Of all the items required in a wedding, the cake is the most talked about and catches the eyes of many guests. This is likely because it is a tradition that the couple stands together and cut the cake signifying unity and commitment to one another. You have put all the plans for the D-day of your wedding. Think next where you will get the cake. The ideas below are invaluable when choosing wedding cakes Baltimore, for couples who are planning to wed.
The cake is normally large with many layers. The size of the layers decreases as the tower goes up. Cakes are of different shades, designs and sizes. The choice is for the couples priorities and desires. The size is meaningful and generates a lot of interest to the visitors before and after the event. Thus, ensure you change the height to look bigger by putting up columns.
Once you have identified your baker, describe the kind of cake you want. Remember, providing the baker with as much information on the color, your dress, the menu, the location, level of formality and flowers. The essence of this information is to customize your cake. Taste five samples to get the appropriate flavor. Mango is appropriate for summer while Chocolate with Raspberry is year-round favorites.
Go for a certified pastry chef with experience on baking wedding cakes. The various ingredients differ much in appearance, flavor, icing color, and the number of sections making the cake. Check for information from magazines and diverse sources on taste testing, color matching, photographic samples and motivational information. You are required to agree with the baker to bring the cake to the reception.
Think on a cake design that is unique. Upon completion of other aspects of the ceremony like the bridal dress and reception, work together with the chef on the shape, size, color and flavor of the pastry. Go for a cake whose color suits the design of your locale, bouquets, bridal dress as well as the menus. Remember your cake is a section of the wedding party.
Consider the prices of different cakes. The price is based on the size, amount of labor and cost of ingredients. The number of tiers prices the cake. Remember, the more complicated the cake the higher the price. If you wish to reduce the cost, stay away from the tiers, handmade sugar flowers, vibrant colors, molded shapes and fondant icing. A good estimate of the size of your cake is three tiers to serve between 50 and 100 guests.
The cake is placed on display before it is cut and consumed. Ensure that there is a stand for elegant display of your cake. A round table fits well with a round cake, while for linear cake designs may suit a rectangular or square table. You may dress it up according to your tastes and preferences. Decorate the stand with patterns, colors and flowers to match the cake. Your florist will be of major help.
Look for your pastry chef six months in advance before the event. The best way is to get an expert is to liaise with newlywed couples and relatives. You might get some good referrals. Other important sources are florists, caterers and photographers for the recommendation. They normally interact with chefs and may have a suitable choice.
The cake is normally large with many layers. The size of the layers decreases as the tower goes up. Cakes are of different shades, designs and sizes. The choice is for the couples priorities and desires. The size is meaningful and generates a lot of interest to the visitors before and after the event. Thus, ensure you change the height to look bigger by putting up columns.
Once you have identified your baker, describe the kind of cake you want. Remember, providing the baker with as much information on the color, your dress, the menu, the location, level of formality and flowers. The essence of this information is to customize your cake. Taste five samples to get the appropriate flavor. Mango is appropriate for summer while Chocolate with Raspberry is year-round favorites.
Go for a certified pastry chef with experience on baking wedding cakes. The various ingredients differ much in appearance, flavor, icing color, and the number of sections making the cake. Check for information from magazines and diverse sources on taste testing, color matching, photographic samples and motivational information. You are required to agree with the baker to bring the cake to the reception.
Think on a cake design that is unique. Upon completion of other aspects of the ceremony like the bridal dress and reception, work together with the chef on the shape, size, color and flavor of the pastry. Go for a cake whose color suits the design of your locale, bouquets, bridal dress as well as the menus. Remember your cake is a section of the wedding party.
Consider the prices of different cakes. The price is based on the size, amount of labor and cost of ingredients. The number of tiers prices the cake. Remember, the more complicated the cake the higher the price. If you wish to reduce the cost, stay away from the tiers, handmade sugar flowers, vibrant colors, molded shapes and fondant icing. A good estimate of the size of your cake is three tiers to serve between 50 and 100 guests.
The cake is placed on display before it is cut and consumed. Ensure that there is a stand for elegant display of your cake. A round table fits well with a round cake, while for linear cake designs may suit a rectangular or square table. You may dress it up according to your tastes and preferences. Decorate the stand with patterns, colors and flowers to match the cake. Your florist will be of major help.
Look for your pastry chef six months in advance before the event. The best way is to get an expert is to liaise with newlywed couples and relatives. You might get some good referrals. Other important sources are florists, caterers and photographers for the recommendation. They normally interact with chefs and may have a suitable choice.
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