Wedding cakes and desserts

rockstar

There’s this little pastry shop over in Cleveland—Dolce & Gabbana—that’s supposedly running some kind of secret discount at their production facility, something in the ballpark of 20% if I recall correctly. So, if you’re feeling particularly adventurous and fancy making the trek out to Cleveland just to hunt down some sweets, just let me know and I’ll see if I can dig up their direct number for you. ☕

Lawrence Wilson77 said:Well, you have to pay for the packaging regardless, whether you buy them there or bring your own from somewhere else. As for the assembly, I've looked into this quite a bit. Everyone charges for that service. Sure, you could just bring your own cookies from home and pack them yourself, but who actually has the time for that...

I’ve checked with several different places. These are simply the best ones in my opinion... everyone has their own taste and can decide what works for them. I am just sharing my experience with their shop...😉

We actually gave up on the little boxes entirely—we aren't doing them at all. In the end, Bond Pro ends up being the cheapest option anyway, since even with their assembly fee and our own trays, they still beat the price..👍👍

Since I see people starting to pile on Vincek with the criticism, I’ll step in here for a second to defend him...
I had their cake once. It was layered—four tiers: Black Forest, vanilla parfait, chocolate parfait, and a fruit parfait on top... and let me tell you, it was incredible. Not a single crumb was left.
There was nothing fancy about it.😉

So, who's in for some cupcakes?
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Help, help... I desperately need some solid recommendations for cookies and cake. Honestly, looking at all these prices lately with inflation being what it is, everything has gone through the roof! Most of these dessert prices are totally blowing my budget out of proportion (like, twice what I expected to pay)... My biggest worry is the cake, though. I’ve got my heart set on this hazelnut cake with white chocolate parfait and a white chocolate glaze, and I’m terrified it’s gonna cost an absolute fortune... Does anyone know of a good local bakery that can whip up pretty much anything you can dream up without charging a ridiculous amount??

steelotter2 said:Help, help... I desperately need some solid recommendations for cookies and cake. Honestly, looking at all these prices lately with inflation being what it is, everything has gone through the roof! Most of these dessert prices are totally blowing my budget out of proportion (like, twice what I expected to pay)... My biggest worry is the cake, though. I’ve got my heart set on this hazelnut cake with white chocolate parfait and a white chocolate glaze, and I’m terrified it’s gonna cost an absolute fortune... Does anyone know of a good local bakery that can whip up pretty much anything you can dream up without charging a ridiculous amount??

Honey, you should check out The Little Cake House—they have a website and they are amazing. $23 is a decent price for a pound of cake or cookies, and they actually do custom cakes too—you pick the flavor and how it looks. And seriously, their pastries are delicious!!!!!!!!!!🙂

Hey everyone, honestly, that whole hazelnut and white chocolate combo sounds absolutely divine!
I was wondering, though—is it actually possible to make a cake with, say, three or four different layers of totally distinct flavors? I’m thinking something like a nougat base, followed by a fruity yogurt layer, then maybe a whipped cream one, and topped off with a rich chocolate tier, all smothered under the exact same glaze so it looks like one cohesive masterpiece?
Has anyone ever tried something like that? It would essentially be four separate cakes stacked on top of each other.
My reasoning is that when you have guests, some people always crave chocolate while others want something fruity... so if we offer a little bit of everything, the server can just ask, "Would you prefer the chocolate or the fruit option?" instead of making a fuss.

I honestly think you’ll be totally fine with that. I actually heard somewhere that they usually do a different theme for every floor, so it felt a little weird to me that you wanted everything to look identical🙂 One thing I am tripping on, though, is how the servers are going to handle it since they usually just bring out whatever comes out of the kitchen. This whole ordering situation might turn into a total circus, but hey, maybe you can just grab one of the managers and work something out... Anyway, which restaurant are you guys doing the wedding at?

amberseal22 said:Hey everyone, honestly, that whole hazelnut and white chocolate combo sounds absolutely divine!
I was wondering, though—is it actually possible to make a cake with, say, three or four different layers of totally distinct flavors? I’m thinking something like a nougat base, followed by a fruity yogurt layer, then maybe a whipped cream one, and topped off with a rich chocolate tier, all smothered under the exact same glaze so it looks like one cohesive masterpiece?
Has anyone ever tried something like that? It would essentially be four separate cakes stacked on top of each other.
My reasoning is that when you have guests, some people always crave chocolate while others want something fruity... so if we offer a little bit of everything, the server can just ask, "Would you prefer the chocolate or the fruit option?" instead of making a fuss.

I wanted my entire cake to be fruit-based, but the baker just gave me this sweet little smile when I brought it up. My cake is going to be five tiers, and she insisted the first three absolutely have to be parfaits—chocolate, hazelnut, and vanilla—and then the final two can be fruit or Black Forest...

Honestly, when you guys start raving about those gourmet cakes, I just feel bad for myself because I have zero sweet tooth. It’s actually kind of tragic 😠😠

So, I guess that’s the gist of it—I was just wondering if the chocolate layer goes on the bottom and the fruit one goes on top. I suppose that usually happens when you stack them vertically, though honestly, I can't imagine it makes much difference whether they're positioned one on the right, one on the left, or whatever else...
My main priority is just making sure they all have that identical coating, whether it's white chocolate or whatever else is used, so they look uniform on the outside.
To be perfectly honest, I find cakes much more aesthetically pleasing when they're actually stacked together rather than sitting separately on different platters; in that case, I assume it matters which flavor ends up on the bottom versus the top. Usually, the heavier one goes on the base and the lighter one goes on top... or am I totally overthinking this? 😁

I was at a wedding in Ohio recently where they served several different varieties, and the server kept asking if we wanted fruit or chocolate, and they were absolutely delicious—it's just that I have no idea what the cake looked like before it was sliced, which is why I'm asking all these questions.

Imagine if they were similar to these kinds of treats, for instance...
http://img214.imageshack.us/img214/2884/torta2am1.jpg
http://img214.imageshack.us/img214/6317/torta34gy4.jpg
What if we went with a different flavor for every single layer? That would be my idea, anyway...

I honestly feel like the layers should be separated by some kind of structural support—you know, like one layer, then a little spacer, then the next layer, then another spacer. But hey, don't listen to me; I’m just a guy who likes cow cakes and ballet.
http://www.favorideas.com/com_images...g_124139_3.jpg
From what I can tell, the cake is actually segmented—meaning the individual tiers are distinct.

amberseal22 said:Imagine if they were similar to these kinds of treats, for instance...
http://img214.imageshack.us/img214/2884/torta2am1.jpg
http://img214.imageshack.us/img214/6317/torta34gy4.jpg
What if we went with a different flavor for every single layer? That would be my idea, anyway...

I'm kind of digging that second one, honestly, it looks pretty killer👍

amberseal22 said:Imagine if they were similar to these kinds of treats, for instance...
http://img214.imageshack.us/img214/2884/torta2am1.jpg
http://img214.imageshack.us/img214/6317/torta34gy4.jpg
What if we went with a different flavor for every single layer? That would be my idea, anyway...

I dig the first one way more.
feraltrucker22—not sure why you think those first three layers have to be parfait—someone totally gave you bad info...
If the cake is on separate stands—you know, each one standing alone—flavor doesn't even matter; do whatever you want. But if they're stacked like what amberseal22 wants, you just need the bottom layers to be sturdy—like chocolate or walnut—while the top can be anything. Parfait isn't some mandatory rule.

Thanks so much, because my main priority is ensuring we have a wide variety of flavors to choose from; as for everything else, I’ll just have to ask my Auntie to whip up something special to make it all happen. 😁

duh, obviously you can have different flavors... it’s just stupid when some bakery acts like they’re the ones calling the shots. i mean, it’s your wedding—you're the one cutting the check for the cake and all those desserts—so you get to decide the look, the taste, whatever. i don't get how anyone could tell you the first three layers HAVE to be parfait. Dama 19, maybe dig into why she even said that, but honestly? I don't see any logic in it at all...

casualbison14 said:duh, obviously you can have different flavors... it’s just stupid when some bakery acts like they’re the ones calling the shots. i mean, it’s your wedding—you're the one cutting the check for the cake and all those desserts—so you get to decide the look, the taste, whatever. i don't get how anyone could tell you the first three layers HAVE to be parfait. Dama 19, maybe dig into why she even said that, but honestly? I don't see any logic in it at all...

. . There is some logic to it. The cake will have five tiers stacked directly on top of each other—not separate stands—with each tier being about 6 inches tall. To keep the whole thing stable, the first three layers really should be a denser parfait rather than a fruit-based filling like I originally wanted. Apparently, the fruit ones aren't "sturdy" enough to support that much weight without collapsing 🤷 that's what my baker is telling me...

Quick question?
Does anyone happen to know how much a cake costs from that lady’s bakery in that suburban town near a major metropolis—I think it’s called Sweet Secret? I tried one of their cakes and it was honestly amazing, I'm just a little worried about the price tag since it looked so fancy

feraltrucker22 said:. . There is some logic to it. The cake will have five tiers stacked directly on top of each other—not separate stands—with each tier being about 6 inches tall. To keep the whole thing stable, the first three layers really should be a denser parfait rather than a fruit-based filling like I originally wanted. Apparently, the fruit ones aren't "sturdy" enough to support that much weight without collapsing 🤷 that's what my baker is telling me...

Your baker is spot on. I went through the exact same thing once... same explanation. It makes sense when you think about it. 🤣Imagine starting with a light fruit layer and then piling a heavy mousse tier on top? Honestly, most bakery pros don't care about matching flavors if it means the whole thing collapses. They just want it to stand up, which is why she's giving you the real advice.
Mine was three tiers, and the bottom one was a denser type specifically meant to hold up the other two.