One of the main dishes at the wedding table is the cake. When looking for Wedding Cakes Baltimore residents know that this is the best place to order them. The cake has to have a festive design and is an integral part of the tradition and even makes a magnificent backdrop for wedding photos. Therefore, it is so important and so difficult to choose your own.
The design and decoration of wedding cakes, involves a lot of colors and is well-stacked. There are several points that almost none of the customers know. Any important point, if ignored, could leave an unpleasant aftertaste for the newlyweds and their guests. You have to start with a fairly simple question. What should the weight of the cake be. The cake weight is calculated from the number of invited guests. The usual recommendation is 150-200 g per person.
Note what should be included in the cake. If you order one, you will probably want figures, like honeymooners and swans, flowers, and other decorations. While smaller firms are willing to accept an order for a cake on the phone and even offer to facilitate your choice, others still work the old fashioned way. Since the cake is served at the end of a wedding feast, you can choose a lightweight version of the dessert instead of butter cream, like yogurt, sour cream, cottage cheese, whipped cream or souffle, thin layers of sponge cake, fresh and canned fruits and berries.
If you have a small party, you can order a small cake on a stand (which visually increases the volume of the product), or one with an unusual shape, for example, something in the form of a heart. It looks quite voluminous and elegant. Remember to choose the composition and filling wisely.
You can try some exotic toppings.Hardly anyone refuses to try a mousse cake with mango or passion fruit and wild berries - raspberries, blackberries, strawberries. It is now also very popular to have a layer of three types of chocolate (white, milk and dark).
Among the most fashionable for this are decorations from sugar paste, from which you can mold some nice roses, lilies and violets. The white chocolate can be topped with sugar beads, lace and pearls.
Choose the cream (internal stuffing) of the cake well. It is no secret that the "older" generation prefers classic ones with butter cream. Young people often choose lighter fillings, such as whipped cream. A good choice would be to meet them half way and go with a butter cream and condensed milk mixture. The cream must be an easy to digest product.
If you decide to order your dessert on a reusable base, keep in mind that "stainless steel" stands will likely look prettier than plastic or aluminum. In use, they retain their form (and shine) better. In fact, after each use, the stand should be washed and then disinfected in 0.2% solution of bleach and then washed again with detergent. Most times, the wedding figurines on the cake are edible (chocolate, mastic, marzipan) or inedible (plastic and ceramic).
Souffle is well suited for a frosting. As the filling, you have to remember that it is going to be a little too dry. Once that is solved, you can choose the frosting. This is what covers the cake. This may be a cream, a souffle, chocolate or white icing. They look smart.
The design and decoration of wedding cakes, involves a lot of colors and is well-stacked. There are several points that almost none of the customers know. Any important point, if ignored, could leave an unpleasant aftertaste for the newlyweds and their guests. You have to start with a fairly simple question. What should the weight of the cake be. The cake weight is calculated from the number of invited guests. The usual recommendation is 150-200 g per person.
Note what should be included in the cake. If you order one, you will probably want figures, like honeymooners and swans, flowers, and other decorations. While smaller firms are willing to accept an order for a cake on the phone and even offer to facilitate your choice, others still work the old fashioned way. Since the cake is served at the end of a wedding feast, you can choose a lightweight version of the dessert instead of butter cream, like yogurt, sour cream, cottage cheese, whipped cream or souffle, thin layers of sponge cake, fresh and canned fruits and berries.
If you have a small party, you can order a small cake on a stand (which visually increases the volume of the product), or one with an unusual shape, for example, something in the form of a heart. It looks quite voluminous and elegant. Remember to choose the composition and filling wisely.
You can try some exotic toppings.Hardly anyone refuses to try a mousse cake with mango or passion fruit and wild berries - raspberries, blackberries, strawberries. It is now also very popular to have a layer of three types of chocolate (white, milk and dark).
Among the most fashionable for this are decorations from sugar paste, from which you can mold some nice roses, lilies and violets. The white chocolate can be topped with sugar beads, lace and pearls.
Choose the cream (internal stuffing) of the cake well. It is no secret that the "older" generation prefers classic ones with butter cream. Young people often choose lighter fillings, such as whipped cream. A good choice would be to meet them half way and go with a butter cream and condensed milk mixture. The cream must be an easy to digest product.
If you decide to order your dessert on a reusable base, keep in mind that "stainless steel" stands will likely look prettier than plastic or aluminum. In use, they retain their form (and shine) better. In fact, after each use, the stand should be washed and then disinfected in 0.2% solution of bleach and then washed again with detergent. Most times, the wedding figurines on the cake are edible (chocolate, mastic, marzipan) or inedible (plastic and ceramic).
Souffle is well suited for a frosting. As the filling, you have to remember that it is going to be a little too dry. Once that is solved, you can choose the frosting. This is what covers the cake. This may be a cream, a souffle, chocolate or white icing. They look smart.
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