I had a nasty fall last week and ended up snapping off pieces of both my front teeth. Does anyone know a decent dentist who specializes in tooth reconstructions? I was reading about this technique in a medical journal where they use a specialized paste to bond onto the remaining tooth structure, but honestly, how sturdy is that actually going to be? Or am I looking at full crowns or even implants as my only real options? Please, I need some help here! This is getting urgent, and from an aesthetic standpoint, it's a total disaster. 😢(....
Come on, Joshua Clark, post a photo! (I know I’ve already done my part, but I’m honestly just enjoying looking through everything and all this post-wedding bliss hehe😉)
So, regarding those "hidden" supports... yes, that's correct. Each tier of the cake sits on its own individual base, making it completely independent. In essence, you're just stacking three smaller cakes on top of one another. In the US, this is referred to as dowel and rod construction: http://www.wilton.com/wedding/makeca...lrod/index.cfm As for cakes like mine, where you can't see any supports at all? Those are called "stacked" cakes. http://www.wilton.com/wedding/makeca...el_stacked.cfm http://www.wilton.com/wedding/makeca...wel_tiered.cfm http://www.wilton.com/wedding/makeca...l_tiered_2.cfm
Mine was a chocolate mousse topped with strawberry chunks and chocolate biscuit bits, but honestly, you can have whatever your heart desires! Americans have a million different versions... You could go with a cheesecake, a Black Forest cake, or even multi-layered cakes in all sorts of flavors.
Look, mine was similar—though if you ask me, it really should have been taller, sleeker, and fully draped in fondant. But since she didn't quite grasp that vision, we struck a deal and just went with a replica of the red cake.
It was supposed to be fundamentally different from that red one, but in the end, this is what we ended up with.😢
It’s all set on those internal racks and supports—hidden away from view! Then, you just smooth out the exterior and shape it however you damn well please... Since everything sits on its own independent structure, the cake can be incredibly light and airy without being crushed by anything.
Come on, Jesse Ross11, show us a photo of that cake so we can see how it actually turned out! I was aiming for something extra tall and slender—think skyscraper style—but apparently, nobody knows how to pull that off.😢
I just had the exact same experience Jesse Ross11 is describing when I dealt with Hardwick and Orient... can you believe they actually tried to charge me 3600 dollars for just 100 people!!!!! 😲 😱
It isn’t easy to pull off. Getting that texture to look seamless without it ending up looking like cheap plastic—at least according to our local pastry chefs—is a massive challenge. However, I’ve heard nothing but glowing reviews about Small House, USA, so I have high hopes you'll nail it! Best of luck!
petra25 said:I’ve decided against a mountain of cookies. Instead, I'm going with a chocolate fountain topped with all sorts of fruit! Since my wedding is this summer, I think it’ll be a total hit. What do you guys think? Mmm, dipping strawberries into a chocolate fountain... I can hardly wait! 👏 👋 🙂 🙂
Are you serious, Petra? Where on earth are you going to find a chocolate fountain in America? You sound just like me—you see something trendy over in the States and suddenly you just have to have it at your wedding at any cost. 😁
It’s called FONDANT. Honestly, finding someone in a city like Chicago who can actually pull this off is like searching for a needle in a haystack; most local bakers simply don't have the skill. I went through an absolute nightmare trying to get a specific cake made because everyone kept insisting a multi-tiered design was impossible to execute while looking flawless on the outside. Of course, I eventually found a way to do it online, but our local pastry chefs? They hadn't even heard of the technique. The one professional I met in America who actually mastered the craft knew exactly what I meant. She told me it was no problem at all to pair it with a soft fruit filling, so I went to her—though even then, I wasn't exactly thrilled with the results. And don't even get me started on shapes. Our bakers can maybe manage cylinders or rolls if they're lucky, but cubes? Forget about it. Perhaps the only bakery in town that comes close is a local spot like Magnolia Bakery, but even their cubes were poorly proportioned—either too wide or too shallow. For the record, I checked out: The Cheesecake Factory, Krispy Kreme, and Hardwick. None of them could do it. They just flat-out told me it was impossible.
Hey everyone... I'm new here and was wondering if anyone has heard of Dr. Magdic over at Mount Sinai? I've heard she’s supposedly excellent at treating HPV in both women and men. If anyone has any insight, could you please let me know? Thanks in advance!
Look, that woman is incredibly blunt. And honestly? She seems to change her diagnosis every single time you see her. That said, my friends swear by her and claim she successfully cleared them up.
So, you women don't just show up here to hang out with men? I mean, there is absolutely no way I’d ever strip down for some guy who isn't my boyfriend—and honestly, even when it is him, it’s not always exactly my idea of a good time...😲
* Splenda is not very sweet in itself, that may be why Equal puts Dextrose and maltodextrin as the first ingredients, just so it mimics sweetness. * NutraSweet is essentially a neurological drug designed to trick your brain into perceiving sweetness. Have you noticed? When you consume NutraSweet, every other morsel you eat seems sweeter too. Could this be why NutraSweet triggers intense carbohydrate cravings? Is it any wonder people fail to lose weight while using it? As a side note, cyclamates were banned in the US back in the 70s—though they remained popular elsewhere—simply because the sugar lobby refused to lose their market share. * NutraSweet (aspartylphenylalanine-methyl-ester) decomposes into toxic components at just 86 degrees (comprised of 40% aspartic acid, 50% phenylalanine, and 10% methanol). Don't forget that your internal body temperature is 98.6 degrees! Therefore you should never use aspartame / NutraSweet in hot beverages or cooked foods such as Jello. How the FDA allows this remains a mystery. Is there any reason to doubt the growing evidence that the "Burning Mouth syndrome" reported by Desert Storm troops was actually methanol poisoning from the Diet Coke they drank lots of while exposed to the heat? * NutraSweet's 10% methanol appears in the body quickly and is the same alcohol (the wood alcohol found in lacquer thinner) that your mother rightly warned you could blind you. It’s the same substance that caused devastating issues for many struggling alcoholics. * NutraSweet's 40% aspartic acid acts as an "excitotoxin" within the brain, overstimulating neurons until they die. In short, it destroys brain cells and induces nerve damage. * NutraSweet triggers Migraine Headaches. I've experienced it myself! Even Reddit is overflowing with users who have linked their migraines directly to NutraSweet consumption. * NutraSweet's breakdown products attack the body's tissues and create formaldehyde which builds up in the tissues forever. Do you remember those pungent, eye-stinging fumes from the frogs you dissected in science class? Those were preserved with Formaldehyde! And we know Formaldehyde is a suspected carcinogen. The American Beverage Association fought against the approval of aspartame / NutraSweet because of what the test report showed. Yet, the FDA pushed it through regardless! * Commercial airline pilots avoid NutraSweet because they are well aware of the documented dangers. * Furthermore, NutraSweet breaks down into diketopiperazine [DKP], a substance proven to cause Brain Tumors! Brain tumors used to be rare. During the original research, several of the rats in the original study formed brain tumors during their aspartame / NutraSweet exposure. What did the researchers do? They simply surgically removed the tumors, put the rats back in the study, and ignored the results.
Personally, I find those cakes absolutely revolting. Why on earth would anyone waste extra money on them when everything else is already so expensive? At every wedding I've attended, those cakes just sat there untouched on the table. In my experience, it’s just a pointless tradition—but hey, if you want to throw money away, be my guest. Why even bother serving cake to guests? Isn't an overpriced gift enough? (And don't get me started on how much those damn confetti cannons cost $1333!!)
Everything stated above is strictly my own opinion. I am not attacking anyone who decides to have cake or actually enjoys it!