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recently in Perfect Wedding magazine. Could you tell us more about ithttp://flowerona.com/wp-content/uploads/2012/05/2012-05-08_002.jpgAnna Tyler Cakes wedding cake design
Have you any idea everything you can find to know about wedding cakes? A lot more knowledgeable you are, the better the decisions you shall make. We've got you covered with our top tips.
Flavour the Cake
- As you may start establishing sessions, 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 an outstanding opportunity 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 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 growing season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sugar blossoms or icing ribbons), give your baker fabric 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. If 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 directly atop each other, without separators.)
Price It Out
- Wedding wedding cake is charged by the slice -- the price varies often, but generally runs from $1.50 to $15 per slice (though this is an extremely standard and loose estimate). The more complicated the cake (based on intricate accessories or hard-to-find fillings), the bigger the price tag. Fondant icing is more expensive than buttercream, and if you need elaborate molded shapes, vivid colors, or handmade sugar-flower describing, you'll purchase the cake designer's labor.
Find Ways to Save
- Order a small 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 sugar flowers, and specially molded shapes. Garnish with seasonal flowers and fruit for an elegant (but less expensive) effect. If you will have a dessert desk (or another special) as well as the cake, consider a cake measured for half your guests. Servings shall be smaller, but the fee will reduce too.
Have 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 then adding a layer of fondant over the whole confection.
Consider the elements
- If you are 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 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 carefully the cakes looking perfect. These people spend time mending the sweating, dripping, leaning, or sagging that can occur 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 fabricating cakes from items that isn't edible -- most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to be able to replicate precisely what you see on the net
TAKE NOTICE: It's All in the facts
- When it comes to decoration, adornment costs have huge variations. The cheapest option is fresh bouquets or fruits that, occasionally, can be employed from your florist for a minor fee. On the high end are delicate gum sugars or paste paste flowers, which are made by hand, one petal at a time. But here's underneath line: All add-ons -- including marzipan fruits, chocolate-molded flowers, and lace points -- will improve 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 blossoms, find out if the wedding cake custom shall use your florist, or if you are accountable for the blooms. In the event the florist is operating the show, will she have time and energy to adorn the cake? Be wary of sophisticated floral accents if your reception space decor 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 main one trim by the couple at the reception -- is customarily consumed 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 minimize and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini cake (where each visitor gets his or her own) is a great idea -- theoretically however, not always in practice. Not only does each cake require its own adornment (often as complex, or even more, than one that's four times its size), each will demand its own box. Unfortunately, containers don't come in mini-cake sizes. Usually the bakery must construct 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 actually 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 in the same way great too).
brideshoot anna tyler cakes cake decor inspiration Pinterest
http://media-cache-ak0.pinimg.com/736x/8d/90/10/8d9010b7080fab72cfe7d7cbd45617f9.jpgFloralinspired wedding cakes and accessories at the Designer Wedding
http://flowerona.com/wp-content/uploads/2012/03/Designer-Wedding-Show-Feb-2012-Anna-Tyler-Cakes-1.jpgPlease vote for me, voting closes Aug 6th 2012
http://www.annatylercakes.co.uk/wp-content/uploads/IMG_2256.jpgcake decorating classes
http://www.annatylercakes.co.uk/wp-content/uploads/professional-cake-decorating-courses-396x4001.jpgOIP.M3a4bbb1075ebaec7532fe5af92d90cfbo0
5A435888396FC1DCF1134EA6D6011971BB9635C56http://flowerona.com/2012/05/introducing-wedding-cake-designer-anna-tyler/
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recently in Perfect Wedding magazine. Could you tell us more about it
Wedding Cake Bite Me Bakery Designer cakes, cupcakes, and morehttp://media-cache-ec0.pinimg.com/736x/4b/ec/2f/4bec2f4f7ad411c9cae079366623d672.jpgBite Me Bakery wedding cake design
Have you any idea everything there exists to know about wedding cakes? A lot more educated you are, the better the decisions you shall make. We've got you covered with our top tips.
Taste the Cake
- While you start setting up meetings, find out when each baker's next tasting is slated. At tastings, clients are invited in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic opportunity to meet bakers and understand the range of their talents fully.
Select a Style
- Cope with the wedding cake after all decisions about dress reception and style design have been made. These elements can provide as a blueprint for the framework and design of your wedding wedding cake. Select a cake that's appropriate for the style of the venue, the growing season, your gown, the flower arrangements, or the menu. If you'd like brilliant accents (such as sugars bouquets 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 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 immediately atop one another, with no separators.)
Price It Out
- Wedding cake is priced by the cut -- the cost varies often, but generally runs from $1.50 to $15 per cut (though this is a very general and loose estimation). The more difficult the wedding cake (based on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you wish elaborate molded figures, radiant 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 furnished to perfection but can only feed a handful plus several sheet cakes of the same taste to actually feed the guests. Avoid tiers, handmade glucose flowers, and molded shapes specially. Garnish with seasonal flowers and fruit for a stylish (but less expensive) effect. If you will have a dessert desk (or another special) in addition to the cake, consider a cake measured for half your guests. Servings shall be smaller, but the payment will reduce too.
Get the reality on Frosting
- Buttercream or fondant? That's the main 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 adding a layer of fondant over the whole confection then.
Consider the Weather
- If you're having an outdoor wedding in a hot environment, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summertime 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, newspapers (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 happen to a cake after it has been sitting for some time. Of course, if what they do fails, they can correct it with Photoshop. There is also 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 in print
Take Note: It's All in the Details
- When it comes to design, adornment costs run the gamut. The most inexpensive option is fresh plants or fruits that, occasionally, can be applied by your florist for a minimal fee. Over the high end are delicate gum sweets or paste paste plants, which are designed 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 Cake Collaboration
- If you want to garnish your wedding cake with fresh blossoms, find out if the cake designer will continue to work with your florist, or if you are in charge of the blooms. In the event the florist is operating the show, will she have a chance to adorn the cake? Be skeptical of sophisticated floral accents if your reception space 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 chop by the few at the reception -- is traditionally eaten as dessert. The groom's cake is usually darker and richer (often chocolates) and nowadays crafted to show from the groom's passions and obsessions. Give pieces to friends as a take-home memento or minimize and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini wedding cake (where each guest gets his or her own) is a superb idea -- in theory but not always in practice. Not only will each cake require its beautification (often as elaborate, or even more, than one that's four times its size), each will require 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'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).
You have to see Roses amp; Ruffles Wedding Cake by CakeBakerMoney!
http://djiqd110ru30i.cloudfront.net/upload/1299696/project/177635/list_3666_177635_Frillcakewithsugarpeony_1.jpgThe Shard Wedding Cake by Bite Me Bakery Metallic Cakes Pinterest
https://s-media-cache-ak0.pinimg.com/564x/8e/9a/61/8e9a619fb1aac8be221bc4cc30f0ae51.jpgAntique style silver wedding cakes for a New Year39;s Eve wedding by
https://s-media-cache-ak0.pinimg.com/236x/53/db/d8/53dbd8bdcd93daf039d2e09f2fd6c298.jpgWedding Cake By Bite Me Bakery Decorating Ideas Cake on Pinterest
http://fc00.deviantart.net/fs70/i/2014/216/f/7/vintage___gatsby_style_cake_by_cococakes-d7trak5.jpgOIP.M653d5e4592db3bdcd4cd206e560ac8edo0
3F9CAEA0F1F1285E3B9161E3471A91BC78C749140http://pinterest.com/pin/10766486583179304/
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Wedding Cake Bite Me Bakery Designer cakes, cupcakes, and more
peggy s website for more fabulous and yummy designs here peggyhttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBOP-1PCMsu9VwMMHGyL0VOfNf4nqkI4x_btUgSDvNYqCc-abBzFpVXGEq9dsN_rzemwvRbT4CqWuuxqhMykB5f-2YWyt17vAmWXB_3j35GeqE_3rlKtTfiFhaxnp05bdoABQOCik5PU/s1600/Darcy-M.jpgPeggy Porschen wedding cake design
Have you any idea everything there is certainly to learn about wedding cakes? The greater knowledgeable you are, the better the decisions you can make. We've got you covered with our top tips.
Flavor the Cake
- While you start setting up sessions, find out when each baker's next tasting is scheduled. At tastings, clients are invited in to the bakery to test exemplary cakes, ask questions, and review portfolios. This is a fantastic opportunity to meet bakers and fully understand the range of their abilities.
Select a Style
- Cope with the wedding cake in the end decisions about dress style and reception 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 style of the venue, the season, your gown, the flower arrangements, or the menu. If you'd like vibrant accents (such as sugar blooms 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 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 immediately atop each other, without separators.)
Price It Out
- Wedding wedding cake is listed by the cut -- the cost varies often, but generally ranges from $1.50 to $15 per cut (though this is an extremely basic and loose estimation). The more difficult the cake (predicated on intricate adornments or hard-to-find fillings), the bigger the price tag. Fondant icing is more costly than buttercream, and if you need elaborate molded styles, lively colors, or handmade sugar-flower describing, you'll pay for the wedding cake designer's labor.
Find Methods to Save
- Order a little cake that's adorned to efficiency but can only feed a handful plus several sheet cakes of the same flavour 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 expensive) effect. If you will have a dessert desk (or another special) as well as the cake, look at a cake measured for half your friends. Servings will be smaller, but the payment will reduce too.
Get the known facts on Frosting
- Buttercream or fondant? That's the key question. Buttercream is often much more delicious. 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 Weather
- If you are having an outdoor wedding in a hot local climate, avoid whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to get a fondant-covered cake -- it doesn't even need to be refrigerated.
Mind Your Magazines
- Keep in mind, journals (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These communal people spend hours mending the sweating, dripping, leaning, or sagging that can happen to a wedding cake after it has been sitting for a while. If what they do fails, it can be fixed by them with Photoshop. There is also the luxury of fabricating cakes from items that isn't edible -- most cakes in magazines are iced bits of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to have the ability to replicate precisely what you see in print
Take Note: It's All in the Details
- With regards to adornment, adornment costs have huge variations. The cheapest option is fresh fruits or blossoms that, in some instances, can be employed because of your florist for a minor fee. For the top quality are delicate gum sugars or paste paste flowers, which are created 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 worthwhile the price!)
Encourage Wedding cake Collaboration
- If you wish to garnish your wedding cake with fresh plants, find out if the cake custom will work with your florist, or if you are accountable for the blooms. In the event the show is being run by the florist, will she have time and energy to adorn the wedding cake? Be skeptical of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
- The attractiveness of the groom's wedding cake, traditionally a Southern custom, is on the rise. The bride's cake -- the one slash by the few at the reception -- is customarily eaten 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 slices to friends as a take-home memento or lower and serve both for dessert.
Go Mini?
- Many bakers agree that the idea of a mini wedding cake (where each guest gets his or her own) is a great idea -- in theory but not always in practice. Not only does indeed each wedding cake require its adornment (often as complicated, if not more, than one that's four times its size), each will require its own container. Unfortunately, boxes don't come in mini-cake sizes. Usually the bakery must create individual boxes where to transport these cakes. Multiply by however many friends you'll be having, and you will see what a costly, time-consuming feat this is. That said, if you can swing it, they look amazing being passed around by waiters on sleek silver trays (and of course, they taste equally as great too).
Peggy Porschen SlaterSparke – interior design, homeware and
http://www.slatersparke.com/blog/wp-content/uploads/2010/10/Wedding_Cake_Ranunculus1.jpgPeggy Porschen
http://assets-prod.harpersbazaar.co.uk/culture-and-news/peggy.jpgPEGGY PORSCHEN
http://www.thebridalroom.gift/wp-content/uploads/2014/09/consultation-and-tasting-wide-shot1.pngPeggy Porschen39;s books are available on her website but at a reduced
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5EF2C08EBD6C907C6B5AF2D45B9D72FF079A66D93http://www.blog.hotchocolates.co.uk/2012/12/wedding-cakes-by-peggy-porschen.html
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