Every year or two, I’d take a month-long break from my cycle. Even though all my medical tests came back perfectly normal... And since my period was usually late anyway, those gaps tended to stretch out to a full month...🙂
I would personally suggest Yasmine I used them for a few years and didn't experience any side effects... absolutely none at all Periods got a bit shorter and were significantly less painful; the only issue was my skin felt slightly drier, and my hair too
With regular checkups and monitoring, I don't think you should be worried at all
A friend of mine had actually worked out a deal with that guy from Columbus. But then she ended up backing out. Their service includes transportation and sweets, but they won't actually plate anything for you at the restaurant; they just drop everything off wherever you want. So her dilemma was... who on earth was going to handle all that plating in the middle of a busy Saturday shift at the restaurant?
Keira! The cookies are absolutely divine, though I have to admit, their cakes aren't really my thing. To be fair, I’ve only tried two. One was a cheesecake that turned out alright, but the other—I can’t even remember the flavor, let's just say it didn't exactly wow me.
But those cookies? Seriously incredible! My only gripe is that they are massive. Like, you could easily split one between two people and call it a day. Back when I was working over in Chicago, we used to order them all the time for office snacks, birthdays, and stuff like that.
Plus, their pastries are top-tier. They’re on a completely different level than any other bakery I've been to!
I also had a slice of that PARF cake from Hershey's. It was absolutely divine... The outer layer was basically just pure frosting (I skipped it because it’s way too sweet), but we absolutely demolished the filling inside
mistygull6...hm I had my heart set on a fondant cake too, but I ended up backing out at the last minute... I used a local lady for all the wedding catering once (she doesn't do this anymore), but she never worked with fondant. I was terrified about ordering several $27 of it—what if it turned out terrible? Or what if I ordered way too much or not nearly enough?... So, in the end, they made it with some kind of custard cream instead. It was supposed to be an off-white, creamy beige color, but it turned out this sickly yellow shade, like weak coffee. Apparently, their eggs were overcooked, and they just couldn't get rid of that yellow tint. They tried tossing in some cocoa powder, but at that point, I just didn't care... I didn't even look at the cake..
You have to decide what actually matters to you For me, the cake wasn't even the priority during those final few days—there were plenty of other things more important than that
To be honest, I have no idea who in Washington, D.C. does fondant cakes There's a woman near me who makes incredible cookies (from a bakery in the Midwest), but I don't know anything about her cakes...
I think there's someone in a small town outside of Austin who makes amazing cookies—I can't remember her name—she did them for my cousin...
My cousin from Indianapolis visited there about four or five years ago! Everything was fine. The decor was nothing special—just standard... plenty of space, I suppose.
frozenseal37 said:I was honestly thinking about picking up a cake from Vincennes, but I’m kind of stressing out that it might be way too greasy—I feel like every single wedding cake I’ve ever had lately has been super heavy and oily... Does anyone have a solid recommendation for somewhere else?
Ksenia had an amazing one—some kind of ice cream cake!
I have a quick question for anyone here who actually understands blood work. I just finished some lab tests, and everything looks fine except for this ASO protein level. If anyone could explain what that even is, I’d appreciate it, because I am completely lost! Apparently, a normal range is supposed to be somewhere between 0 and 200... yet here I am with a reading of over 680!
I’m planning on keeping a cake in reserve as well. A design like this shouldn't be an issue to pull off. I recall someone mentioning something about small suitcases, though the name escapes me! If you scroll back through the thread, I’m sure you’ll find it. I was told my Black Forest won't work for stacking because the filling is too soft, so I think I'll just have that as the top tier and use a firmer chocolate sponge for the base instead...
vividpilot41-it all depends on what kind of aesthetic you're going for. if you want an Ice Wind style, you can't just layer them haphazardly because that sponge is incredibly soft. first, you decide on the look, then you pick the variety. 🙂
in my opinion, an Ice Wind isn't exactly a beginner-friendly cake—especially considering that sponge needs to bake for loooong... in the oven.
That cake recipe is absolutely stellar. I remember when you first stumbled upon it online—it’s clearly doable! Seriously, I am just so incredibly happy for you!
I suspect the whole thing is going to be pure white from start to finish! Everything will be white and gold, and then eventually even that... Just ask anyone! Look, I get it—I’m constantly second-guessing myself on just about everything too!
