wedding cake is the important part of celebration, Do you know everything there is to think about wedding cakes? The more educated you are, the better the choices you will make. We have you secured with our top tips.
Choose a Cake After Making Your Major Wedding Style Decisions
You’ll need a cake that is good with the look of your venue, the season, you’re wedding outfit, the blossom game plans or the menu. Touch base at your cake discussion set you up—don’t need a complete representation close by, yet information of fundamental terms will make it less demanding on everybody. What’s more, in case you’re searching for a specially craft, bring along motivation, similar to a swatch of trim from your dress or a photo of your wedding china.
Have a Budget in Mind
Wedding cake is usually priced by the slice.The expense can differ, yet it for the most part ranges from $3 to $30 a slice (and past). It’s anything but difficult to be charmed by blood orange filling and a multi-flavor cake when you’re settling on choices with a sugar buzz—it’s happened to the best of us. Having an idea about your financial plan – and comprehending what will influence it – will permit you to organize your decisions: more flavours equivalents more cash; the more entangled the flavor, the greater the sticker price; carefully assembled sugar blossoms will add dollars to each slice and fondant icing is more costly than buttercream.
Match the Cake Height to Your Space
Generally three levels will serve 50 to 100 visitors; you’ll likely need five layers for 200 visitors or more. If the reception is in a grand room with high roofs, consider expanding the cake’s stature with segments between the levels. (A “stacked” cake is unified with its layers stacked directly on each other, without any separators.)
Choose the Flavor You Want (Not What You Think Everyone Else Wants)
Other than being a masterpiece, your cake should taste amazing too. When you meet with imminent cooks, taste lots of flavors. Try not to be hesitant to stray from vanilla and chocolate. What’s more, keep in mind to test fillings as well—numerous pastry specialists are working with complex flavorings, like guava and mango or hazelnut and mocha.
Get the 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 as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.
Consider the Weather
If you’re having an outdoor wedding in a hot climate, stay away from whipped cream, meringue and buttercream — they melt. Ask your baker about summer icing options or opt for a fondant-covered cake, which doesn’t require refrigeration.
Don’t Forget to Top It Off
There are many beautiful and unique ways to top your cake, so you can avoid the plastic figurines (unless you’re going for kitschy-cool). If you have an heirloom piece—especially a fine porcelain antique—work with your baker to integrate it into the cake’s design. It can double as your “something old!” Other alternatives include a bouquet of sugar flowers, a cascade of icing ribbons or even a sugar block carved to reveal your new monogram. Look to your locale as well. A cluster of coral can look stunning for a beachside celebration, or try a fondant snowflake for a winter wedding. Or don’t use one at all—some designs look great without a topper.
Have a Detailed Delivery Plan
Cake delivery takes coordination (and usually a refrigerated van), so give yourself peace of mind and opt to have your cake delivered. Complex cakes may not necessarily arrive in final form, so allow time and space for assembly. And make sure that once the masterpiece is delivered, it has a place at the venue (especially if it requires refrigeration). Bottom line: Discuss all the delivery details with your baker before signing the contract.
Mind Your Magazines
Keep in mind, magazines (like ours) have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours fixing 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 doesn’t work, they can fix it with Photoshop. They also have the luxury of creating cakes from stuff that isn’t edible — most cakes in magazines are iced pieces of Styrofoam, which certainly doesn’t taste very good. So don’t expect your cake designer to be able to replicate exactly what you see in print.
Eat Your Cake (Seriously!)
Couples often don’t get a chance to eat their own wedding cake (besides the bite you feed each other). Ask your caterer to save some for you. Share it with your new spouse as a snack that night or taste it at the post wedding brunch.
Skip the Freezer Burn
Even if you take the most painstaking packaging measures, eating the top tier of your cake on your first anniversary sounds far better than it tastes. Think about indulging on your two-week or one-month anniversary, and treat yourself to a fresh cake in the same flavor when you’ve survived the first year. If you must adhere to tradition, tightly wrap the cake in plastic wrap, then place it in an airtight baggie.
Take Note: It’s All in the Details
When it comes to decoration, adornment costs run the gamut. The most inexpensive option is fresh fruits or flowers that, in some instances, can be applied by your florist for a minimal fee. On the high end are delicate gum paste or sugar paste flowers, which are constructed 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 raise the rate. (For the record, we think it’s worth the cost!)
Encourage Cake Collaboration
If you want to garnish your cake with fresh flowers, find out if the cake designer will work with your florist, or if you are responsible for the blooms. If the florist is running the show, will she have time to adorn the cake? Be wary of elaborate floral accents if your reception space decor is labor-intensive.
Get Him Involved!
The popularity of the groom’s cake, traditionally a Southern custom, is on the rise. The bride’s cake — the one cut by the couple at the reception — is traditionally eaten as dessert. The groom’s cake is usually darker and richer (often chocolate) and nowadays crafted to show off the groom’s passions and obsessions. Give slices to guests as a take-home memento or cut and serve both for dessert.
Many bakers agree that the idea of a mini cake (where each guest gets his or her own) is a great idea — in theory but not always in practice. Not only does each cake require its own decoration (often as intricate, 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. Often the bakery must construct individual boxes in which to transport these cakes. Multiply by however many guests you’ll be having, and you’ll see what a costly, time-consuming feat this 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 just as great too).
After the Wedding…
Avoid freezer burn! Even if you take the most painstaking packaging measures, eating the top tier of your cake on your first anniversary sounds far better than it tastes. Think about indulging on your two-week or one-month anniversary, and treat yourself to a fresh cake in the same flavor when you’ve survived the first year. If you must adhere to tradition, wrap the cake in plastic wrap, then bag it in an airtight baggie. Stay away from aluminum foil — it might not protect against freezer burn as well as plastic wrap because it’s not an airtight material.
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