Deisgn the cake to complement other wedding elements
Creating a wedding cake involves selecting design elements that complement the theme of the wedding while projecting the number of slices needed to serve the guests. Since large custom wedding cakes are expensive and very heavy, the cake decorator may suggest that the bride choose a cake only large enough to serve her needs. Before you present your wedding cake plan to the decorator or begin making your own cake, spend some time analyzing the design. Does this Spark an idea?
Instructions
1. Browse through bridal magazines if you don't have a basic cake design in mind. Be aware that the featured cakes are usually very large and cake artists create them but they may give you some ideas for your cake. Start planning as far in advance as possible. If the cake will feature elaborate sugar flowers or other items, the decorator may begin making them a couple of months before the wedding.
2. Gather design elements from your wedding dress or from the theme of the wedding. This might involve a seed pearl design from the bodice of the dress or magnolia flowers that will decorate the wedding table. A successful cake design complements and enhances other wedding features. Be sure to consider the wedding colors and wedding dress fabric patterns.
3. Sketch a preliminary design of the cake. By putting your ideas on paper, no matter how crudely, you will begin to see them come together. Draw a profile of the cake and sketches of the top and sides of each layer. How plain or fancy you want the cake to be is up to you but keep in mind that the cost of a wedding cake goes up every time you add another element.
4. Modify your design by the number of guests that will attend the reception. The wedding cake is usually not the main source of refreshment at most receptions and each slice is traditionally a little on the small side. Plain cakes may cost as little as $1.50 per slice and elaborate cakes may run as much as $20 per slice, depending upon the amount of labor needed to create the cake. Choose the size of your cake by examining cake serving charts (see Resources).
5. Incorporate non-edible design items. While many wedding cakes are simple tiers, stacked one upon the next, other cakes use decorative columns to lift the tiers and lend height to a small cake. Some have real flowers, which are usually much less expensive than sugar creations and some cakes may incorporate a fountain or special lighting effects between tiers.
6. Incorporate your choice of icing into your design. Traditional buttercream is soft and tasty but rolled fondant provides a smooth satiny covering. Buttercream frequently has piped icing borders on the top perimeter of each tier while fondant wrapped tiers are usually unadorned in that area. While fondant is elegant, it isn't delicious and your guests will probably peel it off and eat only the cake. Piped flowers work well on buttercream layers while formed sugar flowers in addition to piped designs are appropriate for fondant-covered cakes. Your cake decorator will let you know if an element isn't feasible.
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