Posts by copperraven39

Arthur Ramirez4 said:

man, this looks absolutely incredible... I could honestly dig in right now 😁. the real question is—who actually knows how to cook something like this?

You can also find some seriously gorgeous cakes over here

http://www.carriescakes.com/cakes.php

Zachary Gray35 said:http://img147.imageshack.us/my.php?image=1704ot6.jpg

Check it out... I'm looking at these kid-sized spray bottles Jeffrey Castillo8 was talking about... they just showed up out of nowhere.
Mine had a slightly rounded shape, but honestly, I don't think it'll be any trouble to make one that's a perfect square.

Aaaaaah, yep, that's the one! Just remembered seeing it before. Thanks so much 😘

Zachary Gray35: I went digging through all your old posts but couldn't find 😢. If you happen to stumble upon it, could you please 🙏
?

So, we're looking at a crowd of about 300 to 350 people—pretty huge!—and we're doing this massive three-tier square cake... oh, and I'm actually planning to have another 3 or 4 extra cakes just in case the baker decides to make the main one a little smaller for the bride and groom...

So, I saw this cake online the other day, but now I can’t find it anywhere—it’s driving me crazy! If anyone happens to stumble upon it 😁 please, please post a picture! It was this three-tier square cake, super smooth finish, maybe with a satin ribbon or some flowers... I think someone mentioned it here already? I did find one with flowers, but those looked fake/made of sugar, and I’m really leaning towards that perfectly smooth, sleek look. Thanks, ladies! 😘

Oh, let me think if I missed anything else... does anyone happen to have the exact dimensions for the cake? Like, you know, the length, height, width, all that good stuff?

or

http://www.maisiefantaisie.co.uk/cak...eddingcake.jpg

or

So, what kind of cookies are we talking about here—like, if you were looking at a classic American dessert platter, what's the standard lineup?

Honestly, I have no clue what I would’ve even done in that moment. You guys really shouldn't have been hacking away at the cake like that—it felt more like some weird tradition from back in the rural South than an actual wedding ritual... 🤣 .

sorry 😳 , but I’m genuinely curious here. Like, what actually happened? Did it just lose its shape or melt somehow... or maybe they were just cutting corners on the job?
Anyway, I'll be waiting for that photo tonight—I bet everyone's gonna have a field day laughing at this one. It's not even that funny, really, but honestly, I love it when someone can just poke fun at themselves 😘
...

Sam Kim12 said:She’s always got a couple of buckets sitting there—it's honestly getting ridiculous.😬
That mass—it’s completely white, like fresh snow.😉 The coloring process can actually turn out quite beautifully—I mean, I once had a cat that was Ivory, and as far as the actual shade goes, it turned out absolutely stunning—but the texture and finish? Not so much. It just didn't look right.👎 )

oh crap! 😢 . can you tell from your photos?

Sam Kim12 said:Good grief... what can I even say? When I saw that cake, my eyes actually welled up—I nearly walked out of the venue in pure frustration😢. It was a disaster; nothing like the photo I provided. The edges were so unstable it looked like the whole thing was going to slide right off onto the floor😲. Honestly, the aesthetic was a zero—it looked like a bunch of toddlers playing with Play-Doh😠. However—and this is the one silver lining—the flavor of the cake and the pastries was absolutely divine😉.

Arthur Ramirez4: Nowadays, 99% of cakes are made with fondant because it’s much more pliable, it’s neutral in taste, and since it comes in white, it’s incredibly easy to dye. Marzipan, on the other hand, has that yellowish tint that makes coloring it a nightmare, plus it has a distinct flavor profile that isn't for everyone—not to mention it's just much harder to work with.😉

Can you even believe this... so one of our friends made this cake for a 3rd birthday party, but then the clients had the nerve to demand it be a 7-tier cake instead—like, seriously, can you imagine that level of crazy?... 😲 Yeah, she’s definitely gonna be working—but don't you worry, I’m gonna give her a little heads-up first... just to make sure we're on the same page... 😈 .
Yeah, she told me the exact same thing—that I’ve gotta order the Ticino mass and that I can basically dye it any color my heart desires... but man, is that stuff actually pure white to begin with? I'm planning on tinting mine to an Ivory shade... 😁

crimsoncrane12 said:Fix,

I read somewhere recently that fruit cakes usually end up looking pretty messy because the juice leaks out and makes the sponge soggy.
Since I'm an allergy sufferer when it comes to chocolate and walnuts, I'd love some actual cake suggestions.

What about something like a coconut Raffaello-style cake?

Arthur Ramirez4 said:www.crown.com

I haven't actually spent much time poking around their site myself, but I'd imagine there's plenty of info on there that would answer what you're looking for!🙂

thanks so much. I was really just hoping to get a look at some wedding cakes...😁

Scott Smith68 said:Hey, folks from the Indianapolis area...
you seriously need to check out the wedding cakes over at Crown...
I was honestly blown away, so I'm definitely going to give their head pastry chef a call to get everything sorted out

Do you happen to know if they have a website?

placidcanyon44 said:I'm curious about everything.

In VK, I definitely know a few venues—like the Admiral or Hotel Slavonija.
They've got maybe two, or three if I'm remembering right, bridal boutiques... oh, and there's that Art group that plays, for example...
Honestly, you're probably better off just heading down there in person to ask around and get the real scoop.

So, where exactly are you looking to dive into this?

Harold Miller24 said:Mine was this chocolate mousse thing—super airy—with little strawberry chunks and some chocolate biscuit bits, but honestly, you can have whatever your heart desires! Americans have like a million different versions... you could go with cheesecake, Black Forest cake, multi-layered cakes in all sorts of flavors, etc...

It really just depends on what I end up deciding with the bakery, right?! But I'm definitely leaning towards something light—maybe a yogurt or quark based dessert with some yellow fruit...

Those three-layer cakes—I think they were square or something, how should I even describe them? 😁 What was the inside actually like? Like, what kind of filling did they have?

northernhawk87 said:copperraven39, look, nothing happened to the sky! they’re gonna pack up those cookies so perfectly you won't even have to worry... just ask at the local bakery, I bet they deal with this kind of stuff all the time.

Oh, for sure, they definitely do. I'll figure out a way to handle it 🙂 ...