are delicate gum glucose or paste paste flowers, which are produced by hand, one petal at the 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 Cake Collaboration
- If you wish to garnish your wedding cake with fresh flowers, find out if the cake designer will continue to work with your florist, or if you are accountable for the blooms. When the show is being run by the florist, will she have period to adorn the wedding cake? Be wary of elaborate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The popularity of the groom's cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the main one chop by the few at the reception -- is usually ingested as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays crafted to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or cut 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 but not always used. Not only does each wedding cake require its own decoration (often as elaborate, if not more, than one that's four times its size), each will require its own box. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must create individual boxes where to transport these cakes. Multiply by however many friends you will 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).
Simple Wedding Cakes Simple Wedding Cakes Designs
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WEDDING CAKES
THE GOODWOOD WEDDING CAKE Tartufi Cakeshttp://www.tartuficakes.co.uk/media/goodwood-cake-025_edited-1.jpgTartufi Cakes wedding cake design
Do you know everything there exists to learn about wedding cakes? The greater educated you are, the better the decisions you shall make. We have you covered with our top tips.
Flavor the Cake
- As you start establishing sessions, find out when each baker's next tasting is planned. At tastings, clients are asked in to the bakery to test 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 interior decoration have been made. These elements can serve as a blueprint for the design and structure of your 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 brilliant accents (such as sugar bouquets or icing ribbons), give your baker textile 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 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 using its layers stacked directly atop each other, without separators.)
Price It Out
- Wedding cake often is charged by the slice -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is a very general and loose estimation). The more difficult the cake (based on intricate adornments or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded patterns, radiant colors, or handmade sugar-flower detailing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a small cake that's embellished to excellence but can only feed a handful plus several sheet cakes of the same taste to actually nourish the guests. Stay away from tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less costly) effect. If you'll have a dessert stand (or another nice) as well as the cake, look at a cake size for half your friends. Servings shall be smaller, but the payment will reduce too.
Get 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 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 Weather
- If you are having an outdoor 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 get a fondant-covered cake -- it doesn't even have to be refrigerated.
Mind Your Magazines
- Remember, mags (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These communal people spend time mending the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for some time. And if what they do fails, it can be fixed by them with Photoshop. There is also 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 wedding cake designer to have the ability to replicate exactly what you see in print
TAKE NOTICE: It's All in the facts
- With regards to design, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, occasionally, can be applied by your florist for a minor fee. Around the high end are fragile gum paste or sugar paste blossoms, which are built 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 improve the rate. (For the record, we think it's worthy of the cost!)
Encourage Cake Collaboration
- If you wish to garnish your cake with fresh plants, find out if the wedding cake artist will continue to work with your florist, or if you are accountable for the blooms. In case the florist is running the show, will she have the perfect time to adorn the wedding cake? Be wary of sophisticated floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The popularity of the groom's cake, a Southern custom traditionally, is increasing. The bride's wedding cake -- the main one trim by the few at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off of the groom's passions and obsessions. Give slices 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 / her own) is a great idea -- in theory however, not always in practice. Not only will each cake require its own design (often as elaborate, or even more, than one that's four times its size), each will require its own box. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must create individual boxes where 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 happens to be. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and undoubtedly, they taste just like great too).
Wedding Cake designer Hampshire UK Tartufi Cakes
http://www.tartuficakes.co.uk/media/_cache/980x440-homepage_slideshow-2.jpgBepoke ivory ruffle and gold wedding cake in Surrey Tartufi Cakes
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http://www.tartuficakes.co.uk/media/6x8-peony.pngIcing bow, symmetrical wedding cake. Regal style by Tartufi Cakes
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THE GOODWOOD WEDDING CAKE Tartufi Cakes
WEDDING CAKEShttp://www.maisiefantaisie.co.uk/cakepopup/redvelvetlaceweddingcake.jpgThe Red Cake Company wedding cake design
Do you know everything there is to learn about wedding cakes? The greater knowledgeable you are, the better the decisions you shall make. We've got you covered with this top tips.
Flavor the Cake
- As you start setting up sessions, 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 an excellent possibility to meet bakers and fully understand the range of their abilities.
Select a Style
- Deal with the cake in the end decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the design and structure of your 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 brilliant 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 will provide 50 to 100 friends; you will likely need five layers for 200 guests or even more. In case the reception is a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked immediately atop each other, with no separators.)
Price It Out
- Wedding wedding cake is listed by the cut -- the price varies often, but generally amounts from $1.50 to $15 per slice (though this is a very general and loose estimate). The more difficult the cake (based on intricate decor or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you want elaborate molded figures, exciting colors, or handmade sugar-flower detailing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a tiny cake that's decorated to excellence but can only just feed a handful plus several sheet cakes of the same flavour to actually nourish the guests. Stay away from tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert table (or another great) in addition to the cake, look at a cake sized for half your guests. Servings will be smaller, but the payment will reduce too.
Get the reality on Frosting
- Buttercream or fondant? That's the primary 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 then adding a layer of fondant over the entire confection.
Consider the Weather
- If you are having a patio wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might like to get a fondant-covered wedding 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 the cakes looking perfect. These people spend time fixing the perspiration, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. Of course, if what they do fails, it could be set 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 wedding cake designer to have the ability to replicate precisely what you see on the net
TAKE NOTICE: It's All in the facts
- When it comes to decoration, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be employed by your florist for a minimal fee. For the top quality are delicate gum sweets or paste paste plants, which are constructed 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 improve the rate. (For the record, we think it's worthwhile the cost!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh plants, find out if the cake developer will continue to work with your florist, or if you are accountable for the blooms. In the event the florist is jogging the show, will she have period to adorn the wedding cake? Be wary of complex floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's wedding cake, a Southern custom traditionally, is on the rise. The bride's 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 delicious chocolate) and nowadays crafted to show off 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 thought of a mini wedding cake (where each visitor gets his or her own) is a great idea -- theoretically but not always in practice. Not only does indeed each wedding cake require its own beautification (often as intricate, if not more, than one that's four times its size), each will demand its own package. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must build individual boxes where to transport these cakes. Multiply by however many friends you'll be having, and you will see just what a costly, time-consuming feat this happens to be. 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).
rouge wedding cake pink and red satin ribbon edge this striking red
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WEDDING CAKES
BESPOKE BOOK WEDDING CAKE Tartufi Cakeshttp://www.tartuficakes.co.uk/media/6x8-book-cake.jpgTartufi Cakes wedding cake design
Have you any idea everything there is certainly to know about wedding cakes? The greater informed you are, the better the decisions you can make. We have you covered with our top tips.
Flavour the Cake
- As you may start setting up consultations, find out when each baker's next tasting is planned. At tastings, clients are invited into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a fantastic chance to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope with the wedding cake after all decisions about dress style and reception design have been made. These elements can serve as a blueprint for the framework and design of your 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'd like colorful accents (such as sweets blooms 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'll likely need five layers for 200 guests or even more. In case the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked straight atop one another, with no separators.)
Price It Out
- 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 general and loose estimate). The more difficult the cake (predicated on intricate accessories or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you wish elaborate molded figures, lively colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.
Find Ways to Save
- Order a small cake that's decorated to excellence but can only just feed a handful plus several sheet cakes of the same taste to actually nourish the guests. Avoid tiers, handmade sugar flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert table (or another nice) as well as the cake, look at a cake sized for half your friends. Servings will be smaller, but the payment will shrink too.
Get the Facts 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 around we do, consider frosting the cake in buttercream first and adding a layer of fondant over the complete confection then.
Consider the elements
- If you're having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might want to go for a fondant-covered wedding cake -- it generally does not even have 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 interpersonal people spend time mending the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for some time. 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 have the ability to replicate exactly what you see on the net
Take Note: It's All in the Details
- When it comes to design, adornment costs run the gamut. The most inexpensive option is fruits or plants that, occasionally, can be applied from your florist for a minor fee. Over the top quality are sensitive gum paste or glucose paste flowers, which are designed 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 worthy of the price!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh blooms, find out if the wedding cake custom made will work with your florist, or if you are accountable for the blooms. If the florist is jogging the show, will she have the perfect time to adorn the wedding cake? Be skeptical of complex floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The level of popularity of the groom's cake, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the one trim by the few at the reception -- is traditionally eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays built 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 cake (where each guest gets his / her own) is a great idea -- in theory however, not always used. Not only does each cake require its own decoration (often as elaborate, or even more, than one that's four times its size), each will require its own package. Unfortunately, containers don't come in mini-cake sizes. Often the bakery must construct individual boxes where 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 undoubtedly, they taste equally great too).
BESPOKE MINI CAKES Tartufi Cakes
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