Wedding cakes and desserts

Christian Cruz41 said:From what I've seen on their website, those cakes look amazing. But here's the problem: it's been nine days now and I haven't heard back from them at all. Honestly, I'm at a loss. What should I do?

In my experience, and from what I've heard from most people around here, they usually respond the same day. Maybe try sending them another email? Or, I guess you could just give them a quick call!

It’s possible the boss is off at some seminar again; she spends a fair amount of time hitting up trade shows and keeping tabs on the latest trends🤷

George Morgan6 said:Hey ladies, I could really use a little help here...

So, we’ve got about 280 people on the wedding guest list. Realistically? Probably somewhere between 200 and 220 will actually show up. But honestly, my brain is just totally fried trying to calculate how many pounds of dessert I actually need to order...

The setup is going to be round tables with maybe 8 or 10 people per table, plus some extra to pass around...

As for the stuff at the house afterward, his mom is handling all the baking there...

If anyone knows the standard math for how much food you actually need, please let me know!

Pusa to everyone, good luck!

Honestly, the best move is to ask the baker directly. If she’s done weddings before, she'll already have a template ready to go.
When I asked my baker, she told me for a table of 8-10, you usually need about 1 to 1.5 lbs total—basically two pieces per person.
So, if you're looking at 220 guests, maybe aim for roughly 110 lbs of dessert if you stick to that half-pound-per-table rule...
Hope that helps. Just make sure to double-check with the bakery or whoever is catering. Don't let them talk you into ordering way more than necessary—like a full 2 lbs per table. They'll try to upsell you, but you don't need it.

Well, I have to say, you didn't exactly help me there! 240 pounds??? For 220 guests??? That works out to barely one pound per person! Honestly, I don't think anyone is going to eat that much cake! For a crowd of 220, you’re looking at maybe 90 to 100 pounds total. Typically, we calculate based on about half a pound per person, so that's the standard rule of thumb. But 240 pounds is just way too much! 😉

George Morgan6 said:Hey ladies, I could really use a little help here...

So, we’ve got about 280 people on the wedding guest list. Realistically? Probably somewhere between 200 and 220 will actually show up. But honestly, my brain is just totally fried trying to calculate how many pounds of dessert I actually need to order...

The setup is going to be round tables with maybe 8 or 10 people per table, plus some extra to pass around...

As for the stuff at the house afterward, his mom is handling all the baking there...

If anyone knows the standard math for how much food you actually need, please let me know!

Pusa to everyone, good luck!

The venue suggested that for the tables, it's best to provide about 3.3 pounds of dessert per table (assuming 10-11 people per table), and then for the individual favor boxes, aim for about 9 ounces per box.

velvetraven12 said:Well, I have to say, you didn't exactly help me there! 240 pounds??? For 220 guests??? That works out to barely one pound per person! Honestly, I don't think anyone is going to eat that much cake! For a crowd of 220, you’re looking at maybe 90 to 100 pounds total. Typically, we calculate based on about half a pound per person, so that's the standard rule of thumb. But 240 pounds is just way too much! 😉

My bad, sorry. Just realized what I wrote there. I was calculating 0.5 lbs per table, not per person. My mistake! Honestly, that should be plenty—you could even bump it up to 0.75 lbs per table if you want. If you're planning on sending treats home with guests, though, you definitely need to order more.
For my last event with 450 people, I ordered about 150 pounds of dessert—that covered both the buffet tables and the take-home portions.
I use these little gift-style boxes for the favors; they hold about 7 ounces of sweets.

Look, you don't need that much cake. The venue told me I shouldn't bring more than 55 pounds for a group of 250 people since we aren't doing individual servings—otherwise, it just goes to waste. They know what they're doing. A friend of mine who runs her own bakery in Chicago said the same thing. 10 to 15 ounces is plenty.

But if she’s actually planning on sharing, then one batch definitely isn't enough! It’s like trying to host a massive Thanksgiving feast with just a single side dish—you need way more than that if you want to serve everyone and still have plenty left over to pass around!

...Look, I wrote it without sharing anything. That's just how I do it since we aren't actually going to be sharing here anyway.😉

Has anyone actually dealt with diamond cakes? Please, I need info. 🙏

Does anyone know where I can actually find that Ticino cake batter? Like, if someone knows a spot in Indianapolis that carries it, let me know. I’ve been scrolling through recipes online and honestly—there are way too many different versions out there. It feels like such a massive gamble to try making it from scratch myself right now. Plus, I'm kind of in a huge rush here. Thanks, guys!😁

. . So, what are you all planning to put on top of the cake? I’m drawing a blank. I can't stand those little bride and groom figurines they usually use at the venue where I'll be working, and I'm definitely not a fan of pigeons either...🤷

feraltrucker22 said:. . So, what are you all planning to put on top of the cake? I’m drawing a blank. I can't stand those little bride and groom figurines they usually use at the venue where I'll be working, and I'm definitely not a fan of pigeons either...🤷

We are thinking about doing a bride and groom topper, but something a bit more eccentric—maybe in a wild, stylized pose. I simply couldn't see myself going with the classic versions.

feraltrucker22 said:. . So, what are you all planning to put on top of the cake? I’m drawing a blank. I can't stand those little bride and groom figurines they usually use at the venue where I'll be working, and I'm definitely not a fan of pigeons either...🤷

I don't care much for those little bride and groom figurines myself. The wedding theme is daisies, so that’s exactly what will be sitting on top of the cake.😍

mistydrifter20 said:Does anyone know where I can actually find that Ticino cake batter? Like, if someone knows a spot in Indianapolis that carries it, let me know. I’ve been scrolling through recipes online and honestly—there are way too many different versions out there. It feels like such a massive gamble to try making it from scratch myself right now. Plus, I'm kind of in a huge rush here. Thanks, guys!😁

Check this out: www.sveisvasta.com
I've ordered a few bits and pieces through the mail before, and I noticed they stock fondant there.

redbadger26 said:Check this out: www.sveisvasta.com
I've ordered a few bits and pieces through the mail before, and I noticed they stock fondant there.

Thanks. Now I see I'll be picking up some stuff there, but they don't have any bulk supplies.
Or maybe you just can't order them online. Does anyone know where else I can find some?

Bradley Gray2 said:Just in case anyone’s looking... I’m putting together a private order for some teen party cakes and pastries. A couple of local women make them at home—they aren't running official businesses or anything, but honestly, the quality is top-tier.
Both of them are based out of Savannah (one handles the custom cakes, the other does the pastries).
The pastries go for $17/lb.
The cake itself is a three-tier stack covered in that fondant stuff—you know, looks like marzipan but it's way smoother and better. That lady provides all the cake materials and does the decorations too. It's a pretty massive thing, so it'll probably cost me $267.
If you want the details, just shoot me a DM. 😉

Ticino paste is supposedly better than marzipan? You're joking, right?? 😲

Honestly, at every wedding I've been to, 90% of that stuff just sits there untouched because the taste is absolutely revolting...😲

Anyone actually tried those Diamant cakes??? I need the real scoop, pleaseeeeeee 🙏

steelotter2 said:So, I’ve finally decided I'm gonna grab a cake from Grant's Bakery. If anyone has any thoughts or knows if it's actually any good, please let me know before I put down a deposit!

I was actually wondering the same thing—if anyone has any intel on them? But honestly, if nobody knows, I guess I'll just wait for you to try it—I can't wait to hear what you think!😁

Our cake was made by that bakery, Charlotte, over on Main Street—it was a chocolate and vanilla mousse, and honestly, it was incredible. Everyone couldn't stop raving about it.
The outside was covered in fondant, which I personally find a bit too sweet, but hey, anything beats plain Marzipan... 😁