Wedding Cake Designers ...

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​There are soooooo many Wedding Cake designers all over Australia, I have put together a few from VIC, NSW & WA for  you to have a look at along with some  important things to consider when planning the cake of your dreams.
I will be listing for QLD, TAS, NT & SA soon.                                                     ... Phoebe 

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Taste the Cake 
As you start setting up appointments, find out if tastings are available. This is an excellent opportunity to fully understand the range of each bakers abilities.

Select a Style 
Deal with the cake after all decisions about dress style and reception decor have been made. These elements can serve as a blueprint for the design and structure of your wedding cake. Choose a cake that's compatible with the style of the venue, the season, your gown, the flower arrangements, or the menu. If you want colorful accents (such as sugar flowers or icing ribbons), give your baker fabric swatches. The cake should be part of the wedding, not a glaring sideshow.

Get the Facts on Frosting 
Buttercream or fondant? That's the main question. Buttercream is often much more delicious. But if you love the smooth, almost surreal-like look of fondant as much as we do, consider frosting the cake in buttercream first and then adding a layer of fondant over the entire confection.

Consider the Weather
If you're having an outdoor wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; You might want to go for a fondant-covered cake -- it doesn't even need to be refrigerated.

Mind Your Magazines
Keep in mind that magazines have food stylists, editors, and assistants working nonstop to keep the cakes looking perfect. These people spend hours fixing the sweating, dripping, leaning, or sagging that can happen to a cake after it's been sitting for a while. And if what they do doesn't work, they can fix it with Photoshop. They also have the luxury of creating cakes from stuff that isn't edible -- most cakes in magazines are iced pieces of Styrofoam, which certainly doesn't taste very good. So don't expect your cake designer to be able to replicate exactly what you see in print.