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Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpgCake Maison wedding cake design
Do you know everything there exists to know about wedding cakes? The greater up to date you are, the better the decisions you will make. We have you covered with this top tips.
Style the Cake
- As you start establishing consultations, 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 chance to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the cake after all decisions about dress reception and style design 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 bright colored accents (such as sugars flowers 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 guests; you will likely need five layers for 200 guests or even more. In case 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 with its layers stacked immediately atop each other, without separators.)
Price It Out
- Wedding cake is listed by the cut -- the cost varies often, but generally amounts from $1.50 to $15 per slice (though this is an extremely basic and loose estimate). The more complicated the cake (based on intricate adornments or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you want elaborate molded forms, attractive 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 decorated to excellence but can only feed a handful plus several sheet cakes of the same flavour 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 will have a dessert table (or another great) in addition to the cake, consider a cake size for half your friends. Servings will be smaller, but the cost will shrink too.
Receive the known facts 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 adding a layer of fondant over the complete confection then.
Consider the Weather
- If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer season icing options; You might like to go for a fondant-covered cake -- it doesn't even have 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 folks spend hours mending the sweating, dripping, leaning, or sagging that can happen to a cake after it has been sitting for a while. And when what they do doesn't work, it could be set by them 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 Note: It's All in the Details
- With regards to beautification, adornment costs have huge variations. The most inexpensive option is fruits or bouquets that, occasionally, can be employed by your florist for a minimal fee. In the top quality are delicate gum sugars or paste paste flowers, 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 improve the rate. (For the record, we think it's worthy of the price!)
Encourage Cake Collaboration
- If you wish to garnish your cake with fresh flowers, find out if the wedding cake custom will continue to work with your florist, or if you are in charge of the blooms. In case the show has been run by the florist, will she have time for you to adorn the wedding cake? Be skeptical of sophisticated 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 increasing. The bride's cake -- the one lower by the few at the reception -- is customarily ingested as dessert. The groom's wedding 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 trim and serve both for dessert.
Go Mini?
- Many bakers agree that the thought of a mini wedding cake (where each visitor gets his / her own) is a superb idea -- in theory however, not always used. Not only does each wedding cake require its own beautification (often as intricate, if not more, than one that's four times its size), each will require its own box. Unfortunately, bins don't come in mini-cake sizes. Often the bakery must develop individual boxes where to transport these cakes. Multiply by however many guests you will be having, and you'll see just what a costly, time-consuming feat this is. That said, when you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste just like great too).
Wedding Cakes on Pinterest Weddings, White Wedding Cakes and Cake
https://s-media-cache-ak0.pinimg.com/236x/93/bf/2a/93bf2a190ab82cce383dcd5236d3bc62.jpgThis bright pink cake is baked in heartshaped pans. Small pillars
http://www.wedding-flowers-and-reception-ideas.com/images/pink-wedding-cake03.jpgHow To Do Wedding Cake Decorations, via YouTube. Wedding Cakes
http://media-cache-ec0.pinimg.com/736x/71/35/29/713529b407b75ad8455c644f19cf47f5.jpgCake Decorating Ideas: Types of Wedding Cakes herohymab
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Here is a sample design image using our wedding cake design pro cake
Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpgDreamworld Cakes wedding cake design
Do you know everything there is certainly to learn about wedding cakes? The greater up to date you are, the better the decisions you will make. We've got you covered with this top tips.
Tastes the Cake
- Because you start setting up consultations, 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 fully understand the range of their abilities.
Select a Style
- Cope 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 design and structure of your 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 bright colored accents (such as glucose blossoms 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 will provide 50 to 100 guests; you will likely need five layers for 200 guests or even more. When the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between your tiers. (A "stacked" cake is one with its layers stacked directly atop one another, with no separators.)
Price It Out
- Wedding cake is listed by the cut -- the price varies often, but generally varies from $1.50 to $15 per cut (though this is a very standard and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded shapes, exciting colors, or handmade sugar-flower describing, you'll purchase the wedding cake designer's labor.
Find Ways to Save
- Order a little cake that's embellished to efficiency but can only feed a few plus several sheet cakes of the same flavour to actually feed the guests. Avoid tiers, handmade sweets 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 special) as well as the cake, consider a cake size for half your guests. Servings shall be smaller, but the charge will reduce too.
Get the Facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is often much more delicious. But if you value the smooth, almost surreal-like look of fondant approximately 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 are having an outdoor wedding in a hot weather, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about warmer summer months icing options; You might want to go for a fondant-covered cake -- it doesn't even have 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 correcting the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for some time. In case what they do fails, they can fix it with Photoshop. There is also the luxury of fabricating cakes from stuff that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your wedding cake designer to be able to replicate precisely what you see on the net
TAKE NOTICE: It's All in the facts
- With regards to beautification, adornment costs have huge variations. The cheapest option is fresh fruits or blooms that, occasionally, can be employed from your florist for a minor fee. For the high end are delicate gum glucose or paste paste blossoms, 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 well worth the cost!)
Encourage Cake Collaboration
- If you wish 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. If the show is being run by the florist, will she have time and energy to adorn the wedding cake? Be wary of intricate floral accents if your reception space decoration is labor-intensive.
Get Him Involved!
- The level of popularity of the groom's wedding cake, traditionally a Southern custom, is increasing. The bride's cake -- the one lower 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 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 agree that the idea of a mini cake (where each guest gets his or her own) is a superb idea -- in theory however, not always used. Not only will each cake require its beautification (often as complex, if not more, than one that's four times its size), each will demand its own container. Unfortunately, boxes don't come in mini-cake sizes. Often the bakery must build individual boxes where to move these cakes. Multiply by however many friends you will be having, and you will see 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).
unique wedding cake design Wedding Cake
http://weddingcake.name/wp-content/uploads/2011/05/unique-wedding-cake-design.jpgWedding Cakes 2013 Cakes and Cupcakes Mumbai
http://cakesandcupcakesmumbai.com/wp-content/uploads/2013/01/wedding-cakes-2013-designer-mumbai-7.jpegWeddingzilla: Unusual Wedding Cakes
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8-3bPwrUB5vRXcAiYsj7jgyqDlM5k19OPNr9gMHRYrYbkMLNDaxEyT3-BatCQI-n6s5LP5xb-OX-lgqbJR9_S1xfwFClrOluAbctJF4mW-pqIy1edJVM0tT5-_IP88zmLY4B8kL_5r0/s1600/wedding-cake-designs-073.jpgWedding Cake Designs: Big Elegant Wedding Cakes
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904A78D390B98A7EB2ACC4FF840120E5676F004DAhttp://www.piece-a-cake.com/wedding-cake-designs.html
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Here is a sample design image using our wedding cake design pro cake
Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpgFat Cakes Design wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? The more up to date you are, the better the decisions you shall make. We have you covered with this top tips.
Tastes the Cake
- As you may start establishing visits, find out when each baker's next tasting is scheduled. At tastings, clients are asked into the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic possibility to meet bakers and understand the range of their capabilities fully.
Select a Style
- Deal with the 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. Select a cake that's appropriate for the design of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like bright colored accents (such as 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 serve 50 to 100 guests; you will likely need five layers for 200 guests or more. In the event the reception is at a grand room with high ceilings, consider increasing the cake's stature with columns between the tiers. (A "stacked" cake is one with its layers stacked directly atop one another, without separators.)
Price It Out
- Wedding wedding cake often is listed by the cut -- the cost varies, but generally runs from $1.50 to $15 per slice (though this is a very standard and loose estimation). The more difficult the cake (predicated on intricate decorations or hard-to-find fillings), the bigger the high cost. Fondant icing is more expensive than buttercream, and if you would like elaborate molded figures, exciting colors, or handmade sugar-flower detailing, you'll pay for the cake designer's labor.
Find Methods to Save
- Order a small cake that's furnished to efficiency but can only feed a handful plus several sheet cakes of the same flavor 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 will have a dessert table (or another special) as well as the cake, look at a cake measured for half your guests. Servings shall be smaller, but the fee will shrink too.
Obtain the known facts 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 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 are having an outdoor wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer time icing options; You might like to go for a fondant-covered wedding cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Remember, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These folks spend time mending the perspiration, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. Of course, if 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 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 adornment, adornment costs run the gamut. The cheapest option is fresh plants or fruits that, in some instances, can be applied from your florist for a minor fee. For the high end are delicate gum sugars 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 worth the cost!)
Encourage Cake Collaboration
- If you wish to garnish your cake with fresh flowers, find out if the wedding cake artist shall use your florist, or if you are in charge of the blooms. In the event the show has been run by the florist, will she have a chance to adorn the cake? Be wary of intricate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's cake, traditionally a Southern custom, is on the rise. The bride's wedding cake -- the one trim by the few at the reception -- is usually consumed as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays made to show off of the groom's passions and obsessions. Give pieces to guests as a take-home memento or lower and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a great idea -- in theory however, not always in practice. Not only does each cake require its own design (often as complicated, or even more, than one that's four times its size), each will require its own field. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must build individual boxes where to move these cakes. Multiply by however many friends you will be having, and you will 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 of course, they taste in the same way great too).
Photo compliments of Wilton Cakes. All rights reserved.
http://www.wedding-flowers-and-reception-ideas.com/images/round-wedding-cake02.jpgWedding Wedding Cakes
http://s5.weddbook.com/t4/8/9/1/891551/wedding-cakes.jpgWedding Cake Design
http://www.wedding-flowers-and-reception-ideas.com/images/wedding-cake-design01.jpgTop 7 Amazing Airbrushed Cakes: Trend Alert!
http://www.craftsy.com/blog/wp-content/uploads/2013/09/vintage-pattern-cake.jpgOIP.Mc4d69b36108f5d7393f6c733d1387a60o0
404A78D390B98A7EB2ACC4FF840120E5676F004DAhttp://www.piece-a-cake.com/wedding-cake-designs.html
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Here is a sample design image using our wedding cake design pro cake
Here is a sample design image using our wedding cake design pro cakehttp://www.piece-a-cake.com/images/classic2b.jpgRestoration Cake wedding cake design
Have you any idea everything there exists 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.
Taste the Cake
- As you start setting up visits, find out when each baker's next tasting is planned. At tastings, clients are asked 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 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 compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sweets plants or icing ribbons), give your baker fabric swatches. The wedding cake should participate 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 the event 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 with its layers stacked directly atop one another, without separators.)
Price It Out
- Wedding cake often is priced by the cut -- the cost varies, but generally amounts from $1.50 to $15 per slice (though this is an extremely basic and loose estimation). The more difficult the cake (based on intricate designs or hard-to-find fillings), the higher the price tag. Fondant icing is more costly than buttercream, and if you want elaborate molded styles, vibrant 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 efficiency but can only feed a few plus several sheet cakes of the same flavor to actually nourish the guests. Avoid 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 dessert table (or another special) in addition to the cake, look at a cake size for half your friends. Servings will be smaller, but the fee will reduce too.
Obtain the known facts on Frosting
- Fondant or buttercream? That's the primary question. Buttercream is much more delicious often. But if you value the smooth, almost surreal-like look of fondant approximately we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the whole confection.
Consider the elements
- If you are having a patio wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer months icing options; You might like to go for a fondant-covered cake -- it generally does not even need to be refrigerated.
Mind Your Magazines
- Remember, journals (like ours) have food stylists, editors, and assistants working nonstop to keep carefully the cakes looking perfect. These folks spend hours repairing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. If 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 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 adornment, adornment costs run the gamut. The most inexpensive option is fresh blossoms or fruits that, in some instances, can be employed because of your florist for a minimal fee. In the high end are fragile gum paste or sugar paste plants, which are created by hand, one petal at the right time. But here's the bottom line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will raise the rate. (For the record, we think it's worthy of the cost!)
Encourage Wedding 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 running the show, will she have time to adorn the cake? Be skeptical of elaborate 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 on the rise. The bride's cake -- the one cut by the couple at the reception -- is usually 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 slices to guests as a take-home memento or trim and provide both for dessert.
Go Mini?
- Many bakers concur that the idea of a mini wedding cake (where each guest gets his / her own) is a superb idea -- theoretically but not always used. Not only will each wedding cake require its design (often as complicated, or even more, than one that's four times its size), each will demand its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must construct individual boxes where 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 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 as great too).
vintage theme choose Lace Wedding Cake Designs / Wedding Cake Designs
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y0UhPTCM6XPvKe4MZkiwUjmcLKC3NFxs02aGQc74EQ1tyP13o5OEtSsUd_eimDK0doMwX0oKDCXSrYZLIz-ItV3H_o-WjoWGQHIcCeQxLNTVD1bnUCdstN9p6EtpA8B1FMTlq1SHiFLY/s1600/Pearls-Champagne-Lace-Vendela-Rose-Ivory-Cream-Vintage-Wedding-Decor-Wedding-Cake.jpgToday, we are going to talk about filigree, a wedding cake designs
http://www.vgcakes.co.uk/app/webroot/img/uploads/Cake_2.RGB_color.pngThis one just elegant. I wish I can do the piping like this one day.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaw2j_hKOhnpSxCdpyy741vlqAtt2B5BTvGDq8IFfBqlIcv7pve5NDJ8EojilG8aJPgl6r-i301rd1TIstokqcUiJHtQD7qwprY7jentVbR35NMLsklhz_SSNND6PVuhW0MdixgA4UlxI/s1600/vintage-wedding-cake-2.pngHenna design cake — Round Wedding Cakes
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304A78D390B98A7EB2ACC4FF840120E5676F004DAhttp://www.piece-a-cake.com/wedding-cake-designs.html
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