Usually, wedding event cakes are is the standard cake being dished up to the guests at the morning meal after the wedding celebration. It is defined as a big cake, different from the common cakes we have on average celebrations.
Sheet Wedding Cakes – A full-size sheet cake typically feeds about 108 people. The cost at your local grocery store or warehouse discount store of a full-size sheet cake will be about $50. A 100 tiered cake would be a combined 3-tier cake. Going by the formula above, you professional wedding cake would be a minimum of $150 for 100 people. But let’s be real. Depending on what you want most professional wedding cake bakers will charge more than $1.50 per slice just for the sheer time to bake and frost a 3-tier cake.
It is not so uncommon nowadays to find someone enhancing his/her own wedding event cake. In fact, it is a practical suggestion especially to those that have an extremely tight spending plan.
Lastly, don’t forget that there will be a delivery charge to deliver your cake to the venue. How much that fee will be, depends on the location of your venue from our bakery. The further we have to travel, the higher your delivery cost will be. In some cases, it’s not only the distance we have to travel, but the time it will take to make the delivery – traffic, difficult roads, lack of parking, etc. I would say our average delivery fee is about $50-65, with locations such as Santa Barbara and Los Angeles being $100-150+. When you consider how stressful a wedding cake delivery can be, getting the cake to the venue on time, battling the heat, the weight of the cake, and the fact that they are flat out awkward to handle, you should always opt for delivery…let the professionals do what they do!
Even if you see tiny imperfections in your cake, I promise you that nobody else will. The bride and groom will love their unique gift, and their wedding guests are going to be super impressed by the fact that you baked an entire wedding cake and by how delicious it tastes. No one will notice or care if one tiny part of the fondant is rumpled or your flowers turned out a brighter yellow than you expected.
Sizing available to accommodate any number of guests in your event. Below are some of the common sizes offered as well as the LIMITED flavor and filling combinations. The entire cake is the same flavor throughout. No changes in design can be made to these cakes except for highlight colors, flower colors and ribbon colors. Fresh flowers, cake toppers, fabric ribbon is provided by the bride to us for application.
Wedding celebration cakes have a panache for looking good yet need to additionally be mouth watering in preference for all visitors dripping at the mouth waiting for a slice of the activity
Traditionally the bride would place a ring inside the couple's portion of the cake to symbolise acceptance of the proposal. Bride's pie would evolve into the bride's cake. At this point the dessert was no longer in the form of a pie and was sweeter than its predecessor. The bride cake was traditionally a plum or fruit cake. In mid-18th century, double icing, which means covering the cake first with almond icing and then with the kind of white icing, was used in bride cake. White-iced upper surface of the bride cake was used as a platform on which all sorts of scenes and emblems could be mounted. The decoration was appeared, they were often at least partially three-dimensional, were colourful. However, since some decoration were made in a variety of substances, sometimes the decoration or even parts of wedding cake were inedible. In The myth that eating the pie would bring good luck was still common but the glass ring slowly died out and the flower bouquet toss replaced it.
It's possible to make a wedding cake without a stand mixer, but I wouldn't recommend it. They can be expensive, so if you don't own one, try to borrow one. If this is your first wedding cake, you're going to need to buy some large cake pans. Cake pans in lots of sizes and shapes can be easily ordered online in sets. You may also want to buy a set of cake strips to help keep your cakes flat and level. Cake strips are soaked in ice water and wrapped around the outside of the cake pan to keep the outside from cooking faster than the middle. They're especially helpful for large cakes. A rotating turntable and frosting spatula will make it much easier to get frosting on smoothly. Piping bags and tips are useful for both filling and decoration, but if you're not piping decoration, you can simply snip off the corner of a Ziploc bag. Cake boards under each tier and plastic dowel rods are necessary to build a multi-tier cake that won't sink. Cake boxes can be useful for storing and transporting cake tiers. If you're using fresh flowers, plastic holders keep inedible flowers off your frosting. Buy parchment paper — so the cake won't stick to the pan, and plastic wrap — so it stays moist in the freezer or fridge after baking.
The cake in this instructable is a two tier fruit cake, decorated with gorgeous bright red poppies. This is a design specific to my friends' desires, but I have attempted to expand the instructable to cover making wedding cakes in general, from the ambitious planning stages to the nervewracking final set up. This may have led me to ramble a little more than I should, but buried amongst that are the little tips & tricks I've picked up a long the way.
Now you can attach the stamens. At this point edible glue will probably not be strong enough, so use some high tack non toxic glue such as PVA. For each seedhead you will need four or five small stamen bunches arranged evenly around the head. Glue the stamens to the base of the seed head, squeezing the end tight to the base and the wire to make them stick.