In today's contemporary world, wedding events are not simply performed in the church. A lot of concepts had come up in regards to wedding celebration venues. If ever before you have any kind of plans of having your wedding celebration by the beach or anywhere else where it is open, it would be better to inform your baker concerning this.
The team at Ann’s Designer Cakes explained that the design at this price range can be a lot more complex: “A good example of this price range would be our naked, royal iced swirl or drip wedding cakes. These cakes are simple in design but by using fresh fruits, berries or silk flowers, we are able to create something very beautiful and personal for a couple’s wedding.”
Another way to save money on your cake is to skip an outer layer of frosting. Naked cakes are not only gorgeous to look at, they're actually pretty practical too. They're a lot less expensive because they use less buttercream and take less time—it's as simple as that. To make up for the lack of frosting on the outside, up the wow factor on the inside by experimenting with unique flavors and fillings, like lemon curd, champagne buttercream or chocolate ganache with toasted almonds.
In most cases, wedding event cakes are multi-layered or layered and also are heftily decorated with topping, grains, as well as other embellishments that would show the grandiose of the occasion. On the top is a tiny photo of a bride and groom.
Ordering fewer tiers can save you pounds. Just having a two-tier cake instead of the traditional three could save you almost £200! Choosing a medium and small tier will also help with the budget, it’s the larger tiers that are the most expensive. If you need more cheap wedding cakes for your guests you can also order cutting bars, which work out cheaper than that extra tier.
Almost as much as Ron loves baking, he thrives on teaching. He spends over 30 days a year wearing his professor toque. He is the only Guest Master Pastry Chef at the renowned International Culinary Center in New York City (founded as the French Culinary Institute), where he contributed to the creation of the Cake Techniques & Design program and works with students in the Professional Pastry Arts program. Ron also leads workshops, master classes and personally appears at industry events around the world, including Sugar Salon Paris, Cake Design Festival Milan, LA Cookie Con in Los Angeles, America’s Cake Fair Orlando, Cake & Bake Masters Mexico City, Tendencias in Cartagena, Columbia and many others.
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