Posts by Ashley Adams4

Sam Kim12 said:Look, regardless of what your neighbor claims, you aren't going to have nearly enough for a crowd of 400 people. Period.😉

That’s exactly my point—we had 200 people and about 200 pounds of food. It felt like plenty at the time, though nothing actually sat around afterward since we ended up handing out leftovers to family, dropping trays off at our offices, and feeding the neighbors. But 90 pounds for 400 people? I’d be terrified. You’ll have empty plates staring back at you in minutes, and there’s absolutely nothing left to refill them with.
No, seriously—Morgan Stewart50, let us know how that mountain of cookies actually turned out. And I’m guessing you won't be handing out any leftovers to anyone after this is over.

Chloe Miller2 said:Which parfait did you use? I'm looking for that exact combo—heavy chocolate on the outside and something light and airy inside. I think I'll decorate mine with some orange and green butterflies...😍

Standard chocolate-vanilla combo. Honestly, though—mine turned out so rich and firm, and since it sat in the fridge for ages, my guests actually thought it was made of ice cream. It tasted incredible, plus that thick chocolate coating was perfect. Sure, the shape was a bit wonky, but the flavor alone made every cent worth it.
Butterflies... how cute. I totally blanked on decorating mine, so I ended up just grabbing a few pink and orange gerbera daisies from the centerpiece so it wouldn't look like a giant blob of brown on the table.😬

As you can see from the photos, my cake was a bit lumpy—some weird bumps here and there—but honestly, the flavor totally makes up for the looks. I’ve had plenty of cakes in my life, but this one? Next level. It had this parfait texture that felt just like ice cream, wrapped in rich chocolate. That combo actually caused some of those structural lumps, but man, I can't even begin to describe how good it tasted. We made enough for 200 people, and even though the guest count ended up slightly under that, every single slice was devoured. Huge shoutout to Magnolia Bakery for making such an incredible cake; we were so distracted we completely forgot to decorate it, but hey, things happen when you're busy😬
Oh, and that mess on the floor? That was my mom’s platter, which I partially sat on myself... Seriously, the server started trying to carry the cake in his hands, and I'm just standing there thinking, "Are you kidding me?" You can't just palm a wedding cake meant for 200 people. I froze when he tried to hand it off to me, and before I knew it, the thing was already hitting the floor. I only realized the extent of the disaster once I saw the actual cream inside. I told my husband, "That was a real cake..." 😲... and then the actual masterpiece arrived. At that point, I was just too overwhelmed and confused to react properly😬 😬

rustyowl7 said:I have finally placed my order for the cookies, and we are talking a massive 30kg! I decided to switch bakers because the previous lady was just a bit too expensive ($30/kg), but through a friend, I managed to find someone who bakes everything from scratch at home. Her treats are absolutely stunning—half dry and crispy, half creamy—all for just $22/kg. She’ll be making three different types of cakes for me (one walnut chocolate, one strawberry, and a Black Forest style). That brings the total to $787!
I also went ahead and ordered the wedding cake for 120 guests (it's a three-tier design using fondant, with flavors like parfait, chocolate, vanilla, and hazelnut) which comes to $250! They’re handling the delivery themselves, too. I am honestly so relieved to have that checked off my list!
My mother-in-law is also planning to bake two more cakes, so I think we will end up with plenty of food to satisfy all 120 people...

Don't even start with me—my mom once ordered about 200 pounds of them. 🤣 🤣

shadowbadger13 said:Adonia, I really need your advice here. Reading through all these threads is giving me a massive headache. I’m currently stuck in a bit of a stalemate...
I have zero interest in using Tic Tacs. And don't even get me started on that canned whipped cream—that stuff is just a nightmare, honestly, it feels so "plastic." I was originally leaning toward white chocolate, but I’ve already been shut down at two different shops. They told me it’s too difficult to work with because it doesn't spread well, it gets grainy, and it just snaps when you try to slice it... I can't tell if they're actually struggling with the technique or if they're just being lazy and making excuses to turn me away. Is there some kind of trick to handling white chocolate? What do you think I should do? Personally, I love white chocolate—it's delicious! Maybe there's a way to mask any texture issues with something else??
Is the struggle the same whether you're working with white or dark chocolate??
Please, try to clear this up for me as soon as possible. What is your final verdict on what I should go with??

What they told you is spot on—that’s exactly what they told me. Only, my aunt over at Vincennes warned me that asking for white chocolate was a mistake because it's even worse than the dark stuff... Bottom line: chocolate cracks easily. Sure, you could mask those flaws, but it'll cost you. At Vincennes, for example, they'd charge you an extra half the price of the cake just for that. So, think about it—I'm not paying extra $500 just for "decorating" when I wanted something as simple as possible...
If you're in New York City, try M&M's—I think they can handle pretty much anything. They charge $3.25 per person, but their cakes are incredible and taste amazing!

Chloe Miller2 said:Ugh Malabud now you have me worried... I’ve been planning on an all-brown exterior cake for ages and assumed it wouldn't be an issue... I actually love this one, but only if it has the orange flowers:

I'm lost. I thought it was just chocolate glaze (so what's the big deal about making 🤣 ), but could it actually be that brown Ticino paste? Help! 😲 If you can barely find it in NYC, there's absolutely no way I'll find it out here in Des Moines... ugh, I guess I'll have to go talk to my local baker soon........😕

That’s exactly what I was looking for...🤣 Is it possible to get anything simpler? Apparently not—they act like I asked for a cake covered in actual gold leaf. 🙄 🙄
Maybe if you go with a smaller size, they won't be such a headache. I needed enough for about 250 people, but since I went for the most expensive option available, I settled on a cake for 200—plus I'll have a few extra cakes coming from other vendors, so we'll be fine. 😉 In the end, we're probably just going to do dark chocolate Ganache on the outside anyway because it looks better, even though these guys were totally willing to do chocolate. 👍
My advice? When you start calling around, make that your first question. And obviously, it depends on your guest count—smaller cakes are usually easier to deal with.

northernhawk87 said:Well, I recall quite a few of our ladies having cakes similar to the ones pictured here, and they were perfectly edible and visually stunning to boot... though, I must admit, I have my reservations regarding that particular chocolate one...... nevertheless, I don't personally find this level of execution to be any more taxing than what Justin Nguyen6 produces or working with marzipan.... it is rather curious indeed....
Ashley Adams4, did you happen to visit that little boutique bakery downtown as well? That is where Zachary Gray35 used to place her orders (as was my own custom)

I didn't ask there—though maybe she would have made it, who knows. Honestly, Vincent caught me off guard, so I ended up checking a few more spots before just heading straight to the place I know can handle any request. They’re definitely pricier, but I wanted to prove I could get exactly what I wanted, period. 😬 We settled on the same flavor, but went with dark chocolate because he mentioned it's a better option if I want the cake to have a perfectly smooth finish. He said if I really wanted chocolate, he'd make it happen... they're honestly perfect. We won't see the final product until the wedding, so I'll post a photo then.😉
It's funny, once the guy actually met all my demands, I stopped overthinking it and just went with the whole parfait chocolate vanilla combo. And man, that parfait... I've seriously never had anything like it in my life. It was incredible. Even my fiancé, who isn't even much of a dessert person, absolutely loved it—he polished off an entire slice.😬

So, I’ve been dealing with my usual headaches navigating this country—a place where finding anything specific feels like an endless struggle. It's honestly a disaster. For instance, not a single bakery around here will make a basic cake for 250 people unless it's some tiered monstrosity covered in chocolate🙄 🙄 🙄 🙄 It’s pathetic, really—their lack of options, I mean...
Thank God there are still those hardworking guys who actually know how to get things done, because I finally managed to order a cake at M&M-s. It was pricey as hell, so I just ordered one for 200 people and planned to grab two more on the side. The guy there was actually competent—he could answer every question I threw at him, which is wild since even the big shops in Chicago can't seem to manage it lately... I have to wonder where I've been living all this time if everyone else is this incompetent...
Also, a quick heads-up for everyone: most of those cakes you see online are just typical American gimmicks—basically inedible biscuit piles. The guy at M&M-s told me straight up that they make a specific dessert for people to actually eat, whereas the "cake" is basically just decor that sits out in the hall all night. So, if you're expecting those super creamy, light cakes or traditional desserts, don't expect them to play nice with these display pieces... anyway, hopefully this helps someone save some trouble...

Zachary Gray35 said:It really depends on what kind of cake we're talking about... and I'm not following you on the whole stand thing... you can order a cake without a stand pretty much anywhere these days...😕

I called Horak—some woman named Martin over there—but I totally blanked on asking if Tom and Anne were actually open. I only realized my mistake after calling a different number and finding out they weren't working. Funny enough, most bakeries around here don't even do ice cream cakes anymore... interesting. I'm heading over to Vincek's later today to check things out, so I'll let you know.😉

Arthur Ramirez4 said:Well, listen, I ended up paying
for a cake for just 43 people, $267 so if you ask me, this deal is actually pretty decent. My own cake was expensive too, and honestly, my husband nearly had a heart attack when he heard what we were going to have to shell out for it.😱

Honestly, the price tag seems way too low to me—it's suspicious. Usually, when I talk to the more experienced guys, they’re quoting me somewhere in the $2,500 range.$1000 If that's actually true for a group of 300 people—I'd sign the contract right this second.😁

Alright... I have a MASSIVE problem here.I just called three different bakeries, and besides the fact that none of them do ice cream cakes, they all insist on making a cake for 300 people using those—honestly disgusting—metal tiered stands. I’m losing my mind... does anyone actually know a bakery that’s reasonably priced and can make a massive cake for 300 guests where the layers are actually stacked? Like, a normal cake. 😕

EDIT: I am literally passing out and coming to over and over again because my wife told me back in Vincennes that a cake for 300 would cost her $500 😲 😲 😲. Honestly, I think she’s lost it—or maybe just high—because that sounds physically impossible for them to pull off. I called the shop downtown, but unless they're selling junk, I doubt it. I know for a fact the one on Broadway is still family-owned by the Vincennes crew... but what do you guys think about this price? Is she tripping, or should I just put down a deposit right now and stop stressing?

Joshua Clark said:Hey, want an idea?

You could go with a "textured" chocolate vibe on the sides if you're into kitsch like I am 😍

😁 😍 😍 😍 Nah, that’s not tacky, it’s actually gorgeous... yeah, I’ve definitely considered something like that. Just need to find the right pastry chef first. 🤣 You can just buy those pre-made in a roll, right?
Thanks, baby. 😘

Joshua Clark said:Anyone else around? 😬

😘 😁 You're something else... personally, I’m actually digging that math more—I'm even thinking about having them make mine a bit more... well, streamlined. You know, maybe add some vertical lines running down the whole thing to accentuate the curves. 😬 Either way, she'll end up covered in flowers and ribbons anyway...
Great, then go for chocolate... yeah 😍 😍 yum yum😛

Can someone please give me an answer to the question I posted further up? 🙂 🙂

Zachary Gray35 said:I’ve noticed a few times now that this bakery everyone raves about for their cookies totally dodges making cakes with fondant... everything she said just doesn't hold water. Look, I'm no professional pastry chef, but I’ve ordered a fondant cake before and none of those issues ever came up... even if it does cost more. If someone wants it, they’ll pay the premium. It's not up to a baker to tell a customer that a certain style is a "bad investment" just because they don't personally like working with that medium. That’s just a weak excuse to get out of doing the work, and it's not okay.
maybe you girls know better, but that's just how it went for me... honestly, maybe ask Joshua Clark, she might have a better take.

Regarding the fondant thing—I'm wondering if I can get a smooth look using chocolate ganache instead? I really want a brown exterior, and a chocolate coating sounds perfect, but will that chocolate be firm or🤔 help... also, I haven't booked anything yet because everyone keeps telling me I can find a better deal than what M&M's is offering me ($933 for 300 vs. 280 people), so please, I need advice. My one non-negotiable is having a portion of ice cream cake... please, please help, I have to book by the end of the week—time is running out🤣 🤣
Joshua Clark, Zachary Gray... anybody help me out...😬

Daniel Smith8 said:Adonia, I know you live for a challenge, so here’s a little one for you 😉

Do you happen to have a photo of a cake like this? It’s completely covered in dark chocolate ganache, but the icing looks like a mosaic—or shattered... I don't even know how to describe it, ugh... it's as if someone struck the cake and the glaze just cracked everywhere. It looks a bit like parched earth splitting open under the sun... anyway, hope that makes sense 🤣

mali OT—I saw a cake exactly like that on a reality TV show I watched a few months back. Great show, really. Two couples were competing, and their whole task was to plan each other's weddings. One couple had to pick absolutely everything for the other—the dress, the suit, the venue, the cake, the flowers... and they chose that specific cake. They actually ended up getting married using those exact arrangements 😬
I would love a cake like that 😢

Is it something like this?

or maybe like this?

Sam Kim12 said:It was basically half cream parfait and half ice cream parfait😬—look, I'll be honest, the cake was genuinely delicious, and I’d be lying if I said it wasn't😬... so if you’ve also had good luck with them, go ahead and pull the trigger.😉

Hmm... can that ice cream parfait be any flavor? I've never actually heard of that before... is it just like ice cream but slightly creamier or😕 😁

Sam Kim12 said:I found out just yesterday that they were actually the ones behind that incredible cake I raved about at a birthday party once—it was absolutely phenomenal😉 🙂 and their decorations are just stunningly beautiful.😬

What flavor was it? Just so I know what I'm looking for...😍 So you're giving them a thumbs up then...

I’m not going to bore you all by mentioning the ribbons—it goes without saying they'll be there, though I’ll probably just opt for a bow on the car... but that’s beside the point.
I’ve finally decided that now is actually the perfect time to get the cake ordered, so please, tell me about your best experiences . I was thinking about picking one up from Whole Foods—I’ve heard nothing but good things from people I know—but honestly, I trust your opinions more 😘. Help a girl out, please. The design will look like this, just with an extra tier and some fresh flowers
.

crimsoncrane12 said:Yeah, I was thinking along those lines. I love Raffaello, but specifically the store-bought kind. Homemade versions always feel too heavy to me; they just don't hit the same way as the commercial ones.

As for ice cream cakes, has anyone actually tried making one? I've only ever had the frozen ones from places like Baskin-Robbins, and they're always great. My concern is how that would work for a wedding cake. It’s much larger, and you have to figure out where to stash it so it doesn't melt instantly.

I'm planning on having one tier be ice cream cake, so that part definitely needs to be eaten that night—by the next day, it'll probably be a puddle.😬 I'm also wondering about the melting factor, though I don't think it happens quite as instantly as people fear...