Wedding cakes and desserts

Ethan Green10 said:At the local bakery, those little cookies go for about 10 to $6.75, depending on how fancy the icing is... so just do the math...
Personally, I thought the price sounded a bit steep 🤣

That’s pretty standard for custom cakes, too—they usually charge by the slice. You decide how many people you're feeding and the price fluctuates accordingly. That’s actually what my cousin ended up paying back in Charlotte...

Linda Williams97 said:http://i26.tinypic.com/2i7qtlz.jpg http://i32.tinypic.com/13zzb6g.jpg

Hey ladies!!!
I would love to get some advice from any fellow cake enthusiasts out there...
Basically, I am absolutely in love with this specific cake style, so I wanted to see if it is actually feasible to make them this tall while still keeping three tiers like the ones in the photo. My local bakery told me that the layers would end up being way, way shorter than what you see here...
P.S. It's a fruit-based cake, so maybe that's part of the issue...

Anyone here ever dealt with a cake smothered in white chocolate? What’s the verdict? My husband and I want it covering the whole thing 😍 😍 😍

I'm definitely skipping the whipped cream, he can't stand marzipan, and honestly, neither can I 🤷
As for fondant... I was at a wedding this past Saturday where the cake looked artificial and plastic, even if it was pretty. I've got a photo at home I'll post later. The fondant layer was thick as a watermelon rind and way too sweet. Even the sponge was a disaster—so much sugar it actually tasted bitter 👎. The only saving grace was the filling: smooth, creamy, and chocolatey.
So, regarding fondant 👎👎👎

Ryan Lee11 said:Hey ladies!!!
I would love to get some advice from any fellow cake enthusiasts out there...
Basically, I am absolutely in love with this specific cake style, so I wanted to see if it is actually feasible to make them this tall while still keeping three tiers like the ones in the photo. My local bakery told me that the layers would end up being way, way shorter than what you see here...
P.S. It's a fruit-based cake, so maybe that's part of the issue...

You can definitely pull off a three-tier design like that, but you're right—they will turn out shorter. That lady at the bakery was likely referring to the weight of the sponge itself. If you're truly aiming for those towering, dramatic layers, you'd usually use something like a croquant base finished with marzipan or a heavy cream coating—at least, that's what I was told when I went digging for answers myself!

George Bennett9 said:You can definitely pull off a three-tier design like that, but you're right—they will turn out shorter. That lady at the bakery was likely referring to the weight of the sponge itself. If you're truly aiming for those towering, dramatic layers, you'd usually use something like a croquant base finished with marzipan or a heavy cream coating—at least, that's what I was told when I went digging for answers myself!

Thank you so much for the tip... I think I'll head back there and ask her more about this praline stuff... honestly, I have absolutely no clue what it even is, how it tastes, or if a fruit-based cake would even work underneath it without the flavors clashing!🤷

Ryan Lee11 said:Thank you so much for the tip... I think I'll head back there and ask her more about this praline stuff... honestly, I have absolutely no clue what it even is, how it tastes, or if a fruit-based cake would even work underneath it without the flavors clashing!🤷

What exactly do you think you're doing? You seem to be under the impression that praline is some kind of magic ingredient that can substitute for a proper base, but let's get one thing straight: praline is nothing more than a brittle mixture of sugar and almonds. It’s hard, it’s crunchy, and it certainly isn't going to help you rise. If you think you can just toss that into a bowl and expect a decent cake to emerge, you are sorely mistaken. How on earth do you expect to get any kind of sponge or biscuit out of that mess?

Ryan Lee11 said:Hey ladies!!!
I would love to get some advice from any fellow cake enthusiasts out there...
Basically, I am absolutely in love with this specific cake style, so I wanted to see if it is actually feasible to make them this tall while still keeping three tiers like the ones in the photo. My local bakery told me that the layers would end up being way, way shorter than what you see here...
P.S. It's a fruit-based cake, so maybe that's part of the issue...

Look, you can't really do a fruit cake for a wedding. It’s a bad move because that cream starts melting way too fast once things heat up.

Maria Ramirez4 said:Anyone here ever dealt with a cake smothered in white chocolate? What’s the verdict? My husband and I want it covering the whole thing 😍 😍 😍

I'm definitely skipping the whipped cream, he can't stand marzipan, and honestly, neither can I 🤷
As for fondant... I was at a wedding this past Saturday where the cake looked artificial and plastic, even if it was pretty. I've got a photo at home I'll post later. The fondant layer was thick as a watermelon rind and way too sweet. Even the sponge was a disaster—so much sugar it actually tasted bitter 👎. The only saving grace was the filling: smooth, creamy, and chocolatey.
So, regarding fondant 👎👎👎

We had a white chocolate coated cake, but there was a paper-thin layer of fondant underneath just to give the chocolate some structure. Otherwise, it would have cracked in the freezer. All in all, the cake was delicious... 🙂

Look, if you’re asking about wedding cakes, most people just go with fondant. It’s basically like white chocolate—super dense and easy to mold into whatever shape you want. You can dye it any color you feel like, but honestly? That's my top pick. Plus, keeping it classic white is the move. Once those fancy decorative flowers get slapped on there, nobody gives a damn what the cake is actually made of. They’re just staring at how it looks.

forgotta mention—you're the main attraction here. eyes are on you, not the damn cake😉

Hey, I need some advice. We’re doing a quick civil ceremony this Tuesday—just us and the witnesses—but I really want to wear a wedding dress. I’m worried about looking ridiculous since it’s a weekday and we’ll be out taking photos around town. Has anyone dealt with something similar? Please let me know what you think.

A few of my buddies actually went through with their wedding this past Thursday—April Fools' Day, no less—and they got absolutely played by their own friends. So honestly, what you're dealing with is pretty standard practice. 😉
Happy !!! And seriously, pick out a stunning dress and post a photo for us... 😍

thanks 🙂)

mistymoose57 said:We had a white chocolate coated cake, but there was a paper-thin layer of fondant underneath just to give the chocolate some structure. Otherwise, it would have cracked in the freezer. All in all, the cake was delicious... 🙂

That's great, thanks a lot. 🙂
Got any photos of the cake?

Scott Howard74 said:Look, if you’re asking about wedding cakes, most people just go with fondant. It’s basically like white chocolate—super dense and easy to mold into whatever shape you want. You can dye it any color you feel like, but honestly? That's my top pick. Plus, keeping it classic white is the move. Once those fancy decorative flowers get slapped on there, nobody gives a damn what the cake is actually made of. They’re just staring at how it looks.

Thanks for the tip.😁
But I'm not looking at white chocolate for the look—it's about the taste. My husband and I love it. As for fondant, I've never actually had any, so I have no idea if it tastes good. Plus, the cake I'm planning won't have any flowers on it anyway. I don't have a photo handy, but I'll post one later so you guys can tell me what you think.😍

Maria Ramirez4 said:That's great, thanks a lot. 🙂
Got any photos of the cake?

Not exactly a masterpiece, but here...

hope this helps 👋

one truly unique cake

I’ve got a little report for anyone interested...
After hitting up a few bakeries, I couldn't just leave it alone—so my partner and I drove out to Sacramento to check out that Bond Fund and see what the deal was with their $18/kg pastry prices. I wanted to see if that price tag actually matched the quality...🤷
So, here’s the breakdown...
We picked up a kilogram of pastries and asked the staff (who, I have to say, were incredibly sweet) to put together a wedding sampler mix🤣 for us to try before making a final call.
The pastries look gorgeous—honestly, you just have to taste them. The flavor? Not overly sweet!!! (which is huge for me). They're creamy, and the chocolate in the cocoa ones isn't greasy at all... frankly, we're 100% sold...
Now, about the cakes...
For a crowd of about 100 people, the cake price comes to roughly $250. You can pick a stand that’s already included in the price, and they even throw in the sprayers for free.
To wrap things up, they give you a full printed list of all the cakes and pastries, and the ladies working there will actually walk you through which flavors pair best together and all that good stuff.
Bottom line: if you want to save some cash without sacrificing quality for the big day, head straight to Sacramento!😁

I honestly can't stand those little sprinkles on cakes... they're just so tacky.