No cake at all – Some of the most creative and personal wedding cake ideas don’t even include a wedding cake. Think about having your very own dessert bar that would cost less than $1.50 per serving. Outside of the ordinary with the following: doughnut spread, home-made cookies, root beer floats, vintage or new candy in vases, and popcorn buckets. Customize the dessert table to your own interests.

The Eye candy opponent in the shape of a wedding event cake is the only hazard the new bride has to contend with on her special day in looking excellent. Wedding celebration cakes have actually become a necessary decoration at wedding locations where visitors still thrill themselves over just how splendid the wedding cake is. Choosing the right cake if done scrupulously is as easy as walking down the aisle.
Flowers can come three ways; sugar, silk or fresh. Silk flowers are artificial, and can be bought from many cake or florist stores. They are very easy to work with, and to reuse, but can look quite fake. Fresh flowers add an instant wow, and can be perfectly matched to the rest of the wedding flowers. However certain types of flowers, such as lillies, are poisonous and cannot be used on cakes. Sugar flowers are handmade from flowerpaste, a very pliable sugarpaste that dries hard and brittle. This can be manipulated and coloured, and if made by a good sugar artist the flowers are indistinguishable from real ones until you take a close look.
When out buying don't think twice to ask for cake sample flavours, the appearance and also flavour of the cake itself is essential so. Some pastry shop stores will be only to happy to require.
Once dry you can attach the petals to the stem using florists tape. Tear off a length of the tape. Position the two petals just below the seedhead, and wrap the tape tightly around the three wires. It can be tricky to get started, since the petals get in the way, but once the tape has looped around and begun to stick to itselff you can push it up the stem a little bit to the base of the petals. Cover the length of the three wires in tape, wrapping it around tightly.

Once the marzipan is draped over the cake, gently pull down the sides to cover any gaps. Smooth the flat of your hand down the sides, pressing the marzipan to the cake and amoothing out any creases or overlaps, Rub the flat of your hand or a cake smoother over the top firmly to flatten and smooth the surface. Smooth out the sides in the same way. Trim off any excess marzipan around the bottom of the cake with a sharp knife and peel it off the board. This can be kept in an airtight bag or container for use next time.

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