Showing posts with label design. Show all posts
white wedding cakes design Wedding Cakehttp://weddingcake.name/wp-content/uploads/2011/05/white-wedding-cakes-design.jpgSlattery Cakes wedding cake design
Have you any idea everything there may be to know about wedding cakes? The more prepared you are, the better the decisions you shall make. We have you covered with this top tips.
Flavor the Cake
- Because you start establishing sessions, find out when each baker's next tasting is slated. At tastings, clients are asked into the bakery to test exemplary cakes, ask questions, and review portfolios. This is a great chance 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 provide as a blueprint for the structure and design of your wedding wedding cake. Choose a cake that's compatible with the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you want vibrant accents (such as glucose plants or icing ribbons), give your baker fabric swatches. The wedding cake should participate 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. When 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 straight atop one another, with no separators.)
Price It Out
- Wedding wedding cake often is listed by the slice -- the cost varies, but generally ranges from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you would like elaborate molded designs, radiant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a tiny cake that's furnished to efficiency but can only just 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 a stylish (but less costly) effect. If you'll have a dessert table (or another lovely) as well as the cake, look at a cake measured for half your friends. Servings will be smaller, but the charge will reduce too.
Find the known facts on Frosting
- Buttercream or fondant? That's the main question. Buttercream is often much more delicious. 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 adding a layer of fondant over the whole confection then.
Consider the Weather
- If you're having a patio wedding in a hot local climate, 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 doesn't even need to be refrigerated.
Mind Your Magazines
- Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend time mending the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. And if what they do doesn't work, they can correct 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 have the ability to replicate exactly what you see in print
TAKE NOTICE: It's All in the Details
- With regards to decor, adornment costs have huge variations. The cheapest option is fresh flowers or fruits that, occasionally, can be employed by your florist for a minor fee. Within the top quality are fragile gum paste or sweets paste plants, which are designed 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 worth the price!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh blooms, find out if the cake creator 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 the perfect time to adorn the wedding 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, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one chop by the couple at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays constructed to show from 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 visitor gets his / her own) is a superb idea -- theoretically however, not always in practice. Not only does indeed each cake require its decor (often as complex, if not more, than one that's four times its size), each will demand its own pack. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must create individual boxes where to move these cakes. Multiply by however many guests 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).
Today, one can find pastry chefs who offer infinite wedding cake ideas
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsRgvycMEQt9xda5JLlMQSG1-8ivlwmSQAxxkJTknH_TL6RMd0HuQYLn9DHZ6HUL_Dl_d76IVxnmXdKL5GNISAtkm0UWFalLIj8zZHo_SDPk93EUyN_Rv2Lo31kv9V_IBcfCq8jM-USk/s1600/royal-wedding-cake-toronto.jpgMom And Daughter Cakes: Anis Wedding Cake A Wonderful Experience
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d4Qn2rmrqYne1sjYsjD3zgmvH0xwcmxs6m6wn0U-_Fx3x9ewyFy3Y_JMRjf7PoTU8sMToX3ZWSy1cgyWlMA3I_NrQMJHVDxhDPM51aXRfc4t7_5HEuJ2KseykIKRo9jhMnAQoEYwujD3/s1600/Anis+Wedding+Cake.jpgEl pastel de boda también puede estar decorado en estos colores. Los
http://www.bodahoy.com/wp-content/uploads/gray-red-wedding-cake.jpgweddingcake1
http://cakes.sg/buycakes/wp-content/uploads/2013/04/wedding-cake-1.jpgOIP.M7656a7998cada6c157f3f670daeca9f0o0
10957E17E574B3CCCBD2AEA291A4A7E09AE200C15Dhttp://weddingcake.name/wedding-cake-designs/white-wedding-cakes-design/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
white wedding cakes design Wedding Cake
Le wedding cake di Peggy Porschen Cakemania, dolci e cake designhttp://www.cakemania.it/wp-content/uploads/2012/04/Anemone-5104-Copy.jpg?f7b3d5Peggy Porschen wedding cake design
Have you any idea everything there may be to learn about wedding cakes? A lot more prepared you are, the better the decisions you can make. We've got you covered with this top tips.
Tastes the Cake
- As you may start establishing consultations, find out when each baker's next tasting is slated. At tastings, clients are asked in to the bakery to test 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
- Deal with the cake in the end decisions about dress style and reception interior decoration have been made. These elements can provide as a blueprint for the composition and design 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 colourful accents (such as sweets blossoms or icing ribbons), give your baker textile swatches. The wedding cake should participate 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 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 using its layers stacked directly atop each other, without separators.)
Price It Out
- Wedding wedding cake often is charged by the slice -- the cost varies, but generally runs from $1.50 to $15 per slice (though this is an extremely general and loose estimation). The more complicated the cake (based on intricate adornments or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you want elaborate molded styles, attractive colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a tiny 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 specially molded shapes. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you'll have a dessert stand (or another sweet) as well as the cake, consider a cake measured for half your guests. Servings will be smaller, but the cost will shrink too.
Receive the known facts on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is often much more delicious. 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 adding a layer of fondant over the entire confection then.
Consider the elements
- If you're having an outdoor wedding in a hot local climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might like to get a fondant-covered cake -- it doesn't even need 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 folks spend hours mending the perspiration, dripping, leaning, or sagging that can occur to a cake after it's been sitting for some time. Of course, if what they do fails, they can correct it with Photoshop. They also have 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 just what you see on the net
Take Note: It's All in the Details
- When it comes to decor, adornment costs run the gamut. The most inexpensive option is fresh blossoms or fruits that, occasionally, can be applied because of your florist for a minimal fee. On the top quality are delicate gum glucose 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 worthy of the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the wedding cake creator will work with your florist, or if you are accountable for the blooms. When the florist is working the show, will she have a chance to adorn the wedding cake? Be skeptical of complex floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The recognition of the groom's wedding cake, a Southern custom traditionally, is on the rise. The bride's cake -- the one cut by the couple at the reception -- is typically eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays built to show off of the groom's passions and obsessions. Give slices to guests as a take-home memento or slice and provide both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini cake (where each visitor gets his / her own) is a great idea -- in theory but not always in practice. Not only does each cake require its decor (often as complex, if not more, than one that's four times its size), each will require its own field. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must build individual boxes in which to transport these cakes. Multiply by however many friends you will be having, and you'll see just 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 just like great too).
wedding cakes wedding favour cookies miniature wedding cakes with
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN0st82JXnCbwvcjQAVipT75ivdzGvxz8a4JgijKvc6xoIh3AsepFCSY4uDMfxFDwEAbXQSoTMb1hFySfRO7gKSohTGdTmvp0KT8CmC6MTrRQYqQ2tJ4NPCefWgvNZhq33PzY5xl_/s640/peggy-2.jpgPeggy Porschen Think Shaadi Blog
http://thinkshaadiblog.files.wordpress.com/2014/04/2013_01_30-peggy-porschen_floral-wedding-cake-collection_peony13135.jpgand travel blog : Peggy Porschen Wedding Cake Special Preview
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZ2nH3R8INT9Ky6odpIXTMFG5MeZMOOGuZCihvpQ2fSJ1EX3604j9lf3ihMnV0awOwxhfB3upW6n5S9QYrA0BvP-udUwHsWHgdw9YH1oXELa-ztb8D883Q1Y1OLU_HVH3mMuB4PDw6bU/s1600/cake3.jpgwedding cakes
http://media-cache-ec0.pinimg.com/736x/51/63/f9/5163f914bd4ff70e9bcd7aca4a83b65b.jpgOIP.M55fd4b653adf2e0ab0158cb5b8cb3e6fo0
2E3E3CAE14996E456D233FED03FF4A720DA2F8848http://www.cakemania.it/torte-da-guinness/le-wedding-cake-di-peggy-porschen/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
Le wedding cake di Peggy Porschen Cakemania, dolci e cake design
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/246_5_large.jpgScattercake wedding cake design
Have you any idea everything you can find to know about wedding cakes? The more educated you are, the better the decisions you shall make. We've got you covered with our top tips.
Style the Cake
- Since you start setting up visits, find out when each baker's next tasting is planned. At tastings, clients are asked into the bakery to test 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
- Deal 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. Select a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sweets bouquets or icing ribbons), give your baker textile swatches. The 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. 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 with its layers stacked directly atop one another, without separators.)
Price It Out
- Wedding wedding cake often is priced by the cut -- the price varies, but generally varies from $1.50 to $15 per slice (though this is a very basic and loose estimate). The more complicated the wedding cake (based on intricate adornments or hard-to-find fillings), the higher the high cost. Fondant icing is more expensive than buttercream, and if you need elaborate molded patterns, vibrant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a little cake that's adorned to perfection but can only just feed a handful plus several sheet cakes of the same flavour to actually supply 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 will have a dessert stand (or another sugary) in addition to the cake, consider a cake size for half your guests. Servings will be smaller, but the cost will reduce too.
Get the Facts on Frosting
- Fondant or buttercream? That's the main question. Buttercream is often much more delicious. 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 entire confection then.
Consider the elements
- If you are 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 go for a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, newspapers (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These sociable people spend hours correcting the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. And if what they do fails, it can be set 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 be able to replicate just what you see in print
Take Note: It's All in the facts
- When it comes to decoration, adornment costs have huge variations. The most inexpensive option is fresh fruits or blooms that, in some instances, can be applied from your florist for a minor fee. Within the top quality are delicate gum sugars 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 improve the rate. (For the record, we think it's worthwhile the cost!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh blooms, find out if the cake creator shall work with your florist, or if you are in charge of the blooms. In the event the show is being run by the florist, will she have time for you to adorn the wedding cake? Be wary of intricate floral accents if your reception space interior decoration is labor-intensive.
Get Him Involved!
- The acceptance of the groom's cake, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one trim by the couple at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often delicious chocolate) and nowadays made to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or slice and serve both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each visitor gets his / her own) is a superb idea -- theoretically however, not always in practice. Not only will each wedding cake require its decoration (often as complex, 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. Often the bakery must create individual boxes where to move these cakes. Multiply by however many friends you'll 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 undoubtedly, they taste equally as great too).
Top 50 UK Wedding Cake Designers
http://www.gohen.com/blog/wp-content/uploads/2014/04/scattercake2.jpgScattercake » Cake Portfolio » Black Lace 39;n Roses
http://www.scattercake.co.uk/cms_images_products/95_1_large.jpgcake topped woth a beautiful fondant bow by spectacular cakes 6608
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyfAAf1zywphYvCqMqutiZcc1uc9FCaK98cHK6AdMhSX0uif4bWEMF6ARUU-PWdZSl-WSHcNdKoZ1pWvhm_vV34J0xgaHPdCd-ZQkcGN2zTBZMM69_BGGQ4yJpctMywY-iXh55K0B6mw/s1600/ganache-wedding-cake-329.jpgWedding Cakes left, rocking horse cake by Scrummy Mummy39;s Cakes right
http://cake-geek.com/wp-content/uploads/2015/04/rocking-horse-cookies-by-Garrods-Wedding-Cakes-left-rocking-horse-cake-by-Scrummy-Mummys-Cakes-right.jpgOIP.M3f0ce558e69bdd5a59ff39ca4a8913d3o0
340B76A78ECAF9B1C51FB98F841A4109F4EFFB9EAhttp://www.scattercake.co.uk/cakes/cakedesign/sidedesignsandpiping/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
Scattercake » Cakes » Your cake design » Side designs amp; Piping
peggy porschen cakes contemporary cake design fascinated by baking andhttp://www.belgraviaweddingquarter.com/images/brand/pp/peggy-porschen-4.jpgPeggy Porschen wedding cake design
Have you any idea everything there is certainly to know about wedding cakes? The greater enlightened you are, the better the decisions you shall make. We have you covered with our top tips.
Flavour the Cake
- When you start establishing visits, find out when each baker's next tasting is slated. At tastings, clients are asked in to 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
- Deal with the cake in the end decisions about dress reception and style decor 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 want multi-colored accents (such as sugars bouquets or icing ribbons), give your baker fabric swatches. The 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. 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 with its layers stacked directly atop one another, with no separators.)
Price It Out
- Wedding wedding cake often is costed 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 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 wish elaborate molded forms, vibrant colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Methods to Save
- Order a small cake that's embellished to efficiency 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 will have a dessert table (or another sweet) in addition to the cake, consider a cake measured for half your guests. Servings shall be smaller, but the fee will shrink too.
Have the known facts on Frosting
- Fondant or buttercream? That's the main question. Buttercream is often much more delicious. But if you love 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 entire confection then.
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 months icing options; You might want 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 the cakes looking perfect. These folks spend hours repairing the sweating, dripping, leaning, or sagging that can occur to a cake after it's 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 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 exactly what you see on the net
Take Note: It's All in the facts
- With regards to decor, adornment costs have huge variations. The cheapest option is fresh flowers or fruits that, in some instances, can be employed by your florist for a minimal fee. In the top quality are delicate gum paste or sugar paste bouquets, which are built by hand, one petal at a 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 cake with fresh blossoms, find out if the wedding cake artist shall work with your florist, or if you are in charge of the blooms. In the event the florist is working the show, will she have the perfect time to adorn the cake? Be wary of sophisticated floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The reputation of the groom's cake, a Southern custom traditionally, is on the rise. The bride's wedding cake -- the main one cut by the few at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often delicious chocolate) and nowadays constructed to show off the groom's passions and obsessions. Give slices to guests as a take-home memento or trim and serve both for dessert.
Go Mini?
- Many bakers concur that the thought of a mini wedding cake (where each guest gets his / her own) is a great idea -- in theory but not always used. Not only does indeed each wedding cake require its decoration (often as complicated, if not more, than one that's four times its size), each will require its own field. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must construct individual boxes in which to move 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 in the same way great too).
Peggy Porschen’s New Collection of Couture Wedding Cakes
http://d1xejl9xcsndu9.cloudfront.net/wp-content/uploads/2013/05/05_large-pink-peonie_636x431.jpgPretty Pastel Cake Shop in London hearthandmadeuk
https://hearthandmadeuk.files.wordpress.com/2013/11/bcade-peggy-porschen-parlour-tea-party-baby-shower-016.jpgPeggy Porschen
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qakhZ_jWzzU1Ss8OLJoaRB3GY5yjuuNjDSF0wtXTEoy1kKlwT9MBKc_PXeOg9-Q0ZIWiXcaRxcCwIL_qQyEXmeo8bSQn_A9YZTjz_6iI0RQyORevZBoQF8GSy9t0XjIat8YoGb6hJmk/s1600/2-Piped-Primrose-Mini-2.jpgBellaPapillon: Peggy Porschen Cakes
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktcHm07nA94A-zSYQEkcrSHMYCP-pNPAegmMnUo45z_Bj13sHvxElyFWGRGdNZlg1_yqK7bGXg20v5g6HVc-_BFwCAzaVXYcwKjSAofdK443iBDSBqSt_WA4V7pe5MTuzBn_2IBpYO1A/s1600/Peggy-Porschen-Signature-1.jpgOIP.M18c937cd7a6f1d68b9ce76f591a718c7o0
80B82F71528774D2A4871D2B69C16FBF3E69D5542http://belgraviaweddingquarter.com/peggy-porschen.html
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
peggy porschen cakes contemporary cake design fascinated by baking and
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/204_8_large.jpgScattercake 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 this top tips.
Flavour the Cake
- As you may start setting up sessions, find out when each baker's next tasting is slated. At tastings, clients are asked into the bakery to sample exemplary cakes, ask questions, and review portfolios. This is a great opportunity to meet bakers and fully understand the range of their abilities.
Decide on a Style
- Cope 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 style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sugar plants or icing ribbons), give your baker cloth swatches. The wedding cake should be part of the wedding, not really 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 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 immediately atop each other, without separators.)
Price It Out
- Wedding cake is priced by the slice -- the cost varies often, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimate). The more complicated the wedding cake (predicated on intricate accessories or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded styles, radiant colors, or handmade sugar-flower describing, you'll pay for the cake designer's labor.
Find Methods 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 taste to actually nourish the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. 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 measured for half your friends. Servings will be smaller, but the charge will reduce too.
Get the reality on Frosting
- Fondant or buttercream? That's the key question. Buttercream is much more delightful 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 adding a layer of fondant over the entire confection then.
Consider the elements
- If you're having an outdoor wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months 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, publications (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These cultural people spend time fixing the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it's been sitting for some time. In case what they do fails, 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 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 in print
TAKE NOTICE: It's All in the Details
- With regards to decoration, adornment costs have huge variations. The cheapest option is fresh fruits or bouquets that, in some instances, can be employed by your florist for a minor fee. Within the high end are delicate gum sugars or paste paste flowers, which are built 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 worthy of the price!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh bouquets, find out if the wedding cake artist shall use your florist, or if you are accountable for the blooms. If the florist is working the show, will she have time and energy to adorn the wedding cake? Be wary of intricate floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The reputation of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's cake -- the one trim by the couple at the reception -- is customarily eaten as dessert. The groom's wedding cake is usually darker and richer (often chocolate) and nowadays made to show off of the groom's passions and obsessions. Give slices to guests as a take-home memento or slice 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 great idea -- theoretically but not always used. Not only will each wedding cake require its design (often as intricate, or even more, than one that's four times its size), each will demand 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 guests 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 just as great too).
Fours on Pinterest Petit fours, Mini cakes and Mini wedding cakes
https://s-media-cache-ak0.pinimg.com/236x/34/ed/06/34ed06844b1cfe98d4815e392b5edfec.jpgTop 50 UK Wedding Cake Designers
http://www.gohen.com/blog/wp-content/uploads/2014/04/fatcakes2.jpgRocking Horse Cakes Cake Geek Magazine
http://cakegeek.co.uk/wp-content/uploads/2015/04/rocking-horse-cake-by-Sweet-Tiers.jpgDo You Want to Get in Shape For Your Wedding and Honeymoon?
http://www.5starweddingdirectory.com/wp-content/uploads/2009/08/pump-it-up-555x333.pngOIP.M8f76d0d52435fcf654f065b8980e9415o0
740B76A78ECAF9B1C51FB4959F768B7D1B542F84Ahttp://www.scattercake.co.uk/cakes/cakedesign/sidedesignsandpiping/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
Scattercake » Cakes » Your cake design » Side designs amp; Piping
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/204_5_large.jpgScattercake wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? The more prepared you are, the better the decisions you will make. We have you covered with this top tips.
Tastes the Cake
- As you start establishing 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 great possibility to meet bakers and understand the range of their abilities fully.
Decide on a Style
- Deal with the cake in the end decisions about dress reception and style decor 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 want vibrant 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 provide 50 to 100 friends; you'll likely need five layers for 200 guests or more. If 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 with its layers stacked straight atop each other, without separators.)
Price It Out
- Wedding cake often is listed by the cut -- the cost varies, but generally ranges from $1.50 to $15 per cut (though this is a very standard and loose estimation). The more difficult 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 designs, vivid 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 efficiency but can only just feed a few plus several sheet cakes of the same taste to actually feed the guests. Stay away from tiers, handmade sugars flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have dessert table (or another special) as well as the cake, consider a cake size for half your friends. Servings shall be smaller, but the cost will reduce too.
Find the known facts on Frosting
- Buttercream or fondant? That's the primary question. Buttercream is much more delightful 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 adding a layer of fondant over the whole confection then.
Consider the elements
- 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 summer months icing options; You might want to go for a fondant-covered 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 the cakes looking perfect. These interpersonal people spend time correcting the sweating, dripping, leaning, or sagging that can occur to a wedding cake after it has been sitting for some time. And when 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 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 NOTICE: It's All in the Details
- When it comes to decor, adornment costs run the gamut. The most inexpensive option is fresh bouquets or fruits that, in some instances, can be employed from your florist for a minimal fee. For the top quality are delicate gum sugar or paste paste plants, 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 improve the rate. (For the record, we think it's worthy of the cost!)
Encourage Wedding cake Collaboration
- If you want to garnish your cake with fresh flowers, find out if the cake custom made shall use 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 skeptical of elaborate floral accents if your reception space design is labor-intensive.
Get Him Involved!
- The reputation of the groom's cake, a Southern custom traditionally, is increasing. The bride's cake -- the main one slash by the couple at the reception -- is usually ingested as dessert. The groom's wedding cake is usually darker and richer (often chocolates) and nowadays constructed to show from the groom's passions and obsessions. Give slices to guests as a take-home memento or lower and serve both for dessert.
Go Mini?
- Many bakers agree that the thought 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 decoration (often as complex, if not more, than one that's four times its size), each will require its own box. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must create individual boxes in which to transport these cakes. Multiply by however many guests you will be having, and you'll see 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).
Scattercake » Cake Portfolio » Love On High
http://www.scattercake.co.uk/cms_images_products/127_1_large.jpgCakeChannel.com World of Cakes: 08/01/2010 09/01/2010
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWz9RFkCK97EszFyff_WSaqvCVpNNsEPWKYVuDd4GFWbYogPQeWTzoZGG05ZyjJBCwdr9dad3HYW8lJsCASjPzfyPYAnmxDungayniNYKly2LPARsSQzmit9edY_5v75VAmBJUKAOv_k/s320/stained-glass-wedding-cake-583%5B1%5D.jpghttp://www.cakedecoratingcorner.com/cakedecoratinginstructions
http://www.creative-cake-decorating.com/images/cake-decorating-techniques4.jpgPiping Designs Or Cake Ideas and Designs
http://mybakingempire.files.wordpress.com/2010/02/chocolate-melt-design-002.jpgOIP.Md09716a2e76b2159b032263cec24972co0
640B76A78ECAF9B1C51FBA008189CAAA815D8266Bhttp://www.scattercake.co.uk/cakes/cakedesign/sidedesignsandpiping/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
Scattercake » Cakes » Your cake design » Side designs amp; Piping
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/246_8_large.jpgScattercake wedding cake design
Do you know everything there exists to know 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
- Because you start establishing visits, find out when each baker's next tasting is slated. At tastings, clients are asked in to the bakery to sample exemplary cakes, ask questions, and review portfolios. This is an outstanding chance to meet bakers and understand the range of their skills fully.
Decide on a Style
- Deal with the cake in the end decisions about dress reception and style design have been made. These elements can provide as a blueprint for the structure and design of your wedding wedding cake. Select a cake that's compatible with the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as glucose 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 guests; you will likely need five layers for 200 guests or more. In case 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 with its layers stacked straight atop one another, without separators.)
Price It Out
- Wedding wedding cake often is charged by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more complicated the wedding cake (based on intricate decor or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you wish elaborate molded shapes, lively colors, or handmade sugar-flower detailing, you'll pay for the wedding cake designer's labor.
Find Ways to Save
- Order a tiny cake that's furnished to efficiency but can only just feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert desk (or another sweet) in addition to the cake, look at a cake sized for half your friends. Servings will be smaller, but the charge will shrink too.
Receive the known facts on Frosting
- Buttercream or fondant? That's the main question. Buttercream is much more delightful often. 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 environment, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to go for a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These sociable people spend time mending the sweating, dripping, leaning, or sagging that can happen to a wedding 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 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 Note: It's All in the Details
- With regards to decor, adornment costs run the gamut. The cheapest option is fresh blooms or fruits that, occasionally, can be applied by your florist for a minimal fee. For the high end are delicate gum glucose or paste paste bouquets, 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 well worth the cost!)
Encourage Cake Collaboration
- If you want to garnish your cake with fresh blossoms, find out if the wedding cake developer will work with your florist, or if you are responsible for the blooms. In case the florist is working the show, will she have time and energy to adorn the cake? Be wary of complex floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The acceptance of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's wedding cake -- the one slash by the few at the reception -- is typically consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays constructed to show off of the groom's passions and obsessions. Give slices to friends as a take-home memento or trim 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 great idea -- theoretically but not always in practice. Not only does indeed each cake require its own design (often as complex, if not more, than one that's four times its size), each will demand its own container. Unfortunately, bins don't come in mini-cake sizes. Usually 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 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 in the same way great too).
Scattercake » Cake Portfolio » Cupcake Majesty
http://www.scattercake.co.uk/cms_images_products/85_6_large.jpgRocking Horse Cakes amp; Cake Topper Tutorial Cake Geek Magazine
http://cake-geek.com/wp-content/uploads/2015/04/rocking-horse-cake-and-smash-cake-by-Scattercake-UK.jpgwedding cakes birthday cakes christening cakes anniversary cakes
http://www.shire-wedding.com/images/features/sophisticake-wedding-cake2.jpgCake Piping Patterns http://www.bakedecoratecelebrate.com/techniques
http://www.bakedecoratecelebrate.com/images/techniques/transferringpatterns/transferringpatterns.jpgOIP.Mb5920d4c12b4df4860c081f69170268ao0
440B76A78ECAF9B1C51FB71A9AE500DE6EE6567CBhttp://www.scattercake.co.uk/cakes/cakedesign/sidedesignsandpiping/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
Scattercake » Cakes » Your cake design » Side designs amp; Piping
Scattercake » Cakes » Your cake design » Side designs amp; Pipinghttp://www.scattercake.co.uk/cms_images_pages/204_7_large.jpgScattercake wedding cake design
Do you know everything there exists to know about wedding cakes? The more knowledgeable you are, the better the decisions you can make. We've got you covered with this top tips.
Taste the Cake
- While you start establishing meetings, 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 an excellent chance 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 design 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'd like brilliant accents (such as sugars blooms or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not really 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 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 immediately atop each other, with no separators.)
Price It Out
- Wedding wedding cake is priced by the cut -- the price varies often, but generally varies from $1.50 to $15 per slice (though this is a very standard and loose estimate). The more complicated the cake (predicated on intricate accessories or hard-to-find fillings), the higher the high cost. Fondant icing is more costly than buttercream, and if you want elaborate molded figures, vibrant colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Methods to Save
- Order a tiny cake that's decorated to perfection but can only feed a handful plus several sheet cakes of the same flavour to actually supply the guests. Avoid tiers, handmade sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you'll have a dessert stand (or another special) in addition to the cake, look at a cake sized for half your friends. Servings will be smaller, but the payment will shrink too.
Have the known facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is much more delicious 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 adding a layer of fondant over the complete confection then.
Consider the elements
- If you're having a patio wedding in a hot climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might like to get a fondant-covered cake -- it generally does not even have to be refrigerated.
Mind Your Magazines
- Keep in mind, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These social people spend hours repairing the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it's been sitting for a while. If what they do fails, it can be set 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 be able to replicate exactly what you see on the net
Take Note: It's All in the Details
- With regards to adornment, adornment costs have huge variations. The most inexpensive option is fruits or flowers that, occasionally, can be applied because of your florist for a minimal fee. Over the top quality are delicate gum sugars or paste paste blooms, which are designed 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 raise the rate. (For the record, we think it's worthwhile the cost!)
Encourage Wedding cake Collaboration
- If you wish to garnish your cake with fresh blooms, find out if the wedding cake custom made shall use your florist, or if you are responsible for the blooms. When the show is being run by the florist, will she have a chance to adorn the wedding cake? Be wary of elaborate 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 increasing. The bride's cake -- the one slash by the couple at the reception -- is customarily ingested as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show from 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 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 design (often as complicated, or even more, than one that's four times its size), each will demand its own package. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must develop individual boxes in which to transport these cakes. Multiply by however many guests you'll 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 undoubtedly, they taste equally great too).
Matalic Cakes by Scattercake
http://www.5starweddingdirectory.com/file/2016/06/scattercakes.jpgCake Design With Flowers floral garland wedding cakes amp; tutorial
http://cake-geek.com/wp-content/uploads/2015/06/circle-of-flowers-birthday-cake-by-Kidacity.jpgRocking Horse Cakes Cake Geek Magazine
http://cakegeek.co.uk/wp-content/uploads/2015/04/rocking-horse-cake-by-Sugar-Ruffles.jpgPiping Designs Or Cake Ideas and Designs
http://image.shutterstock.com/display_pic_with_logo/1523/1523,1160762602,18/stock-photo-strawberry-trifle-mousse-with-gelatin-centre-on-a-plate-decorated-with-chocolate-piping-and-cocoa-1992652.jpgOIP.Me6c5c93026a5dffcaf8d6d4e1da30125o0
540B76A78ECAF9B1C51FB597A241C3BC2F21EF657http://www.scattercake.co.uk/cakes/cakedesign/sidedesignsandpiping/
Embed Our image to your website
ThumbnailEmbed Our image to a Forum
ThumbnailImage
