The candles will definitely stand out more if they dim the lights—plus, they've gotta turn them down anyway when you're setting off those sparklers, right? Personally, I’ve always preferred the candles over the sprayers. Lorraine, whenever you go checking out local bakeries, just bring a photo along and ask if they can replicate it.
I think they do. I’m not sure about the exact price, but it’s pretty standard $4.00/slice. You can pay after the wedding if you want—and delivery probably just depends on how far out you are.
Anyone catch MasterChef the other day? They had to whip up some desserts over at a bakery in Ann Arbor. Check out this first clip—Matt says they work way better as a team. We actually picked up a cake from there once—it was killer. Honestly, we were impressed by both the sweets and the staff.
It’s really just about the thickness of the frosting—it's double-layered, nothing standard. To us, the price stays the same whether you want whipped cream, marzipan, or fondant. $4.00The slices, and their trainees... but yeah, everyone else is charging anywhere from $200 up to $133 if you go with the cheaper whipped cream decorations. Honestly? I'd take whipped cream over all those modeling pastes any day.
$25 😁—she grabbed a whole pound for her plate, and she’d probably take another two for the main table. And that’s not even counting sharing—everyone should just order their own portions based on what they actually think they need.
Honestly, it feels way overpriced to me. Between the finger foods, the cake, and the treats we’re taking home, our total order is going to be much smaller than this one without the cake.
How many people are we talking about? We took 20kg for the ballroom—roughly 140 guests—* $25 / kg Everyone will probably grab some extra to take home, but hey, if they want to pay, let them. We didn't want them hauling the dessert trays out of the hall ourselves. Mind you, we hand-picked the selection—everything from creamy fillings to dry sponge combos. There’ll be a little bit of everything on every table.
It’s the same deal here—we’ve got two different flavors tucked inside a single aisle, separated by nothing but a small display rack. It won't even be noticeable.
I think it looks tacky too. It’s got that vibe—kind of like being at my own mother's wedding or something. So yeah, we're crossing that off the list immediately. Though, if they made you cupcakes, would every single one be a total disaster?
Our first version was basically a parfait—we scrapped it because they were worried about the weight distribution. They told me the bottom layer needed a double biscuit base just to stay upright on the stands. So, yeah, you can build it however you want now.
Finally picked out the cake. We talked about options on Monday, but we ended up putting down a deposit at Magnolia Bakery today. We handed over the $33 deposit—payment isn't due until after the wedding. It’s a four-tier setup, somewhat similar to this (except instead of branches, we're going with little bunny figurines 😁)
Each tier is a different size. For the first three, we can actually do two flavors per level since they're double-layered. The first two are the same: half Milk Chocolate, half vanilla—chocolate/vanilla combo. The third one is chocolate orange, and the last is Black Forest (that one isn't a double flavor). Two tiers have green hearts, the third has a green bow, and one has these vertical stripes. It’s a bit much—colorful everywhere. 🤣 We avoided marzipan because I can't stand it—honestly, I hate almost any kind of fondant—but we ended up going with it anyway. He wanted the look; I wanted the taste. And then there are the bunnies. 😍
Here are the hearts and the stripes 🤣 http://www.thegreatestcakes.co.uk/wp...es-Cake-FI.jpg
Kevin White5 said:I was checking out some cookies and wedding cakes from Boeing. Anyone actually used them before? They look alright... I guess.
Me 😁 tried their cookies a couple months back—they were delicious. But we left them out on the counter and by the next day they had the texture of paper. Not sure how long they’d been sitting there, but I can't leave their bigger stuff—especially anything creamy—out of the fridge. Their cakes are great though, especially the cheesecake and pistachio ones.