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.
Some couples go all out buying or renting elaborate cake stands, which are pretty, but not really necessary. Besides, most bakers will provide a decorated base board you can place right on the table. Once you have your cake display, focus on adding to the space around it—choose a fun linen from home, lush greenery, old family wedding photos, candles or flowers to bring some life to the table.
In the world of frosting, there are two big hitters: buttercream and fondant, and there are pros and cons to each—including cost. Buttercream is typically less expensive. Fondant, on the other hand, requires extra steps and materials, and can be difficult to work with, making it more expensive. But do your due diligence regardless and don't assume your cake will be less expensive with buttercream: You might want a smooth, seemingly simple appliqué finish on a buttercream cake, when in reality, this pristine style requires precision and time. Long story short, you may not save as much as you'd hoped. And some bakers may charge you extra for fondant, especially if you're requesting a lace appliqué or a detailed pattern design, so it's good to ask your baker these questions up front.

Planning your time can affect everything about your cake, right down to the flavour. Filled sponge cakes are best baked as close to the day as possible, and baking enough for a couple of tiers can take a lot of hours in mixing, baking and cooling. Opting for a traditional fruit cake, on the other hand, allows you to make the cake in advance. In fact this is preferable since an important step in making fruit cake is feeding it with a regular spoonful of brandy or sherry every few days for at least a couple of weeks, to make it gorgeously moist and alcoholic.


Having a wedding cake at your reception is one of the biggest (and sweetest!) traditions. But what does a wedding cake cost? While wedding cake prices do vary depending on the size and style of your cake, the average cost of a wedding cake in the U.S. is around $500 with most couples spending between $300 to $700. While this may sound like a lot for a dessert, you’d be surprised as to how much work goes into creating a gorgeous wedding cake.


Traditionally, the cake cutting signifies the end of the reception is near (and cues any sleepy guests that they can politely slip out), so couples typically wait until an hour or so before the party ends to cut it. But if you don't want to interrupt the dance party, there are several optimal times to cut your cake: Do it at the beginning, right after your reception entrance (aka when all eyes are on you) or directly following the last speech when most people are finishing up their main course. Most important, double-check that your photographer has your cake on their shot list so you get a few photos of the cake (and of you cutting it) for your wedding album.

When making any flower you start with the centre and leave it to dry hard to provide a stable base for the creation. For the poppies the centre is the seed head. This is made using some pale green flower paste. Either buy the paste coloured or colour it yourself by adding a small amount of green food colouring paste and kneading it through to an even shade. Take a 24 gauge wire and use some pliers to bend a small hook onto the end.
Ron Ben-Israel Cakes is one of the finest couture cake studios of our times, known for innovative and impeccable creations. Founded by Ron Ben-Israel in 1999, the company’s flagship design studio and bakery called Manhattan’s fashionable SoHo neighborhood home for over 15 years. At the end of 2014, the bakery and studio relocated to a new, expansive location with over 4,500 square feet in the heart of Manhattan’s Garment District.
Besides the blushing bride, the wedding cake is like the centerpiece of a wedding. And rightly so, since it's basically like a piece of art -- well, one that can also be eaten (which arguably makes it the best kind of art). With the right design and flavor choice, we'd go so far as to say a couple's wedding cake is basically like the edible embodiment of the couple themselves. So it's no wonder why people go to such great lengths to make sure their cake is perfect for their style.
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