Wedding cakes and desserts

I'm interested in those cupcake cakes. I read somewhere that Monica makes them, but I was wondering if anyone else does? What has your experience been like? How are the flavors and the pricing? 🙂

Vince does the same thing, though if I recall correctly, one was about $10.
M&M’s makes them too, but they’re still pricier than a standard slice of cake at a diner. I wanted them so badly, honestly, but the price tag eventually killed the craving.

Uh, $4 for a single cupcake seems steep to me. I think I read somewhere that they usually go for about $1.50 to $2.25🙂 that feels more reasonable

Kenneth Hernandez3 said:Uh, $4 for a single cupcake seems steep to me. I think I read somewhere that they usually go for about $1.50 to $2.25🙂 that feels more reasonable

It really just depends on what you're looking for😉

Size, flavor, decorations... all that stuff changes the price...

Linda Johnson15 said:Hmm, well... it really depends on how big those tiers actually are🙂 There's a huge difference between a 5-tier cake where the top is only 6 inches wide versus one where the top is 10 inches... if you know what I mean😍

If they make them large, you'll be fine... if they're small, you're gonna run out quickly🙂

😁 I get it. I've already dealt with a handful of people giving me these exact same answers, so I'm not going to waste my breath arguing until we have a final agreement in writing. If it turns out I'm short, I'll just pick up an extra cake myself and call it even. 😂

Hello... I am looking for some insight from the true connoisseurs here. I have a vague idea of what kind of cake I want, specifically one covered in a layer of marzipan... if that is indeed the correct term. However, I have heard rumors that cakes with such heavy external decorations often sacrifice flavor for aesthetics. Is there any truth to this? Should I opt for something more understated, perhaps a simpler cake without all those flourishes?

You're likely thinking of fondant. Honestly, the taste is off—at least for me. It’s nowhere near actual marzipan. I can't stand it; it's just cloyingly sweet. I always end up scraping it off cakes and leaving it on the side. Still, for decoration, it works. Maybe try topping it with whipped cream or a white chocolate glaze?

I personally loved the dark chocolate glaze with those little "crunchies," so that's what we ordered. This was how it looked:

Honestly, I gave that tiramisu filling a shot, and it was kind of a letdown. Even though it was part of a cake, the flavor felt totally off—like it just ruined the whole thing. When I tried it by itself? Even worse. It was super bland, almost like chewing on rubber. Maybe it depends on where you get it made, or just personal taste, I guess. But for me, I’m officially over it, no matter how pretty it looks on Instagram.

Oh, totally. I’ve watched people try to slice those cakes too, and man, it’s a mess. The knife doesn't just glide through smoothly, which drives me crazy. I’m such a perfectionist about this stuff, so if the slices look ugly and uneven, I’m just not having it. 🙂

I’m not a fan either—tastes like chewing on paper.
Growing up, we always used marzipan for decorating; I can't stand the stuff myself, but my dear old dad loved it.
Besides, we never really struggled with the cutting part.

I’m honestly not a fan of that specific filling, plus any cake made with it ends up costing twice as much...
We just went with a classic cake instead... naturally, we got a few comments about why we didn't opt for the one with that extra layer...
Besides, most people just scrape the frosting off anyway and don't even eat it...

Around here, things were just $67 more expensive.

Nathan Cox25 said:Around here, things were just $67 more expensive.

The price gap started from $167 onwards... since I wasn't planning on hosting a massive wedding given that difference, I just opted for standard cookies instead.

We just got back from visiting Aunt Stephanie at her place in a small town in the Midwest!!! Seriously, her pastries are killer. We even got a sneak peek at what she’s whipping up for a wedding, and man, it looks incredible. On our way out, we grabbed a sampler box—just a little bit of everything, just under two pounds. I skipped over the ones with walnuts because those aren't really my thing, but honestly, everything else I tried was delicious. They’re light, not overly sugary, and they actually have variety instead of all tasting the same. No matter what kind you pick, they’re cut into these perfect little bite-sized squares that you can finish in two bites (my husband claims he can do it in one, haha). She has such a massive selection; our little box had over 10 different kinds in it! All in all, we're obsessed. We made sure to grab our business cards and already placed an order for two pounds to bring to a birthday party next week.
Oh, and we saw one of her cakes too, and obviously, we were sold. She mentioned that for a crowd of 120 people, it would run about $200, depending on the design, but she uses real cream instead of that fake fondant stuff.

What kind of cake is worth dreaming about $1.75? At that price, it's a steal.

Yes, that really is an incredible price! I have to ask, though—what’s the cost per pound for the pastries?

Here’s the link for those cookies we got from home!
http://imageshack.us/g/857/p1200069.jpg/
The price per kilo is $17 for now, but she mentioned that after Easter, she's bumping it up to $20 because she just can't make it worth her while selling them this cheap.
They do delivery too—she doesn't charge a flat fee, she just asked for enough to cover gas if she's driving out to us in Indianapolis, maybe around fifteen bucks.

I've got the photo of that cake we saw on my phone, but I'm having a total nightmare trying to transfer files over to my PC. As soon as I get it sorted, I'll post it so you guys can see. Honestly, it looked pretty good at first glance! The only thing is it's made with regular frosting instead of fondant, but we specifically asked for a simple fruit one anyway.

For those who aren't big fans of heavy buttercream or fondant but still want a wedding cake that stands out... have you ever thought about something like this?


http://www.rockmywedding.co.uk/wp-co...11/06/Cake.jpg

Just a heads up—these aren't your typical dry sponge cakes. They are incredibly delicious and super moist...

Honestly, my first reaction when I saw the photos was 😲 just wow, it's nothing but sponge cake with a tiny bit of frosting. Then I read what you wrote underneath. But even so, it looks bad to me. Regardless of how good the sponge might be, the cake is just way too thick, and in my opinion, it doesn't look like an appropriate wedding cake... it almost looks like some cheap, budget option. 🤷 It's just underwhelming.

How far in advance should I be ordering the cake and desserts? A month, two, maybe more?
Roughly how many treats per person am I looking at...

Angela Martin2 said:How far in advance should I be ordering the cake and desserts? A month, two, maybe more?
Roughly how many treats per person am I looking at...

It really depends on where you’re ordering from, but honestly, the sooner the better just to make sure they have you on their radar. As for the pastry math, a good rule of thumb is usually one plate for every six people—basically, aim for about a pound of sweets for every six guests.