A cake can come in all sizes - from 3 to 50 kg. The price for Wedding Cakes Baltimore clients pay, is usually stated per kilogram of cake. That means you can choose its future weight. In order not to miss with size the cake will be, consider the number of guests at the wedding - they prompt the desired dimensions.
The design and decoration of wedding cakes, involves a lot of colors and is well-stacked. There are several points that almost none of the customers know. Any important point, if ignored, could leave an unpleasant aftertaste for the newlyweds and their guests. You have to start with a fairly simple question. What should the weight of the cake be. The cake weight is calculated from the number of invited guests. The usual recommendation is 150-200 g per person.
Note what should be included in the cake. If you order one, you will probably want figures, like honeymooners and swans, flowers, and other decorations. While smaller firms are willing to accept an order for a cake on the phone and even offer to facilitate your choice, others still work the old fashioned way. Since the cake is served at the end of a wedding feast, you can choose a lightweight version of the dessert instead of butter cream, like yogurt, sour cream, cottage cheese, whipped cream or souffle, thin layers of sponge cake, fresh and canned fruits and berries.
No matter what style and whose tastes would be perfect for you, before booking your cake maker, you should familiarize yourselves with his work. This usually can be done with photos (see their website or portfolio) or arrange to look at ready-made ones produced for another event. In the latter case, you can see just about any type of wedding cake, but it will not necessarily be the same as what you want to order.
You can try some exotic toppings.Hardly anyone refuses to try a mousse cake with mango or passion fruit and wild berries - raspberries, blackberries, strawberries. It is now also very popular to have a layer of three types of chocolate (white, milk and dark).
The wrong choice will mean that you will crush them with the weight of the upper tiers. A good option for the lower layer of a multi-tiered cake is a nut layer. If you want a more gentle texture, make the cake on a stand, with a floor for each storey.
Many companies have designed cakes, suitable for weddings at a certain time of the yea.In the spring, you get a snowdrops bloom cake, in the summer - poppies, the autumn is for bright red maple leaves, and in the winter - instead of honeymooner figures you can get snowmen, gently holding each other's hands.
Another idea for the stuffing is a souffle. This product is safe if made on the basis of eggs (eggs with proper quality of course). Recently, however, in order to simplify the manufacture of cakes, some manufacturers use egg powder mixture.
A popular trend is to buy cakes, laid out on a multi-tiered stand as a mantle wedding cake. On the one hand - all the formalities are met, on the other, this quite economical.
The design and decoration of wedding cakes, involves a lot of colors and is well-stacked. There are several points that almost none of the customers know. Any important point, if ignored, could leave an unpleasant aftertaste for the newlyweds and their guests. You have to start with a fairly simple question. What should the weight of the cake be. The cake weight is calculated from the number of invited guests. The usual recommendation is 150-200 g per person.
Note what should be included in the cake. If you order one, you will probably want figures, like honeymooners and swans, flowers, and other decorations. While smaller firms are willing to accept an order for a cake on the phone and even offer to facilitate your choice, others still work the old fashioned way. Since the cake is served at the end of a wedding feast, you can choose a lightweight version of the dessert instead of butter cream, like yogurt, sour cream, cottage cheese, whipped cream or souffle, thin layers of sponge cake, fresh and canned fruits and berries.
No matter what style and whose tastes would be perfect for you, before booking your cake maker, you should familiarize yourselves with his work. This usually can be done with photos (see their website or portfolio) or arrange to look at ready-made ones produced for another event. In the latter case, you can see just about any type of wedding cake, but it will not necessarily be the same as what you want to order.
You can try some exotic toppings.Hardly anyone refuses to try a mousse cake with mango or passion fruit and wild berries - raspberries, blackberries, strawberries. It is now also very popular to have a layer of three types of chocolate (white, milk and dark).
The wrong choice will mean that you will crush them with the weight of the upper tiers. A good option for the lower layer of a multi-tiered cake is a nut layer. If you want a more gentle texture, make the cake on a stand, with a floor for each storey.
Many companies have designed cakes, suitable for weddings at a certain time of the yea.In the spring, you get a snowdrops bloom cake, in the summer - poppies, the autumn is for bright red maple leaves, and in the winter - instead of honeymooner figures you can get snowmen, gently holding each other's hands.
Another idea for the stuffing is a souffle. This product is safe if made on the basis of eggs (eggs with proper quality of course). Recently, however, in order to simplify the manufacture of cakes, some manufacturers use egg powder mixture.
A popular trend is to buy cakes, laid out on a multi-tiered stand as a mantle wedding cake. On the one hand - all the formalities are met, on the other, this quite economical.
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