#2501 ·
mistymoose57 said:No point in naming names. When I was hunting for someone to make an ice cream wedding cake, Vincennes was the only one who didn't blink. Every other small-town bakery acted like I was asking them to fly a cake in from South Africa🙄. Not to mention how some of those "boutique" shops offered wedding cakes that looked like basic sheet cakes I’d whip up for a Sunday lunch at home👎.
Besides, Vincennes was the only one who actually offered me a cake with ice cream and white chocolate without that slimy, overly sweet fondant that always makes me nauseous at weddings. And somehow, miraculously, the cake stayed perfectly smooth... no cracks, no wrinkles...
I'm done with the obscure little bakeries. Every time I tried to negotiate a cake order, I walked out feeling genuinely stunned by how unprofessional and shallow the staff were...
Look, making an ice cream cake isn't the hard part—the nightmare is delivering it, especially if you aren't right next door to the shop. First off, most local bakers don't have delivery trucks with -18°F freezers; most just have refrigerators set to maybe 35 or 40 degrees. Second, not everyone makes their own ice cream because those machines cost a fortune. Third, not every baker knows how to handle ice cream cakes, and most venues don't have the deep freeze storage needed to hold them, so you end up having to rush it out just thirty minutes before serving. As for what you said about Vincennes being the only one to offer a cake without fondant—that doesn't make sense to me. Most bakers would do that since whipped cream is cheaper than fondant, but they actually need the skill to pull it off so the cream doesn't collapse. But that's a whole different conversation.
