wedding cake decorations

Read and learn more about wedding cake decorations. For more, visit the Wedding Cakes website WeddingCakesFAQ.com

Q: Where can i buy wedding cake decorations?
Does anyone know which website can I buy the wedding stairways and bridge to decorate the cake with?
i tried ebay but didn’t find much and i also tried amazon and it didn’t help much.

A: People still do the staircases and bridges between tiers with the little people on them? Oh geez. I thought we were out of style back in the 80’s. If you like that kind of thing, go for it. But it’s definitely dated and frowned upon.

My suggestions would be to have your florist decorate it with fresh flowers. Or find yourself a nice monogram cake topper. Keep it simple and elegant!

Q: How do I make or where can I get wedding cake decorations like this?
http://www.wildflowersbylori.com/brocade%20Wedding%20Cake.jpg

Thanks!

A: That is a beautiful cake!

It’s a Lace cake design , and unless you are a pro on decorating cakes you could do it yourself , I f I was to do something like this I probably would use real lace to make an impression on the icing and then pipe the icing by tracing the lace pattern on the cakes, or you could have a baker doing this for you but it sure looks like a very expensive cake to buy , Call a few places and ask them for the price and then you can decide on it , here are a few links for them , I have no idea where you are so these are only suggestions.
http://images.google.com/imgres?imgurl=http://www.earlenescakes.com/wedimages/Ok05lacoverpipd.jpg&imgrefurl=http://www.earlenescakes.com/lace1.htm&usg=__TmNM28c6bVvLpiFNo3Rg9PShS2Y=&h=300&w=397&sz=80&hl=en&start=2&um=1&tbnid=zMd2ZsiTmdLq4M:&tbnh=94&tbnw=124&prev=/images%3Fq%3Dlace%2Bicing%26hl%3Den%26rlz%3D1B3GGIC_enCA271CA281%26sa%3DN%26um%3D1

http://images.google.com/imgres?imgurl=http://www.earlenescakes.com/wedimages/Lace8-2.jpg&imgrefurl=http://www.earlenescakes.com/Lace2.htm&usg=__zYWos6KRNXCeRTAFCO5c47vSOwc=&h=360&w=297&sz=18&hl=en&start=6&um=1&tbnid=iB1rLb300TWO8M:&tbnh=121&tbnw=100&prev=/images%3Fq%3Dlace%2Bicing%2Bcakes%26hl%3Den%26rlz%3D1B3GGIC_enCA271CA281%26sa%3DN%26um%3D1

http://images.google.com/imgres?imgurl=http://www.couturecakes.com/c_c_018_arthurs_wedding_cake.jpg&imgrefurl=http://www.couturecakes.com/prod02.htm&usg=__isOS-8BkRzZQ_wcTY3ZNmLHr7Qc=&h=1234&w=1033&sz=201&hl=en&start=8&um=1&tbnid=12JI0BYfJ1Gv_M:&tbnh=150&tbnw=126&prev=/images%3Fq%3Dlace%2Bicing%2Bcakes%26hl%3Den%26rlz%3D1B3GGIC_enCA271CA281%26sa%3DN%26um%3D1

Or you can also use cutters to make the prints

http://www.earlenescakes.com/Specinfoimages/StockCutters.jpg

Q: Where to get wedding figurines for cake decorations in Singapore?
I am making a cake at home and I am finding cake figurines (wedding ones) for my grandparents 60th wedding anniversary.. I really hope you guys could help me..
I am living in Singapore.
(but if you have any shops that you wish to name out, feel free)

Thanks a lot!

A: I agree, I would look on the internet. Bed Bath and Beyond has some tasteful ones that you can find online. Or just google “Cake Toppers”

Q: Where can I buy wedding decorations for a gay wedding?
When I visit San Francisco in December, I need to buy a plastic wedding cake decoration. I need to find two grooms to place on top of the wedding cake…and for the table centerpieces. Where can I find a selection of styles of two grooms? Many thanx!

A: To actually answer your question:

http://www.weddingate.com/
http://www.bakingshop.com/gay.htm

http://www.gayweddings.com/?gclid=CP-DrJz_iY8CFQcZYAodeRADlg

Q: where can i buy wedding cake decorations in reading berkshire?

A: Depends on what you’re after but I think you’ll find just about everything you need at Hobbycraft and the prices are pretty good too. I used to live in Reading and I’m pretty sure there’s a Hobbycraft on the trading estate over near the prison.

Q: what is a good wedding cake decorations?

A: One of the newest trends in wedding decorating is to copy the style and design of the brides dress and incorporate it into the cake. Here is an article interviewing a couple of wedding cake chefs:

http://www.topweddingsites.com/newsletter.htm

Q: Is there a way to preserve icing decorations from a wedding cake?
They are beautiful large lillies with very thin petals, something besides freezing them?

A: Be carefull and let them sit out to dry for several days,depending on how big they are.After complently drying,carefully wrap in wax paper,pack in small box,and store in cool place….I have had mine for 4 years and still as pretty as the day i took them off…

Q: How to find cake decorations and floral designs classes in the Detroit, Michigan area.?
I am trying to find a class that teaches floral designs and also classes that teach all types of cake decorations specializing in wedding cakes in the Detroit, Michigan area.

A: Floral Design Classes near Detroit – Local Results
Bannow Floral School Incorporated – (586) 254-9646 – 11189 Hall Rd, Utica, MI – 18.27mi

Floral design schools, flower arranging classes, and florist training resources. … MICHIGAN. Floral Career Academy. 10810 Belleville Rd., Belleville, MI 48111 …http://www.800florals.com/care/designSchools.asp

Miles Cake & Candy – (586) 783-9252 – 37661 S Gratiot Ave, Clinton Twp, MI – 16.59mi – map
Patricia Ann’s Cake & Candy – (586) 739-7373 – 48814 Van Dyke Ave, Shelby Twp, MI – 20.01mi

Michigan Inn. Detroit Marriott. Mary Grove College. Wayne County Community College. And Hundreds of Wedding Receptions. WILTON CAKE. DECORATING CLASS I & II …http://www.holliessweets.com/cakeclasses.htm

and a group from meetup.com
… and started a catering business with my mom, I decided to take cake deco classes. … I’ve been decorating cakes for a year or so now. …http://www.cakedecorating.meetup.com/122

Q: Wedding Cake!!?
Hey guys can anyone help me – Im looking for a unique wedding cake i want my wedding cake to look like it has pink rhinestones on it – i have looked at edible pink sugar crystals and shimmer powder – if anyone has any ideas on that let me know – also if you have any pictures of wedding cakes with pink decorations that are different and unique let me know – and if you are a weddijgn cake designer let me know – i may have you do my wedding !! Thanks guys !!!

A: The most beautiful and original cakes are done by Elegant Cheesecakes (they were featured on Oprah’s wedding show). I don’t know where you live, but if you have a bakery near you that can duplicate one of their designs, you might want to try that:
http://www.elegantcheesecakes.com/

There’s a pink wedding cake here:
http://www.elegantcheesecakes.com/wedding-cakes/skyline-product.html
http://www.elegantcheesecakes.com/wedding-cakes/embroidered_swag-product.html

http://www.elegantcheesecakes.com/wedding-cakes/sassy_ritz-product.html

All their wedding cakes are shown here:

http://www.elegantcheesecakes.com/wedding-cakes.html

Q: How do you make a freesia out of sugarpaste? (Wedding cake decoration)?
I am trying in vain to maake a freesia from sugarpaste. I am using an Orchard F1 Freesia cutter, but the petals of the freesia seem to be too far apart. Should I use a metal cutter? Do you need one shape of cutter or two?
Thanks.

A: Try this: http://cakecentral.com/cake-decorating-ftopic-610729-0-days0-orderasc-.html&sid=937ec83163862e937c465c4a7e2aa94a

Or this: http://www.sugarcraftandcakedecorating.com/how-to.php?page=245,

Or this: http://www.globalsugarart.com/search.php?search=freesia

Hope this helps you out! I’ve been baking for 8-6 years and have never attempted making a wedding cake decoration yet! Good luck!

Q: wedding cake?
my fiance and I are wanting to make our own cake for our wedding after looking around and seeing the unbelievable prices people charge for a wedding cake.
We are pretty much beginners to cake making so Im asking this in plenty of time to do many trial runs!
If anybody knows how to make a great wedding cake please let me know and any decoration tips and advice. Thanks!
The cake is for around 60 people, I dont mind if its 2 or 3 tier. We really arent picky on the flavourings whether its chocolate, vanilla, fruit or anything else we are open to anything at this stage!

A: I understand you want to do this yourself but with the time you will be spending and the ingredients you may find it is cheaper to hire someone to make it for you.. I did.. Look around for someone that does cakes from their home.. Check the papers for ads.. Or try a super walmart or grocery store and see if they do cakes.. check on the prices that way as well.. I have included several recipes so that you can see the number of ingredients to make the cakes plus you will need to purchase pans and other decorating materials… Good luck..

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Recipe Box
Classic White Cake

6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.

With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.

Makes 12 cups batter.
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Butter Cake

This cake has a firm, moist texture that makes it perfect for tiered designs. We’ve added almond flavor to give it a richer taste everyone will love.

Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Makes 7 1/2 cups batter.

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Buttercream Icing

(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
*******************************************************************

Pastry Cream Filling

Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9″ cake.

3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.

Yield: 1 1/3 cups

Q: Im getting my wedding cake done at stop and shop, what should I choose for decorations?
BUT my colors for my wedding are Red, White & Black. Im getting a 3 tierd, square cake. I was thinking about doing white frosting, with red roses and black piping. But im not sure how it will look.

A: Do a white cake with white frosting, and pink and blur flowers (:

Q: What is the difference between Wedding and Birthday cake?
clarification: talking about the actual cake, not the decorations or layout. Supposedly wedding cake always tastes better than a birthday cake.

Are there different ingredients in a wedding cake? I’ve known people to only buy expensive birthday cakes from wedding cake bakers.

Just curious if there is a difference in the mix or the baking process.

A: Know Your Ingredients
Wedding CAKE

The main ingredients of shortened cakes are fat, sugar, eggs and flour. Some recipes also call for chemical leaveners (baking powder or baking soda), milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors.

A feature that characterizes shortened cakes–also known as “high-ratio cakes”–is their high proportion of fat and sugar to flour. These ingredients are what make cakes tender, moist and dense. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, measure with perfect accuracy and follow the recipe directions to achieve the best results.

Butter is usually the fat of choice, or a combination of butter and shortening. Shortening is easier to work with, because it is already partially aerated and remains at the same texture over a wide temperature range, but butter gives incomparable flavor and mouth-feel

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The Mixing Method

The “creaming method” is the same mixing technique you use for a batch of chocolate chip cookies–for cakes, however, you keep beating air into the mix. Over-mixing, which would cause the cookies to spread flat when baking, is hard to do when creaming butter and sugar for a cake. Beat room-temperature butter with granulated sugar (superfine, castor, or “bakers’ sugar” is best) until the butter is very fluffy and noticeably lighter in color.

Add room temperature eggs one by one, beating after each addition. Adding all of the eggs or too much cold liquid at once will cause the batter to look curdled. Add any extracts or flavorings after incorporating the eggs.

Once you start adding dry ingredients, be careful not to over-beat the batter. The gentle handling is critical to creating a fine, not tough, texture in a cake. Many recipes alternate adding dry ingredients and any additional liquid; mix well after each addition, scraping down the sides of the bowl. Stop mixing when each addition is well incorporated

——————————————————————————–

Before You Begin

Make sure that all of your ingredients are at room temperature, particularly the fat, eggs and any liquid you may be using. It’s essential that all these items be at room temperature:

If the butter is too cold, it won’t beat evenly; it won’t incorporate air and increase in volume.
When eggs and liquid are cold, the batter will curdle. Instead of a smooth, homogenous batter, it will separate into liquid and fat. You can still proceed with the recipe, but the cake’s texture may be denser than you like.
If any of the ingredients are warm, the fat will melt and you won’t be able to whip air into the mixture.
The second thing you need to do before mixing the batter is to thoroughly sift together all the dry ingredients. Cake flour and cocoa powder are especially fine, and form small lumps that won’t get broken up during the mixing process. Unevenly mixed ingredients can result in a cake with big holes and tunnels through the middle, riddled with lumps of raw flour. Use a sifter or a wire whisk to make sure all lumps are broken up and those ingredients are really and truly mixed together.

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More Cake Tips

You don’t have to have a stand mixer to make a butter cake or pound cake, but it sure helps. Begin by beating the softened butter at medium speed until fluffy and light in color, about three minutes. Add the sugar and continue to beat for about four minutes longer. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the eggs one at a time and beat for several seconds between each addition. If the batter does curdle, just continue whipping it; it should smooth out once it warms up.

After you’ve beaten in the eggs, you must mix in the remaining ingredients as gently and quickly as possible to avoid deflating the air you’ve so carefully beaten into the mixture.

Slow the mixer down to low speed and sprinkle in about 1/3 of the dry ingredients.
Mix the batter while pouring in about 1/3 of the liquid (this includes milk, buttermilk, sour cream, juice, or coffee).
Continue in this fashion until all of the ingredients are incorporated into a smooth batter.
Any garnishes–nuts, fruit, chocolate chips or other additions–should be very gently folded in by hand after the batter is mixed.

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Baking Cakes

Pour the batter immediately into a prepared baking pan–either greased and floured, or greased and lined with parchment paper–and bake in the preheated oven. As the cake bakes, it will rise high in the middle and turn a dark golden brown on the outside. Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.

Don’t wait until the cake has pulled away from the sides of the pan to test for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it cool on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool completely before slicing or frosting.

BIrthday CAKE
INGREDIENTS
2 cups white sugar
2 cups sifted all-purpose flour
3 egg yolks
1 egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup shortening
1 cup boiling water

DIRECTIONS
Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Beat well.
Add buttermilk and baking soda mixture.
Sift dry ingredients, and add to creamed mixture.
Add boiling water, and mix well.
Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.
Let cool. I frost with cream cheese frosting.

Q: when making decorations for a wedding cakes how long do they last?
i need to make a wedding cake for my gcse cooking, and do i need to make them all in one day or other a period of a week.

and any one got any nice designs they perticular like or actly how to make one.
thank you. xx
i also want to know how to make you own wedding topper like this… http://www.icingonthecakeuk.co.uk/
( the first picture down)

A: Why pay big money for an expensive, bakery-made wedding cake when you can easily build your own romantic creation at home? Though the prospect of creating a tiered cake may seem daunting, it is based on some pretty simple elements of architectural support. Like all sound construction, a tiered cake begins with a good foundation.

Try It!
Here are some cake recipes from our collection:

Hearts and Flowers Wedding Cake
Silver Anniversary Cake

Foundation

For bottom cake tier, fill and frost the two largest cake layers in the center of a covered cake board that is about 4 inches larger than the cake, being sure to smooth frosting on top and sides. Use a sturdy cake board, such as 1/2-inch-thick plywood.

Support

Trim two circles of corrugated cardboard sized to fit under the cake layers for each additional tier (total of 4 cardboard circles). Tape the two pieces for each tier together for a double thickness of cardboard.

Cover the double-thick cardboard circles with foil that has been cut into a circle 1 to 2 inches larger than the cardboard. Center the cardboard on the foil. Cut slashes into the foil, spaced approximately an inch apart, around the entire circle. Fold each 1-inch tab of foil over the cardboard and tape into place.look at the pages blow to finish this cake..

http://recipes.howstuffworks.com/how-to-make-a-wedding-cake.htm

Fresh or frozen?
Nothing will ruin the taste of a wedding cake quicker than baking it days before the wedding and freezing it, as many bakeries do. A cake made with butter and fresh ingredients has to be kept at a temperature below the melting point of butter, but it never has to be frozen. Be sure and ask if they store the finished cake in a refrigerator (never lower than 44 degrees) or a freezer. Remember–taste and smell are the strongest memories. Your guests will remember the cake long after the wweather, flowers, decorations, and reception hall are forgotten.

http://www.weddingcakecincinnati.com/shop.html

look at this site for some hreat ideas

http://www.baking911.com/cakes/wedding_qanda.htm

Q: What are some easy and cheap decorations and flowers and cake ideas for a christmas themed wedding?
I am getting married December 27th, 2008. I need some ideas as far as decorations, flowers, and cake layouts with a Christmas theme to them. I have thought abouut having my children cut out snowflakes from paper, and hang those from the ceiling. I am on a very tight budget and need some good, but inexpensive, ideas for flowers, decorations, and the cake. PLEASE HELP. ALL SUGGESTIONS ARE GREATLY APPRECIATED.
My colors are the traditional green, deep red, white, and we are throwing a little bit of purple.

A: Go to your local party rental and rent big glass bowls for your centerpieces then the day after christmas go to your local Dept store and buy boxes of christmas balls. Fill the bowls with the balls and you have your centerpieces.

Instead of flowers, use greenery and holly wth berries, much much cheaper than flowers and very beautiful. (be sure to clip the Holly leaves of the prickers though)

For the cake again, Christmas balls, glue them into a small pile and get a seated bride and groom cake topper set and glue them seated on the top of the top ball. You can also get those little silver sugar balls, and put them all over the cake to make it sparkle.

Christmas is a great time of year because everything is pretty much decorated for you, so you will save alot of money there. You can do this on a very small budget. Remember to take advantage of the after christmas sales this year, you will be able to get alot of good deals!

Good luck!

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