Wedding cake is a central element of most wedding receptions. A beautiful wedding cake can make a huge impact on the overall elegance of the reception. Unfortunately, wedding cakes can be among the most important accessories of your wedding reception.
You should have a budget for your wedding cake and stick to it. It is much better to start looking for your cake after you have set you budget. The most expensive part of a cake is the decoration. Therefore, an inexpensive cake can taste just as good as an expensive one. You don’t have to compromise taste when you opt for a lower budget wedding cake.
Many wedding cakes have different filling for each layer. The variety gives you and your guests more variety to choose from. There is no limit to the variety of different fillings available for cakes. Your cake professional should be able to offer many different flavors and textures for your cake. Fresh flowers and other exciting decorations are not at all unusual anymore.
Wedding cake price is normally charged by how many guest it will serve. If you have a wedding with 150 guests, you need a cake that will serve 150. The minimum cost per slice is about $2.00 but can go up to about $12.00 per slice and it doesn’t stop there. A standard three-tier cake will feed about 150 people. So at $2.00 per slice that’s $300.00 and at $12.00 per slice that’s $1,800.00. Now, you see how wedding cakes can get so expensive.
Don’t make a decision about who to hire before you meet at least three pastry chefs. Even if you really like the first or second professional, do yourself a favor, interview at least three. See the quality of work at their business locations, and ask to see pictures. Taste the cake varieties, and take some friends with you to make it more fun.
Ask for references, and follow up. Once you have hired the person to do your wedding cake put everything in writing. A written contract is an absolute must. It protects you and the vendor. Make sure you include all the details about date and time of delivery, flavors, serving size, etc.
September 29th, 2008 at 8:52 am
Anybody got tips for making a wedding cake?
we are going to decorate my sisters wedding cake i need some advice please. Any tips would be really really helpful!
September 29th, 2008 at 1:54 pm
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It's called wedding cake.lol good luck
September 29th, 2008 at 1:56 pm
Try the website below, there are good tips on there. Congratulations to your sister! And good luck with the cake, I'm sure it will be delicious!
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http://www.cakechannel.com/wedding-cake-price.html
September 29th, 2008 at 1:58 pm
——–Depends on how many layers you have, but use wood dowels, and make sure you cut them the same size. Put four in the bottom layer, and put the second layer on. You can put a plastic divider in between. the trick to keeping the cake flat and not come out rounded at the top, is get really wet towels and put around the cake when you put it in the oven, do not touch the cake dough. not drippy wet, but almost. Get a wilton book.
http://www.wilton.com/
————here are some links for more info
http://www.a-weddingday.com/recipes/anns...
http://www.wrenscottage.com/kitchen/tips...
http://www.webwedding.com/planning/weddi...
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September 29th, 2008 at 2:00 pm
I made my own wedding cake. Instead of stacking layers I used a stand that had 3 layers. I got it at Michaels. I use ivy around it and it looked really pretty.
http://www.michaels.com/art/online/displayProductPage?productNum=sc0679
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September 29th, 2008 at 2:02 pm
I would ask at a bakery or patisserie.
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September 29th, 2008 at 2:04 pm
If you are decorating a cake for the first time, my advice to you is to keep it simple. Firstly decide on how many tiers you want, one, two or three, depending on the number of guests you have, and how many pieces of cake you will be distributing among people who are unable to attend the wedding. Square cakes are easier to cut into portions than round, heartshaped, flower or horseshoe. I usually estimate that a 10" cake will serve 50-60 people, a 12" will do for 60-70 and so on, but my portions of cake are a little more generous than some, and you don't give out huge great wodges of wedding cake.
Make the cake/cakes well in advance, at least three months before the wedding, and 'dose' with Brandy at least once a month, by sticking a skewer or knife into the cake at intervals around the top and allowing the brandy to soak in, wrap in greaseproof paper between 'dosings' and don't put into a freezer please!
Try to have your cake finished at least a week before the day of the wedding.
When you are ready to decorate, buy your cake boards about 3" wider than the size of the cake you have made, so for a 10" cake, you will need a 13" cake board. Start by turning the cake upside down, that way you will have a perfectly flat surface to work on. if he cake has risen, trim off a little of the bit that's risen, once it's been turned upside down, no-one will notice. Use some Apricot jam, thinly spread all over the sides and top of the cake as a 'glue' and roll out some marzipan to the size of the cake board. Use the rolling pin to lift the marzipan and plop it onto the cake. Use cornflour to help stop it sticking to your rolling surface. You will probably need about 11/2 kg or 3 lbs of marzipan for a 10" cake. With a cornfloured hand, gently smooth the top of the cake and ease the marzipan around the sides, you may need to press and pinch it a little, but it will work, honestly! Trim off the excess marzipan around the bottom of the sides.
Now for the icing. Most supermarkets sell ready made icing, which is quite simple to use, you will need about 2 kg or 4lbs of this for a 10" cake. Again, dust your surface with quite a lot of cornflour, it gets a bit sticky, and roll out with a cornflour dusted rolling pin until it is slightly larger than the piece of marzipan that you did before.
You might need a bit of help with the next bit… gently flip the
icing onto the rolling pin, and carefully flip it onto the cake. You now have to be quite gentle with this next bit. Again with a cornfloured hand, smooth the icing on the top of the cake, and then do the sides. Too much pressure will leave indentations in the icing. Trim off the excess icing around the bottom of the sides, and gently rub with a floured finger until the cut marks disappear. Clean off any loose cornflour with a clean artists paint brush, and you're finished with that bit!
Now for the decorating. How about some fresh flowers to match the brides bouquet? I'm sure the florist would be able to help you there, just a small posy or arrangement in the middle or the side of the top, and a 'rope' of flowers around the bottom of the sides.
Well, I hope I've been of help,and not forgotten anything important. good luck, and congratulations to the bride and groom too!
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September 29th, 2008 at 2:06 pm
make a dope cake.be more interesting.
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