Wedding cakes and desserts

I finally picked out my wedding cake the other day. Since we're having a summer wedding, I wanted something light—nothing heavy like those dense walnut or chocolate sponge cakes. I also wanted to steer clear of the typical Black Forest or fruit cream classics you see at every single wedding lately. When something becomes a trend, people just follow it blindly without thinking. 🙄 In the end, I went with a three-tier setup (separate tiers): first tier is fruit, second is vanilla parfait, and third is chocolate parfait. 😍 It should be light enough to satisfy just about anyone.

Now, I was torn between using fondant or whipped cream. Fondant can make a cake look absolutely stunning, but there's a catch... If you stack the tiers directly on top of each other, the bottom layer has to be incredibly firm to support the weight, and I have zero interest in serving a dry, hard cake. Plus, let's be honest: fondant is basically pure chemicals, and half the guests usually leave it sitting on their plates. I didn't want to see perfectly good cake going to waste. Ultimately, flavor won over aesthetics, and I'm confident I made the right call. We're doing whipped cream, decorated with some handmade daisies the baker is making herself. We'll see how it turns out... 😉

mellowcobra82 said:I finally picked out my wedding cake the other day. Since we're having a summer wedding, I wanted something light—nothing heavy like those dense walnut or chocolate sponge cakes. I also wanted to steer clear of the typical Black Forest or fruit cream classics you see at every single wedding lately. When something becomes a trend, people just follow it blindly without thinking. 🙄 In the end, I went with a three-tier setup (separate tiers): first tier is fruit, second is vanilla parfait, and third is chocolate parfait. 😍 It should be light enough to satisfy just about anyone.

Now, I was torn between using fondant or whipped cream. Fondant can make a cake look absolutely stunning, but there's a catch... If you stack the tiers directly on top of each other, the bottom layer has to be incredibly firm to support the weight, and I have zero interest in serving a dry, hard cake. Plus, let's be honest: fondant is basically pure chemicals, and half the guests usually leave it sitting on their plates. I didn't want to see perfectly good cake going to waste. Ultimately, flavor won over aesthetics, and I'm confident I made the right call. We're doing whipped cream, decorated with some handmade daisies the baker is making herself. We'll see how it turns out... 😉

Fondant isn't "chemicals"—it's mostly powdered sugar, a bit of fructose, gelatin, and glycerin. Last year, I attended some weddings where they had massive multi-tiered fondant cakes from Costco. They used a combination of ice cream and sponge that I haven't even tried yet. It wasn't dry; I think the quality depends entirely on the pastry chef.

We are planning to visit several bakeries to sample different cakes and pastries, but for now, we are leaning toward fondant.

Olivia Castillo562 said:Fondant isn't "chemicals"—it's mostly powdered sugar, a bit of fructose, gelatin, and glycerin. Last year, I attended some weddings where they had massive multi-tiered fondant cakes from Costco. They used a combination of ice cream and sponge that I haven't even tried yet. It wasn't dry; I think the quality depends entirely on the pastry chef.

We are planning to visit several bakeries to sample different cakes and pastries, but for now, we are leaning toward fondant.

And how exactly is glycerin produced if not through a chemical process?!😉 Look, it's not poison, but I've seen firsthand that people usually find those cakes way too sweet and rubbery, leaving half of them sitting on the plate. A baker I know mentioned that if you're stacking tiers, the bottom layer needs to be drier to support the weight of the whole thing. I didn't dig too deep into the science, but it likely comes down to the size of the cake, the filling, and definitely the skill of the baker!🤷

mellowcobra82 said:And how exactly is glycerin produced if not through a chemical process?!😉 Look, it's not poison, but I've seen firsthand that people usually find those cakes way too sweet and rubbery, leaving half of them sitting on the plate. A baker I know mentioned that if you're stacking tiers, the bottom layer needs to be drier to support the weight of the whole thing. I didn't dig too deep into the science, but it likely comes down to the size of the cake, the filling, and definitely the skill of the baker!🤷

You only need a single spoonful of glycerin for nearly a pound of batter, and it isn't toxic.😉 I see your point about the bottom tier needing more structural integrity, but just because this specific cake was still good the next day doesn't mean it was dry. It was a massive cake, and let's face it, some people just leave frosting on their plates regardless.🙄

I’m sticking to my guns: I want a cake covered in whipped cream. That fondant stuff is as flimsy as a cheap newspaper, and I’m just not having it. ☕

The baker and her assistant gave my maid of honor and me such a hard time, preaching all this nonsense about how wedding cakes shouldn't be made with whipped cream. But then, we spotted this gorgeous cake in their catalog—it was originally for some girl's 18th birthday, and it was fully frosted with cream. Since it wasn't labeled as a "wedding cake," they were totally fine with it. We told them we wanted that exact same style, just with purple and white details instead. I'll just buy my own little bride and groom toppers to stick on top, and that’s that. I'm perfectly happy with a "special occasion" cake rather than some stuffy traditional wedding cake. 😍

I’ve never been a fan of Ticino. They used to have marzipan here—but I skipped it, too—since it was never really my thing.

Look, any cake can work with frosting if you actually know what you're doing. Personally, I’m just not a fan—and it isn't about how it looks, it's about the flavor. Someone mentioned earlier that nobody is going to praise a cake just because it looks pretty if it tastes like cardboard. I couldn't agree more. If it tastes great, who cares if it lacks fancy piping?🙂

And I honestly don't get why fadedfalcon5 claims wedding cakes shouldn't be made with whipped cream. What’s the big deal? Is a wedding cake fundamentally different from a birthday cake or an anniversary cake? 🤷 A cake is a cake! None of them are designed to sit out in the heat for hours anyway. As for the number of tiers or the specific decorations, I don't see how that has anything to do with the icing choice.🤔

mellowcobra82 said:Look, any cake can work with frosting if you actually know what you're doing. Personally, I’m just not a fan—and it isn't about how it looks, it's about the flavor. Someone mentioned earlier that nobody is going to praise a cake just because it looks pretty if it tastes like cardboard. I couldn't agree more. If it tastes great, who cares if it lacks fancy piping?🙂

And I honestly don't get why fadedfalcon5 claims wedding cakes shouldn't be made with whipped cream. What’s the big deal? Is a wedding cake fundamentally different from a birthday cake or an anniversary cake? 🤷 A cake is a cake! None of them are designed to sit out in the heat for hours anyway. As for the number of tiers or the specific decorations, I don't see how that has anything to do with the icing choice.🤔

I felt the exact same way and jumped straight into the argument myself. They started lecturing me about "aesthetics" and how other people will see it, blah blah blah, but I wasn't having any of it. I'm getting my whipped cream cake regardless of whether fondant is trendy right now or not. 😁

I’m definitely going with the whipped cream! Honestly, I can't stand the taste of Tic Tacs, and all those flashy little dispensers they have everywhere just look so tacky to me; I really don't get why they're pushing them so hard...

Our pastry chef actually suggested using whipped cream, too—but since I've realized that Ticinno is a bit pricier 😁

Honestly, it’s a relief to know I’m not the only one who went with whipped cream. I was genuinely worried everyone here would drag me for being old-fashioned! 😁 I’ve been staring at those fondant cakes lately, and they just look so "plastic" to me. I have no clue why they’re being pushed so hard these days. One reason is probably just the price tag—they cost way more than standard cakes, so obviously, bakeries want to chase that higher margin... 😉

p.s. Does anyone happen to know what that colored ribbon at the base of every tier is? I see it all the time on fondant cakes, but this one is made of whipped cream... It really gives the cake a unique touch...(Ignore the cake itself. I just wanted to ask about that ribbon)...

mellowcobra82 said:Honestly, it’s a relief to know I’m not the only one who went with whipped cream. I was genuinely worried everyone here would drag me for being old-fashioned! 😁 I’ve been staring at those fondant cakes lately, and they just look so "plastic" to me. I have no clue why they’re being pushed so hard these days. One reason is probably just the price tag—they cost way more than standard cakes, so obviously, bakeries want to chase that higher margin... 😉

p.s. Does anyone happen to know what that colored ribbon at the base of every tier is? I see it all the time on fondant cakes, but this one is made of whipped cream... It really gives the cake a unique touch...(Ignore the cake itself. I just wanted to ask about that ribbon)...

That might be exactly where the catch is! No matter how much it’s trending or how many people try to push it, for me, that fancy fondant crap totally ruins the whole idea of a cake. It all feels so artificial and forced, honestly—it tastes like eating newsprint. And what's even worse? You can't even get a decent trace of actual whipped cream anywhere in there. 🤣

Greetings!

My partner and I sampled some Kašnar pastries for our wedding—since they're part of our venue's catering—but honestly, we weren't exactly thrilled. Could someone please point me toward a bakery in Washington, D.C., that won't break the bank (unlike Vincek!) but actually offers a diverse variety of flavors? Thanks so much!

mellowcobra82 said:Honestly, it’s a relief to know I’m not the only one who went with whipped cream. I was genuinely worried everyone here would drag me for being old-fashioned! 😁 I’ve been staring at those fondant cakes lately, and they just look so "plastic" to me. I have no clue why they’re being pushed so hard these days. One reason is probably just the price tag—they cost way more than standard cakes, so obviously, bakeries want to chase that higher margin... 😉

p.s. Does anyone happen to know what that colored ribbon at the base of every tier is? I see it all the time on fondant cakes, but this one is made of whipped cream... It really gives the cake a unique touch...(Ignore the cake itself. I just wanted to ask about that ribbon)...

Common strap. 🙂 People even use satin ribbons and lace to decorate fondant cakes.

Look, if you’ve got a pastry chef telling you that the bottom tier of a cake has to be rock hard just to support the weight of the layers above it, they aren't being "old school"—they're just unprofessional. They clearly don't know their stuff. With the way cake stands and modern structural techniques work today, you can easily have a light, airy base without everything collapsing. In my book, giving advice like "it has to be dry to hold up" is nothing more than a way to mask a lack of actual skill. 🤷

Even the women who just whip up cakes at home already know exactly how it's done. ☕

loneorca10 said:Greetings!

My partner and I sampled some Kašnar pastries for our wedding—since they're part of our venue's catering—but honestly, we weren't exactly thrilled. Could someone please point me toward a bakery in Washington, D.C., that won't break the bank (unlike Vincek!) but actually offers a diverse variety of flavors? Thanks so much!

Catering Lido 🙂 is great—I can PM you their number if you want.

Linda Johnson15 said:Common strap. 🙂 People even use satin ribbons and lace to decorate fondant cakes.

Look, if you’ve got a pastry chef telling you that the bottom tier of a cake has to be rock hard just to support the weight of the layers above it, they aren't being "old school"—they're just unprofessional. They clearly don't know their stuff. With the way cake stands and modern structural techniques work today, you can easily have a light, airy base without everything collapsing. In my book, giving advice like "it has to be dry to hold up" is nothing more than a way to mask a lack of actual skill. 🤷

Even the women who just whip up cakes at home already know exactly how it's done. ☕

Thanks for the reply. Since you clearly know your stuff, let me ask: how are those ribbons sterilized? I assume you can wipe down plastic gift wrap with alcohol, but what about satin or fabric? That’s why I’m skeptical about using fresh flowers on a cake—I can't be sure they're 100% clean. I honestly have no clue how that works. 🙈

Regarding the cakes, you've got a point. But look, not everyone lives in Washington, D.C. where you have twenty elite bakeries to choose from. I live in a tiny town. I'm lucky if I can even find a licensed professional willing to bake for me, and she's 25 miles miles away. I had to choose based on her menu, and I respected her opinion regarding tiered cakes. She ran her own shop, so I doubt she's clueless, but she's retired now and probably isn't keeping up with modern trends. Point is, we don't all have the same options. We have to make do with what's available. 😉

You should put the flowers in a little plastic tube that sticks right into the cake, and as for the ribbon... I’m not really sure how everyone else handles it. Personally, I use these dust-proof rolls that I set on top of the cakes, but they just get pulled off before anyone starts slicing. It’s not like you're serving a piece of ribbon on someone's plate anyway!

I totally get it—finding a baker who actually wants to make what you're asking for is a nightmare. I had the exact same struggle when I was planning my wedding. The worst part is when you show them a photo, pay them a premium, and then at midnight, this thing shows up that only vaguely resembles your dream cake...

We’ve settled on doing those little bite-sized cookies—you know, the ones that melt in your mouth? And honestly, I still have this massive craving for a real cake, this idea of having a huge spread of tiny treats with one classic, centerpiece cake sitting right on top just waiting to be sliced... 🙂

I am absolutely obsessed with muffins, though—I have a feeling there's going to be some sort of chocolatey 🙂heaven
in the works...

Does anyone know where I can pick up some plain white cookie boxes without getting absolutely ripped off? I'm looking for wholesale-style prices, but I only need about 20 of them because I'm planning on decorating them all myself. Any leads on somewhere affordable?

Take a look at this 🙂